October marks Circular Economy Month, a time to celebrate innovative solutions that promote sustainability and reduce waste. One such solution is edible cutlery — this bold alternative to disposable utensils is not just about reducing waste but also adding a fun twist to the dining experience.
How edible cutlery is made
Edible cutlery is typically crafted from natural ingredients such as wheat bran, rice bran, sorghum, and corn. These materials are processed into dough-like mixtures that can be shaped into various utensils, including spoons, forks, and knives. The manufacturing process involves blending these ingredients with water and other natural flavourings to enhance taste and appeal. Once shaped, the cutlery is baked or dried to achieve the desired texture and durability, ensuring that it can withstand typical meal conditions without disintegrating too quickly.
The appeal of edible cutlery lies not only in its functionality but also in its variety; manufacturers are experimenting with different flavours and colours to attract consumers.
Challenges facing edible cutlery
Despite its potential, the edible cutlery market faces several challenges. One of the primary hurdles is changing consumer behaviour. Many individuals are accustomed to traditional cutlery and may find the idea of eating their utensils unappealing. This complicates marketing efforts, as consumers need to be persuaded of the value and practicality of edible options.
The production costs associated with edible cutlery can be significantly higher than those of conventional disposable utensils, making them less attractive to cost-conscious consumers. As a result, companies must find ways to reduce production costs while maintaining quality.
Edible cutlery also poses unique storage challenges. These products must be kept in dry conditions to prevent spoilage, which can complicate distribution logistics. Additionally, ensuring a long shelf life without compromising flavour or texture is crucial for market viability.
Opportunities for growth
Despite these challenges, the edible cutlery market presents significant opportunities for innovation and growth. With increasing consumer awareness regarding environmental issues, there is a growing demand for sustainable products. Edible cutlery aligns perfectly with this trend by providing a biodegradable alternative.
Entrepreneurs can explore diverse product lines beyond spoons and forks, including edible plates and straws. This diversification could cater to various dining experiences and preferences while promoting sustainability in the food industry.
Edible cutlery holds promise as an alternative in an increasingly eco-conscious market. As manufacturers innovate and adapt their strategies to address these challenges, utensils you can eat may very well become a staple in dining experiences worldwide.
Since the mid-1980s, Waste Reduction Week has been an important initiative that educates the public on the concept of waste reduction, including food waste, as a key component of a circular economy.
Here are some tips to help reduce five of the most commonly wasted foods in Canada. Whether you’re transforming potatoes into chips, preserving bananas for smoothies, or using leafy greens in a fresh pesto, there are endless ways to make the most of your food.
Let’s make a pledge this Waste Reduction Week and do our part to contribute to a more sustainable future!
Potatoes
Storage: It’s important to store potatoes in a cool, dark place, away from direct sunlight to prevent them from sprouting. Avoid refrigerating them, as cold temperatures convert potato starch into sugar, affecting flavour and texture.
If your potatoes have sprouted, don’t throw them out! Make sure you can cut off the sprouts entirely and use the rest for roasting, mashing, or making soups. You can also make potato pancakes or hash browns with any excess. Consider freezing mashed potatoes to extend their shelf life.
Potato peels are packed with nutrients and can be used to make crispy oven-baked snacks. Toss them in olive oil, sprinkle with seasoning, and bake until crunchy.
Bananas
Storage: To slow the ripening process, store bananas away from other fruits or in a cool spot. If they start to brown, peel and store them in an airtight container to freeze for future use in smoothies or baking.
Blended frozen bananas make a delicious healthy ice cream!
Apples
Storage: Store apples in the refrigerator’s crisper drawer to keep them fresh longer. Separate them from other fruits, as apples can produce ethylene gas, making others ripen faster.
Bruised or slightly soft apples don’t need to go to waste. They can be used in baked goods or added to salads and smoothies. In fact, they’re ideal for making applesauce. Add cinnamon and a touch of lemon juice to enhance flavour.
To make apple chips: Thinly slice apples and bake them at a low temperature.
To make vinegar: Apple scraps, such as cores and peels, can be used to make homemade apple cider vinegar.
