Green is Universal

#nofoodnowaste

This Earth Week, NBCUniversal wants you to help reduce food waste.
Plan meals ahead, purchase wisely and store groceries properly for optimum shelf life. These small actions can make a big difference.

This Earth Week, help reduce food waste

Share your #NoFoodWasted photos on Instagram. To see the full collection of photos click here.

Did you know

The average person wastes 240 pounds of food each year — roughly the same weight as a refrigerator!

x

Event Calendar

Get a free #NoFoodWasted item from a food truck near you.

  • Chicago

    See Calendar
    x

    Event Calendar

    Get a free #NoFoodWasted item from a food truck near you.

     

    Bringing a bit of Argentina to Chicago, 5411 Empanadas will be serving their Ratatouille Empanada. This veggie-lover item is filled with stewed zucchini, red pepper, mushrooms, carrots and garlic that would normally go to waste.

     

    Only 300 free #NoFoodWasted sides are available each event.

    5411 Logo
    1.  
    2. Monday
    3. Tuesday
    4. Wednesday
    5. Thursday
    6. Friday
    7. Saturday
    1. Chicago
    2.  
    3.  
    4. 5411 Empanadas Clark & Monroe
      11am-1pm

      The Streeter
      5-7pm

    5. 5411 Empanadas Madison & Wacker
      11am-1pm

      400 North McClurg Court
      5-7pm

    6. 5411 Empanadas Adam & Wacker
      11am-1pm

      Montrose & Wolcott
      5-7pm

    7.  
  • Los Angeles

    See Calendar
    x

    Event Calendar

    Get a free #NoFoodWasted item from a food truck near you.

     

    Vegan-friendly and sustainable Green Truck is serving their Organic Cilantro Limeade in recycled mason jars. Wasting less in three ways, this limeade uses entire cilantro stalks as well as organic limes that need a little TLC. Bonus! If you keep your jar, refills are free throughout Earth Week.

     

    Only 500 free #NoFoodWasted sides are available each event.

    Green Truck Logo
    1.  
    2. Monday
    3. Tuesday
    4. Wednesday
    5. Thursday
    6. Friday
    7. Saturday
    1. Los Angeles
    2.  
    3. Green Truck
      Santa Monica 2700 Pennsylvania
      10:30am-3:30pm

    4. Green Truck
      Cal State University Student Body Earth Week Event
      10:30am-3:30pm

    5. Green Truck
      Santa Monica College Quad Earth Day Event
      10:30am-3:30pm

    6. Green Truck
      LACMA
      10:30am-3:30pm

    7.  
  • New York

    See Calendar
    x

    Event Calendar

    Get a free #NoFoodWasted item from a food truck near you.

     

    Vegan-friendly and sustainable Green Truck is serving their Organic Cilantro Limeade in recycled mason jars. Wasting less in three ways, this limeade uses entire cilantro stalks as well as organic limes that need a little TLC. Bonus! If you keep your jar, refills are free throughout Earth Week.

     

    Only 1000 free #NoFoodWasted sides are available each event.

    Green Truck Logo
    1.  
    2. Monday
    3. Tuesday
    4. Wednesday
    5. Thursday
    6. Friday
    7. Saturday
    1. New York
    2.  
    3. Green Truck
      Union Square
      10am-3pm

    4. Green Truck
      51st & Lexington
      10am-3pm

    5.  
  • Miami

    See Calendar
    x

    Event Calendar

    Get a free #NoFoodWasted item from a food truck near you.

     

    Jefe’s, or “the boss,” brings ensenada-styled fish tacos accompanied with pickled crispy vegetables to Miami beach-goers. Food waste tip: pickling carrots, cauliflower, garlic, cabbage and other vegetables is an easy way to ensure that food does not go to waste!

     

    Only 300 free #NoFoodWasted sides are available each event.

    Jefe's Logo
    1.  
    2. Monday
    3. Tuesday
    4. Wednesday
    5. Thursday
    6. Friday
    7. Saturday
    1. Miami
    2.  
    3.  
    4. Jefe's
      University of Miami, Memorial Drive Fountain
      11am-3pm

      Collins, North Miami Beach
      5-9:30pm

    5.  
    6.  
    7. Jefe's
      2015 Birdstock, 5530 Sunset Dr
      7-11pm

    8.  
  • Philadelphia

    See Calendar
    x

    Event Calendar

    Get a free #NoFoodWasted item from a food truck near you.

