By Susan Wineland
Orange Recycling Committee
As the holidays approach, let’s take a look at ways of reducing waste and making sound decisions for cleaner celebrations. The holidays are a time when we indulge our families and friends with food, gifts and cards. But it can also be a time of excess and waste. That’s why making the right choices is important: they can minimize the impact on the environment while we celebrate with the ones we love.
During the holiday season, household waste increases by more than 25 percent from Thanksgiving to New Year’s Day. So, where’s all this waste coming from? It’s from all the additional excess food and packaging that usually does not get recycled.
Let’s consider some ways to reduce food waste. Before going to the grocery store or farmer’s market, make a shopping list, plan meals and avoid impulse buys. Store food appropriately so it lasts longer. Keep greens in a mesh bag (not plastic) in the crisper drawer, tomatoes and bananas on the counter. Keep potatoes in a cool (43–50°F), dry, dark place with good ventilation and out of direct sunlight which can cause them to turn green and produce solanine, a toxic substance. Don’t store potatoes with onions, as the gas emitted by onions can cause potatoes to spoil faster.
As a general rule, avoid storing fruits and vegetables together. Also, the cold temperature can turn their starch into sugar, which affects their taste and texture. This rule applies to onions, cucumbers, bell peppers, avocados, and winter squash.
Freeze leftovers in clear, labeled containers – preferably glass or a silicone plastic bag container – with dates. Preserve surplus fruits and vegetables by freezing, pickling, dehydrating, canning or making jam or jelly. Donate extra food to a local food pantry or food drive.
Understand the difference between use-by and best-by date labels. Best before dates are not related to safety, and you can still eat food that is a few days past its best before date.
Composting is a very effective solution to food loss and waste. You can put the food waste in your home compost container and/or bring it to the Orange Transfer Station compost bins. Composting is a win-win because it keeps food waste out of the landfill which drives up carting costs because of its weight. Then there is the problem of methane gas this waste produces. Methane is the primary contributor to the formation of ground-level ozone, a hazardous air pollutant and greenhouse gas.
Choose sustainable wrapping. Millions of pounds of wrapping paper are made in the US each year, and more than half of it ends up in a landfill. Regular and glossy wrapping paper is recyclable unless it has non-paper additives like metallic flakes, colored shapes, glitter and plastics. Foil and plastic-coated wrapping paper along with ribbon, bows and glitter cannot be recycled. A good and more economical solution is using salvaged packaging paper that so many online purchases come packed in. Or buy an inexpensive roll of brown craft paper to wrap gifts. If needed, paper tape eliminates the need for plastic tape. Or you can use cooking-type twine made of 100 percent cotton to tie up the packages. Decorate the paper with some rubber stamps and ink and get creative.
Paper products like shopping bags and cardboard are easily recycled. Recycling keeps paper and boxes out of landfills and makes the most of our natural resources because it can be recycled up to seven times. But before you recycle your paper, see if you can find festive ways to reuse or upcycle it. Some DIY ideas include making paper snowflakes for winter decor or ornaments. Use cardboard tubes as gift tags, napkin rings or gift pouches. Save cardboard boxes to reuse for gifts.
Disposables may make your life a little more convenient, but the process of making paper or plastic cups, plates and plastic utensils is harmful to the environment. Plastic utensils, plastic plates and plastic bowls are not recyclable. If you’re considering buying any “disposable” with the intention of recycling it, it’s better to choose a reusable or compostable alternative. It’s time to move on from plastic utensils, plates, cups and bowls. Companies cut down trees for paper products or consume significant energy making plastic, then burn fuel shipping those disposable products all over the world. When you’re done with the spoon, it will probably end up in a landfill. Look for compostable fiber-based utensils and tableware, or opt for reusable metal utensils and take the time to wash them instead of spending the time in search of recycling. They will perform better than plastic forks for your guests anyway.
When buying holiday or cards for any occasion, opt for a 100 percent paper-based card because it comes from a renewable resource, and it’s recyclable. Instead of harvesting trees, companies are creating cards from hemp, recycled cotton, reclaimed straw and wheat, bamboo and sugarcane among other post-consumer, post-agriculture sources. You can also make your own card with drawing paper.
Continue to think of ways to reduce, reuse and recycle. Each of our small actions creates a big impact and makes an important difference.
Susan Wineland is a member of the Orange Recycling Committee.