Tomatoes
Storage: Store tomatoes at room temperature away from direct sunlight until they are fully ripe. Once cut, they should be refrigerated but consumed quickly. Tomatoes can also be frozen whole with their skin on. Once defrosted, they’re ideal for cooking into sauces or soups.
Overripe tomatoes can still be used in soups, stews, or as a base for sauces. You can freeze the sauce in small batches for future use.
To make sun-dried tomatoes, slice tomatoes and dry them in the oven or a dehydrator. Sun-dried tomatoes can be used in salads, pasta dishes, or as a pizza topping.
Leafy Greens
Storage: Keep leafy greens fresh by wrapping them in a damp paper towel and storing them in a perforated bag in the refrigerator. This helps maintain moisture without causing sogginess.
If your greens are about to go bad, blanch them in boiling water for a minute, cool quickly in ice water, and freeze. They can be added to smoothies, soups, or stir-fries later. Wilted greens like kale or spinach can be blended into pesto with garlic, olive oil and nuts.
Dehydrate for chips: Kale or spinach can be dehydrated or oven-baked to make crunchy vegetable chips. A little olive oil and seasoning can transform these greens into a healthy snack.
When community members come to the Community Kitchen Program of Calgary for support, they are given a hand-up, not just a hand-out. This principle guides the organization’s programs, which span nearly every neighbourhood in Calgary through a network of over 217 non-profit partners.
Second Harvest is a valued partner of Spinz-A-Round, one of their core programs. Every Tuesday and Thursday, 60 charity organizations — from community centres to street missions — visit Community Kitchen’s warehouse to collect food supplies for redistribution to their clients.
“The idea is that the food comes in our door, and we spin it out as fast as we can into the hands of those who need it the most,” said Lynn Gofflot, community relations and human resources manager at Community Kitchen.
Last year, through Spinz-A-Round, Second Harvest redirected over 100,000 pounds of surplus food, reaching nearly 400,000 Calgarians. In July, we worked with Community Kitchen to rescue over 13,000 pounds of fruits, vegetables and protein from the Calgary Stampede.
The food Community Kitchen receives from Second Harvest and their partners vary. From fresh produce to cooked meals and dry goods, the donations reflect the ongoing efforts to provide nutritious options to those in need. Lynn noted that fresh produce is always in high demand, along with items like eggs and dairy, which form the building blocks of a healthy diet.
While Spinz-A-Roundhas a broad reach, the organization’s other programs focus on specific, vulnerable populations. For instance, the kids’ program teaches children about nutrition, basic etiquette and online safety, targeting schools in areas where they may be left alone more often due to working parents. They also have access to snacks while attending these sessions.
Education is a cornerstone of Community Kitchen’s approach, woven into all their programs. In a program called Calgary’s Cooking, participants learn how to shop from flyers and stretch their food budget without sacrificing nutrition. This emphasis on practical skills helps individuals and families gain control over their food security, promoting long-term self-reliance.
“We try as much as we can in all of our programs to educate and help people learn how to work within what their means are right now,” Lynn said. “Hopefully they’ll be able to start to see positive impact and change their future.”
The organization recently launched Teachables, a series of videos offering tips and tricks on managing a pantry, shopping smart and cooking nutritious meals. The response has been positive, with many clients finding the resources helpful in making better choices for their families.
As Community Kitchen navigates the challenges of rising food insecurity in the city, the organization remains committed to its mission and aims to support the community in every way possible. Ultimately, the organization’s impact is measured not just in the number of meals provided, but in the dignity and hope restored to those they serve.
“We want to make people feel supported and that they have somewhere to go,” Lynn said. “They can come in and get food. They can have what they need and be able to lead a good life and teach their children to lead a good life.”
This summer, the Feeding Our Future program delivered 36,263 healthy lunches and provided the critical nourishment to 1,450 children and youth in summer camps across Toronto. To get a closer look at the program’s impact, let’s follow Fasika Adane, a driver ambassador at Second Harvest, as he makes his daily deliveries on the downtown route.
