Plates Over Waste is an initiative within the Millennial Action Committee, a political action group that works with Evanston youth to address community issues, said Bobby Burns, the committee’s co-chair and co-founder of the campaign. Devon Malcolm Reid, Millennial Action Committee co-chair and Plates Over Waste co-founder, said he and Burns were inspired by French legislation passed in May. As a sector of the Millennial Action Committee, Plates Over Waste prioritizes reaching young members of the community, Burns said.
Evanston Township High School students spoke at the meeting about ways in which their school can partner with Plates Over Waste.
The ordinance Plates Over Waste hopes to pass would reduce the amount of food wasted and redistribute the unused, edible food to those who need it, Lee said.
Warren also said many restaurants do not understand the process of donating unused food and mistakenly assume there are legal ramifications for doing so, but through education, Plates Over Waste can teach the community how to safely donate food to Evanston residents who need it.
More so, Reid said the 1996 Bill Emerson Good Samaritan Food Donation Act protects food businesses that donate food from liability if the beneficiaries get sick from it.
Organizers said the discussion at Coffee Lab was Plates Over Waste’s first step in a larger process of advocating for political change.
In addition to such policy changes, Plates Over Waste aims to educate the public about donating and composting unused food, Burns said at the event.
While these so-called “antinutrients” are of particular concern in societies which subsist on a diet based largely on grains and legumes, it’s worth learning about them regardless of where you live. An “antinutrient” is any plant compound that reduces the body’s ability to process and absorb essential nutrients. There are many ways you can reduce the amount of antinutrients in your food if you’re worried about ingesting too many of them. Soak them for anywhere from 2 to 12 hours, depending on what you are planning on sprouting. Drain water from the seeds, grains or legumes and place them in a sprouting vessel, placing them out of direct sunlight.
Repeat the rinsing and draining processes regularly – once every 8-12 hours – until you see sprouts form from seeds, grains or legumes. Sprouting can decrease the amount of antinutrients found in these foods; by how much depends on the food being sprouted(8). Fermentation is an ancient method used to preserve food that can also help break down antinutrients in food and make them more gut-friendly. Finally, if none of those methods appeal to you, there’s always boiling – the process of, well, boiling your food before you eat it! Amazing Herb Kills 98% Of Cancer Cells – First I did Not Believe but Then I was Amazed. A good weekend is full of fun, food, cocktails and treats, but waking up on Monday feeling like a hot air balloon is not something any of us look forward to.
The meeting marked the beginning of a new campaign called Plates Over Waste which hopes to redistribute unused food to people in need.
The unanimous decision by the French National Assembly obliged supermarkets to donate unsold food to charity or to repurpose the food as animal feed. Representatives from Evanston Food Exchange, Edible Evanston and Zero Percent attended and shared their opinions on moving forward with the campaign. Representatives from NU Campus Kitchens and Points for a Purpose, two University initiatives concerned with food waste on campus, also participated in the discussion.
Reid said he hopes for an ordinance that will require Evanston grocers to donate unsold food and for Evanston restaurants to compost.
These foods contain many important nutrients, but they also contain “antinutrients” – compounds that can reduce the absorption of nutrients by your body.
There are many simple ways you can reduce the amount of these “antinutrients” in your food – even eliminating them completely in some cases.
To start with, you can soak legumes – like beans – overnight to dissolve the skins (where most of the antinutrients are contained) and improve the food’s nutritional value(6). This natural process, also known as germination, increases the availability of nutrients in seeds, grains and legumes(7).
Fermentation occurs when microorganisms like bacteria or yeasts, start digesting carbs in food. This one is fairly straight forward; high heat, like the kind produced by boiling, can degrade antinutrients(9). While you may not necessarily be concerned about this – especially if you already consume a balanced diet – it can be a big deal for those who are struggling to get the right amount of nutrients in their diet due to chronic illnesses or even eating disorders.
Though the thought of eating more may make you sick to your stomach, a few simple foods at breakfast may be the solution you were looking for. Please be sure to open and click your first newsletter so we can confirm your subscription.
Juliet Freudman, ReporterJanuary 22, 2016Evanston residents involved in a campaign aimed at reducing food waste in the city held a meeting Thursday to initiate community dialogue about local food insecurity. Plates Over Waste is seeking similar changes in Evanston, where Reid said one in seven residents suffer from food insecurity and 270 tons of food are wasted every week.
This process has been found to decrease the amounts of phytate, protease inhibitors, lectins, tannins and calcium oxalate found in legumes. When this happens by accident, the “fermented” food is generally considered spoiled – however, controlled fermentation can produce such popular foods as yogurt, cheese, wine, beer, coffee, cocoa, and certain types of bread like sourdough. Thankfully, there are a few foods that can be included in the daily diet to help lower cholesterol.
Other antinutrients which feature heavily in recent medical research include calcium oxalate, which is a form of calcium found in vegetables like spinach(3), protease inhibitors, which interfere with protein digestion(4), and lectins, which can be harmful when ingested in large enough amounts(5).
Another way of adding oats to your daily meal is by using oat flour products like oats bread for lunch. The soluble fiber is said to stick to the cholesterol in the intestines and prevent its absorption.
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