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DIY Environmental Heroïsm! This post will give you the best recipes with the least environmental exploitation, so you can sustainably eat your way to 2050. Be a true hero in the kitchen and try them!

 

The recipes in this post use the guidelines of the planetary health diet that was coined January this year by the Lancet Commission. The Lancet Commission is a group of over 30 scientist that published a report on how we can sustainably feed the estimated 10 billion people that inhabit the planet by 2050. The ideal way to cut greenhouse gas emission and sustain a healthy planet is to leave out animal products such as meat, dairy, fish and eggs as much as possible. Other things to take into account in filling your shopping basket in a sustainable way is to choose seasonal and local products.  More about this you can read in 16th March’ blog post: the Sustainable Future Diet.

 

The recipes represent some beautiful products which have a high score regarding environmental performance. The calculation of environmental performance considers: the use of fossil fuels, contribution to climate change (Co2- emission), land use and waterstress. Enjoy!

 

#1 Purple soup

 

The star of the show is the red cabbage, creating an amazing purple-coloured soup. Traditionally used in the Dutch cuisine as a side dish with apple and cloves to pair with mashed potato (we’re a simple people 😉 ), this time prepared as a fresh soup that requires very little ingredients and is easy to make! The vinegar brings out an amazing zinginess and the apple uplifts the soup with its fresh, sweet flavour. Don’t be afraid to use too much (preferably freshly crushed) black pepper!

Ingredients (serves four):

  • 1 red cabbage, roughly chopped. Grown on farmland in the Netherlands, energy-use for production is low. 
  • 1 large apple, cut in cubes. Apples, either from Argentina, Brazil or Chile, are grown on farmland and shipped per boat, to keep emissions low.
  • 2 red onions, roughly chopped
  • 200 ml plant-based milk.  I used almond milk but oat- or soy milk will do too. Go for the unsweetened one. Almond milk scores low in kg emissions per 200 ml glass, and low in land use but relatively high in water use. Soy and oat milk have the lowest environmental impact. (Poore & Nemecek, 2018)
  • 400 ml vegetable stock
  • 50 ml vinegar.   I used balsamic vinegar but apple cider vinegar does the job as well. Use what you have in your cupboard.
  • salt
  • black pepper
  •  2 tablespoons oil

Cooking method:

Heat the oil in a saucepan over medium heat. Once the oil is hot, add the onion and cabbage. Add salt and pepper and keep stirring. Add the apple. Put the lid on for 3 minutes to let the ingredients soften. Add some more pepper. Next up we’ll add the liquids. Add vinegar and vegetable stock to the saucepan and stir until everything infuses. Then add the almond milk and stir. Now leave the lid on for another 15 minutes until the cabbage is soft. Depending on how small you cut the cabbage it will cook faster. Once the cabbage is soft, Use a blender or hand-held blender to blend everything. Optionally, add green leaves (cress works well) and a dash of almond milk to garnish. Enjoy!

#2 Sweet potato and dark, leafy green vegetable mash with vegan gravy and roasted hazelnuts

 

Another super easy, impossible-to-go-wrong, nutritious recipe. The gravy is incredibly flavoursome and together with the roasted nuts makes up for a full, hearty meal.

 

Ingredients (serves four):

  • 1 kg sweet potato. Sweet potato comes from the US. However, as it is grown on farmland and shipped by boat, the environmental footprint remains low.
  • 400 gr winter purslane/spinach/turnip tops. Pick the greens you like! Winter purslane and turnip tops aren’t your regular vegetables but that gives you all the more reason to try! In April they are in season in the Netherlands and they give an amazing nutty, fresh taste to your vegetable mash and have great health benefits.
  • 100 gr hazelnuts, roasted and chopped. Out of all the nuts the hazelnut and walnut are the most environmentally sustainable as they are sourced in Europe, from the Mediterranean area (Turkey, Spain, Italy) (Source: https://www.aboutnuts.com/nl/encyclopedie/hazelnoten/)
  • 200 ml almond milk. 
  • 50 gr plant-based margarine
  • 2 tablespoons oil

The gravy:

  • 1 onion
  • 2 cloves garlic, finely diced
  • 3 tablespoons corn starch/flour
  • 3 tablespoons soy sauce
  • 6 tablespoons water
  • 1 tablespoon mustard
  • 1 teaspoon (smoked) paprikapowder
  • 1 teaspoon ginger powder
  • 1 teaspoon corianderseed, crushed
  • ½  teaspoon curcuma
  • ½ teaspoon pepper

Cooking method:

Roast the nuts in a dry pan over medium heat. Whirl them around until the skin darkens on all sides. Turn off the heat and set aside to cool down.

 

Peel the sweet potatoes and cut them into chunks (Zero Waste Tip: wash the skin before you peel it and deep fry the peeled skins. Let cool until they are crispy and enjoy them as a pre-cooking snack!). Boil the sweet potatoes in a large pot with plenty of water and some salt. Once the water is cooking, set the timer at 15 minutes.

 

Meanwhile, prepare the gravy by heating oil in a small saucepan. Add the finely cut garlic and onion and let the onion/garlic juices induce in the oil on low heat. Once the onion/garlic start changing color, add little bits of the water. Then, add the cornstarch/flour and stir well for about 3 minutes. The sauce will now thicken slowly. Add more water if it gets too thick, add more cornstarch if the sauce is too thin. Add the rest of the ingredients while stirring, until it has the desire thickness. Add more salt/pepper to taste.

 

Once the sweet potatoes are cooked (check with a fork), drain the pan and keep a little bit of the starchy cooking water aside. Add the margarine and almond milk to the drained sweet potatoes. Mash the potatoes. Add your greens while mashing the potatoes more. Add some of the starchy draining water until it has reached the desired creaminess. Heat on a low heat while stirring; once there are no more lumps of potato it’s finished. Serve, put the gravy on top, add the roasted nuts and optionally top with mustard. Enjoy!

 

#3 Cauliflower and tempeh curry

 

The cauliflower is a true hero: it’s so versatile and tastes great. Here’s an exotic curry to warm you up on the rainy days that might linger throughout April. Tempeh is a product made of fermented soy beans and serves as an amazing, nutritious, protein-rich alternative for meat. In this recipe the tempeh is marinated to perfection and with its crunchy bite it’s the best sidekick of the warming, soft and creamy cauliflower curry.

