• Institute for Local Self-Reliance (ILSR) - backyard & community composting

• savethefood.com – meal planning, shopping, storage, Guestimator

• Scrapfoodwaste.org

• LoveFoodHateWaste.com – recipes for leftovers, portion planner, also an app

• foodshift.net/reduce-your-waste/– tips to reduce waste, online Pledge

• wastedfood.com – Jonathan Bloom’s blog, author of “American Wasteland:

• albany.cce.cornell.edu - Cornell Cooperative Extension, composting

• BuyLocalGrowLocal.org - Sustainable Directory, Compost sites

• Pledge to Fight Wasted Food - Take the Pledge today and learn how to become a Zero Waste Food Champion

Save money and save the planet! Cookbooks to cut down on Food Waste. 

• In “Cooking with Scraps: Turn Your Peels, Cores, Rinds, and Stems into Delicious Meals,” Lindsay-Jean Hard’s recipes show how we can make delicious foods from carrot greens, broccoli stems, water from canned beans, and more—all while saving a little bit of money.

• In “Cured: Cooking with Ferments, Pickles, Preserves & More,” Steve McHugh and Paula Forbes provide a comprehensive guide to curing and preserving, plus recipes like kimchi meatloaf; creamy smoked seafood, parsnip, and celery root soup; and smoked nut chocolate tart.

• In “Cook More, Waste Less,” Christine Tizzard provides tips for saving money, helping the planet, and getting the most out of ingredients that are perhaps a little past their prime.

• In “Perfectly Good Food: A Totally Achievable Zero Waste Approach to Home Cooking,” Margaret Li and Irene Li provide more than 80 recipes and 150 tips to transform fridge leftovers and reduce grocery expenses.

• In “The Low-Carbon Cookbook & Action Plan: Reduce Food Waste and Combat Climate Change with 140 Sustainable Plant-Based Recipes,” Alejandra Schrader offers up 140 plant-based recipes with low carbon footprints and local ingredients to help us combat climate change from our kitchens.

• In “The Preserving Garden,” Jo Turner explains how to create a garden that will provide food year-round. The book profiles 43 different plants, which are featured alongside recipes to make the most of those ingredients, too.

• In “The Less Waste No Fuss Kitchen: Simple Steps to Shop, Cook and Eat Sustainably,” Lindsay Miles helps eaters reduce their waste—from reducing single-use plastic packaging to making the most of food scraps—beginning at the store.

• In “The Zero Waste Chef,” Anne-Marie Bonneau shows that making the most of leftovers is simple and free.

• In "Waste-Free Kitchen Handbook: A Guide to Eating Well and Saving Money By Wasting Less Food," Dana Gunders—a food waste expert who is the Executive Director of ReFED—provides recipes and strategies, plus helpful checklists, to guide us through a zero-waste lifestyle.

• In “Waste Not: How To Get The Most From Your Food,” the James Beard Foundation rounds up 100 recipes from chefs including Rick Bayless, Elizabeth Falkner, and Bryant Terry to help people use up ingredients that often get scrapped.

• In “You Can Cook This! Turn the 30 Most Commonly Wasted Foods into 135 Delicious Plant-Based Meals,” Max La Manna identified 30 of the most commonly wasted ingredients from tens of thousands of social media responses, and created recipes including cauliflower ragu, coffee grounds pancakes, and stems and herbs pesto pasta.

Watch our 2/2/21 presentation on YouTube:

 Food Waste and You: Strategies to Save Food, Save Money, and Save the Planet

co-sponsored by the Albany Public Library, Zero Waste Capital District and the Albany City Sustainability Advisory Committee