Reduce Comes Before Recycling

Recycling is like dieting. We do it afterwards. We recycle after buying and using stuff and we diet after overeating.

Bales of Plastic Containers Awaiting RecyclingReduce is the first of the 3 R’s (reduce, reuse, recycle) for good reason. There is no need to recycle packaging or products we didn’t buy or use. Calories we didn’t eat do not need to be worked off at the gym.

Manufacturing, transporting, and distributing the products we buy and use consumes energy, water, and resources, and generates waste. So does collecting, transporting, and processing recyclable materials.

Sometimes I wonder if we use recycling to give ourselves a free pass to continue doing what we’re doing. As long as we recycle we don’t need to change. Don’t get me wrong, I’m a fan of recycling and I’m not suggesting a moratorium on shopping. I am proposing we be mindful about what we buy and challenge ourselves to reduce first and then recycle.

Food Shopping – Packaging Reduction

After observing the volume of recycling our small household amassed each week, I started pondering ways to reduce the amount packaging coming into the house. Buying food is a weekly activity so seemed like a good starting point. Over a period of time some of the changes we’ve made include:

  • Buying more food in the bulk in aisle.
  • Using reusable shopping and produce bags.
  • Cooking with whole foods more and packaged foods less.
  • Purchasing larger sizes when it makes sense (I draw the line at a gallon of mayo in the fridge).
  • Buying locally grown food as much as possible.

For this post, I decided to review the impact these changes have had on what I buy and eat for breakfast and grade myself on whether packaging was reduced or not.

Breakfast Revamp – Packaging and Calorie Reduction

No one would describe me as a morning person. For me, weekday breakfasts have to be fast and easy to prepare.

Coffee

We’ve been buying whole coffee beans and grinding them at home for years. Previously we used the bags provided at the grocery market to transport and store the coffee beans and recycled the empty bags. I began saving the bags, refilling them at the store, and recycling them when they wore out. At some point it occurred to me we could transport Author's Coffee Mug, Bulk Coffee Beans, and Bulk Non-Dairy Creamercoffee beans in one of our reusable mesh produce bags and store them in a container from our collection at home, a large one that held nuts in a former life works well.

Buying and storing coffee now involves zero throwaway packaging.

Packaging Grade: A

Non-Dairy Creamer

I used to buy non-dairy creamer in 22-ounce plastic containers and recycle the empties. That changed when I spotted my creamer brand in a 3.5-pound container while shopping at a warehouse store. Now I buy the large canister and use a 22-ounce container as a dispenser.

The canister holds over 2 ½ times the amount of creamer with only an incremental increase in additional packaging and a 30% reduction in cost per serving. Overall there is less material to recycle.

Packaging Grade: B

Cereal

My standard cereal is a name brand that comes in a cardboard box with a plastic liner. I’ll eat granola, seemingly the only cereal available in bulk in our area, but I’d prefer something else. I decided to skip this one for now and tackle it later.

Packaging Grade: Incomplete

Milk

Author's Packaged Cereal, Milk Carton, Bowl and SpoonI was in the habit of buying milk by the half-gallon, but I mostly use it on cereal so frequently ended up pouring spoiled milk down the drain. I admit I’m picky about milk taste so other people might have drunk it. I switched to buying milk in a third of a quart size. It’s not as economical but it eliminates milk waste and the smaller container means less to recycle.

Packaging Grade: Pass

Fruit Juice

An 8-ounce glass of fruit juice contains 110 to 170 calories (orange at the low end and grape at the high end). I know eating whole fruit is more nutritious and has fewer calories. But fruit juice tastes good and I used to drink it every day.

When I was a kid, we mostly drank juice made from frozen juice concentrate and I carried the habit into adulthood. When we moved to our current home, I discovered the grocery market in our small town generally had a great selection except for frozen juice. I started buying juice in cardboard cartons and plastic bottles.

Eventually throwing empty juice containers in the recycling bin began to bother me and I was also looking for ways to cut calories without giving up my Friday chocolate bar. At first I just drank 4 ounces of juice instead of 8, fewer cartons and calories. One morning I decided to stop drinking juice. Now I eat whole fruit instead and occasionally drink juice. I don’t miss drinking juice every day, and it’s a treat when I do.

Whole Fruit - Apple, Orange, and BananaChanging from fruit juice to whole fruit reduced recycling and saves hundreds of dollars a year. I figure I’ve eliminated at least 25,000 calories from my annual intake, the equivalent of 7.1 pounds. This is a good thing.

Packaging Grade: B+

Reduce First Then Recycle Challenge

The above exercise demonstrates small changes can benefit the environment as well as our waistlines and wallets. It shows that unintended consequences can be good and change isn’t a linear process. If we get stuck in one area, we can move on and come back to it later.

Take a look at your own food shopping and buying habits and challenge yourself to reduce first and then recycle. Share your ideas and accomplishments in the comments section.

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World Environment Day 2013 – Think. Eat. Save.

UNEP World Environment Day 2013 Logo - Think. Eat. Save.World Environment Day is Wednesday, June 5, 2013. Statistics from the UN Food and Agriculture Organization illustrate this year’s theme “Think. Eat. Save. Reduce Your Footprint” which is aimed at eliminating food waste.

