At Greenswell Growers, we are passionate about reducing food waste. It is a pillar of our mission to grow and operate in a way that reduces food waste. According to the USDA’s Economic Research Service, food waste is estimated to be between 30–41% of the food supply. That number corresponds to billions of pounds and billions of dollars’ worth of food. That is a staggering number that no one should be comfortable hearing.
If you want to learn more about how our automated process and growing techniques reduce waste, check out Part 1 of this Reducing Food Waste series, “Our Mission and Process,” written by one of our growers, Ben Sword.
The work we do in our facility also allows us to offer an extended shelf life, which helps reduce food waste. Typical leafy greens have a shorter shelf life, and washing and shipping them across the country reduces that shelf life even further. These practices give grocery stores less time to sell and consumers less time to enjoy them before they go bad.
Our 21-day shelf life and central location give everyone more time to enjoy fresher greens. For more information and examples of how Greenswell Growers’ greens last longer, check out Part 2 of this series, “Longer Lasting Lettuce.”
Now that being said, why stop there? There are fun, easy, and delicious ways to reduce waste from ingredients that are often thrown out. Here are a few to try out…
The best fresh croutons can easily be made from stale bread. This idea is so versatile, so easy, so delicious, and yet so often forgotten. It’s as simple as tearing or chopping leftover ends of stale bread, tossing them in olive oil, sprinkling with seasoning, and popping them in the oven or even a toaster oven. In 15–20 minutes, you have crispy croutons ready for your salad (or soup!). They will even keep for a couple of days in an airtight container. This is a total no-brainer instead of wasting the ends of a loaf or forgotten bread in the pantry. Pair these croutons with our Vibrant Greens Blend and a light vinaigrette (Champagne Vinaigrette is one of our favorites), and you have a beautiful salad that can complete a meal for one or impress a group. Check out this guide on how to make croutons.
As you approach the end of a bag of tortilla chips, what do you do with the “unusable” pieces? Instead of tossing them (or thinking the small chips will hold salsa only to end up with salsa-covered fingers), save those crumbs and use them on a Southwestern or Mexican-style salad. Keep a dedicated bag or container for the crumbs, and you’ll always have an easy way to add flavor and crunch to your meals.
Scraps left in hard-to-scrape condiment jars can also be saved from waste with just a little effort. Jelly, jam, peanut butter, Dijon mustard, and more can all be turned into vinaigrettes and dressings perfect for simple salads. A splash of vinegar along with a bit of olive oil, salt, and pepper can be added directly to jam or jelly jars. Shake it up and pour it over your salad for a simple fruit vinaigrette.
Peanut butter takes a little more effort, but the result is a unique and flavorful dressing. Use a Thai peanut dressing recipe for inspiration, and add soy sauce, garlic, ginger, and other ingredients directly into the peanut butter container before mixing and adding it to a chopped green salad with cucumbers, red peppers, green onions, and edamame.
These may seem like small ways to save food, but once you start thinking about reducing waste, it’s amazing how many opportunities you begin to notice.