 

Ingredients (serves four):

  • 1 cauliflower, cut into roses. Produced in France on farmland and transported by truck which leaves a relatively low environmental footprint
  • 500 gr potato, cubed. 
  • 2 onions, diced
  • 2 cloves garlic, finely diced
  • 2×2 cm block ginger, finely diced
  • 200 gr tomato puree
  • 1 can coconut milk
  •  1 block (400gr) tempeh
  • 400 ml vegetable stock
  • 2 tablespoons oil
  • 2 tablespoons currypowder
    • Make it yourself by mixing:2 tablespoons cumin2 tablespoons corianderseeds2 tablespoons curcumapowder

      1 ½ tablespoon cardemompowder

      ½ tablespoon cinnamon powder

      ½ teaspoon cayenne pepper

      optional: ½ teaspoon chili powder

The marinade:

  • Soy sauce sweet
  • Soy sauce regular
  • 1 tablespoon sunflower oil
  • ½ tablespoon sesame oil
  • 1 tablespoon lime juice
  • 1 tablespoon tomato puree
  • 1 tablespoon agave/rice syrup. You can make your own sugar sirup by mixing 1 tablespoon of sugar with some water, and heating this in a saucepan on low heat. Stir until the sugar dissolves
  • ½ teaspoon paprika powder
  • ½ teaspoon cumin powder
  • 1 clove garlic, finely diced
  • chili flakes, add to taste

Cooking method:

Start with the marinade. Cut the tempeh in slices of about ½ cm thick. Mix all the ingredients of the marinade together in a flat-surface tray or plate. put the tempeh in there and mix it around. Set aside in the fridge. Set it for at least 30 minutes. The longer you leave it, the better the flavours will marinade.

 

Heat oil in a pan and add the onion, garlic and ginger. Slowly let the base induce in the oil. Add the currypowder and stir well. If it sticks to the bottom of the pan, add little bits of water. Add the tomato puree and stir well. Now add the cauliflower and potato and stir until they are covered in the mix. Add the vegetable stock and the can of coconut milk. bring it to a boil and let it simmer on a low heat for about 30 minutes. All the vegetables should be covered in liquid. If not, add more water.

 

While the curry is simmering, take the tempeh out of the fridge. Heat oil in a frying pan. Wait until the oil is hot, then add the tempeh. Fry on both sides for a few minutes, until the marinade turns brown and the tempeh gets crunchy.

 

Once the curry is finished, serve it, put the tempeh on top and garnish with fresh koriander or any other fresh herbs, to taste. Enjoy!

 

#4 Key Lime Pie

 

We couldn’t leave the dessert out, of course. In April, the lime usually originates from Brazil, where the Brazilian sun worked it’s magic before it was shipped to Europe by boat which leaves the environmental footprint to remain low. We’ll use this lovely citrus fruit to make the soft filling that goes over the Lotus-cookie crust and together make an amazing key lime pie. All vegan!

 

 

 

 

 

 

 

Ingredients (serves twelve):

Crust:

  • pack vegan biscuits. I used Lotus Biscoff biscuits because it has this ginger-cookie flavour which is the best.
  • 120 gram vegan butter, melted. 
  • 3 tablespoons coconut oil

Filling:

  • 1 tin coconut milk
  • Zest of 2 limes (unwaxed)
  • Juice of 2 limes
  • 220 ml almond milk
  • 6 tablespoons cornstarch
  • 6 tablespoons icing sugar

Optional, to garnish:

  • coconut flakes
  • lime zest

Cooking method:

Preheat the oven at 180°C. Start with the crust. Put the biscuits in the food processor. Slowly add the melted butter. Finally add the coconut oil. Take the mixture and put it in a greased, round baking tray, preferably with a loose bottom. Press evenly until it covers the entire tray. Put the tray in the middle of the over for about 12 minutes.

 

Warm the tin of coconut milk over a low heat in a saucepan. Add the juice and zest of 2 limes. Let it warm up over a very low heat, to let the flavours infuse gradually. In the meantime, mix the almond milk with the icing sugar in a container. Add the cornstarch and whisk it together until smooth. Add it to the saucepan and stir while it warms up. The cornstarch will thicken the mixture as it warms. Turn the heat off when it has reached the desired thickness.

 

Take the baking tray out of the oven. Add the mixture to the tray. Cover it with cling film, directly over the filling. Leave it to set in the fridge for at least 3 hours. Garnish with lime zest or coconut flakes. Enjoy!

 

 

 

 

 

 

 

Sources:

  • Poore, J., Nemecek, T. (2018) Reducing food’s environmental impacts through producers and consumers. Science  01 Jun 2018: Vol. 360, Issue 6392, pp. 987-992.
  • https://www.aboutnuts.com/nl/encyclopedie/hazelnuts/. Retrieved at 02/04/2019

 

How will we sustainably feed 10 billion mouths by 2050? That was the question we asked ourselves during the Wasteless Culture Monday the fourth of March; one of the weekly events that Taste Before You Waste (TBYW) organizes. A TBYW volunteer presented the broader subject of our future food system in relation to  its’ connection with consumers’ dietary habits with the overall aim of both informing and providing a platform for discussion about the ‘sustainable future diet’.

Gerelateerde afbeelding

© NextGen Policy

Questions that were addressed during the presentation and group discussion included; is there a way to feed 10 billion people by 2050? And if so, how can we establish that without exploiting the planet even more? What environmentally sustainable choices can we make? How do you create a large-scale shift in diet?

 

In accordance with the philosophy of Taste Before You Waste, the event provided insight into the  role that the bottom-up movement plays in the wider context. It addressed the responsibility that us, as individuals, have for the health of the planet. And, the things we can do on a daily basis to maintain a healthy planet. One thing we learnt is that as consumers, we can have a massive influence on climate goals by making changes to our eating habits. However, the path towards it is an inherently complex one. For instance: we all know we should eat a little less meat. However, it remains a controversial subject to discuss. Eating culture is such an emotional one after all. We have however done the best we can to leave you with some new insights and ideas on how to change your diet into sustainable one: good for your and the planet’s health.

 

The problem

Our current food system is failing. Population is growing on a planet on which resources are exhausted, causing a risk of failure to meet the dietary needs of all these people. All the processes and infrastructures that are required to feed the population are threatening the stability of the climate and resilience of the ecosystems. In other words: The food system goes beyond the planetary boundaries, irreversibly damaging the environment (Willet, W et al, 2019). Whether you are familiar with Taste Before You Waste, who actively commits to tackling this problem, or not, this is a problem that addresses not only ourselves but future generations.

