Each week since March 2008, in order to motivate her to waste less food, Kristen The Frugal Girl, has posted a picture of any food that has gone bad over the last seven days. She found this embarrassing practice so helpful, to her, that she invited other bloggers to post their own photos, and Food Waste Friday was born.
I started participating in October 2010 and have found, 4-years on, the amount of food I waste is minimal. Every Friday, as part of my No Waste Tastes Great routine, I account for all my potential food waste as well as confessing to any items that I failed to save.
Kristen kindly asked me to host Food Waste Friday, alternate weeks and her initial invite for everyone to join in is cordially extended here!
In yesterdays post I talked about how I need to slow down.
I’m making errors daily. And missing things.
(I even missed that Kristen had posted Food Waste Friday on Tuesday – I rarely miss her posts!)
This week I’m also producing food waste:
When satsumas start going mouldy, I need to try harder.
My food waste increases when I am busy. I take my eye of the ball. Or in this case, the satsuma.
So, addressing this need to reduce the pace, and the need to reduce opportunities for food waste, I blended the parsnip, sweet potato and pumpkin I slow cooked.
We’re on a tight schedule today, but we’ll have to delay things by 10 minutes to make the save.
(The pumpkin was from the jack’o’lanterns we carved last Friday and some munchkins I’d purchased)
It may be another busy day, and weekend, ahead, but by slowing down and taking the time to batch freeze a handful of home-made soup we have lunches ready to go next week.
Those of you who participate in Food Waste Friday can now grab a fancy-schmancy button to perk up your posts. If you copy and paste the following code into your Food Waste Friday post, this little graphic will appear.”
If you blog on WordPress, just make sure you’re in html mode when you copy and paste the code, or it won’t work