Fasika usually begins his day at 7 a.m., loading up his van with trays of fresh sandwiches and snacks. At every stop he reaches, he’s warmly welcomed by camp staff, often accompanied by children who know him by name and eagerly await his arrival.
One of the highlights of his day is his stop at the Christie Refugee Welcome Centre. Here, two kids wait for Fasika at the same spot every time, running up to greet him with excitement and gratitude. They thank him, cheer him on as he unloads his van and even ask if they can help him carry small items. Their joy and appreciation make his job more fulfilling and motivates him to do even better, Fasika shares.
At each camp, Fasika’s deliveries mean much more than just a meal. For many children, the lunch they receive might be the most nutritious meal they have all day. Partner organizations, like Taking Kids Out of Poverty (TKOP) and the 519, emphasize how these meals bring stability, comfort, and nourishment to their young participants.
TKOP provides education, mentorship and soccer programming for children living in St. James Town and Cabbagetown in Toronto’s downtown east, all free of charge.
“Food insecurity is very significant in various communities in Toronto,” Mikael Khalam, TKOP’s Founder, says. “What the kids could count on when they come to our program is that they’ll get a drink, a fruit, a snack and just be in a safe space to eat with their friends and have fun.”
TKOP can also cater to a larger demographic this year, thanks to the Halal sandwich option, a new addition to Feeding Our Future’s menu.
To Sharn Peters, manager, Child and Family Programs at the 519, the sandwiches and snacks received from Second Harvest allow the children and their families to bond over trying new foods for the first time at their summer camp.
“Our families will get a sense of community and build those connections,” she adds. “Because sitting together and eating, which we call ‘breaking bread’ in my culture, is so important.”
This experience also opens up conversation about nutrition and brings inspiration to many families’ lunch menu during the school year.
For camps like Art City, the availability of lunches provided through Feeding Our Future enables the small team to focus on their mission: helping kids gain confidence through arts. Before partnering with Second Harvest, the organization could only offer a light snack. Now the complete meal — including sandwiches, snack and juice — keeps their campers fed and energized throughout the day.
By the end of his route, Fasika returns to Second Harvest’s headquarters, his van filled with empty crates but his heart full of joy.
“I don’t think there’s anybody who gets to be thanked by others as much as me,” he says. “That’s a blessing.”
A huge thank-you to our donors, summer assistants and 269 volunteers who spent over 1,100 hours making sandwiches this summer. Without your support and generosity, this program wouldn’t be a success.
Corn is a summertime favourite, but don’t make the mistake of only using the kernels and toss the rest! Every part of the plant has potential, from the husk to the cob, and even the silk. Embracing these often-overlooked parts not only reduces waste but also opens up new culinary possibilities. Here’s how you can make the most of every part of the corn.
Kernels: the star of the show
The kernels are the most commonly used part of the corn, and for good reason — they’re delicious and versatile. Fresh corn kernels can be grilled, boiled or roasted and added to salads, salsas, or served as a side dish.
If you have extra kernels, consider making corn chowder, corn fritters or cornbread. You can also freeze kernels for later use. Simply blanch them first to preserve their flavour and texture.
Husks: nature’s wrapping paper
Corn husks are often discarded, but they have multiple uses. One of the most popular uses is for making tamales. The husks are soaked until pliable, then used to wrap the tamale dough before steaming.
Corn husks can also be used as a natural wrapper for grilling fish or meats, adding a subtle, smoky flavour. Additionally, dried husks make for a beautiful, rustic craft material — you can weave them into wreaths or turn them into biodegradable garden mulch.
Cob: more than just a handle
Once you’ve removed the kernels, don’t toss the cob! Corn cobs can be boiled to make a rich and flavourful broth for soups, risottos or chowders. Throw the cob on the grill or in the smoker for added smoky notes and use it to infuse milk or cream for ice cream or custards.
Silk: a delicate tea ingredient
The silky threads inside the corn husk, can be dried and used to make a mild, soothing tea. To make corn silk tea, simply dry the silk, steep a small handful in hot water and enjoy.
You can also add fresh corn silk to soups or stews for a subtle corn flavour. Just remember to strain it out before serving.
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