 

Food has the potential to be a powerful lever to optimize human health and environmental sustainability on earth. However, food is currently threatening both people and planet. The rise of the middle class the previous century in Europe and North America, and currently in Asia, coupled with urbanization has driven a transition from traditional diets to diets that contain large amounts of refined sugar, animal protein and fats. This is the exact diet that will cause an estimated 80% of increase in greenhouse emissions by 2050 (Tilman & Clark, 2014).

 

Consumers as part of the solution

The depressing part is over now. The problem may seem overwhelming, there are however solutions! By now, there is a lot of scientific evidence that emphasises the link between diets and environmental sustainability. Unfortunately, this has not yet resulted in large scale policy that works to transform the global food system. Until early this year, when EAT-Lancet, a commission of 37 scientist from sixteen different countries, published a report to set the first steps towards such goals and ways to achieve them. On the consumption end of the global food system there are improvements that should be made that basically entail; making a shift to a largely plant-based diet (Willet et al, 2019). The less animal protein is consumed, the better for the environment. So: in the future sustainable diet, fruits, vegetables, nuts, grains and legumes (chickpeas, beans, peanuts etc.) are at the core and should, according to the authors of the report, be doubled in global consumption. The consumption of red meat should be cut in half (Willet et al, 2019).

 

What can YOU do?

There are several things you, as a consumer, can do to contribute to both physical and planetary health. First of all, we can agree that cutting down on meat is a rather controversial subject, due to multiple reasons. Not everyone can cut down meat straight away, and for many cultures meat is deeply ingrained in the diet. We can not expect everyone to cut down on meat cold turkey (😉): therefore here follow some tips on how to be be as environmentally sustainable as possible while still eating meat.

 

The sustainable meat-eater

The first thing you can do is choose wisely. Lamb and beef are by far the greatest creators of greenhouse gas: to produce one kilo of beef, 27 kgs of greenhouse gases are emitted. Lamb ranks first in the list, emitting 39.2 kgs of greenhouse gases The better choice would be to eat pork (12.1 kgs) or chicken (6.9 kgs). Chicken also needs very little space and can be fed more efficiently than cows: chickens need about 2kgs of feed to get 1kg of meat. Cows need 30kgs of feed for the same amount of meat! (Olthuis, L., 26th Jan. 2019. Slopen mijn boodschappen de wereld? | De Volkskrant. Retrieved from https://www.youtube.com/watch?v=G6ISYyZN0qI&t=290s)

 

To give you an idea of the difference with plant-based protein-rich foods: the carbon footprint of many legumes rank very low on the list. Black beans emit 2.0kgs of greenhouse gases and lentils are the ultimate winner with 0.9kgs of greenhouse gas emission. Surprisingly, per serving black beans and lentils contain more protein than a serving of beef! (Bohrer, 2017) But then; what about dairy and eggs? They rank somewhere in the middle: the Co2 equivalent for cheese is 13.5 kgs and eggs 4.8 kgs. So: a vegetarian diet would be a step in the right direction. A final tip for decreasing pressure on the environment when you still want to eat meat: choose local! Imported meat impacts the environment with greenhouse gases that are emitted in the process, therefore meat from the local farm is the better option.

Various assortment of legumes - beans, soy beans, chickpeas, lentils, green peas. Healthy eating concept. Vegetable proteins. Dark concrete background copy space top view banner format

Choose local

However, if we really want to sustainably feed 10 billion mouths in 2050, we need to stick to the plant-based diet. Another important thing to keep in mind while doing this, is to choose locally. The closer to home; the less energy-use in transportation. Tropical products cost a lot of energy to get to Europe, especially when they are flown in. Choose products that are shipped in.

Choose seasonal

Another, maybe even more important aspect to consider in buying your fruit ‘n veg’ is seasonality. Buying strawberries from the Netherlands in March gets the lowest score on the sustainability-ranking. You’d best get them from Spain in this month, as the energy cost from growing them in a greenhouse in the Netherlands is much higher compared to sun-grown strawberries from Spain, even considering the environmental costs of transportation (March 2019, retrieved from: https://groentefruit.milieucentraal.nl/milieuscore-van-groente-en-fruit/)

 

It sounds like quite a lot to comprehend, I know. To make things easier, here’s a helpful tool in checking what to buy and what not to buy. Milieucentraal developed a fruits- and vegetables calendar where you can check how environmentally friendly a product is in each season. Check out https://groentefruit.milieucentraal.nl/ to see what the best products are to buy considering the use of fossil fuels, contribution to climate change, land use and water stress. So leave those blueberries and raspberries for what they are in November, and enjoy them when the sun decides that they are ready to be grown locally. Taste the season!

© Stichting Permacultuur Advies

The sustainable plant-based diet: check your waste

Finally, needless to say it is a good move to reduce your food waste to be more environmentally sustainable at home. First of all: check the fridge! What do you have and how can you and your creative brain prepare a meal with what you already have? Secondly, measure the quantities of how much you need or freeze in what you can’t have. It might seem like no-brainers, but considering the fact that a European households on average waste about 4 kilograms a week (Quested & Johnson 2009;), there is much room for progress!

 

Conclusion

No sugar coating when it comes to the future of our food system: it is failing, it has irreversibly damaged the planet’s ecosystems and will do so in the future if big changes will not happen soon. That’s the bad news. The good news is, we have a choice, and the privilege to make an educated decision about how we choose to deal with problems that address all of us, and our common future. Shifting our diets to a more plant-based one seems like a good place to start towards a sustained planet that inhabits 10 billion people by 2050. You, too can contribute to the health of the planet by shifting your diet to a more plant-based one, choosing local and seasonal products, shop smart and use what you have at home so that you don’t have to throw anything away. It sounds like a lot, but all small bitAfbeeldingsresultaat voor shopping basket vegans help, and remember: we don’t need a few people to do it perfectly, we need everyone to do it imperfectly.

Coincidentally, this blog is posted during the National Meatless week (https://weekzondervlees.nl/) in the Netherlands. Comment below to share your opinion and ideas! Do you think a large-scale shift in diets is possible? And if so, how? How do you make sure you keep yourself in and the planet in good health with the things you put in your shopping basket? Keep an eye out for the coming blogs, as a bunch of recipes will follow where the planetary health diet can be put into practice!

