Food & Garden Archives

When Barbie Girl by Aqua became a 1997 anthem, we didn’t really know what we were saying by joyously chanting “life in plastic… it’s fantastic!”. Here we are 25 years later, bearing the brunt of microplastic pollution as it filters its way into every aspect of our daily lives. Avoiding bottles that don’t say they’re BPA-free isn’t enough anymore; there are microplastics in food from our vegetables to our milk and even our tap water.

Now, I’m not trying to be an alarmist—this isn’t about scaring you with the pollution BoogeyMan. Rather, talking about microplastics is about arming you with the right kind of knowledge so that you can grow as a consumer and make smarter choices for yourself. Because oftentimes many of us can only afford the cheap option; buying sustainable and green can feel like a luxury reserved for the rich.

But while not every green or eco-friendly good may be universally accessible, being able to work within the confines of your socio-economic bubble is still a step in the right direction. So let’s start by approaching the most unavoidable and crucial element of your daily life… food.

How do microplastics get in our food?

I previously touched on microplastics in this post, but while that was a macro approach to the issue, this is more of a micro approach. The journey our food takes from the farm, or the ocean, to our tables is long and full of human manufacturing. Taking away the plastic waste created to package our food, the truth is that microplastics are so miniscule that they can penetrate the cells of fruits and vegetables. (So if you run into any smug vegetarians or vegans, remind them that we’re all in the same boat here.) When it comes to our meat—fish, beef, poultry—these animals often consume microplastics mistaking them for food. And you know what they say—you are what you eat.

Obviously, this wasn’t always an issue. Plastic was invented in the late 19^th century, and only really began to be mass produced in the 1960’s. Yet, because it can take centuries for even one water bottle to fully biodegrade, we’re consuming plastics from decades ago in today’s food chain. That’s why using BPA-free bottles is kind of moot. The microplastics you’re consuming probably came from an age before that kind of production regulation. And while trying to live a microplastic-free existence is basically impossible, there are definitive sources of the pollutant that outweigh others.

Can we avoid it? Some tips…

This first tip may seem like a no-brainer, but even I’m a slave of convenience sometimes; avoid drinking bottled water. Turns out that it’s the largest source of dietary microplastic! This is a fantastic time to invest in a glass or metal bottle, and maybe gift one to a loved one for the holidays.

Speaking of water, don’t drink tap. While I can’t vouch for other countries, if you live in the US you should definitely be filtering your water. While pollutants range from state to state, I think it’s safe to say that taking the extra step to purify your water can’t hurt.

Also try to avoid single use plastics in general, but especially in food packaging like the wrappers on meat and pasta. Don’t microwave in plastic when possible and try to transition to glass or metal containers when possible. While grocery items like cheese and milk do often have non-plastic options, it’s important to note these are usually more expensive alternatives to their plastic-packaged counterparts.

Avoid highly processed foods when possible as well. Besides the fact that all those artificial fillers are bad for you in general, the theory is that low-nutrition food can pair with the effects of microplastics to increase the likelihood of developing chronic health problems.

Overall, there’s simultaneously a million things and not a one that you can do to tackle your microplastic consumption. Real change comes from legislation, and with so much of the planet peppered with microplastics it’s doubtful a meaningful solution is just beyond the horizon. But you can advocate for that legislation, and when it does come up, make sure to vote.

Despite this grim assessment, you can still make changes to your own life and how you live it so that you’re doing your best to create a wholesome and healthy experience for yourself. Like everything in life, some things we can control, and others… Not so much.

Who always feels guilty throwing away food scraps? Like not the gross, moldy bits, but potatoes that have grown eyes, or spinach that’s just a *smidge* too wilted? While composting may be the first thing most people consider when trying to reduce their food waste, it’s not always a realistic option if you live in smaller spaces or live in an area with limited resources.

That’s why I love the “scrappy cooking” series created by Carleigh AKA @plantyou on Tiktok.

Carleigh’s created a whole movement unconventionally repurposing the odds and ends we don’t quite want to waste in our kitchen, but also don’t want to necessarily eat either.

And while I’m all for a Tiktok binge, I’ve decided to save everyone some time and make a list of a few common groceries that I’m sure most, if not all, of us would love to repurpose the food scraps from!

how to repurpose food scraps

Potato, Po-tah-do

While the pronunciation of this spud may be the subject of heated debate, its versatility in the kitchen is not. If you happen to peel your potato—and want to cut down your food waste—you can either season and crisp them up into potato skins or freeze them in a bag of scrapes that you can boil into veggie broth later on.

If, however, your potatoes have grown too many eyes for safe consumption, you can cut them up and propagate them in a small container of water or soil to grow your own plant (space permitting)!

Onion

Cutting an onion may make you tear up, but the thought of wasting them doesn’t have to! Like potatoes, onion scraps can be saved and frozen to make a veggie broth, or you can propagate the ends in a small jar to grow your own plant.

For a fun DIY at home, you can also boil down the skins into a natural dye for fabric! Depending on the kind of onion and fiber you’re using, you’ll get anything from a pale yellow to bright orange or even pink.

Green Onion

Green onions are one of those great plants you can grow in the smallest of spaces. If you save the bulb end, instead of throwing them away, you can stick them in a jar and they’ll keep growing so you can snip a little to cook or garnish with here and there.

To reduce food waste, if you find yourself with too much green onion, you can freeze them to be used fresh later, or dehydrate them in your oven to use as a seasoning like oregano or thyme.

Lemon

It always feels like such a waste to have to throw lemon rinds away. Never again. Depending on what you’re looking for, you can make pickled lemons to top your salads, cocktails and more. For a sweeter twist, you can mix with an equal amount of sugar to create lemon cheong for a fantastic tea to fight off the winter chill. You can also dry your rinds and grind them up to make a lemon powder for cooking!

Or, for a non-edible zero-waste solution, you can mix lemon and vinegar to create an all-purpose household cleaning spray. The possibilities are endless.

Carrots

Did you know you can eat carrot tops? Carrot tops and parsley are actually in the same veggie family, and you can use them much in the same way. Blend them into sauces or mix into a salad and reap the same nutritional benefits!

You can also freeze any carrot scrapes to add to a veggie broth, or propagate the tops to begin growing your own carrots. And if you have just the skins, you can crisp them up in the oven for a vegan alternative to bacon (yum).

What do you do with your food scraps?

Okay So There Are Microplastics in Our Food… What Should We Do?