In the Washington Post, an opinion piece discusses food waste from a position we have long taken...better utilization. From the time food is processed/prepared, it starts down a path of fading quality to the point where it is no longer edible. Depending on whether it is from a restaurant where that path is short, to retail food items where there is a longer time until it is no longer usable, food too often reaches that point where there it must be thrown out.
Certainly using it when it still has the quality we desire is best. So basically, using it well before the stated shelf-life is best. Best utilization also includes making food that will be eaten in a reasonable amount of time, or ordering only what we can eat in one setting .
But once the food quality changes, perhaps to the point where it is less than what we would want, the author opines that there are still avenues where this food can be utilized. He looks at this transition in the nature of the given food as just an opportunity to make something different that is not only edible, but perhaps desirable.
"By focusing on using food beyond the confines of our first imaginings, we’re granted access to a world of flavor — in soup that has tightened and melded overnight into a delicious sauce, or a dressing whose dregs improve a lunchtime sandwich. We also attain invaluable culinary intelligence, learning how flavor migrates from one ingredient to another, what happens to liquid and fat overnight, how acid and salt can soften what has hardened, how clever knife work can crisp what has sagged."
So okay for a chef to say, but what can we do? Could groups like Extension, food banks, food pantries promote alternative uses? This could be development and dissemination of recipes that utilize items food pantries often have difficulty in moving.....or items that no longer have the same quality but still have nutrient value. Could milk be made into kefir or yogurt? What about brown bananas? What can we utilize in making easy-to-make soups?
Washington Post
https://www.washingtonpost.com/opinions/2023/03/13/food-waste-problem/
We’re thinking about food ‘waste’ all wrong
By Tamar Adler
March 13, 2023 at 7:00 a.m. EDT
Tamar Adler, a former professional cook, is the author of “An Everlasting Meal: Cooking With Economy and Grace,” “Something Old, Something New: Classic Recipes Revised” and, most recently, “The Everlasting Meal Cookbook: Leftovers A-Z.”
