Latest news with #foodwaste
BBC News
4 hours ago
- Politics
- BBC News
Walsall residents urged to give views over bin collections
Residents have been invited to have their say about the future of bin collections in to waste collection services, including bringing in weekly food waste collections, were among plans, according to a council include opening a new 'super tip' later this year, formally known as the Middlemore Lane Household Waste Recycling consultation period will run until 21 August. In the council's draft waste strategy report, it noted that residents are creating 383.2kg of waste per resident per year, more than other West Midlands authorities and England's national average. While the figure is higher compared to other councils, it is lower than the 2014/15 amount where each person produced 410kg a rates in the borough are average for the West Midlands region at 32%, whereas top performing authorities in England recycle more than 60% of their waste. 'Must do more' Earlier this year, before Mike Bird became leader of Walsall Council, he had criticised it for not choosing to invest in an anaerobic digestion machine in order to collect food and garden waste together in a brown members at the time rejected the recommendation, as combining food waste with garden waste was found to be 'considerably more expensive' and had not been 'tried and tested'.Speaking in June after being chosen as leader of the Conservative group, Bird said he would review the mandatory food waste collections scheme, which has been 'utterly unpopular' and 'look at alternatives'.The draft strategy states that in 2027, collections would be put in place for film packaging and plastic bags for households and businesses and the Deposit Return Scheme is to be DRS is a government initiative where people buying plastic bottles and cans will have to pay an additional deposit, which is refunded when the empty container is returned to a collection portfolio holder for street scene Suky Samra said: "This is about building a cleaner, greener and more sustainable borough together."We've made progress in recent years - but we know we must do more." This news was gathered by the Local Democracy Reporting Service which covers councils and other public service organisations. Follow BBC Birmingham on BBC Sounds, Facebook, X and Instagram.
Yahoo
a day ago
- Business
- Yahoo
Flashfood and Kroger Announce Pilot to Expand Affordable Grocery Access in Richmond
The Flashfood app offers shoppers big discounts on fresh, nutritious food, keeping high-value food out of the landfill RICHMOND, Va., July 31, 2025--(BUSINESS WIRE)--Flashfood, the leading affordable grocery app, has partnered with the Mid-Atlantic Division of The Kroger Co. to introduce its program across 16 Richmond-area Kroger stores. The rollout offers local shoppers significant savings on groceries while supporting Kroger's commitment to sustainability, affordability and healthy food access. Through the partnership, Richmond-area customers can purchase fresh groceries in surplus or nearing their best-by date—including meat, dairy, produce, and baked goods—at big discounts through the Flashfood app. Items are then picked up from designated Flashfood zones inside participating Kroger stores. "Kroger's leadership in operational excellence makes them an incredible partner to demonstrate what Flashfood can deliver when executed at scale," said Jordan Schenck, CEO of Flashfood. "We're thrilled to be kicking off this partnership and to support Kroger's impactful Zero Hunger, Zero Waste program. Together, we're not only expanding access to fresh, affordable groceries in Richmond – we're also demonstrating how innovation can leverage surplus and end-of-life food to serve communities, support retailers and keep good food out of landfills." In its recently published 2024 Impact Report Flashfood demonstrates the role food waste plays in today's affordability, health and nutrition crisis. In a 2025 shopper survey, 70% of Flashfood shoppers reported a healthier diet since using Flashfood, and 65% report eating more fruits and vegetables. This is a powerful health outcome, and the partnership with Kroger is an important step to achieving the availability required. It's a tech-driven, scalable solution that drives value on both sides of the marketplace. "At Kroger, we're always looking for innovative ways to serve our communities, reduce our environmental impact and move closer to our Zero Hunger Zero Waste goals," said Mid-Atlantic Division President Kate Mora. "Our partnership with Flashfood helps us achieve all three. This app is another resource for customers who are looking for