 

 

References:

  • Bohrer, B. (2017). Review: Nutrient density and nutritional value of meat products and non-meat foods high in protein.
  • Quested T, Johnson H. (2009) Household food and drink waste in the UK. wrap. Banbury UK. 2009. ISBN:1-84405-430-6
  • Tilman, D. And Clark, M (2014). Global diets link environmental sustainability and human health. Nature, International Journal of Science. Volume 515, pages 518–52
  • Willet, W. et al. (2019). Food in the Anthropocene: the EAT–Lancet Commission on healthy diets from sustainable food systems. The Lancet Commissions. Volume 393, Issue 10170,  pages 447-492.

 


At Taste Before You Waste we recognise that individual impact and commitment to the healthy and sustainable future of the planet comes in many forms. And one of the most important ways to have an influence closer to home is to use your vote to bring into political power parties and individuals that are committed to a sustainable future. Whether you have already decided where to cast your vote, or are still weighing up your options, information is key! So we have searched the manifestos of all the parties participating in Amsterdam’s 2018 municipal elections so you can check your party’s green policies, or be inspired by the innovations of others.

The vast majority of parties have reaffirmed a commitment to the Sustainability Agenda set out by the municipality in 2015, which centred around the five main areas of energy, air quality, a circular economy, flooding and the sustainability of the municipal organisation itself. The most important aims included an improvement in green energy (through energy saving in homes and companies, as well the encouragement of energy-neutral building) and the commitment to only having emission-free, or vehicles that are as clean as possible driving in the city in 2025. The agenda also set a goal of 65% of household waste being separated for useful reuse by 2020, and the municipality itself reducing its CO2 emissions to 45% less than they were in 2012 by 2025. Almost all parties also noted that they wanted to reduce unnecessary bureaucracy that prevents people from making a positive contribution to their environment.

Below we have highlighted not only where the parties have talked about going above and beyond the aims laid out in the Sustainability Agenda, but also the innovative and original green policies they have come up with to keep the city of Amsterdam sustainable for generations to come.

 

 GroenLinks (GL)

Jumping out of GroenLinks’ manifesto, which (as expected) contains a very healthy commitment to green issues, is their opposition to the plans for Lelystad Airport. Believing that the expansion plans for the airport are bad for the climate and air quality as well as the peace of local residents they propose to prevent the expansion through Amsterdam’s position as co-owner of Schiphol Airport. They will use this shareholding, as well as the city’s other shareholdings in the port and the Afval Energie Bedrijf (the company converting waste into energy) to bring more attention to corporate social responsibility.

Not stopping at a commitment to emission-free vehicles in Amsterdam, the party want to make the city centre entirely car free in an effort to reduce vehicle emissions in the city. They will also tackle the gas problem by taking entire districts off gas, transitioning them to green energy one at a time. And in an appeal to organisations like our own, GroenLinks have said that they will join forces with the growing, green, social movement of grassroots sustainable initiatives and circular companies.

Read more about their plans here: https://amsterdam.groenlinks.nl/sites/groenlinks.nl/files/downloads/page/Verkiezingsprogramma%202018-2022.pdf

 

Democraten 66 (D66)

Largely based around decentralizing systems so that more power is given to individuals and neighbourhoods to create a greener Amsterdam, D66 have a few notable green policies that stand out from the other parties. On the energy question, D66 have noted that since there will be an increased reliance on electricity as the city is weaned off natural gas, they will investigate the introduction of neighbourhood batteries to provide local sources and storage of green energy.

Again, in aiming to give more power to the individual, D66 wants tenants and residents of floors without their own roof to be given the opportunity to install solar panels on their buildings. They also want to make the existing Sustainability Fund more available to informal groups – people who want to make a small investment to buy double glazing for their street for instance.

In terms of moving to a more circular economy that decreases waste, D66 have focused on building. They propose that materials that are easily stored during demolition work must be recorded in a public database, which would allow builders to estimate which materials already available for circular construction. 

Read more about their plans here: https://verkiezingsprogramma.d66.nl/amsterdam/programma/duurzaamheid-en-luchtkwaliteit/

 

 Vokspartij voor Vrijheid en Democratie (VVD)

Though VVD have put a focus on improving public transport in the city to cope with the rising population, they stress that car transportation will remain a part of Amsterdam. To this end they want to add more parking spaces in the city (preferably underground) to free up space for pedestrians and cyclists. Residents with over-polluting cars, however, will not be able to receive a new parking permit and the VVD will provide financial support to help residents make the transition to cleaner vehicles.

The VVD also wants to convert the existing municipality sustainability fund into a public-private organisation that includes business and residents working together to a clean, liveable, and sustainable Amsterdam. They believe that this will encourage innovative initiatives from citizens and businesses and contribute to research focused, tailor-made solutions for Amsterdam.

In terms of waste reduction, in the long term the VVD wants to move towards a system where everyone pays for the amount of waste that they throw away, to encourage people to think about reuse and waste separation – though seeming like a strong move against waste production, the SP’s position that this will lead to Amsterdammers dumping their waste in public spaces should be held in mind.

Read more about their plans here: https://www.vvdamsterdam.nl/uploaded/www.vvdamsterdam.nl/files/5a534c1a3f989/vvdverkiezingsprogrammadurfenoptimisme.pdf

 

Partij van de Arbeid (PvdA)

The PvdA are very keen to encourage local sustainable energy cooperatives, working together with neighbouring municipalities to do this as efficiently and effectively as possible. They also specify their commitment to green roofs – making half of our flat roofs green or full of solar panels by 2025 (the equivalent space to 600 football pitches!).

In terms of energy, the PvdA have noted that the imminent closing of the coal-fired Hemweg power station will leave 200 employees without work, and they want to examine renewable alternatives that would give these employees a direct, green alternative to their current employment, helping them get back to work as soon as possible. As more windmills come to supply the city with renewable energy, residents will be invited to take a share in this and themselves profit from the profit, with the hope that will increase feelings of ownership and support.

One of the only parties to talk about diet as a factor of sustainability, they will promote a diet with less animal products and more vegetables due to the pressure that meat production puts on the environment – trying to make eating healthily afforadable for everyone.

Read more about their plans here: https://amsterdam2018.pvda.nl/downloads/PvdA_Verkiezingsprogramma_Amsterdam_2018.pdf

 

Socialistische Partij (SP)

The SP join others in promoting significant green action. Rather than waiting for individuals and corporations, they want to put solar panels on unused roofs themselves. Alongside this they want to create a system where those who have no solar panels or green roofs where it is possible to do so will be fined. They also want to approach all Amsterdammers via a municipal energy saving company that will invest in the sustainability of housing corporations and private individuals. They will make proposals to individuals to make their homes mores sustainable, with the municipality taking over the energy and sharing the energy savings with the homeowner.

