One Founder on the Everyday Way to Save Money and Support the Environment

When we think about climate change, we tend to focus on the obvious culprits, like car emissions and industrial pollution, says entrepreneur Jan Rem. But there's another contributor, one that's less visible but as significant lurking in our kitchens: food waste.

"The repercussions of food waste and its profound effect on the environment and climate change have become a pressing global and personal concern," Rem tells us, adding that modern consumer culture has fostered a "throwaway society” of overconsumption and a casual attitude towards wasting food. “This mindset has exacerbated the food waste problem, with many individuals discarding food items without considering the environmental consequences."

Rem is doing her part to tackle the problem with Ambrosia Bags, simple linen zipper produce bags she created in partnership with her son. Ambrosia offers a sustainable, convenient way to extend the shelf-life of fruits and vegetables. “By making this small change in how we store our produce, we can make a significant difference in our homes and beyond,” says Rem. 

We caught up with the founder and advocate to dig deeper into the issue of food waste and how we all can work to tackle this problem, one kitchen at a time. 

Talking with Jan Rem

Research states Americans waste 80 to 90 billion pounds of food annually. What is at the top of your mind that you want people to know?

Food waste ranks among the top three most significant food-related concerns for consumers, but there is a substantial gap between awareness and action. Educational initiatives aimed at enhancing public understanding of food waste and its repercussions are falling short of solving the problem. To truly address this global issue, we must move beyond mere awareness and implement concrete strategies to reduce food waste at all levels of the supply chain, from production to consumption. Only through concerted efforts and behavioral changes can we hope to mitigate the environmental impact of food waste and create a more sustainable future for our planet.

What personally inspired you to start Ambrosia?

Recognizing linen's beneficial and preservative qualities, I envisioned a world where everyone could access an all-natural linen ziplock produce refrigerator storage bag. My dream was to provide a sustainable solution for storing fresh produce that could extend its shelf life while promoting eco-friendly practices.

How does extending our produce's life help save food and reduce greenhouse gas emissions? 

As fruits and vegetables decompose, they release potent greenhouse gasses into the atmosphere, primarily methane and carbon dioxide. These gasses trap heat in the Earth's atmosphere, accelerating global warming. What's particularly alarming is that methane, the primary gas emitted by decaying food, is over 20 times more powerful at trapping heat than the carbon dioxide produced by vehicle emissions.

The scale of this problem is staggering. Globally, food waste is responsible for a whopping 11 percent of all greenhouse gas emissions related to our food systems. This means that the apples forgotten in your fridge or the lettuce wilting in your compost bin contribute to climate change in a measurable way.

By understanding the significant climate impact of food waste, we can take more informed actions to reduce our carbon footprint. Simple steps like meal planning, proper food storage, and composting can make a real difference in mitigating this often-overlooked source of greenhouse gasses.

How can better storing our fruits and veggies help us save money?

Every piece of produce we discard represents hard-earned money literally thrown away. By preserving our fruits and vegetables longer, Ambrosia Bags help us maximize our grocery budget.Beyond personal benefits, reducing food waste has far-reaching environmental implications. When we throw away less produce, we're not just saving money; we're conserving the valuable natural resources used to grow, transport, and store that food.

And there's the emotional well-being. The guilt associated with wasting food is a burden many of us carry. Ambrosia Bags alleviate this emotional toll, making us feel more responsible and satisfied with our consumption habits.

The problem with food waste and environmental issues can be overwhelming, perhaps causing some of us to feel lost about how we can do our part. What do you say to the person who feels overwhelmed?

I firmly believe that each of us has the potential to make a significant impact by taking responsibility for our actions. When we commit to making even the smallest changes to our counterproductive habits, we contribute to a collective effort that can transform both our lives and our environment. This is how we truly empower ourselves and create lasting change. By actively seeking sustainable solutions, we can simultaneously reduce our environmental footprint and alleviate the burden of self-imposed guilt. While these changes may initially require additional time or effort, the long-term benefits far outweigh the short-term inconveniences. The virtuous cycle of giving back to ourselves and our planet creates a powerful ripple effect that extends far beyond our individual actions.

What daily actions do you take to reduce waste and live more sustainably?

First and foremost, I prioritize best practices as a conscious consumer, which means I avoid overbuying and over planting in my garden. After returning home from the market or harvesting from my garden, I take the time to properly store all our fresh produce in Ambrosia Produce Bags. This gives me peace of mind, knowing that our precious produce will stay fresh until we're ready to enjoy it.