     

    Local 215, a food truck committed to sourcing local ingredients, is serving a delicious Red Radish Pesto Mac and Cheese. Celebrating #NoFoodWasted, the pesto in this dish is made from radish heads that would normally be tossed out!

     

    Only 150 free #NoFoodWasted sides are available each event.

    Local 215 Logo
    1.  
    2. Monday
    3. Tuesday
    4. Wednesday
    5. Thursday
    6. Friday
    7. Saturday
    1. Philadelphia
    2.  
    3. Local 215
      33rd and Arch
      11am-2pm

    4. Local 215
      33rd and Arch
      11am-2pm

    5. Local 215
      33rd and Arch
      11am-2pm

    6. Local 215
      33rd and Arch
      11am-2pm

    7.  

Food-Saving Tips

  • Combine small mixed scraps of cheese to make fondue, mixed-cheese macaroni and cheese, salad or sliced fruit toppers.

    image for tip
  • Cook with serving sizes in mind.

    image for tip
  • Freeze food that is almost expired in order to preserve it.

    image for tip
  • Create a menu for the week and purchase only what it requires.

    image for tip
  • Save your orange and lemon rinds as natural aromas for your home by throwing them into a fire.

    image for tip
  •  
  •  
  •  
  •  
  •  

Tune In

Are you up to the challenge? Just Eat It premieres on msnbc
April 22 at 10 p.m. EST.

Recipes that waste less

  • image for recipeSautéed Lettuce
    x

    Waste-Free Recipes

    image for recipe

    Sautéed Lettuce

    Makes 2 side-dish servings

     

    Uses Up: Lettuce or mixed greens (all kinds)

     

    Yes, you absolutely can cook lettuce. We cook spinach, kale, cabbage, and other greens; why not lettuce? Both Chinese and French cuisines have a history of cooking lettuce, and it really takes nothing more than a little butter and salt. Try this recipe once and you’ll never throw away another half-used bag of mixed greens or partial head of lettuce.

     

    Ingredients:

    • 1 Tbsp butter or olive oil
    • 1 garlic clove, minced
    • About 5 oz/140 g lettuce or mixed greens, washed, dried, and cut into strips 1 in/2.5 cm wide
    • ⅛ tsp salt
    • ¼ tsp red pepper flakes (optional)

     

    Directions:
    In a large skillet, heat the butter over medium-low heat. Add the garlic and cook, stirring, until tender, about 30 seconds. Add the lettuce, salt, and red pepper flakes (if using) and cook, stirring frequently, until the lettuce is crisp-tender, about 2 minutes. Serve immediately.

    Reposted from Waste-Free Kitchen Handbook. Click here to see original post.

  • image for recipeSour Milk Pancakes
    x

    Waste-Free Recipes

    image for recipe

    Sour Milk Pancakes

    Makes about 8 pancakes

     

    Uses Up: Milk that is beginning to sour

     

    If you’re like me, you’ve had this experience: You sniff a carton of milk in the refrigerator, make a gruesome face, and go straight to the drain with it. But there is a three-tiered strategy to eliminate this waste: (1) if you buy milk and you know you’re not going to get to use it before it turns sour, put it in the freezer. It may separate a bit when it thaws, but it will be perfectly fine. (2) If you like to have milk on hand but use it very slowly, keep switching it into smaller and smaller containers to minimize its exposure to air. (3) If you give milk the sniff test and you’re on the fence about it, then it’s just beginning to go and you can use it as you would buttermilk in pancakes, waffles, and other baked goods. However, if you completely forget about your milk and it’s a clotted mess surrounded by a thin, bitter liquid . . . well, it’s time to throw it out.

     

    Ingredients:

    • 1 cup/120 g all-purpose flour or whole-wheat flour (or use ½ cup/60 g of each)
    • 2 tsp sugar
    • ¾ tsp salt
    • ½ tsp baking powder
    • ¼ tsp baking soda
    • 1 cup/240 ml sour milk
    • 2 eggs
    • 1 Tbsp neutral-flavored oil, such as light olive, grapeseed, or canola oil
    • Butter or oil for the pan

     

    Optional Toppings
    Maple syrup, raspberries, blueberries, sliced strawberries, sliced banana, peanut butter or almond butter.