Straying from the VVD’s position they are opposed to charging a fee for the quantity of waste handed in by individuals as they think that, in practice, this will lead to many Amsterdammers dumping their waste in public spaces.

Looking to big business, the SP also wants to use its shareholding in Schiphol airport to put an end to the many flights that result from the use of the airport as a kerosene hub. They will also not renew a contract with ING because of their climate-unfriendly investment policy, instead looking for a more sustainable and ethical home banker.

Read more about their plans here: https://amsterdam.sp.nl/standpuntenlijst/duurzaamheid

 

Forum voor Democratie (FvD)

The FvD have not put out a statement with any specific green policies and they recently released an article which argues that solar panels are not economically viable in Amsterdam.

Read about their policies here: ttps://amsterdam.fvd.nl/standpunten

 

Partij voor de Dieren (PvdD)

With a tag line of ‘from ego-centred to eco-centred’, the PvdD certainly state their firm commitment to a greener Amsterdam. They particularly focus on the green spaces in Amsterdam – wanting to increase them to help Amsterdam become more resistant to the flooding that will inevitably come along with climate change. One way of doing this is through connecting nature areas through the existing ‘Nature Network Netherlands’ which in turn increases biodiversity. They also propose an infrastructural solution to flooding in the city – wanting to replace the sewerage system in 2022 to cope with the increased precipitation.

They also point out that the energy loan which is now available to Amsterdammers (which helps individuals make their homes more sustainable) was the implementation of an initiative proposed by the PvdD.

Read more about their plans here: https://amsterdam.partijvoordedieren.nl/dossiers

 

DENK

Credit must be given to DENK, a party only formed in 2015 after splitting off from PvdA, for including such a detailed and extensive green policy in their manifesto. They note that they are not only promoting their green agenda for the good of Amsterdammers, but because the activities of the Netherlands disproportionately create environmental pressure in other parts of the world, especially in developing countries. To this end they are calling for companies that contribute to the demolition of developing countries to be named and shamed.

DENK also points out their concern that the target of 14% sustainable energy in the Netherlands by 2020 (that was set out in an energy agreement in 2013) will not be met. They also, however, think that that target was far too low to begin with. Their alternative objectives will give preference to sun and wind energy with targets of 40% clean energy by 2030 and `100% by 2050. They hope to achieve this through increased taxation of dirty energy and fuel and an improvement of infrastructure and subsidies to make as many homes as possible energy-neutral.

Special mention must also be given to DENK as the only party to put the reduction of food waste as a specific topic of their manifesto – hoping to remove unnecessary rules so that good food is no longer thrown away and encouraging companies to make agreements with charities on food surpluses. In Amsterdam they say that they will support local residents in their green initiatives helping to provide neighbourhoods with vegetable gardens and urban farming as well as making municipal land that is not being used available for green projects.

Read more about their plans here: https://www.bewegingdenk.nl/amsterdam

 

Christen-Democratisch Appèl (CDA)

The CDA do not have an extensive green policy, but note that they want big cities to sit down with the national government, institutional investors, housing corporations and other parties to jointly commit to a plan of action for building sufficiently sustainable, energy-efficient family homes. They also want to encourage cycling in the city and to manage the traffic circulation on the basis of current air pollution figures.

Read more about their plans here: https://d2vry01uvf8h31.cloudfront.net/Afdelingen/Noord_Holland/Amsterdam/2017/2018%20Stadsmanifest%20CDA-G5.pdf

 

Bij1 

Bij1, along with DENK, are another party to mention their commitment to green policies to aid those in the global south. They take a hard line against companies with poor sustainability records – dissolving all ties with those who cannot meet the highest green standards.

They are also committed to biodiversity, wanting to promote afforestation and phasing out chemical pesticides and herbicides. They also are the only party to mention green education – promoting climate justice as a topic in schools and encouraging children to think about sustainability.

Read more about their plans here: https://amsterdam.bij1.org/programma/ 

 

Partij van de Ouderen (PvdO)

The PvdO have not put out a statement with any specific green policies.

50+

The 50+ party have not put out a statement with any specific green policies.

 ChristenUnie (CU)

The ChristenUnie have stated their commitment to a sustainable Amsterdam, and noted the municipality’s important role to play in achieving this. They are promoting cars without emissions and energy-neutral homes as the norm and have committed to the responsible handling of space and landscape in the Netherlands.

‘A lot of times people question whether we even need feminism anymore,’ Tammy Sheldon tells me. But, as she goes on to articulate persuasively, ‘There is simple logic and clear data that indicates that we are a long way from equality in the Netherlands. And that’s not just referring to a pay gap, or to sexual harassment, there’s a whole range of issues.’

It is, indeed, a whole range of issues that Tammy Sheldon, who last year became lead organiser of Women’s March, The Netherlands (WMNL), cares deeply about. Rushing into our meeting apologising for multitasking on her phone, she was reeling from the news of the death of Orlando Boldewijn, a young, gay, black boy from Rotterdam who had been missing for over a week before police were able to locate his body. It doesn’t take long after our interview for WMNL to issue a statement calling on the government and authorities to prioritize LGBTQI safety in The Netherlands, firmly laying bare the fact that LGBTQI individuals face nearly twice the level of violence that heterosexual people face, whilst sending their support to the victim’s family.

I can tell that this recognition, of the multiple and intersecting issues facing women and minorities in the Netherlands, is not something Tammy takes lightly: ‘the simple attitude we come from is that we are always stronger together. We cannot move forward with any kind of tangible change, unless we’re all in this together.’ Of course, it’s very easy to talk the intersectional talk and much harder to walk the walk. As the Women’s March spread internationally from its origins in the U.S. in the wake of Trump’s election last year it has come up against a wealth of, often valid, criticisms. Too white, too rich and too transphobic have been just some of the accusations thrown at its feet.

