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Sustainability Made Simple

An Introduction

Welcome to Waste Not, Want Not! My name is Romy Perruzzi, I am 22 years old and I am aspiring to reduce my personal food waste by learning about and creating a zero-waste kitchen. This is an educational space created by and for those who are also interested in participating in environmental activism from their own homes. Recent studies conducted by the United States Environmental Protection Agency (EPA) conclude that upward of 63 trillion tons of food is wasted annually; food waste is a major contributor to our current climate crisis and we are in dire need of change. Waste Not, Want Not aims to help educate and inspire individuals to lower their production of food waste and reduce their carbon footprint, even if it’s just from the kitchen.

The current climate crisis is something that can often feel out of our individual control. It is a complex and intimidating concept that tends to alienate everyday people. As a nation centered around consumption, it is easy to forget the ways in which we contribute to global warming on a daily basis. Human activity such as transportation, electricity and heat are often cited as some of the largest contributors to our climate emergency, though rarely are we confronted with easier ways to lower waste contributions from home.

Waste Not, Want Not will be focusing exclusively on publishing ways to limit and lower food waste production by offering solutions and accessible alternatives to everyday products or routines. There will be weekly posts meant to further enhance global consciousness surrounding mass amounts of waste produced in the kitchen. We will be exploring ways to reduce, reuse and recycle food products in cost effective manors. By no means does this site aim to exclude individuals or assume the ability to adhere to extreme lifestyle changes. We aim to be as inclusive as possible in a global change meant to better the future.

We will be looking at topics from a global, national, and individual perspective as we explore the world of sustainable cooking. Topics such as composting, organic produce, meal planning, and product alternatives will be highlighted in an attempt to provide well-rounded options for our audience. Environmental activism no longer has to be exclusive to picking up trash or attending rallies (though we advise larger action as well). It is in the simple lifestyle changes that connect us all in our effort to better our world for future generations to come. Come join us on our journey to educate, inspire and better our world! You are welcome and appreciated.

By Romy Perruzzi

I am a 22 year-old public relations major at the University of Oregon. I have a passion for environmental activism and hope to share tips on how to lower waste production in the kitchen.