affordable options to feed their families while also keeping perfectly good food out of landfills. It's a win for our community and the planet." With this expansion, Flashfood is now available in more than 2,000 stores across North America. To date, the program has diverted over 140 million pounds of food from landfills and saved shoppers more than $355 million on groceries. For more information, including a list of participating Kroger locations and to download the app, visit About Flashfood Flashfood is on a mission to feed families, not landfills. The app marketplace connects shoppers with fresh produce, meat and other groceries at up to 50% off. By partnering with retailers across North America, Flashfood offers shoppers nutritious staples at affordable prices, and reduces the amount of food going to landfills. To date, Flashfood has rerouted more than 140 million pounds of food from landfills while saving its shoppers more than $355 million on their groceries. Flashfood is a B-Corp certified company currently partnered with more than 2,300 stores across North America. For more information, please visit About Kroger's Mid-Atlantic Division: The Mid-Atlantic Division operates more than 100 stores in Virginia, West Virginia, Kentucky, Tennessee and Ohio. Based in Richmond, Virginia, the Mid-Atlantic Division employs about 18,000 associates. Kroger is dedicated to eliminating hunger in the communities it serves through partnerships with nine Feeding America food banks and numerous local organizations. The grocers Zero Hunger | Zero Waste efforts are aimed at ending hunger in Kroger communities and eliminating waste in stores by 2025. Kroger also supports breast cancer research, the military and their families and more than 4,000 nonprofit organizations. Last year, Kroger Mid-Atlantic donated 16.5 million meals to charity and 3,606,296 pounds of food to food bank partners. View source version on Contacts PR Contacts: Flashfoodpress@ Krogerkroger@ Error in retrieving data Sign in to access your portfolio Error in retrieving data Error in retrieving data Error in retrieving data Error in retrieving data
Yahoo
a day ago
- Health
- Yahoo
Eggs. Garlic. Cheese. 8 unexpected foods that can go in the freezer.
Freezing everyday ingredients can cut waste, save money and make weeknight meals easier. If you've ever stocked up on groceries only to watch your spinach wilt or your avocados go bad before you ever had the chance to use them, you're not alone. An estimated 30% to 40% of the food supply in America goes to waste — that's about 325 pounds of food waste per person. As a dietitian — and a mom of two toddlers who constantly change their minds about what they'll eat — I've learned that freezing foods can be a game changer. It saves time, cuts down on waste and helps stretch the grocery budget. Plus, frozen foods can last for months, maintain their nutrition and still taste great. While you can buy plenty of frozen items at the store, you might be surprised by how many fresh foods you can freeze right at home. I toss prewashed spinach in the freezer before it wilts for future smoothies, and cut up fresh fruit to save before heading out of town. But freezing isn't just for produce: Things like eggs, cheese, grains and even bread freeze well too. Freezing gives you more chances to use up what you buy, helps you take advantage of sales (think cheap summer berries!) and makes it easier to keep staples on hand for quick meals. Here are eight surprising foods you can freeze — and how to do it right: Eggs Eggs usually last about three to five weeks when properly refrigerated, but if they're nearing their expiration date, freezing them is a smart way to avoid waste. They're great to have on hand for baking, scrambles, frittatas or casseroles. How to freeze: Never freeze eggs in their shell. Instead, crack them open and store whole eggs or just the whites in a freezer-safe container. For easy measuring, pour them into an ice cube tray (one per slot) and freeze. Yolks can get thick and gooey when frozen, so the American Egg Board recommends mixing in 1/8th teaspoon of salt or 1½ teaspoons of sugar per 1/4 cup of egg yolks (4 yolks) before freezing to help prevent them from becoming gelatinous. Make sure to label containers with how many eggs, whites or yolks are inside for easy use later. Avocados Anyone who has ever bought an avocado knows they have a very short ripeness window — making them possibly the most high-maintenance fruit around. They seem to go from too hard to eat to overripe in a day. Help them last a little longer by freezing ripe avocados to use in guacamole, smoothies or even baking. They'll