Salad is one of the trickier components of a meal to get right when you’re serving a crowd. Sure, a casserole can be frozen or reheated, but a salad? Ehhhh…. If
My 2025 Food Waste Fighting Resolutions
I think I keep my food waste pretty low, but I’m also aware of areas where I could definitely do better. My weaknesses include unusual foods, particularly
How much food do you need for Thanksgiving – notes from our most recent gathering
One of the best ways to address food waste, at virtually every level – farm, manufacturing facility, store, restaurant, or home – is to measure it and make
How many potatoes do you need for mashed potatoes for a crowd?
For us the magic ratio was approximately half a pound of potatoes per average-sized appetite. Or about 1 medium russet per person. This worked for a meal with a
EatOrToss in the Washington Post: How to lower your food waste impact and your stress this Thanksgiving
Check out EatOrToss founder Rachael Jackson's latest article in The Washington Post! This time, she writes about the volume of food waste on Thanksgiving--and
Helping kids eat well, with less waste, on Thanksgiving
Melissa Pflugh Prescott, an assistant professor at Case Western Reserve University, studies human behavior around food waste and nutrition, including as it
EatOrToss wins Digital Media Award
EatOrToss has been named a Digital Media Award Winner by the International Association of Culinary Professionals! We were among three finalists in the blog
Why your berry storage hacks aren’t working
In jars! In special containers! In their original packaging! Washed! Dried! Not washed! In a slightly open container with a paper towel! The internet is filled
Farms and animal sanctuaries want your seasonal cast-offs! Nonprofit Pumpkins For Pigs connects would-be waste to eager animals
Today, we're excited to share a profile of Pumpkins for Pigs, an organization that began with a goal of directing discarded pumpkins to pig farmers eager to
EatOrToss named a finalist in IACP Digital Media Awards!
EatOrToss has been named a finalist in the International Association of Culinary Professionals Awards! The website is among three finalists in the blog
Keys to Understanding Food Recalls: What Every Consumer Should Know
Editor's note: EatOrToss is pleased to share this guest post from the Institute for the Advancement of Food and Nutrition Sciences. by Caitlin Karolenko, PhD,
Virtual tour of a composting facility
Justen Garrity, president of Veteran Compost What does a commercial composting facility look like? I was curious so I toured Veteran Compost in Aberdeen, Md.
Be careful with jar hacks promising to extend your produce’s life – In the Washington Post
Rachael Jackson, EatOrToss's founding editor, recently wrote about some questionable produce storage hacks for The Washington Post. Basically, be wary of
Throwing low-waste kids’ parties – In the Washington Post
Check out EatOrToss's Rachael Jackson's latest in the Washington Post. This time she writes about reducing waste at kids' birthday parties. With full
Winning Dishes from the Food Waste Prevention Week Cooking Challenge!
It was an honor to host and judge the first ever Food Waste Prevention Week Cooking Challenge! The challenge, a new addition to FWPW in 2024, invited home cooks
Eating well, saving money & fighting food waste – in the Washington Post
Check out EatOrToss Founding Editor Rachael Jackson's latest piece in The Washington Post! She writes about the delicious, waste-fighting power of cutting out