Tammy in the middle, on the left organiser Cecilia Gomez Engler of Women’s March Barcelona, and on the right indigenous activist Rachel Heaton, A Standing Rock Water Protector, credits: Tammy Sheldon

Refreshingly, these are not issues that Tammy steps around. ‘By definition, if you are in a position to be an activist you automatically have a degree of privilege,’ she acknowledges, ‘You are in an economic situation that allows you to take time to follow an issue as opposed to hold down three jobs, so by definition the Women’s March is coming out of a large base of white, middle-class women. There is no denying it.’ It is because of this that Tammy stresses that that privilege needs to be used effectively, in order to be useful allies to those less able to go out to a march on a Saturday afternoon and wave a witty sign around. A movement filled with performative activism and void of concrete action is clearly not the kind of future she envisions for the Women’s March in this corner of the world.

That is, of course, the strength but also the difficulty of being a part of such a huge, global movement. In order to cultivate a positive legacy for WMNL there is the challenge of weaving through the stray problematic tendencies that tarnish (and can so easily be used to tarnish) the women’s movement. This has to be done whilst pulling together the thousands of threads that have come together to form a hopefully unbreakable social force, and indeed, to use that force to bring about meaningful change in the Netherlands. The fact that Tammy acknowledges (and rejects) the notion that could be seen to arise with some sectors of the Women’s March across the world – that women’s rights were all of a sudden the most important issue on the agenda and that there hadn’t been protests and activist movements worth attending until the disruptive political events of 2017 – is crucial to the success of WMNL going forward.

At the first march in 2017, credits: Tammy Sheldon

Tammy is quick to point out those who have been fighting against inequality long before this most recent wave of popular activism. Poignantly, she notes that before March for Our Lives (the present marches being organised against gun violence in the US) there have been young black women – in the Black Lives Matter movement particularly – fighting against gun violence for years. ‘Not to take away in any way, shape or form what Emma González and the rest of those teenagers have done – they are just awesome heroes in my book, but it does mean that there is this kind of disappearance of people who are already active, and are often doing so with far greater personal risk to their lives, on a day to day basis.’ Tarana Burke, she points out, has been a case in point, having started and campaigned for the ‘Me Too’ movement twelve years before it was catapulted into the mainstream.

It is this kind of recognition that Tammy is promoting in the Netherlands. A manifesto is currently being developed by WMNL in collaboration with multiple activist organisations in the Netherlands, including PROUD (the Dutch Union for Sex Workers), Pink Terrorists (an LGBT organisation promoting the strength of the community) and New Women Impact Hub (who focus on the needs of refugee and migrant women) amongst others. These organisations are jointly working on a document that will be used to bring about change for women and minority communities in the Netherlands. Giving a platform to these voices is one of the most important reasons for this manifesto. ‘It’s not that the world needs another list of demands or manifesto per se,’ Tammy explains, ‘the difference here is people who are not necessarily at the table have a place now to come in.’

And come in they must. The fact that Amsterdam, the largest city in the Netherlands, is without a single abortion clinic for the first time since the 1970s, and the abortion pill is problematically included in the criminal code should be enough to silence any of those who suggest we no longer need feminism. This is not to mention that despite the legality of sex work in the Netherlands propping up the country’s image as one of the most liberal in the world, sex workers are still required to navigate around restricted access to basic healthcare services. There remains a larger income pay gap between men and women in the Netherlands than the EU average. Women and particularly women of colour, migrant women, disabled women, and LGBTQI people are hugely underrepresented in leadership positions in politics and other sectors. The list goes on, and it is clear that the Netherlands cannot rest on its image of progression and liberal politics – something that WMNL clearly has no intention of doing.

But there is an appetite for change, and Tammy is clear in her intention to provide a narrative that is ‘positive, humanistic, inclusive and something other than the fear and the hate that is being pushed by the right.’ There is a huge energy being thrown towards the feminist movement across the world and in the Netherlands, and as Tammy declares, ‘that energy is going to be turned into fuel.’

ResQ in action

(c) Timo Beck

You use them to navigate through the city, to communicate with friends and to search for the love of your life – mobile apps. Their field of application is so diverse; why not use them to make the world a better place? Many people before had this exact same thought. Today we can benefit from their ingenuity because they developed apps to fight food waste. Taste Before You Waste checked out the most innovative apps that you could use to reduce discarded food yourself.

ResQ:

There is too much food left from the buffet at a hotel? The smoothies at the juice bar should be consumed before tomorrow? All those unwanted goodies would find their way into the trash bin if Tuure Parkkinen would not have come up with a cool idea. He is the CEO of the Finnish app ResQ, which aims to connect restaurateurs with potential customers. ResQ is available in 22 European cities and is currently entering the Malaysian market. In Amsterdam you will find more than 55 restaurants, cafés, bakeries and bars participating in the fight against food waste. They offer meals at a reduced price that would otherwise have been thrown out. You can check the deals through the ResQ app. It’s available for iOS, Android and as a web app.

How does it work?

  • Open ResQ and allow the app to locate you.
  • You will see all restaurants that participate.
  • Set your dietary preferences. You would like to rescue vegetarian or vegan food? You can filter deals based on that.
  • Order the food and pay through the app.
  • Pick up your goodie at the restaurant.

Tip: In most cases it is no problem to eat your meal straight away at the restaurant instead of taking it with you. Just ask them! If you are curious, ask for the surprise menu. The chef will prepare you an individual meal from yummy leftover products. The ResQ approach has great potential to use resources effectively – for restaurateurs as well as for customers. Save yourself some money and save the planet some troubles.

Thuisafgehaald

Getting to know your neighbours, trying new cuisines and preventing food from getting thrown out? Thuisafgehaald combines all three. Hungry people can check out meals through the app or the website. If you cooked too much, simply share your meals with others. Founder Marieke Hart thinks the world can be made a better place if people are willing to share food. Her vision is to bring people together and this has also a practical side effect: Food won’t get wasted.  The service is available all over the Netherlands

How does it work?

  • Register at Thuisafgehaald and indicate your postcode.
  • You will get daily notifications about available dishes in your neighbourhood.
  • You can also actively search for meals. If you found anything appealing, click the pick-up button “afhalen”.
  • You will get the exact address and contact information.
  • Pick up your meal and meet your neighbour.

You want to know more about how to save food through Thuisafgehaald? Watch their clip on youtube.

 

Too Good To Go

The name says it all: It’s all about food that’s too good to become waste.  The mission is simple: Save food, save money, save the planet. The Danish Too Good To Go company offers its service in Denmark, Norway, the UK, Germany, France, Switzerland and Australia. Unfortunately the app is not available in the Netherlands yet. In all other seven destinations Too Good To Go connects local restaurants with customers.

