Many sustainably-minded shoppers struggle with the consumerism that surrounds the holidays. On the one hand, giving and receiving gifts is part of what makes this time of year so special. On the other hand, all the energy and resources that go into producing, packaging, and wrapping gifts makes us question the morality of it all.
Between bad practices and bad packaging, we chose bad packaging. ReGrained is committed to investing in the long-term solution, even if it comes at the cost of short-term practicality. As such, we’ve always considered zero-waste packaging a non-negotiable value—but to be perfectly candid, we’re a bit insane for it.
At ReGrained, we’re big fans of Thanksgiving. Sure, time with family and friends is nice, but it’s all the edible upcycling that really gets us in the spirit! From green bean casserole & stuffing sandwiches to homemade turkey stock, the end of your Thanksgiving meal is the beginning of many a leftovers masterpiece. But just in case you’re fresh out of creativity from your show-stopping Turkey Day dish, we’ve asked ReGrained’s very own Commander-in-Chef, Phil Saneski, to do that part for you.
Earlier this month, the Trump Administration announced an initiative aimed at improving coordination and communication across the Federal Government to better educate Americans on the impacts and importance of reducing food loss and waste. Although no financial measures or enforced actions were made, the initiative should be celebrated for affirming basic Federal commitment to the cause.
1.91 billion pounds of Halloween pumpkins are grown every year in the U.S., and while they’re perfectly ok to eat, most end up in the trash. We owe it to our planet and ourselves to spend at least as much time upcycling our pumpkins as we do picking them out at the patch. So, here are some tricks and treats to ensure you aren’t haunted by food waste this Halloween...
Here are some tips for using every bit of your rotisserie chicken (or any other whole bird) from the food-waste experts at ReGrained.
When life gives you a bunch of overripe bananas—say you just got back from a camping trip where bananas were much less popular than you’d expected—well, I think you know what to do. You make banana bread, of course.
Made by soaking stale bread in eggs and milk, Egg Strata is like a casual quiche, with sourdough (or whatever you have lying around) replacing that finicky pie crust. Every bite delivers egg, cheese, veggies, and bread that’s squishy on the inside, crispy on the outside — in a way, it also evokes a deconstructed breakfast sandwich.
Have you ever wondered what to do with the leafy greens protruding from your root vegetables? I must admit, I used to throw them away; I wasn’t sure if they were edible, much less how to prepare them.