ACT NOW:
FOOD & FOOD WASTE
Wasted food is the #3 contributor to global greenhouse gas emissions, mostly methane. Really.
Food is a personal and cultural choice. It connects us and sustains us in many ways: friends & family, our neighborhoods & restaurants, grocers, farmers markets, and our local economy.​ If we get this right, we'll reduce emissions from wasted food, and make a difference now & for future generations.
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Actions you can take right now
Save money by buying only what you'll eat
If you buy only what you'll eat, you'll throw out less, you'll save money, and there won't be any more science projects in the back of your refrigerator!
Try this:
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If you typically don't finish leftovers, try preparing less food to begin with.
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Try Imperfect Foods, delivered right to your odor: fresh, often organic, and often cheaper than grocery store prices. You decide what you want and place your order. Perfect!
Eat a plant-rich diet
If cattle were their own nation, they would be the world’s third largest emitter of greenhouse gases, and it's not just "cow burps", but how they're raised, grazed, and sent to market.
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Changing your diet is both a personal and a cultural decision. Plant-rich diets tend to be healthier, leading to lower rates of chronic diseases, like diabetes and heart conditions.
Try this:
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If you don't want to give up meat entirely, consider eating more vegetables anyway, and just a little less meat. Try a "Meatless Monday", and buy meat that is raised humanely & sustainably. The cows will thank you.
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Take the next step
Commit to composting
If you have scraps from cooking prep or scrapings from the plates after the meal, put them in a compost pail - on the counter or in your refrigerator or freezer. Empty pail contents into your green can with other green waste and soiled paper.
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Composting is now required in California for homes and businesses, so make sure that you're using that green can. You'll be keeping those scraps out of the landfill, lowering the methane emissions, and helping the state reach its landfill diversion target.
Support local businesses & agriculture
On average, our food travels 1,500 miles before reaching our dinner table. If we buy food that was grown and produced in our region, we're supporting our local economy.
"Buying local" increases the financial security of our farmers by creating a consistent market for their products. It means our food traveled a shorter distance to our plates. It's fresher, the transportation costs are reduced, not to mention the greenhouse gas emissions from shipping it across the continent, or flying it in from another country.
Try this:
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Everyone can buy at local farmers' markets, including those receiving CalFresh benefits. Learn more at CalFresh Market Match.
Donate food you won't use
If you still have food you won't use, the SF Marin Food Bank & other community food distribution organizations accept donations of non-perishable and unexpired food items. Whatever grocer or farmer you support, the idea is to reduce waste. Shop for food with intention and eat with pride and sustainability. As the old saying goes: "Waste not, want not."
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Get inspired
Make a pledge to try an induction cooktop
We use our stoves every day, so let's start there: induction cooktops are not your father's electric stove! They use a magnetic field, so they are more energy efficient than traditional electric cooktops, and are faster and more responsive than electric OR gas stoves. Only your pans heat up, the smooth surface stays cool to the touch, and they're easy to clean, too.
Try this:
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Watch this induction cooktop video demonstration.
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PG&E has an induction cooktop loaner program. All customers can try a plug-in countertop induction unit for their home or business for two weeks, at no cost. Some CCEs and libraries have loaners, too.
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Not quite ready to ditch your gas stove? Start with a single hotplate, or an electric hot water pot. It's an inexpensive way to use less gas indoors, and that will improve the air you breathe, especially during the months when doors and windows remain closed.
Join the coalition
What if we sow the seeds for equity, health, and sustainability through our food system here in the Bay Area? What if​ everyone had access to fresh fruits and vegetable for better nutrition? What if ​growing food reduced our carbon footprint instead of expanding it?​ What if the folks who produce our food had good working conditions and fair wages?
