2016 Full Service Clean SweepSaturday, October 1, 2016
8:00am - 12:00pm
Washington County Highway Facility
900 Lang Street, West Bend
Click here for more info
West Bend’s Sustainability Committee organized in September 2011. Its mission is to identify opportunities and implement plans to support stewardship of our natural resources and reduce our environmental impact while maintaining West Bend’s business objectives.Read More
West Bend's own Garden Club celebrated the end of another successful growing season with a potluck! Each gardener brought a dish made using something from their garden. These recipes were collected and combined in to a perpetual garden cookbook, which will be added to annually! We hope you enjoy!
Follow these tips to keep your food bill and “food-print” down at the same time:
Shop Wisely—Plan meals, use shopping lists, buy from bulk bins, and avoid impulse buys. Don’t succumb to marketing tricks that lead you to buy more food than you need, particularly for perishable items. Though these may be less expensive per ounce, they can be more expensive overall if much of that food is discarded.
Buy Funny Fruit—Many fruits and vegetables are thrown out because their size, shape, or color are not“right”. Buying these perfectly good funny fruit, at the farmer’s market or elsewhere, utilizes food that might otherwise go to waste.
Learn When Food Goes Bad—“Sell-by” and “use-by” dates are not federally regulated and do not indicate safety, except on certain baby foods. Rather, they are manufacturer suggestions for peak quality. Most foods can be safely consumed well after their use-by dates.
Mine Your Fridge—Websites such as www.lovefoodhatewaste.com can help you get creativewith recipes to use up anything that might go bad soon.
Use Your Freezer—Frozen foods remain safe indefinitely. Freeze fresh produce and leftovers if youwon’t have the chance to eat them before they go bad.
Request Smaller Portions—Restaurants will often provide half-portions upon request at reduced prices.
Eat Leftovers—Ask your restaurant to pack up your extras so you can eat them later. Freeze them if youdon't want to eat immediately. Only about half of Americans take leftovers home from restaurants.
Compost—Composting food scraps can reduce their climate impact while also recycling their nutrients. Food makes up almost 13 percent of the U.S. waste stream, but a much higher percent of landfill-caused methane.
Donate—Non-perishable and unspoiled perishable food can be donated to local food banks, soup kitchens, pantries, and shelters. Local and national programs frequently offer free pick-up.