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Food Waste Friday | It’s about time!

Every week, I post a picture of the food that has gone bad over the last seven days. I started doing this in March of 2008 to help motivate myself to use up my food instead of wasting it and it’s been very effective. Since it helped me so much, I invited other bloggers to join me in posting their food waste photos, and Food Waste Friday was born.

Time for a no-waste week, that is. It’s been a little while since I’ve had the privilege of not posting a photo here on a Friday. I’m happy to report that there was no old food available to model for a picture this week!

I do have a little bit of waste to tell you about, but it belongs to last week’s food waste post. I completely forgot to tell you that a little bit of the gravy from my slow-cooked chicken went bad along with the chicken, so it got washed down the drain.

I’ll be back this afternoon to show you what I did with the three bags of candy in last week’s grocery picture. 😉

How did you do this week? If you blogged about your food waste, link us up by entering your info into the widget below. You’ll save money, reduce your trash output, and get a little publicity for your blog! And if you don’t blog, you can still share about your food waste by leaving a comment.

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Megan @ More Meets Less

Saturday 6th of March 2010

This is my first public reveal of my food waste. :) Sadly, some produce made its way into the waste.


Friday 5th of March 2010

Congrats Kristen! We had a not-so-good week. I've been away and working a lot, and it's harder to monitor. We actually wasted whipped cream! So Rebecca, you're not the only one who wastes dessert.

Erika- I would make an omelette or scramble for breakfast, and a frittata for dinner, which is basically a quiche without the crust. Bake the eggs with potatoes and any veggies you have in the oven. You can find tons of recipes online. Saute the veggies in a cast iron skillet or similar pan, then add eggs and cheese and bake in the oven. Yum.

And if there's still some left, maybe some baking!


Friday 5th of March 2010


Does anyone have any suggestions on ways I can use up a big mixture of eggbeaters/eggs? I can't freeze them because the eggbeaters website says you can't freeze them after they've been opened. I have to do something with them today or tomorrow or I'll have to dish-disposal it all, which I'd REALLY hate to do! I'm planning on omlettes for breakfast tomorrow, but that's about all I can think of...

Also, I chopped up a bunch of celery to make celery sticks, and had NO IDEA what to do with the ends, the leafy part, or the white inside stalks (always seem too bitter too eat). I ended up just throwing it all away, which just seemed SOO wasteful. I live in an apartment, so composting is out of the question - I don't have a garden of my own. I can't wait to buy a house...


Friday 5th of March 2010

And now on to part 2.

My first thought is see if the website is right, or if they're just trying to get you to buy lots of their product. So I'd freeze some, by the quarter cup, and take them out at staggered times to see how they turn out: one day, 3 days, 1 week, 2 weeks, etc.

I use celery ends and leaves in my chicken stock, storing the bits in the freezer till I'm ready to make stock. The root ends go in the compost. I have to problems with the inside stalks but if I did - into the soup or stock pot they'd go! I think a moderate amount of leaves would be fine in a stir-fry also; I wonder if they'd work in a salad?


Friday 5th of March 2010

Erika - I have so much to say I'm going to split it into two posts. If you don't see me posting for a few weeks you'll know that Kristen finally put her foot down on my verbosity.

How about Donburi? It's a Japanese omlet and very different than western ones. It's quick and easy and - appropos of today's theme - great for using up leftover veg & some meats. Here's the basic technique, in amounts to serve 2 persons: 1/2 c. chicken stock 1/4 c. soy sauce (I prefer low salt) 1/4 c. mirin (Japanese cooking wine) or rice vinegar 1 onion, in thin slices 4 eggs, beaten

1. In a omlet pan or saute pan, mix stock, soy and mirin, bring to a simmer. 2. Add onions, simmer till onion is translucent and a bit brown (ie, they're cooked and the liquid has seeped into the onion.) 3. Add eggs, stir to combine, reduce heat to low and cook till done. 4. Serve over rice.

Notes: - This is a very soupy dish, the first few times you'll probably have to taste the eggs to see if they're done. - You can add a lot of veggies and many raw meats to this, including your celery. Slice the food thin. Add the veggies at the same time as the onion; add the meat after the onions are cooked. - This tastes best if you cook your rice the Asian way, so it's a bit sticky: put 1c. rice and 1.5 c. water in pot, boil for 2 min, cover and simmer on low for 15 min, turn off heat and leave cover on and let sit for another 10 min.


Friday 5th of March 2010

Congrats on the no waste week!

This week wasn't too bad for me, I think 3 things, the worst being a bottle of salad dressing--yikes!


Friday 5th of March 2010

Does it still count if you don't clean out the fridge this week?


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