How does it work?

  • Download the app or register on their website.
  • Search for restaurants in your area.
  • Select a reduced meal and pay via credit card.
  • Pick up the food within the designated time.
  • Enjoy!

Olio

Love food, hate waste. Olio wants you to care about the environment by sharing leftovers with others. The app is available for households and businesses.

How does it work if you offer food?

  • Take a photo and add a description of the food product.
  • Provide pick up details.
  • Welcome a hungry person with a smile.

How does it work if you want food?

  • Install the app or visit their website.
  • Look for offers. You do not have to pay.
  • Pick up your product and enjoy.

These four apps are only few examples of many food saving apps out there. We from Taste Before You Waste checked them out for you. Because we like their concept, we share them. You are currently using different apps to reduce food waste? Tell us about them. Let’s fight food waste together by using smart technology!

 

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Two people, two bakfietsen, one mission: save edible food from getting wasted. Thanos and I meet at 10:30 AM. He is a food ambassador for Taste Before You Waste and usually does the Wednesday food pick-ups. Today he takes me along his weekly route. Our goal is to go to markets in east Amsterdam and collect goodies that otherwise would get discarded.  The meals for the Wasteless Wednesday Dinners are prepared with this rescued food. It is a sunny Wednesday and as Thanos calls it “a good day to learn how to ride a bakfiets”. This statement concerns me because I have never tried to ride such a cargo bike before. After today’s pick-up session I will know how to get such a huge bike uphill; even though it is filled with countless kilograms of vegetables. Remark: Only try this if you are already used to ride a normal bike in Amsterdam. Otherwise you will be simply overwhelmed by Amsterdam’s busy traffic.

(c) Sophie Minihold

Thanos: A happy food ambassador during the Wednesday pick up. (c) Sophie Minihold

The food pick-up
In case you were wondering; my first ride with an empty bakfiets happens without any complications. Our first stop is a bakery where we get – now hold on tight – a piece of chocolate cake!  What a delicious start! The next stop is a Turkish supermarket. The shop owner gives us various crates of salad, green beans, carrots and eggplants/aubergines.  The bakfiets fills up quickly. According to Thanos this has not happened in a very long time. The surplus of food might be due to the changing weather conditions such as higher temperatures. Because the bike is full, we need to get the second bakfiets. Also this rapidly fills up after we visited three other shops. Next step: Navigate the heavy cargo bike to the Dokhuis Galerie. We have to overcome two steep bridges on our way home. Fortunately Thanos supports me during the critical – uphill! – stage. Due to months of preparing my legs for such exertions (ergo riding my bike every day), I am doing pretty well and we make it back to Dokhuis safely.

(c) Roel van Bakkum

Sophia is sorting out red pepper. (c) Roel van Bakkum & Iris Hesse

The cooking
“We hardly ever had so much food before”, says Sophia, todays coordinator of the Wasteless Wednesday Dinner, when she first sees the amount of rescued food.  Iceberg lettuce, green beans, peppers, tomatoes, artichoke, carrots, potatoes, spinach, apples, watermelons are piling up in the headquarter of Taste Before You Waste. Here at Plantage Dokhuis food ambassadors are sorting, washing, peeling, cutting and preparing the meals for the Wasteless Wednesday Dinner.  The food ambassadors are mainly students and Taste Before You Waste interns. Every Wednesday they start the preparation at 2:30 PM. Until we can serve you yummy dinner, some steps have to be taken:

Step#1: Get an overview of the goodies.

Step #2: Decide what can be made with it.

Step #3: Cook it, bake it, broil it, toast it.

(c) Roel van Bakkum

Time pressure and hard work? No problem for our diligent TBYW food ambassadors. They are the best! (c) Roel van Bakkum & Iris Hesse

Due to the fact that we saved so much food during this pick-up, our amazing food ambassadors have to split into groups to do all three steps simultaneously. The distribution of tasks is different each week and relies for a huge part on the amount of rescued food. While some are still sorting products, others are already peeling carrots and cucumbers, or are cutting tomatoes. I ask a girl about her plan for all those tomatoes. Her answer is straight forward “I like tomatoes, and I know the recipe for gazpacho. That’s why the starter will be gazpacho.” Being part of the Taste Before You Waste team means bringing in your own ideas and getting them heard. The food ambassadors are the most essential part of the Wasteless Wednesday Dinners. Because of their hard work you can enjoy meals made with love and support reducing food waste.

(c) Roel van Bakkum

(c) Roel van Bakkum & Iris Hesse

(c) Roel van Bakkum

(c) Roel van Bakkum & Iris Hesse

 

 

 

 

 

 

 

 

The dinner
The doors open at 6:30 PM. The chalkboard at the entrance gives you a preview of today’s luxurious menu. As every week, three courses have been prepared. Due to the amount of iceberg lettuce, the main dish is a rich salad with roasted veggies. Even the dessert, yummy carrot muffins, includes vegetables. Taste Before You Waste Dinners are a source of vitamins and you can enjoy it for a suggested five Euro donation. This Wednesday we welcome around 70 guests. All seats – upstairs and downstairs – are taken up  quickly. Now it is not only Thanos and me with a mission; it is 70 people who save edible food from getting wasted, and – let me tell you, it feels really good.

(c) Roel van Bakkum

Happy people and loads of good food at the Wasteless Wednesday Dinners! (c) Roel van Bakkum & Iris Hesse

 

 

(c) Sophie Minihold

(c) Sophie Minihold

Once upon a time… or to be honest it is a common ritual and happens every now and then: You are hungry in your kitchen. You open the fridge hoping to find anything edible and grab one of these yoghurts, far in the back, you already had forgotten about. As a matter of routine, you take a look on the date label of the yoghurt and let out a resentful sigh. Shoot, it happened again! Its “best before” date passed four days ago. Suddenly you are not only hungry but rather find yourself between the devil and the deep blue sea: eating out-of-date yoghurt which might lead to food poisoning or toss it and therefore literally throw away your money? In order to decide what to do, and to free you from the evil date label clutches, read the tale of the expiration date first.

First of all: Your decision between tossing and eating the yoghurt is not that complicated. You should basically judge food by sight, smell and taste rather than by a printed date. Nevertheless you are not alone in your confusion about what to do with expired food. This is due to the fact that we do not produce our own food anymore. Therefore we need to rely on the manufacturer to tell us until when we can eat food without getting ill. As a consequence, various kinds of date labels found its way on food packaging.

