Hello!

This month, we return for a follow-up on our last article.

In August, we introduced an important – and current – topic: food waste.

We also looked at a nummy idea to help you fight food waste in your household.

That is, using what might be considered, “Old”, or, “Too ripe,” bananas in Banana & Cinnamon Ice Cream!

This healthy ice cream recipe inspired me, so I changed up the flavor to – of course – chocolate! My little sneak peek in the August article was well received so here we are.

Follow me through this article. If you are desperate, you have permission to skip to the dessert!

There is so much to say and learn about food waste! So, I am dedicating this month’s blog article to delve a little bit deeper.

Reducing food waste is a priority if we are to move towards a more sustainable food production system. We can go as far as saying that reducing food waste is one of the most important tools we have to fight climate change.

According to WRI, up to 40% of all food produced is either lost or wasted, while 1 in 10 people is still undernourished. This means:

• Losing ¼ of the world’s freshwater for agriculture.
• Emitting 8-10% of global greenhouse gases (and hence contributing to climate change).
• Using up a land area the size of China.
• Causing $1 trillion in economic losses.

The United Nations’ Sustainable Development Goals include a target (12.3) to halve food loss and waste worldwide by 2030. Doing so is important for ensuring food is feeding people – not landfills – as well as to meet our climate and environmental goals.

Although it is vital to mobilize everyone, it is important to understand a lot of the change we need is structural, requiring government intervention.

One good example is the standards imposed in (for example) most European countries and the United States of America. Strick rules regarding vegetables’ shape and size result in incredible amounts of food being wasted, either because it is not sold at the retailer level, or because it never leaves the farm.

Another example is the expiration date, which should be transparent for the consumer. Understanding labels such as “Use by” and “Best if used by/before” can go a long way in reducing household food waste.

Use by

This date is the recommended date for using the product from a food safety perspective. This usually applies to food types such as meat, fish, and dairy.

Best if used by/before

This date is more an indication of quality than of safety. The date reflects how long the manufacturer believes their product will be at its best quality. One can safely consume it after the indicated date.

Bottom line is to use your senses. Look at your food and smell it! You will most likely be able to discern if it is passed it a consumable date.

Now, our dessert!

Chocolate & Banana Ice Cream!

Once again, we are using overripe bananas. This way we make use of all their sweetness while avoiding unnecessary food waste.

INGREDIENTS:

• 2 overripe bananas
• ¾ cup (180 ml) + 2 Tbsp vegetable milk
• 2 Tbsp cacao powder
• ¾ cup (100g) melted chocolate
• ½ tsp vanilla extract (optional)

HOW:

• Slice your overripe bananas; freeze them.
• Melt the chocolate in a double boiler or microwave.
• Add all ingredients (minus the 2 Tbsp of veg milk) to a blender; blend until smooth.
• This extra step is important: put the mixture in an ice cube tray; freeze it.
• Once your chocolate cubes are frozen, return them to the blender; add 2 Tbsp of vegetable milk; blend until it reaches your desired consistency.

This is the result. It is so good!

It is a pleasure to join you each month. Thank you for learning side by side with me.

Until next time!

Download your printable recipe card here:
Food for Thought: Banana & Chocolate Ice Cream