October Kitchen Corner
NEWSLETTER
NEWSLETTER
Ways to Reduce Your Carbon Footprint Through Food
Carbon Footprint: total amount of greenhouse gas emissions that come from products. This includes the production, use and end of use.
Recently there has been a great amount of attention on environmentally friendly eating. Reducing food waste and saving money tend to go hand in hand. Most individuals think that switching to a plant-based diet is the best way to reduce their carbon footprint however there are so many other easier things we can do everyday.
Reducing Food Waste at Home:
• Only prepare as much food as you need. Although leftovers are great, a lot of the time they get wasted. If food is left over and is freezable consider freezing for later meals.
• If perishables in fridge are starting to go bad use them for recipes like stir fries, soups, casseroles or freeze them.
• Freeze vegetable scraps and bones from meat to use for broth later.
• Try growing your own produce from scraps such as garlic, celery, potatoes and green onion by plac- ing the roots in water just enough to cover, then planting in soil once they have rooted enough.
• Carry a reusable water bottle with you or invest in a water filter instead of buying plastic bottles.
• Remember to store perishables properly and that root vegetables (potatoes and carrots) last a lot longer than items like lettuce and berries. Items that may go bad quicker should be left at the front of your fridge as a reminder.
Reducing Food Waste When Shopping:
• Have an idea of meals and foods you will need each week so you don’t buy unnecessary items that may be wasted later.
• Make use of marked down items at grocery stores like fruits and vegetables. Roast the vegetables as soon as possible and freeze the fruits for smoothies.
• Use reusable bags and produce bags as much as possible to reduce plastic waste.
• Shop locally or at farmer’s markets where you can buy bulk products to reduce waste from plastic packaging.
• Always check the expiration dates of products before buying to ensure you can use it within that amount of time.
• Eat less takeout and dine in more often to minimize plastics.
Submitted by: Dallas Smith Nutrition Co-op Student
Hilltop Highlights and Events
National Volunteer Appreciation Week
HVH Programming Highlights Pictures
Notice of Mock Disaster
Upcoming Special Meals
As a Resident of Harbour View Haven; 7. “You have the right to receive opportunities for rehabilitation of functional abilities and assistance towards independence, consistent with your individual requirements.” Residents have access to regular services of health care professionals that can assist in areas of rehabilitation or
Mealtimes at HVH At our last Resident Council meeting, it was discussed and primarily opted for, flipping our bigger meal from noon to supper time. With providing a very large breakfast, followed by the large main meal for lunch, many residents are too full to consume that meal (which contains most of their daily calories and protein). Due to this, many are quite hungry by supper time when the lighter meal is served. With residents’ input, we are looking at moving our largest meal to supper time. Benefits of this include: Improved satiety throughout the evening Less hypoglycemia with morning blood sugars Increased likelihood of consuming the large, main meal The ability to sleep in & have a late breakfast, without compromising intake of the larger meal Stay tuned for results of our residents’ votes! ~ Food Services Team
April Events
Harbour View Haven extends a huge and heartfelt thank you to each and every one of our volunteers. Your continued dedication and support is greatly appreciated.
Family Council Meeting