Additionally, I cherish the tradition passed down from my grandmother and mother of transforming leftovers. It's remarkable how a single dish can be reinvented by simply adding a few extra ingredients or by enjoying it either cold or hot.

I also make it a point to compost all food scraps in a closed system, enriching our garden soil and contributing to future harvests. This holistic approach not only reduces waste but also fosters a sustainable cycle of growth and nourishment.

What do you love most about running your company, Ambrosia, and educating people?

What I find truly remarkable and humbling is the way customers reach out to express their gratitude for the Ambrosia Produce Bags. One might assume that selling a simple item would be straightforward, but the reality is far more complex.

Bringing a product to market requires immense determination and perseverance. However, our customers' unwavering support fueled the resolve to work even harder and reach as many people as possible. Each time we engaged in face-to-face sales, something extraordinary would happen. Return customers would approach us, sharing how Ambrosia Bags had transformed their lives. They would even stop passersby to spread the word about Ambrosia. Witnessing people offer genuine testimonials about something I created is an indescribable feeling. These heartfelt interactions reinforced Ambrosia's value and its positive impact on people's lives.

Our experiences have taught us that true business success isn't just about sales figures or profit margins. It's about creating something that resonates with people on a personal level and improves their quality of life. The stories and testimonials from our customers have always been the driving force and reason behind our continued growth and success.

You can learn more about Jan and Ambrosia Produce Bags here. 

Interview and story by @staceylindsay.

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Our Broken Food System

The American food system has a staggering effect on our health. At least one-third of Americans face diet-related issues, including obesity, hypertension, and heart disease. Approximately half of our population either has diabetes or is pre-diabetic. And according to a 2018 study, less than 20 percent of Americans are metabolically healthy.

On the other end of the spectrum, America produces and throws away sickening amounts of food each year but a lack of adequate food continues to wreak havoc on lives. Since the global pandemic began to spread like wildfire, researchers estimate more than 50 million Americans may now face food insecurity, a number that includes 17 million children.

What this suggests is alarming: For the supposedly wealthiest country in the world that has access to most substantial technologies and infrastructure, the basic human right of good health and nutrition is few and far between for copious individuals and households. The average American diet consists of excess saturated fat, sodium, processed grains, and added sugars. This surpasses a mere choice: Adulterated, unhealthy, cheap food is the only means of sustenance within reach for many. Eating organically and wholly isn’t even a choice.

The unstable, unjust, and immoral structure of the American food system is one of the greatest threats to our lives today. Inadequate and unaffordable nutrition is a pre-existing condition that leaves all of us vulnerable to physical, emotional, and mental health issues, most egregiously impacting communities that have been institutionally marginalized. The mid-century proliferation of processed foods, the industrialization of small farms, and the sweeping finalization of human lives have left us all in a position where we have to fight for our right to affordable, fresh, accessible nourishment.

As a brand that focuses on clean eating and wholesome nutrition, we at PrimaFoodie consider the food system every day. We think of it when we produce recipes and when we discuss ways to make clean eating easier for everyone. Questions riddle our minds, such as: How can this advice reach the masses? Why is fresh, organic food so hard to find in certain American neighborhoods? When will eating nutrient dense foods, which the scientific communities prove can have an impact in warding off certain diseases, become something that isn’t doable only for those in certain socioeconomic positions but rather is an immediately and continuously accessible thing for every person everywhere?

Because access to clean, healthy food is a right.

These questions are not limited to those of us who simply care or are curious. These are conversations critical to all of us. That is why you’ll be seeing more about the US (and global) food system on PrimaFoodie. It’s a topic paramount to our founder, Nichole. As she’s traveled the world, she’s made notes, talked to chefs and experts, and seen all the ways we’re doing things wrong here in the US, and all the ways we can be doing better.

If you’re curious to learn more about the inequality and unjust practices in how our food is made and distributed, we’ve compiled some great resources to start. By better understanding our food system, we equip ourselves with the knowledge and inspiration to dismantle it and build it back so it’s strong, equitable, and healthy for all.

 Further Reading:

The Sickness in Our Food Supply by Michael Pollan

The Omnivore’s Dilemma by Michael Pollan

Fair Food: Growing a Healthy Sustainable Food System for All by Oran B Hesterman

Food, Farms, and Communities: Exploring Food Systems by Lisa Chase

A Farm on Every Corner: Reimagining America’s Food System by David. A. Lange 

Composting Can Be Easy—Here’s How to Get Started

By Julia Hirsch

I have a confession to make: I have never composted. City living is no excuse. I have city friends who save scraps in their freezer or compost in a bankers box under a couch. Many cities (New York City and Portland, for example) have composting programs, with drop off sites and compost bins collected by the sanitation department.