  • 1/3 of food produced for human consumption (1.3 billion tonnes) gets lost or is wasted each year
  • 1 in 7 people in the world go to bed hungry each day
  • More than 20,000 children under age 5 die daily from hunger

Global food production occupies 25% of the earth’s habitable land and accounts for:

  • 70% of fresh water consumption
  • 80% of deforestation
  • 30% of greenhouse gas emissions

World Environment Day Background

The first World Environment Day was in 1972 at the opening of the United Nations Conference on the Human Environment held in Stockholm, Sweden.

World Environment Day Photo of Kids (Junior Green Generation Green Economy)World Environment Day country hosts have included Brazil, India, Rwanda, Mexico, New Zealand, Norway, Algeria, United States, Spain, and Lebanon.

Themes have encompassed the green economy, forests, species, climate change, melting ice, desertification, green cities, seas and oceans, and water.

World Environment Day 2013

The host country for World Environment Day 2013 is Mongolia. Events being held over a 5-day period include:

  • June 1 – International Children’s Day
  • June 2 – Ulaanbaatar 2013 Marathon
  • June 3 – Green Development National Forum
  • June 4 – Launch of First Wind Farm in Mongolia
  • June 5 – Official World Environment Day Celebrations

Promoted in conjunction with World Environment Day, the “Hug a Gobi Bear” campaign is intended to bring awareness to the plight of the Gobi Bear struggling to survive in the Gobi Desert of Mongolia.

Check out the World Environment Day website to learn about food waste and what you can do about it. Tweet on Twitter using hashtag #WED2013.

U.S. Food Waste Challenge

In 2010, 34 million tons of food ended up in U.S. landfills.

On June 4, 2013, in preparation for World Environment Day, the USDA and EPA will launch the U.S. Food Waste Challenge. Producer groups, processors, manufacturers, distributors, retailers, food service, industry groups, NGOs, and government agencies are encouraged to participate in a national effort to:

  • Reduce food loss and waste
  • Recover wholesome food for human consumption
  • Recycle discards to other uses including animal feed, composting, and energy generation

World Environment Day Individual Action

In our household, we have made some changes to eat better and reduce food waste.

  • Food Shopping – we are more careful shoppers and try to buy only the amount of food we know we will eat.
  • CSA Winter Share ProduceLocal Food – we receive fresh produce weekly through our Community Supported Agriculture (CSA) share and shop at the local Farmer’s market. Local food is picked the day it is sold and does not travel across the country so stays fresh at home longer.
  • Food Storage – reusable containers designed for storing fresh food or leftovers keep fresh food fresh and ensure leftovers get eaten or frozen.
  • Leftovers – my spouse is excellent at making sure prepared food does not get wasted by eating leftovers for lunch and incorporating them into other meals.
  • Composting – I started composting a couple years ago so fruit and vegetable scraps get recycled into soil for the garden. Interestingly this made me more conscious about making sure we only bought what we could eat and ate it before it spoiled.

There is usually room for improvement, and we could probably improve our food usage through more “formal” meal planning.

“Although individual decisions may seem small in the face of global threats and trends, when billions of people join forces in common purpose, we can make a tremendous difference.”
—UN Secretary-General Ban Ki-Moon

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Resources

Food Revolution Day – Cook It. Share It. Live It.

Food Revolution Day 2013 PosterFood Revolution Day is Friday, May 17, 2013. Join people across the globe by cooking and eating real food. Try something new. Cook if you usually go out, shop at the farmer’s market instead of the supermarket, or experiment with a new recipe or ingredient.

May 19, 2012, marked the first Food Revolution Day put on by the Jamie Oliver Food Foundation, Better Food Foundation, and The Good Foundation. The intent was to orchestrate a global day of action to get people all over the world to learn about healthy food, share kitchen skills, and eat good food. More than 1,000 events took place in 664 cities across 62 countries. Funds raised went to food education projects in the UK, US, and Australia.

The Naked Chef

I first became familiar with Jamie Oliver through his cooking show The Naked Chef on Food Network. He cooked basic (naked) food in his tiny UK flat. I can cook but it’s not my favorite activity so his easy and tasty recipes appealed to me. He was interesting and fun to watch and made cooking seem like something anyone could do.

Jamie Oliver’s Food Revolution

In 2010 and 2011, Jamie Oliver came to the US and filmed the reality television series Jamie Oliver’s Food Revolution which aired on ABC. Season 1 was filmed in Huntington, West Virginia and Season 2 in Los Angeles, California. Chef Oliver provided food education and cooking classes in a variety of settings and met opposition when he attempted to change school lunch menus. The show was both shocking and entertaining.

Food Revolution Day 2013

Visit the Food Revolution Day website to find a local activity, join the Food Revolution Day Thunderclap (I did), share a recipe, or make a donation. Tweet about Food Revolution Day on Twitter using hashtag #FRD2013.

Jamie Oliver explains what Food Revolution Day is all about in the short video below.

Resources

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