November 2019 SVR Newsletter

November 2019

~ SVR is Thankful ~

Did you know that Wally Waste-Not has a big vision?

A future without landfills!

Wally can't accomplish this alone. All of us at SVR are working daily to achieve this vision and we are so thankful that our new composting operations will be in full swing this month to help in that vision. As such, we want to introduce you to Wally’s newest friends, Rip & Rot, and let you know how they are helping us save the planet one unused bag of salad at a time.

Organics (anything that was once alive) creates methane as it goes to waste decomposing in a landfill. As the salad bowl of the world, tons of locally grown produce is tossed that could have had another chance at useful life as compost. With Rip and Rot we can finally divert that material to a beneficial use and in the process create less greenhouse gasses and aid in reversing climate change.

Rip's job (De-packager) - take apart all of the wonderfully convenient packaged food products that didn't make it to market so that the organics inside can be composted.

Rot's job (Aerated Static Pile compost system) - Create nutrient rich compost for agricultural and residential application. Compost provides nutrients to the soil and much needed carbon sequestration to help slow down and possible even reverse climate change. Rot will combine the slurry of veggies from Rip and the groundup yard waste (landscaping and curbside clippings) together on an aerated system (forced air) to accelerate the compost process.

Want to see Rip and Rot in action? Stay tuned for details on the organics facility grand opening to be scheduled in the spring!

Salinas Valley Recycles has a New Look!

We've refreshed our website homepage!

We are still working hard to refresh the content and section pages to be more user friendly and informative.

Let us know how we can make our content better by emailing media@svswa.org

Check out our new look at

SalinasValleyRecycles.org

Too Good to Waste

As we prepare to celebrate all of our blessings big and small with friends and family this holiday season we often forget to show thanks to our environment as we celebrate. One easy way to incorporate thankfulness for our earth during Thanksgiving and every day is to be conscious of our consumption and often our overconsumption of goods. In America, 40% of produced food goes to waste. Along with the wasted food, the water, nutrients, time, labor and fuel that goes into the production are lost as well. Whether it's shopping for a big feast or weekly meal prep, planning can help you save food, save money and feel good about the resources you are using at the event you attend or host!

Plan and Shop Smart:

Shop your fridge and pantry for ingredients. And build your menu/meal off of the basics you have.
Make a list of all the ingredients for the meals or dishes you are planning. Look for recipes that call for the same ingredients to save on excess waste. Check out online resources for additional recipes to use up ends/scraps of food too!
Use a party planning calculator to determine approximate portions and amounts you’ll need to feed your guests, and resist the temptation to overdo it.
Stick to your list when you shop.

Store Smart: Learn the right way to store fruits and vegetables to maximize freshness and flavor.

Prep Smart: Soon after shopping, prep fresh foods. Bite-sized fruit and crudité is easier to grab as a snack. Cooking a healthy dinner and packing lunches each day is fast and fun when the ingredients are ready.

Save Smart: Get more from what you have. Place leftovers and food likely to spoil soon to the front of a shelf or designated “eat now” area. Freeze pre-portioned meals for easy work lunches or quick dinners. No idea how to use some of those leftover ingredients together? Try a free mobile app or website like Handpick or allrecipies.com to search for recipes using your ingredients. For tasty recipes using Thanksgiving dinner leftovers, try FoodNetwork.com or JamieOliver.com.

Give (Share) Smart: Order too much, or just make too much food? Keep it out of the landfill by feeding those in need this holiday season. Thanks to the Good Samaritan Act of California, businesses, restaurants, and good faith donors can now donate unused food to local food banks, nonprofit organizations, or directly to individuals without liability.

Have you ever wondered, what's in all those trash bins anyway? You are not alone. Wally answers one reader's question and has some insights into garbage composition that can help all of us make waste reduction goals.