Resources & Recipes

Sunday, February 14, 2016

Waste Not, Want Not: The Wasted Food Conversation



Too big, too small, too ripe, too much?? The conversation over wasted food is happening on a local and global scale, and what’s the result? Many wonderful ideas for continued work towards a food system where NO food is wasted.

The community dinner hosted by
Rifrullo Café this January showcased the strong will of the Brookline community to combat the issue of wasted food head on. By choosing with our forks we can decide how much is too much and that ugly food never means inedible food.

Rifrullo owner Colleen Suhanosky envisioned a meal made entirely of ingredients found around her kitchen – no need to purchase excess when with a little creativity you can make a meal out of almost anything. This includes the pre-meal olive and dried grape plate. Colleen used dried grapes found in her refrigerator, soaked them in vinegar and herbs, and created a dynamite food sensation. Visit our “
Resources & Recipespage for another of Colleen’s creative recipes!

Ideas for combating the wasted food issue in the Brookline community include a central location
composting drop off site within the town; creating a wasted food cookbook for those adventurous enough to accept the challenge of using every piece of food they buy-leaving nothing wasted or wanted; an adult education class on wasted food cooking; and making sure town events include accessible composting bins.

Around the world citizens and lawmakers in Denmark and France are leading the way to preventing food waste! France has even gone so far as to ban supermarkets from throwing away or destroying unsold food, forcing them to donate it to charities and food banks. Check out these articles on
Denmark and France to learn more, and envision a waste-free Brookline!