The manufacturer decides

A date that tells you when groceries are not safe to eat anymore is in and on itself a reasonable idea. However, expiration labels are not an indicator for that. An expiration label rather tells you until when the manufacturer guarantees the best quality for a product regarding taste, sight and texture. After the expiration date goodies do not instantly become hazardous. The Waste and Resources Action Programme (WRAP) show evidence that consumers have difficulties understanding the difference between date labels. In general there exist legally required date marks and labels used for stock control purposes. In Europe date marking is required by law. However what type of date label is printed on products is up to the manufacturer. If consumers do not understand the meaning of a date label, they might toss edible food out of needless safety concerns. The British Government has already made a first step to reduce potential confusion among customers; they reduced the amount of voluntary date marks.

“Best before” vs. “Use by”

The European Union also takes action to prevent food waste. Recent findings by the EU-funded research project FUSIONS show that 88 million tonnes of food are wasted in the EU every year. Therefore, the EU has launched a study devoted to date marking on food labels and food waste prevention. First study results are expected at the end of 2017. Another approach to decrease confusion regarding date labels is education. Best of all, you can take action yourself. Do not be part of this wasteful lifestyle and simply inform yourself about date labels!

  • The “best before” date tells you until when you can expect the best flavour. It relates to food quality, and therefore, is not a safety date. Fresh fruit, vegetables, wines, salt, sugar, vinegar and chewing gums are exempted from the “best before” date.
  • The “use by” date relates to food safety. It indicates the last date recommended for use and is especially important for highly perishable foods such as fresh fish, meat and dairy products. This label is determined by the manufacturer.

The best strategy to flee from the land of confusion, where date labels live, is education. Be aware of the different date labels on products and judge the quality of food yourself. Expiration dates are nice indicators; however your sight and smell are unbeatable. And they lived happily ever after… if they trusted their taste-buds.

©Peg Leg Films

In February the Taste Before You Waste Team said goodbye to old interns and welcomed new ones. This meeting was the perfect occasion for a screening of a food waste awareness documentary. We watched the food waste story “Just Eat It” by Grant Baldwin and Jenny Rustemeyer and enjoyed yummy smoothies made out of rescued fruits .We were all moved by the bluntness of the documentary and felt encouraged to keep up with our work of raising awareness towards food waste. The Taste Before You Waste Team agrees: You should watch Just Eat It! But if you are more into reading about food waste, then you are in luck! Go ahead and read the most important take-home messages of Just Eat It.

Just Eat It is film about the filmmakers Jen and Grant who love food. When they read that one third of all food produced in this world is wasted, they felt discouraged. The producers asked themselves: How much of the food is still edible? Their mission was to survive for six months on food that has been designated for the bin. Just Eat It features interviews with author and activist Tristram Stuart, food waste expert Dana Gunders and journalist and author Jonathan Bloom.

The first day
On day one, Jen and Grant are joking about their future life as dumpster divers, while in fact they do not have to search waste bins for food on their very first day. Grants brother is moving and he cleans his fridge.  They are amazed by the amount off his discarded food that is still edible.  According to author Jonathan Bloom, people in wealthy societies fill their fridges too much. “I had it last night, I don’t want it the next day” is a commonly known mentality with severe consequences. Between 15 % – 25 % of food are being wasted in households. Imagine: You go shopping and fill four bags with groceries. After you pay, you leave the shop and drop one of the four bags without thinking too much about it. You continue walking home with the remaining three bags. Even though this thought is ridiculous it happens every day.

Wasting food and not caring about it? This happens everyday. ©Peg Leg Films

Perfection
People strive for perfection. The simple conclusion of “what look better, tastes better” is fixed in our mind. At least 20 % of food produced is left on the fields or gets discarded just because it is not perfect. Food activist Tristram Stuart reports that truckloads of bananas get scrapped due to the fact that they do not fulfil European cosmetic standards for food. There is no market for imperfect vegetables and fruits, therefore food get wasted. How do we overcome the pursuit of perfection? Keep in mind that what looks differently is not necessarily bad. Our mind-set plays an essential role when it comes to food waste. Imagine you host a dinner. When the dinner is over, there is no food left. Societal pressure keeps you thinking that you are not a good host because you could not be able to offer any food to a guest who has already eaten. This kind of thinking is twisted.

The first month
After one month, Jen and Grant run low on oil and honey. It is getting harder for them to keep up their standard of living. They question their decision of this project. Over the next days they find much more food than they could possible eat. Grants highlight: Several kilograms of dark chocolate. Jen uses a chalkboard to keep track of what has to be eaten first. This is one simple trick how to avoid food waste. The filmmakers do not want to re-waste food. Wasting food affects not only the food itself but rather a whole system. Imagine: If you want to grow apples, you need to buy land. You need to invest in an irrigation system to water the soil for the apple trees. The irrigation system needs energy. After your apple trees are full of juicy fruits, you need employees who pick them. As a last step you sell your apples to customers. They let them rot because they forgot about buying them. How would you feel?

As you saw in the example, food waste is very expensive. Reducing food waste would save a lot of money in the energy sector. Four percent of US energy consumption is used for the food that gets tossed anyway. The reduction in food losses leads to a decrease in the cost of food according to a report by the Food and Agriculture Organization of the United Nations (FAO). Reducing food waste is not only beneficial from a financial point of view; it also helps to preserve our planet. Wasting food is equivalent to the support of global warming. If aggregated food waste decomposes without air, methane is produced. Methane is a far more potent greenhouse gas than CO2. It traps 34 times more heat than CO2 in the atmosphere as reported by the Intergovernmental Panel on Climate Change (IPCC). Methane therefore has a huge impact on global warming.

Food Waste_Hummus

Grant found an incredible amount of discarded hummus. ©Peg Leg Films

True value
At the end of their project, Jen and Grant have mass quantities of certain foods. The filmmakers are still fascinated if they find food in the bin. At the same time they feel guilty for being excited about food waste. During these six months they spent 200 dollars on groceries. In total, they rescued food with a considered value of 20.000 Dollar. Through the Just Eat It Project Jen and Grant experienced the true value of food.

We from Taste Before You Waste think that everyone should value food as a precious good.  If you do not necessarily want to go dumpster diving in order to take action against food waste, simply come to one of our weekly Wasteless Wednesday Dinners. We prepare delicious meals out of rescued products for you. That way we appreciate the true value of food together.

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