maintain their heart-healthy monounsaturated fats, making them just as nutritious as fresh. How to freeze: Peel, pit and mash the avocados, then transfer to an airtight container or freezer bag. Adding a bit of lemon juice can help prevent browning. You can also freeze slices, but they might turn mushy when thawed. Bread Can't ever finish a whole loaf before it goes stale? Not only does freezing bread extend its shelf life, it can also boost its nutrition by increasing resistant starch — a type of carbohydrate that acts like fiber, digests more slowly and supports better blood sugar control. Bread also thaws quickly. Just leave a slice out for a bit or pop it into the toaster for a warm, crispy bite. How to freeze: For presliced loaves, squeeze out excess air from the bag and simply place it in the freezer. For whole loaves, slice them first so you can grab just what you need. Pro tip: Double-bag bread to help prevent freezer burn. Grains (cooked and uncooked) If there's one food worth batch cooking to save time, it's grains. Cooked rice, quinoa or barley freeze nicely and make meals easier, especially on busy nights. Just grab a portion of frozen cooked grains, reheat with a splash of water to prevent drying out and toss into grain bowls, stir-fries, soups or salads. You can also freeze uncooked grains. While they generally have a long shelf life, their natural fats can go rancid over time. Freezing extends their life and helps kill any weevil (a type of insect) eggs or larvae that might be present (yes, unfortunately, this is a real thing). How to freeze: Cool cooked grains completely before portioning them out into freezer-friendly bags or containers (I like 1-cup servings). For uncooked grains, divide them into your usual portion sizes and store them in airtight containers to protect against moisture. Cheese Freezing cheese is a practical way to make it last longer and keep it from drying out or growing mold before you can finish it. Hard cheeses, like cheddar or parmesan, typically freeze better than soft ones. Frozen cheese also works best in dishes where it's going to melt anyway — think pizza, quesadillas, grilled cheese, eggs or casseroles. How to freeze: Shred or cut cheese into smaller portions before freezing. If shredding, toss the pieces with a bit of cornstarch to prevent clumping. For sliced cheese, layer wax or parchment paper between slices. Wrap everything tightly in wax paper or plastic wrap and store in a freezer-safe bag or container. Tofu Freezing tofu can actually improve its texture. It becomes firmer, chewier (almost meatier) and better absorbs flavor from marinades and sauces. Frozen tofu also crumbles less, making it perfect for stir-fries, soups, hot pots or even grilling. Just thaw in the fridge and it's ready to use. How to freeze: Press tofu to remove as much liquid as you can. Then slice it into desired sizes and freeze on a parchment-lined baking sheet. Once they're solid, transfer the slices to a freezer-safe container or bag. You can also freeze the whole block — it just takes longer to thaw. Tomato paste Ever open a can of tomato paste because you need just a spoonful for a recipe and then wonder, What now? That's where freezing comes in: It allows you to keep the rest for your next dish and saves you from opening a new can every time. Frozen tomato paste holds its flavor well and is easy to toss into sauces, soups, stews and chilis straight from the freezer. How to freeze: Scoop tablespoon-sized portions onto a parchment-lined baking sheet or into an ice cube tray. When frozen, transfer the dollops to an airtight container or freezer bag. Peeled garlic Fresh garlic lasts a while, but it can sprout or go soft before you know it. Freezing garlic helps you hold on to its flavor and saves you the hassle of peeling it later. When you're ready to cook, just grab a clove straight from the freezer — no need to thaw. How to freeze: Peel cloves and freeze them whole or minced in an air-tight container or freezer bag. If you typically sauté your garlic, try mixing minced garlic with a little olive or avocado oil in an ice cube tray. Once the cubes are solid, pop them out and store in a sealed bag for easy use. Bottom line Freezing food is an easy way to cut down on waste and save time during the week. There are so many more foods you can freeze, and with a bit of trial and error, you'll find what works best for you. Just be sure to use air-tight containers or freezer bags to prevent freezer burn. And if you spot any, no big deal — just cut them off, and the rest is still good to use. Maxine Yeung is a dietitian and board-certified health and wellness coach.
