Key Concepts
Surplus food, best before date, expiry date, food rescue, food apps, surprise bags, reducing food waste, cost savings, food safety, supplementing meals, bento boxes.
Surplus Food Haul and Initial Impressions
The speaker conducted a 7-day experiment to feed themselves using unsold and surplus food, aiming to reduce food waste and potentially save money. Their initial haul from a surplus food store included almond milk, yogurt, and snacks, costing $35 for items near or past their "best before" date. The store operates on a "fill a box" system with suggested costs for each size.
Food Safety: The speaker inquired about the safety of consuming surplus food, specifically items past their "best before" date. The store representative advised using the "look, smell, taste test," emphasizing that "best before" dates, unlike expiry dates, primarily indicate quality rather than safety, especially for shelf-stable items like snacks.
Initial Hurdle: The speaker realized the initial haul was not nutritionally balanced, lacking fresh fruits, vegetables, and sufficient protein, particularly meat and fish, which are essential for their high-protein diet. This necessitated supplementing the surplus food with additional purchases.
Food Apps and Surprise Bags
The speaker utilized food apps to acquire surplus bread and pastries. They picked a bakery based on its convenient pickup time. A "surprise bakery bag" cost $15 and contained two pastries and a baguette sandwich. The estimated original price of these items was twice what they paid, representing a significant saving. The speaker found the food surprisingly enjoyable and a good way to try a new place.
Home-Prepared Meals with Surplus Ingredients
The speaker prepared a Japanese curry rice for lunch, supplementing the surplus ingredients with beef, rice, and vegetables. The vegetables, including parsley, cherry tomatoes, portobello mushrooms, avocados, cucumber, tempeh (for protein), and leafy greens, were sourced from a website specializing in "bruised and surplus fruits and vegetables." They also acquired a watermelon.
Challenges with Bento Boxes and Missed Opportunities
The speaker attempted to acquire a bento box from a buffet line, where customers can fill an empty box with buffet items for a fee. However, they faced scheduling and location inconveniences. They also planned to pick up a "surprise bundle" from a cafe at 9:00 p.m. but forgot due to fatigue, resulting in $15 spent for nothing and the food going to waste, ironically defeating the purpose of food rescue.
Creative Cooking and Omelette Example
On their day off, the speaker prepared an omelette using surplus ingredients like watermelon, mushrooms, and kale, showcasing the potential for creative cooking with rescued food.
Experiment Results and Conclusion
The speaker managed to source or make 12 out of 21 main meals from surplus food during the week. However, this required careful scheduling for pickups, and they couldn't always find everything they needed.
Cost Savings: The speaker ended up spending slightly more than usual because they had to supplement the surplus food with protein and carbohydrates.
Future Plans: The speaker concluded that using surplus food to supplement their meals is a sustainable approach for them. They found the grocery surplus great and it got their creative juices flowing for cooking at home.
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