With a little outdoor space, the process can be even more straight-forward. For a glimpse of idyllic country composting, I have a friend who saves her scraps in an open bowl on the kitchen counter, then flings them out to her chickens every afternoon. For those of us who don’t have a gaggle of chickens, composting can still be a simple and accessible process. For the first time, I have some outdoor space, so I am ready to try. 

But first: Why should we compost? Doesn’t it all just break down in a landfill?

In the US, food waste accounts for the largest category of materials that take up landfill space. Not only does it occupy valuable space and require resources to transport, but it also breaks down without access to oxygen. When this happens, it produces methane, a harmful greenhouse gas that contributes to global warming.

When we compost at home, that decomposition process can be harnessed to produce humus, a nutrient rich, organic fertilizer. Humus enriches the soil, facilitating a biodynamic process that retains moisture, cultivates beneficial bacteria and fungi, balances the pH of your soil, and suppresses plant disease. In fact, composting can actually help combat the effects of climate change. According to the EPA, an increase in just one percent of organic matter in the soil can triple the soils water retention capacity, reducing erosion. So, every little bit helps. 

Getting Started

First, you’ll need a place to collect your food scraps, and a container in which to compost. For my mission, I wanted to keep it as sustainable as possible, which meant no new purchases. For the scraps, this can be as simple as a staked-out pile with chicken wire, or as complex as a multi-step tumbling system. I was lucky enough to locate an antique diaper bin for a kitchen collector: a metal bucket with a tight lid. So far it has done the job keeping odors out. For the compost bin, I found an old trash can and poked holes in the bottom and sides to welcome the essential oxygen (and worms, should they decide to contribute). For extra credit, I can rotate the compost with a pitchfork as it begins to decompose, or strap the lid on and roll the can around the yard.

Now, if you want to simplify the process further and purchase your gear, there are many streamlined bins available that you can put on your counter, if you’re composting inside. (Many of these have anti-odor features.) If you’re doing so outside, consider a heftier compost bin or barrel.   

Getting Composting

The process is simple alchemy. You’ll need a combination of brown waste (dry yard scraps, cardboard, dead leaves, shredded paper), green waste (grass clippings, fruit and vegetable scraps, eggshells, coffee grounds, tea leaves), water, and air.*

Combine equal parts brown waste and green waste. The brown scraps provide carbon, while the green waste supplies nitrogen.

Add water to moisten the mixture. This allows for the organisms to digest and move. And make sure there is a little airflow. Exposure to oxygen ensures the organisms break down the materials in a way that rids any terrible odors. Now, your compost is ready to brew.

I am looking forward to seeing how this experiment goes. By the spring, maybe there will be enough compost to start a small garden. 

Wishing you the best in your composting journey. Start small and see where it goes.

A Few Helpful Notes: 

·   Be sure to avoid composting any dairy, bones, fats, oils, and pet waste as these materials can attract vermin or contain harmful bacteria.

·   For a full list of items to compost (and to avoid), see this EPA Guide.

·   There are a few helpful composting resources that offer specific step-by-step guidance. These include: Rodale Institute’s Backyard Composting Cheatsheet, Modern Farmer’s 7 Secrets to Perfect Compost, Compost Junkie, and the New York Times Step-by-Step guide.

Documentaries and Books that Explore the Way We Eat, the Essence of Cooking, and the Importance of Honoring Our Food

Thirty to 40 percent of the US food supply is wasted every year while millions of Americans face food insecurities. The vast majority of conventional foods are made of genetically modified corn. Industrial agriculture is one of the biggest contributors of greenhouse gas emissions. These facts, as unconscionable as they are, continue to plague so much of our country. They are major faults in our global food system that leave us scratching our heads: What can be done? The answer is found in massive changes in American policies, corporate systems, and habits. Where do we start? With awareness and a deep appreciation for real food, which each of these books and documentaries offers.    

Documentaries

Food Inc.

There are some scenes in Food Inc. that are so simultaneously horrifying and edifying, they’ll leave you a changed consumer. That is the point of this documentary, which continues to inform more than a decade after its release. The facts outlined are vital. For starters, mammoth corporations like Monsanto control far more than the pesticides on conventional crops. They control the foods on display in our grocery stores and how it’s marketed. Filmmaker Robert Kenner unveils the pieces of the corrupt food chain in the US, taking us on a wild, eye-opening ride from the factory farm to the processing plant to our dinner plate. 