Yahoo
3 days ago
- Health
- Yahoo
Eggs. Garlic. Cheese. 8 unexpected foods that can go in the freezer.
If you've ever stocked up on groceries only to watch your spinach wilt or your avocados go bad before you ever had the chance to use them, you're not alone. An estimated 30% to 40% of the food supply in America goes to waste — that's about 325 pounds of food waste per person. As a dietitian — and a mom of two toddlers who constantly change their minds about what they'll eat — I've learned that freezing foods can be a game changer. It saves time, cuts down on waste and helps stretch the grocery budget. Plus, frozen foods can last for months, maintain their nutrition and still taste great. While you can buy plenty of frozen items at the store, you might be surprised by how many fresh foods you can freeze right at home. I toss prewashed spinach in the freezer before it wilts for future smoothies, and cut up fresh fruit to save before heading out of town. But freezing isn't just for produce: Things like eggs, cheese, grains and even bread freeze well too. Freezing gives you more chances to use up what you buy, helps you take advantage of sales (think cheap summer berries!) and makes it easier to keep staples on hand for quick meals. Here are eight surprising foods you can freeze — and how to do it right: Eggs Eggs usually last about three to five weeks when properly refrigerated, but if they're nearing their expiration date, freezing them is a smart way to avoid waste. They're great to have on hand for baking, scrambles, frittatas or casseroles. How to freeze: Never freeze eggs in their shell. Instead, crack them open and store whole eggs or just the whites in a freezer-safe container. For easy measuring, pour them into an ice cube tray (one per slot) and freeze. Yolks can get thick and gooey when frozen, so the American Egg Board recommends mixing in 1/8th teaspoon of salt or 1½ teaspoons of sugar per 1/4 cup of egg yolks (4 yolks) before freezing to help prevent them from becoming gelatinous. Make sure to label containers with how many eggs, whites or yolks are inside for easy use later. Avocados Anyone who has ever bought an avocado knows they have a very short ripeness window — making them possibly the most high-maintenance fruit around. They seem to go from too hard to eat to overripe in a day. Help them last a little longer by freezing ripe avocados to use in guacamole, smoothies or even baking. They'll maintain their heart-healthy monounsaturated fats, making them just as nutritious as fresh. How to freeze: Peel, pit and mash the avocados, then transfer to an airtight container or freezer bag. Adding a bit of lemon juice can help prevent browning. You can also freeze slices, but they might turn mushy when thawed. Bread Can't ever finish a whole loaf before it goes stale? Not only does freezing bread extend its shelf life, it can also boost its nutrition by increasing resistant starch — a type of carbohydrate that acts like fiber, digests more slowly and supports better blood sugar control. Bread also thaws quickly. Just leave a slice out for a bit or pop it into the toaster for a warm, crispy bite. How to freeze: For presliced loaves, squeeze out excess air from the bag and simply place it in the freezer. For whole loaves, slice them first so you can grab just what you need. Pro tip: Double-bag bread to help prevent freezer burn. Grains (cooked and uncooked) If there's one food worth batch cooking to save time, it's grains. Cooked rice, quinoa or barley freeze nicely and make meals easier, especially on busy nights. Just grab a portion of frozen cooked grains, reheat with a splash of water to prevent drying out and toss into grain bowls, stir-fries, soups or salads. You can also freeze uncooked grains. While they generally have a long shelf life, their natural fats can go rancid over time. Freezing extends their life and helps kill any weevil (a type of insect) eggs or larvae that might be present (yes, unfortunately, this is a real thing). How to freeze: Cool cooked grains completely before portioning them out into freezer-friendly bags or containers (I like 1-cup servings). For uncooked grains, divide them into your usual portion sizes and store them in airtight containers to protect against moisture. Cheese Freezing cheese is a practical way to make it last longer and keep it from drying out or growing mold before you can finish it. Hard cheeses, like cheddar or parmesan, typically freeze better than soft ones. Frozen cheese also works best in dishes where it's