Save a peel to save the planet at Benicia Library, May 11, 7pm

Benicia Public Library’s Sustainability Series continues with free zero-waste cooking demonstration this Thursday, May 11, at 7pm

An array of vegetables, some in reusable bags, spread on counter.
The first 50 participants will receive groceries to take home with them to try the demonstrated recipes and techniques themselves. | Photo by Markus Spiske on Unsplash

From Benicia Public Library:

According to the U.S. Department of Agriculture (USDA), in the United States, food waste is estimated at between 30-40 percent of the food supply, adding up to billion of pounds of food and just as much money wasted every year. The U.S Environmental Protection Agency reports that food is the single largest category of material placed in municipal landfills, where it emits methane, a powerful greenhouse gas.

As our individual grocery bills and greenhouse gases climb, it becomes increasingly important on a personal and global level to be mindful of food waste.

As a part of the Book to Action Sustainability series All Benicia Can Save, the Benicia Public Library is hosting a special cooking demonstration. This coming Thursday, May 11th at 7pm, join Chef Stephanie Oelsligle Jordan for a Zero-Waste Cooking Demonstration.

A hand reaching into the frame is holding a green reusable bag that has vegetables poking out of the top.During this FREE, 90-minute demonstration participants will learn to curb food waste in the kitchen before the plate even makes it to the table while creating excellent dishes using seasonal produce.

No registration is required. The Library is located at 150 E L Street in Benicia. 

The first 50 participants will receive groceries to take home with them to try the demonstrated recipes and techniques themselves!


[Note from BenIndy Contributor Nathalie Christian: As a library enthusiast and big fan of efforts to curb the huge problem of excessive food waste, I want to commend the the Benicia Public Library’s staff, volunteers and especially the library’s fairly new director, Jennifer Baker, on their ongoing efforts to bring such important programs and educational opportunities to Benicia. I also want to acknowledge that the event will be demonstrated by Sustainable Solano’s Local Food Program Manager, who is also a chef. This is an amazing opportunity to learn from the best at one of the best places in Benicia. Because food is my profession as well as my passion, I will not pass on this opportunity to point readers to this list of excellent books regarding zero-waste and less-waste cooking, curated by Trvst. – N.C.]