     

    Directions:

    In a large bowl, whisk together the flour, sugar, salt, baking powder, and baking soda until well combined. In a medium bowl, beat together the milk, eggs, and oil. Make a well in the center of the dry ingredients and blend in the milk mixture until the batter is smooth.

    Heat a large skillet or griddle over medium heat and coat with a little butter. Ladle ¼ cup/60 ml batter onto the pan to make 4- to 5-in/10- to 12-cm pancakes. Cook for 1 to 2 minutes, until bubbles appear and “dry out,” then flip and cook for another 1 to 2 minutes on the second side. Repeat with the remaining batter, using more butter for the pan as needed.

    Serve warm with the toppings of your choice. Planning ahead: Baked goods freeze very well, so you can bake them up to rescue your sour milk, then freeze them for later. You can even do this with pancakes and waffles: once they’re cooled, freeze them solid and store in an airtight container or zip-top bag. Then reheat straight from frozen in a toaster oven or microwave for a real grab-and-go breakfast.

    Reposted from Waste-Free Kitchen Handbook. Click here to see original post.

  • image for recipeJefe’s Pickled Crispy Vegetables
    x

    Waste-Free Recipes

    image for recipe

    Jefe’s Pickled Crispy Vegetables

    Jefe’s, or “the boss,” dresses up their Ensenada-styled fish tacos with special pickled crispy vegetables using a tried and true food waste tip — pickling!
     

    Ingredients:

    • Carrots cut into wheels
    • Cauliflower florets
    • Whole clove garlic
    • Green cabbage cut into squares
    • Yellow onion cut into squares
    • Jalapeño wheels (optional)
    • 1 quart white wine vinegar
    • 1 cup of salt
    • Half cup pickling spice
    • 5 bay leaves

     

    Directions:

    Simmer vinegar and spices with salt for eight minutes. Once boiling, pour mixture over the vegetables and cover with plastic wrap — make it airtight! Let the mixture stand until cool. Store in an airtight container in refrigerator, where it will last for months.

  • image for recipeLocal 215 Red Radish Pesto Mac and Cheese
    x

    Waste-Free Recipes

    image for recipe

    Local 215 Red Radish Pesto Mac and Cheese

    Local 215 has concocted a delicious recipe using radish heads that would normally be tossed out!
     

    Ingredients:

    • 1 lb. Orecchiette pasta
    • 1.5 cups milk
    • 2 tbsp. butter
    • 2 tbsp. vegetable oil
    • 10 oz. white cheddar
    • 4 oz. Fontina cheese
    • 2 diced shallots
    • 2 garlic cloves, minced
    • Salt and pepper
    • Tops of two bunches of radishes
    • 2 oz. toasted pine nuts
    • 2 oz. parmesan cheese
    • 2 oz. olive oil
    • Lemon juice

     
    Directions:
    In a large saucepan, bring water to a boil. Cook pasta approx. 8 minutes. Drain, set aside. In a medium saucepan, add butter and vegetable oil on medium heat. Add diced shallot, sauté until translucent. Stir in minced garlic and milk. Slowly add cheese, blend until sauce is smooth. Add salt and pepper to taste. Reduce sauce for 10 minutes.

    To make pesto, combine remaining ingredients in a food processor and blend until smooth. Once completed pour the pesto over the pasta mixture and enjoy!

  • image for recipe5411 Empanadas Ratatouille
    x

    Waste-Free Recipes

    image for recipe

    5411 Empanadas Ratatouille

    Bringing a bit of Argentina to Chicago, 5411 Empanadas incorporates vegetables that would normally go to waste in a delicious must-try side.

     
    Ingredients:

    • Garlic
    • Zucchini
    • Red pepper
    • Mushrooms
    • Carrots
    • Pastry dough

     
    Directions:
    Combine to taste: Garlic, zucchini, red pepper, mushrooms and carrots. Sauté and stew the vegetables in the juices, then place the mixture into a pastry turnover and bake according to packet instructions.

