Celebrating one year with our Program Assistant, Steve Noack
We’re celebrating the first work anniversary of our Program Assistant, Steve Noack! Steve started at Table to Table on June 3, 2021, and hit the ground running. He quickly jumped in and was an invaluable member of our team before we knew it, bringing with him skills that we didn’t even know we would soon need.
Steve was attracted to T2T because he felt that food rescue is a great cause, because of the efficiency of our model (that’s engineer speak), and because he had been familiar with T2T for quite a while and admired our mission. “Rescuing food, reducing the waste of such a valuable resource, addressing food insecurity, and doing all of that with a relatively limited budget utilizing finite resources is really quite impressive and something that I wanted to be a part of,” he says (roughly paraphrased, with permission).
Steve’s title is Program Assistant (Official) and In House Iowa State Advocate (Unofficial). Steve has a degree in Engineering from ISU and an MBA from Saginaw Valley State University (SVSU). We’re not sure what all the criteria were that Steve used to select SVSU, but it does appear as though their mascot is a Cardinal, not all that different from ISU’s.
Outside of his engineering expertise, Steve has also volunteered or worked through the years at many area nonprofits, including Iowa City Free Lunch, Shelter House, and Successful Living. Steve has used these skills to not only help plan and launch food rescue routes, but we also utilized Steve’s experience in planning and designing our new space at Pepperwood Plaza.
We truly have been fortunate to find someone of Steve’s ilk to become a member of our team. If you haven’t had the chance yet, please take a moment to say hello and ask him about any number of topics, including but not limited to: the Cyclones, cars, tires (he surprisingly knows quite a bit), fire safety and safe egress, his new grandson, lava lamps, how crypto currency works, and lest we forget, the efficiency of route-based food rescue.
Introduction written by Jared Long, Volunteer Coordinator
Remembering Al Stang, longtime T2T volunteer, supporter, and friend
This week, we are remembering longtime T2T route volunteer, former board member, and donor Al Stang. For years, Al did his Wednesday food rescue route in the 1998 Ford Econoline – our oldest van. You had to crawl into it to get the food all the way in the back. It was only about 6 months before he retired from T2T that he mentioned, “You know, maybe it’s time to retire this van – it’s hard on the knees (well, on my partner’s knees, I don’t get up in there anymore).”
Then, in the summer of 2020, we got a call from him asking how we were doing and how we were handling the loss of so many volunteers during the pandemic. He had heard that in the midst of it all that old van finally broke down. He and his wife Sharon supported the purchase of a new vehicle.
He supported T2T in so many ways: by spreading the word, as a board member, and as a route volunteer – he provided us with a whole collection of T2T rain jackets that still hang in our front hall and are worn by volunteers (and staff) regularly. He was thoughtful and full of ideas and someone you enjoyed spending time with and talking to.
A memorial service is planned for this Saturday, July 9, 2022 at 1:00 PM at Gloria Dei Lutheran Church in Iowa City.
Understand the types of food waste
What is the difference between moldy bread and a banana peel, and why does the difference matter?
Monthly Topic Overview
The main takeaway this month is that there are two main types of food waste – preventable and non-edible. Non-edible food waste is unavoidable…it’s the banana peels and meat bones. The Love Food, Fight Waste program is working hard to reduce the preventable food waste.
Preventable food waste is once-edible food that should have been consumed but instead is wasted, such as moldy bread or sour milk. Five of the most wasted foods include milk, cheese, potatoes, apples, and bread. Sound familiar?
- Climate/Environmental Impact: This is the type of food waste that we want to reduce as much as possible. When we waste good, edible food, we are wasting all the resources (farming/agriculture, water use, labor, transportation, packaging, etc.) that went into making that food which results in a big environmental impact. Also, every time we waste food, we are wasting the money we spent on it.
Non-edible food waste is any part of food that is not normally consumed or eaten, such as a banana peel, watermelon rind, corn cob, coffee grounds, or eggshell.
- Climate/Environmental Impact: Unless banana peels and corn cobs are on the verge of becoming the next trendy snacks, we will always have non-edible food waste. What matters most with this type of food waste is how you dispose of it – compost, not trash!
What is the best way to dispose of food waste?
Whether it is preventable or non-edible food waste, both have an equally harmful outcome if landfilled. When organic material (food, yard waste, paper, etc.) ends up in a landfill where there is no air or light, it produces a very potent greenhouse gas called methane. This is directly contributing to climate change.
When food waste cannot be prevented, the best disposal option in our area that reduces methane emissions and negative environmental impact is composting. When food ends up in a compost pile, methane is not produced. Instead, carbon dioxide (less potent than methane) is produced which is part of the natural process of decomposition that is occurring as organic material transforms into compost over time.
How can I compost?
- Compost at home in your backyard with these tips.
- If you are an Iowa City curbside customer, compost at the curb with these tips.
- If you do not have access to curbside composting and are unable to backyard compost, all Johnson County residents can bring food waste and other organic material to the Iowa City Landfill’s Compost Facility at no cost.
Activity
When making your next home-cooked meal, spend a few minutes observing the ingredients and identify, if the items were wasted, what type of waste they would each be?
Let’s say you are making something that requires eggs. The inside of the egg is considered edible, and would be preventable food waste if wasted. The eggshell is not something you would typically eat, so this would be considered non-edible food waste.
