Recycle Utah

Nonprofit Summit County, Utah Recycling Center

food

Eating Locally and Seasonally

by

Nowadays, food items and goods are all easily accessible. Vast improvements in food preservation, transportation, and food production have helped the world in many ways. However, many people don’t consider the environmental impact of the modern food industry. Because you can now buy food imported from foreign countries, carbon emissions from vehicles which use non-renewable energy are emitted in massive quantities. In fact, the Journal of Industrial Ecology states, “Globally, food consumption accounts for 48% of household impacts on land resources and 70% of impacts on water resources.”  

Transportation of goods is only one factor that goes into the total amount of waste and carbon emissions that come from the food industry. Mass production of beef and poultry causes significant damage to the environment in the form of methane emissions and deforestation, to name a couple.  

So, what’s the solution? Eat locally and seasonally! Eating locally is within our control and has positive impacts on the environment. Buying food from local sources means that food doesn’t have to be transported over long distances. Buying local products also helps support small businesses and boosts the local economy. Local food is typically fresher, coming from nature to your plate in reduced time, and doesn’t require preservatives, which are potentially harmful for the body.   The same thing goes for seasonal food; eating the fruits and vegetables that are in season takes away some of the strain on farms to grow food out of season which may lead to problems with water, land-usage, and strain on resources. Buying food that’s out of season also means that it’s likely being shipped in from someplace else, which creates a high carbon footprint. Lastly, buying food that is in season will be less expensive because of supply and demand. We are lucky to live in Park City where we have numerous local suppliers, from which to buy locally grown, fresh food. Try researching local suppliers in Park City and you will most definitely find what you’re looking for. 

By Grayson Rae, Sophomore at Park City High School

Savor the Flavor, Not the Waste: Reducing Food Waste This Thanksgiving

by

As Thanksgiving approaches, we look forward to delicious meals with loved ones. Yet, this season also witnesses a sharp 25% increase in household waste, with food waste being a major contributor. This waste surge is especially concerning because food decomposition releases potent greenhouse gases, including methane. The good news is that we all have the power to change this trend. Let’s make this Thanksgiving more sustainable and reduce our environmental impact by curbing food waste.

When preparing your Thanksgiving feast, thoughtfully plan your menu, avoiding excessive dishes that lead to leftovers. Before heading to the grocery store, do a thorough inventory check of your pantry and refrigerator to identify ingredients you already have, reducing the need for additional purchases. Opt for recipes that efficiently utilize similar ingredients, making the most of what’s available.

Embrace sustainable shopping practices to lessen your Thanksgiving environmental footprint. Purchase locally and organically when possible, supporting your local community while reducing the carbon footprint of your meal. Don’t forget to bring reusable produce bags! Opt for homemade dishes whenever you can; they tend to be more environmentally friendly, generating less packaging waste and fewer emissions from production and transportation. 

After the meal, focus on eco-friendly food storage solutions that keep leftovers fresh while reducing waste. Say no to disposable plastic containers and explore reusable, sustainable alternatives. Finally, make recycling and composting bins easily accessible for your guests to encourage proper waste disposal. By sorting recyclables and compostables from regular trash, you can significantly reduce the volume of waste sent to landfills, making a big impact this holiday season!

By Chelsea Hafer

Food Expiration

by

What do food expiration dates really mean? ‘Food product dating,’ according to the U.S. Department of Agriculture, is voluntary for most products and has nothing to do with safety. It is the manufacturers best guess as to when the product passes the point of peak quality. Produce is easy – we see it and smell it. But what about the other products that hang out in our refrigerators and cabinets?

  1. Baking materials: Vinegars, syrups, honey, vanilla, sugar and salt can last forever without degrading quality. Steel cut or rolled oats can last for a year, instant oats forever. Oils stored in sealed cans are invincible while glass is less sustainable.
  2. Bread, Flour and Rice: Supermarket bread with oils and preservatives can last for weeks in the fridge. White flour and refined white rice can last up to a year or more whereas Whole Wheat, gluten-free flours and brown rice will start degrading after several months. Smell it and always store airtight.
  3. Spices and Nuts: Spices have longevity but lose potency and flavor. Nuts, though, can go rancid within months unless stored in the freezer.
  4. Canned goods and beans: Note that metal lasts longer than glass, which trumps plastic. This includes canned sodas, too. Dried beans and lentils are safe for years.
  5. Eggs and Milk: Eggs can last several weeks after purchasing them. Look for “UHT” or ultra-high temperature on your milk label for longer-lasting milk.

Our landfills contain heaps of food waste. Be smart when you shop – purchase smaller quantities for certain foods, freeze some items and remember that expiration dates are not always true. Your nose is the best test.

By Mary Closser

Composting

by

Landfills are filling up and at least 40% of the waste is from our food and yard. This organic waste, along with paper and cardboard, releases a dangerous and potent greenhouse gas, methane. Great news, there are multiple options to compost in Summit County! Recycle Utah holds summer compost workshops to and sells discounted compost bins and buckets. Here’s how to get started today:

  1. Do it yourself: Purchase a bin or make your own (containing tight mesh wire). Select a level, 3”x3” area, partly sunny, at least 6” from a structure or fence. It’s important to learn the correct nitrogen to oxygen ratio in addition to acceptable compostable materials. Check Recycle Utah’s website for summer workshop dates to learn more.
  2. Worm Composter: The key to worm composting is the temperature needs to be 40 degrees or higher to keep the wiggly creatures alive. Attached garages, pantries, or mud rooms are ideal.
  3. Lomi: This is the latest craze. A 16” x 20” device for your kitchen or pantry that turns food waste into soil within two days!
  4. Spoil to Soil:This wonderful new and local compost business supplies a small and large bucket and collects the goodies weekly for a small fee.

Not only is composting becoming more important for our environment, but it’s also scientific and fun for the family. Summit County is working hard to keep food waste out of our landfill – get started today!

By Mary Closser