  • image for recipeGreen Truck Organic Cilantro Limeade
    x

    Waste-Free Recipes

    image for recipe

    Green Truck Organic Cilantro Limeade

    Vegan-friendly and sustainable Green Truck recommends this refreshing cilantro limeade that wastes less in two ways by using entire cilantro stalks along with organic limes that need a little TLC.

     
    Ingredients:

    • Cilantro bunch
    • 12 oz. of organic lime juice
    • 12 oz. of agave syrup
    • 128 oz. of water

     
    Directions:
    Combine 12 ounces of organic lime juice, one bunch of puréed cilantro, 12 ounces of agave syrup and 128 ounces of water. Nature does the rest!

  • image for recipeAvocado Chocolate Mousse
    x

    Waste-Free Recipes

    image for recipe

    Avocado Chocolate Mousse

    You can make chocolate mousse with overripe avocados by puréeing with melted chocolate chips, milk, cocoa powder, a little sweetener and a touch of vanilla.

  • image for recipeLeftover Quesadilla
    x

    Waste-Free Recipes

    image for recipe

    Leftover Quesadilla

    Use an assortment of leftovers to make a quesadilla in your saucepan! Start by covering only one half of a tortilla with an assortment of shredded cheese and leftover beans, vegetables and meat, such as tomato, mushroom and onion scraps or leftover chicken. Leave the other half empty. Melt about a tablespoon of butter over medium heat; when the bubbling starts to subside, place the open tortilla in the saucepan, toppings side up. Just as the cheese begins to melt, close the tortilla so you’re left with a half-circle shape. After about 15 seconds, flip the closed tortilla over and let it cook for about another half a minute. Slice into triangles and serve with that extra spoonful of salsa or the last dollop of Greek yogurt or sour cream.

    Reposted from Today.com. Click here to see original post.

  • image for recipeCrustless Quiche
    x

    Waste-Free Recipes

    image for recipe

    Crustless Quiche

    Not only is this low-carb egg dish easy to make, it cooks more quickly than one with a crust. Start by buttering a pie dish and sprinkling in breadcrumbs. In a large bowl, whisk together four eggs, two cups of milk, a cup of shredded cheese and an assortment of leftover veggies — the last bits of an onion, a few spinach leaves, leftover broccoli, anything! Pour mixture into a pie dish and bake in a 350-degree oven for 20-30 minutes, until cheese bubbles and a knife inserted into the middle comes out clean.

    Reposted from Today.com. Click here to see original post.

  • image for recipeBuffalo Wing Popcorn
    x

    Waste-Free Recipes

    image for recipe

    Buffalo Wing Popcorn

    Pop a leftover bag of popcorn or the last handful of kernels left in the container. Line a baking sheet with parchment paper and coat with nonstick spray, adding the popcorn. Bring ¾ cup of sugar and ¼ cup of water to a boil in a medium saucepan over medium-high seat, stirring for 10-12 minutes until the caramel is a deep amber color. Remove from heat and stir in hot sauce, butter, salt, baking soda and cayenne. Finally, pour the mixture over the popcorn and toss to coat, baking for 12-20 minutes at 300 degrees. Voila! Leftover buffalo wing popcorn.

    Reposted from Today.com. Click here to see original post.

  • image for recipeCanned Split Pea Soup with Ham
    x

    Waste-Free Recipes

    image for recipe

    Canned Split Pea Soup with Ham

    Use up leftover deli meat while giving store-bought soup a richer, more savory flavor. Start by sautéing ham or prosciutto in a high-sided pot with olive oil until crispy, then pour in soup and warm gently over low heat. Top with shaved Parmesan or crumbled cheese crackers and congratulate yourself on a hack well done.

    Reposted from Today.com. Click here to see original post.

  • image for recipeCeviche-Inspired Tuna
    x

    Waste-Free Recipes

    image for recipe

    Ceviche-Inspired Tuna

    Humble canned tuna gets a Latin-inspired makeover when you mix leftover lime juice, red onion, cilantro (fresh or dried), cumin and hot sauce. If you find an overly ripe avocado to mash in, you’ve just hit the food-hack jackpot.

    Reposted from Today.com. Click here to see original post.