The Biggest Little Farm

This encouraging and uplifting documentary explores how a young couple turned a nutrient-depleted plot of land into a thriving regenerative farm. When John Chester and his wife, Molly, spotted the 200 acres outside of LA, they were farming neophytes. Their lack of knowledge did not couple well with the fact that the land had suffered a severe drought and needed intense restoration. Willing to fight the uphill battle, John and Molly learned everything they could, and for eight years straight they worked tirelessly to bring the land to life. They captured nearly every moment of planting, sowing, and watering on video. Today, the land is a fully functioning regenerative farm that focuses on nutrient-rich soil to grow mineral-rich food and healthy farm animals. Their story is a map to get more involved with where our food comes from, and to honor mother nature.

Wasted! The Story of Food Waste.

The late Anthony Bourdain narrates this documentary, lending his civic-minded concern to a topic he most valued: food and its potential to impact people. But instead of telling stories of eating and togetherness, this film focuses on the broken global food system that continues to produce exorbitant amounts of waste—an estimated 80 billion pounds annually in the US—while millions face food insecurity. This is in tandem with the other issues that food waste creates, including greenhouse gases and biodiversity loss. Prominent chefs and activists shed light on their efforts to fix the system, including chef Dan Barber who speaks of using product scraps in dishes. How can you look at your kitchen in a different light? What parts of the vegetable are you tossing out? And how can we demand change from the industry? This insightful film begs all these questions and more.

 Cooked

We’ll read or watch anything by Michael Pollan. The journalist, author, food activist, and professor has a talent for rendering a subject into a poetic lesson. He writes about food, botany, and life in a way that is captivating and educational. He brings this skill to the screen with Cooked, the four-part series that extends from his book of the same name. In each episode, Pollan distills cooking down to four main elements—water, fire, earth, and air—and explores each of their powers to change food. The stories take us across the globe, from India to Australia to the deep woods of North Carolina. Pollan touches on the history and techniques before delving into the profound ways that food brings people together.

Books

Unsavory Truth: How Food Companies Skew the Science of What We Eat

Through rigorous scientific research, Dr. Marion Nestle reveals how the food industry is manipulating nutrition science. She explains how the most heavily marketed foods are ultra-processed, which are huge culprits in both obesity and poor diets. Nestle, who is a revered nutritionist, peels back the layers and unveils a system that is riddled with corruption and scary tactics, and driven by profit. Unsavory Truth arms us with the knowledge we need to start to make clearer eating choices that put our health first.

Salt Fat Acid Heat

Years ago, chef Samrin Nosrat audited Pollan’s food journalism class at UC Berkeley, an education that undoubtedly serviced the making of her book. In Salt Fat Acid Heat, Nosrat writes with a clarity and warmth that pulls you in. Part cookbook, part lifetime guide, this resource serves as a way to better understand the art of cooking and the integrity of pure ingredients. Rather than merely telling you what to do when, Nosrat explains the how, why, and where of food, instilling in the reader an understanding and deep appreciation. Every page is an exploration of layers and concepts, from soaking to roasting to whipping fresh cream. This is a book to keep on hand so you can reference it with trust, much like a dear friend.

Salt Sugar Fat

While we have yet to read this at PrimaFoodie, this book is at the top of our lists. Pulitzer prize-winning journalist Michael Moss unveils the corrupt world of corporate food manufacturers and giant food chains, detailing the cryptic use of marketing to get people hooked on fast, sugary, unhealthy foods. Using his groundbreaking research, Moss is figuring out how to work WITH business to change the food supply for the better. 

The End of Overeating: Taking Control of the Insatiable American Appetite

Revisiting this book by former FDA commissioner, Dr. David Kessler, seems like a good idea right now when COVID-19 is severely impacting those with obesity and related chronic diseases. Kessler is armed with wisdom from working inside of the FDA-food supply apparatus, yet his book remains objective. His main premise is that the public has a right to a transparent food supply chain (knowing what’s in our food and potential related health risks to the ingredients) and that each cog in the supply chain, including all types of restaurants, be required to label the ingredients and calories in the food. Further, he addresses one of the most insidious culprits: food marketing.

The Wahls Protocol

Dr. Terry Wahls once battled such severe progressive multiple sclerosis, she had to succumb to living her life from a reclining wheelchair. Wahls, who had access to the most advanced medicine in existence, tried every treatment to ease her symptoms, but nothing worked. As she faced the possibility of being bedridden, she started looking for alternative answers, starting with her diet. Three months after adopting a combination of a true paleo diet and functional medicine, she started walking with a cane. After six months she could walk unaided. Now, she can walk, bike, and even jog. Her focus is on maximizing nutrients for the brain. Her discoveries have been revolutionary for her and her patients.