Welcome
Who i am |
my impact |
I've been in school since 2016. I began at Arizona State University pursuing pre-medicine courses. I eventually transferred to Portland State and decided to try architecture because I wasn't sure if medicine was what I wanted to do. After spending some time dedicating myself to the arts and architecture I realized I missed science too much and began again on my course to pre-med. This change in course helped to realize what I really love which is science and the earth. To say I love plants, nature, and everything wild is an understatement. I grew up on a farm where I hardly ever wore shoes and my first pet was a rescued sheep.
The reason I was able to spend so much time outside was because I was raised on a family farm of six acres with cows, lamb, and a garden in the center of which was 100 by 100 feet. Ninety percent of my food came from something I grew or raised. This caused me to be highly conscious of the amount of food that is wasted for each meal. We are taught in grade school about food waste being an issue and the main motivator being the guilt of those who don’t have enough food to waste. While we have so much we don’t take a second thought to throw away what we can’t finish in the trash. Though, since I was partially responsible for the food that made it to my plate, my initial incentive was seeing my work being thrown away. The work that was put into growing and raising my own food. |
Living alone has taught me even further on how to make use of everything in my fridge, since there's no one else to share with. I've realized after speaking with my peers that cooking for just yourself is a challenge in itself and wasting food at the end of the week seems inevitable. This has inspired me to share how I reduce my food waste. I'll be doing this through a cookbook of simple, small portion recipes, most of which use what you have left in the fridge instead of letting it go to waste. My book also includes uses for scraps other than for food.
Plan to action
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Why reduce food waste?The issue of food waste is present on many levels. The big contributors being large businesses and households. It’s easier to reach food consumption on the individual level than a large business with larger motives. An article which researched the behavior behind food waste stated that the “household level represents about half of the total food waste, making this level one of the biggest contributors to food waste” (Stancu, Violeta, et al.) So not only is it easier to change behavior behind food waste on the individual level but it is also a main contributor. That being said, my cookbook on how to reduce food waste gives recipes and other uses for food scarps. This is all in order to make use of everything they purchase as well as prevent unnecessary food making it to the landfill.
Agriculture takes a large toll on the environment due to the fertilizer needed to grow. Not only are harsh chemicals making a mark on the environment, it also takes up land, some of which need to be cleared of trees and wildlife that would naturally reside there. By reducing the amount of food we waste, it begins by reducing the amount necessary to use in the first place. Have you ever taken a trip to the grocery store while on an empty stomach? Food waste begins here, at the store, where your eyes are larger than your stomach and you end up with more food than you can possibly finish by the end of the week. And what doesn’t get finished goes right to the trash, never to be thought of again. As a consumer, we can reduce the amount of food needed to be stocked on the shelves by reducing the amount that is purchased. This is explained by simple supply and demand. If you've ever thrown away what you couldn't finish on your plate then you've had the privilege of knowing what it's like to have too much to eat. The goal of this book is not to point out the fact that many people do not have enough to eat, but it would be an injustice to ignore this fact. You cannot directly feed mouths by reducing the amount you waste, however, it can bring attention to the fact that there are people struggling with getting enough to eat in the first place. Stancu, Violeta, et al. “Determinants of Consumer Food Waste Behaviour: Two Routes to Food Waste.” Appetite, vol. 96, 2016, pp. 7–17. COOKING TO REDUCEWhen you think of reducing your food waste, do you think of eating every bite on your plate no matter how full you are? Instead, why not cook smaller meals and make use of the ingredients you have leftover. What I provide in the book aims to prevent burnout from using the same ingredients.
It's common knowledge that American portions are larger than most countries. And, a lot of the time our eyes are bigger than our stomachs. It's also common knowledge that if you go to the store hungry you will buy more than you can finish in a week. From the store to food storage to the scraps at the end of the week, this book gives advice from start to finish. Though a well seasoned chef won't stand to gain much from what this book, it could still provide inspiration for new combinations. Unlike any other cookbook you'll open, I encourage substitutions and changes to each recipe in order to accommodate what you have left in your fridge/pantry, rather than give you a list of what to purchase. This is because when you follow any normal recipe you need specific ingredients and most of the time what you buy doesn't all get used, and causes you to waste what you can't. |
From interaction with my peers and personal experience, I have determined that there is a need for direction in how to begin the reduction of food waste on individual levels (which includes small households and those living alone such as myself.) I also realize that much of what I know to reduce my personal waste comes from long term consciousness of the issue as well as the way in which I was raised. So, with my personal knowledge, I think that by creating a collection of this information in one spot can provide basic information on the issue as well as inspire others to come up with their own solutions. In our modern society issues such as these often spreads quickly. My hope is that through this information, the word on reducing food waste will spread. Using scraps and being creative with leftovers will become a norm in every household. The best way to achieve this is to target a specific audience of those who are in need of small portion recipes, those who are bored with their meals, reduce the amount spent at the store, and along the way learn what they can do to improve the issue by taking a personal stance. Though I'm not a professional writer and editor, this book comes from the heart.
A taste of what's inside |
Reflection
- Ethics Agency and Community: The creation of this cookbook was in order to inform the community at an individual level. Reducing food waste on an individual level is a personal choice, however, the greater affect is on the surrounding community. Although you cannot force anyone to reduce their food waste, it is possible to inspire. Inspiration is a way to allow someone to make change on their terms. Making change by choice is more likely to stick long term, rather than completing a goal or an assignment "just because."
- Diversity, Equity, and Social Justice: Reducing food waste is a change that greatly impacts the surrounding community as well as future communities and future change. Landfills are growing and growing each day. Reducing food waste and being resourceful with food scraps is a way to reduce that growing pile. As our landfills grow we are directly impacting future communities. Whether it be through the environmental impact or the push into housing. The beauty about reducing food waste is that anyone can do it and it is not exclusive to social status. In fact, the concept of reducing food waste coincides with reducing money spent on food and other products through resourcing and mindfulness.
- Communication: The best way to communicate ideas in modern time is through the internet. The cookbook is meant to be distributed through online resources and social media. However, it is also possible to distribute through physical text. The other great thing about the idea of this book is that it is meant to inspire. The inspiration of new ideas can be spread through word of mouth or even additions to the book. The communication of the book is meant to reach a wide audience which hopefully spreads.
- Critical Thinking: My biggest challenge was to search for a talent or unique set of knowledge that I have which I could share to make an impact in my community. Through reflection on my past I realized that I could share something that my peers struggle with, and something that I have recently struggled with. This problem originally being lack of meal ideas for one. I also realized that the struggle was not necessarily cooking for one, but instead the waste that comes with cooking for one (or few.) After a lot of time, practice, and problem solving, I noticed these issues which I've worked out are wider spread. By sharing these solutions I can provide a resource which will beneficial for the community.