Eco-friendly feast © Photo Courtesy of News Canada
A full stomach and leftover food are tell-tale signs of a fantastic celebration. However, doing our part to reduce food waste and make the most of leftovers is important for preserving the planet.
According to a survey by Maple Leaf Foods, 78 per cent of Canadians have food left over after hosting a gathering and 87 per cent end up throwing away extra food.
Here are some tips on how to host an eco-friendlier family feast:
1. Go green as a group
If you have guests contributing to your meal, keep tabs on what food everyone is bringing and any dietary requirements. This will help you avoid making too much food or serving duplicate dishes. Remember to leave duds off the menu—if you’ve had heaps of green beans left over in past years, make a smaller batch this time.
2. Be thankful for leftovers
Let’s face it—leftovers take up room in your fridge and are likely to be thrown out. The solution? Learn to love ‘upcooking’ and transform your leftovers into new meals. Meat and vegetables are perfect for making homemade soups, curries, pasta sauces and more—great comfort food options on chilly days.
3. Eco-conscious cookware
If you usually cook a seasonal chicken or turkey in a disposable pan, consider investing in a good quality roasting pan that you can use for years to come. You’ll cut down on waste and be able to pass it on to future generations, sparking memories of family feasts. Plus, if you have guests bringing food, ask them to transport their contributions in reusable dishes when possible. Then, you can send them home with leftovers—what a fabulous host.
The more the merrier when it comes to appetizers. This gathering-friendly recipe are delicious and sure to be an instant conversation starter. Using bright red strawberries in your appetizers, which are available year-round from California, is a spectacular way to “wow” your guests.
Whip up something sweet or savoury with these bright beauties the next time you want to impress your company.
Endives Stuffed with Strawberry Salsa
Prep time: 20 minutes • Serves: 16 appetizers
- 16 endive leaves approx. 3-4 heads of endive
- 8 California strawberries, diced
- 30g cucumber, peeled and diced
- 65g avocado, diced
- 4 mint leaves, finely minced
- ½ lemon, juiced
- Salt and pepper to taste
- 2 sprigs thyme
- Cut the base off the head of the endive and separate the leaves. Wash thoroughly and dry gently.
- Place strawberries, cucumber, avocado, mint and lemon juice in a bowl.
- Gently toss with salt and pepper to taste.
- Divide the filling between endive leaves and top off with fresh thyme.
- Serve cold.