going to melt anyway — think pizza, quesadillas, grilled cheese, eggs or casseroles. How to freeze: Shred or cut cheese into smaller portions before freezing. If shredding, toss the pieces with a bit of cornstarch to prevent clumping. For sliced cheese, layer wax or parchment paper between slices. Wrap everything tightly in wax paper or plastic wrap and store in a freezer-safe bag or container. Tofu Freezing tofu can actually improve its texture. It becomes firmer, chewier (almost meatier) and better absorbs flavor from marinades and sauces. Frozen tofu also crumbles less, making it perfect for stir-fries, soups, hot pots or even grilling. Just thaw in the fridge and it's ready to use. How to freeze: Press tofu to remove as much liquid as you can. Then slice it into desired sizes and freeze on a parchment-lined baking sheet. Once they're solid, transfer the slices to a freezer-safe container or bag. You can also freeze the whole block — it just takes longer to thaw. Tomato paste Ever open a can of tomato paste because you need just a spoonful for a recipe and then wonder, What now? That's where freezing comes in: It allows you to keep the rest for your next dish and saves you from opening a new can every time. Frozen tomato paste holds its flavor well and is easy to toss into sauces, soups, stews and chilis straight from the freezer. How to freeze: Scoop tablespoon-sized portions onto a parchment-lined baking sheet or into an ice cube tray. When frozen, transfer the dollops to an airtight container or freezer bag. Peeled garlic Fresh garlic lasts a while, but it can sprout or go soft before you know it. Freezing garlic helps you hold on to its flavor and saves you the hassle of peeling it later. When you're ready to cook, just grab a clove straight from the freezer — no need to thaw. How to freeze: Peel cloves and freeze them whole or minced in an air-tight container or freezer bag. If you typically sauté your garlic, try mixing minced garlic with a little olive or avocado oil in an ice cube tray. Once the cubes are solid, pop them out and store in a sealed bag for easy use. Bottom line Freezing food is an easy way to cut down on waste and save time during the week. There are so many more foods you can freeze, and with a bit of trial and error, you'll find what works best for you. Just be sure to use air-tight containers or freezer bags to prevent freezer burn. And if you spot any, no big deal — just cut them off, and the rest is still good to use. Maxine Yeung is a dietitian and board-certified health and wellness coach.
BBC News
3 days ago
- Business
- BBC News
Suffolk's food waste to be processed at new Adnams facility
A county's food waste will be processed at a specialist facility after a deal was County Council and energy firm Bio Capital agreed a four-year contract to process food waste at a proposed anaerobic digestion (AD) plant in Reydon, near recently approved plant will be built at brewer Adnams' Distribution Centre, replacing its old facility, with weekly kerbside collections then beginning next year. Chris Chambers, in charge of waste at the council, said it meant the food waste would not go on "excessive journeys" to be processed. The county council approved plans for Adnams' plant last former AD site closed in 2017, according to planning documents, and will be demolished and replaced with the new to the council, around 31,000 tonnes of household food waste could be sent to the new plant each will then be processed to generate green fuel, also known as biomethane, and then turned into soil the moment food waste that is thrown in general rubbish is taken to the Energy from Waste site at Great Blakenham, near Ipswich, where energy is recovered to produce move is part of the government's Simpler Recycling initiative which will standardise recycling across all local authorities. 'Effective and efficient' Mr Chambers said finding a local solution meant that once food waste was collected it does not have to make "excessive journeys" to be processed."We have delivered an effective and efficient answer," he said."The food waste then has another life, being turned into renewable energy and nutrient-rich digestate that can be used to improve soil health. "This will benefit our local farmers by helping to maintain productive, sustainable farmland right here in Suffolk."He said he hoped the collections would make "people take notice of the amount of food they're throwing away" which could help them save money. Follow Suffolk news on BBC Sounds, Facebook, Instagram and X.