Tips
- Ways to give non-edible food waste one more use before composting:
- Use a banana peel to polish shoes, reduce skin wrinkles, or relieve bug bites. Learn more from Healthline.
- Use a lemon peel as a household cleaner or deodorizer. Learn more from Healthline.
- Ways to reduce preventable food waste:
- Embrace casserole, soup, sauce, and smoothie recipes! These four recipe categories are warriors at saving food from being wasted.
- Got wilted veggies? These might be perfect for a pasta sauce or soup recipe.
- Got brown bananas and a bruised apple? Make a smoothie!
- Embrace casserole, soup, sauce, and smoothie recipes! These four recipe categories are warriors at saving food from being wasted.
Other Resources
- Natural Resources Defense Council, Inc. (NRDC)
Want to learn more? Stay tuned for July’s Love Food, Fight Waste topic, “Shop to Reduce Food Waste.”
Join the Team! AmeriCorps Summer Positions
AmeriCorps VISTA Food Rescue Specialist
Position Summary:
The AmeriCorps Food Rescue Specialist will contribute to the hunger relief efforts in Johnson County by supporting the daily function of the food rescue program and its volunteers in a friendly and fast-paced environment. This person will be part of the team directing volunteers and actualizing smooth pick-up and delivery of food donations, and preparing T2T’s fleet of vehicles for food rescue routes. This position may also participate in the gleaning (harvesting) of excess produce from farms and gardens as well as getting the food to food-insecure individuals via pop-up free produce stands and other efforts with partner agencies. T2T serves as the hub for 60% of the food distributed by Johnson County’s hunger relief network. The best candidate is an energetic team player with strong communication skills who enjoys interacting with people of diverse ages and backgrounds.
Read more about member benefits here.
Table to Table AmeriCorps Food Rescue Specialist 2021-2022
Schedule and Duration:A full time 8 week position June 27 – Aug. 21, 2022
Weekdays 8AM to 4PM with some flexibility. Some weekends, evenings required.
Required: Willing to consent to an AmeriCorps background check.
Preferred but not required: Over 21 with a valid driver’s license and good driving record.
Supervision Given By: The Food Rescue Specialist is supervised by the T2T Program Manager and is part of a team including the T2T Program Coordinator and Program Assistant.
If you’re interested in this AmeriCorps position, please submit your resume to Allison Gnade at Table to Table via email: allison@table2table.org
About AmeriCorps
Being an AmeriCorps member is about making a tangible difference for communities and individuals dealing with some of our nation’s biggest challenges: poverty, inequity, homelessness, and lack of access to education. Summer AmeriCorps members help organizations with activities that work to alleviate the effects of poverty all across the country. As an AmeriCorps member you will serve in a project identified and managed by the community while earning a modest living allowance that reflects the income level of the community where you’re serving.
Know your Best By, Use By, & Sell By dates
If you’ve ever wondered — “What does this ‘sell by’ date mean on my jug of milk? Can I still use it in my breakfast cereal, or is it past the point of no return?” — you are not alone.
The Bottom Line
Manufacturers want grocers to turn their product. Grocers don’t want returns or complaints on food that’s lost some of its “ooomf”. Consumers want some guidance on how long their food will be good. All of these are reasons for offering food dates, but it may not be a reason for throwing food away.
According to USDA Food Safety and Inspection Service (Source: USDA):
- “A “Best if Used By/Before” date indicates when a product will be of best flavor or quality. It is not a purchase or safety date.
- A “Sell-By” date tells the store how long to display the product for sale for inventory management. It is not a safety date.
- A “Use-By” date is the last date recommended for the use of the product while at peak quality. It is not a safety date except for when used on infant formula
- A “Freeze-By” date indicates when a product should be frozen to maintain peak quality. It is not a purchase or safety date.”
The common theme in these definitions is that these are not safety dates. The only food item where the date should be strictly followed is baby formula. Except for baby formula, most dates are indicators of best flavor and peak quality. So, use your judgment and senses, and use this month’s Love Food, Fight Waste information as a guide.
These guidelines indicate number of days after date on package an unopened item may be okay to eat:
- Dairy:
- Eggs: 1 month
- Milk: 7 days
- Yogurt: 7 days
- Shredded cheese: 2 weeks
- Block cheese: 3 months
- Grocery:
- Baking mixes: 1 year
- Canned goods: 1-2 years
- Cereal: 6-12 months
- Chips: 2 months
- Juices: 3 weeks
- Sauces: 1 year
The above are guidelines only.
After you’ve read up on “best by,” “use by,” and “sell by” dates, check the dates on the food in your own fridge. Can you organize your fridge and pantry to prioritize those items creeping closer to expiration?
Try a few creative recipes that use up near-expiration items in a practical and safe way. Need recipe inspiration? Check out these resources:
Tips
- Freeze meat, cheese, and produce on or before “use by” date and it’s good to eat for 4-12 months.
- Keep potatoes up to 3-4 months in the fridge.
- Store produce away from onions and bananas to extend its life.
Other Resources
- Business Insider’s “What Sell-By Dates Actually Mean” (short video)
- Love Food Hate Waste Canada “Shelf Life” (interactive guide)
- USDA’s “Food Product Dating” (article)
Want to learn more? Stay tuned for June’s Love Food, Fight Waste topic, “Understand the Types of Food Waste.”
