Sustainability, from a nutrition standpoint, means looking at our food systems from farm all the way to table, and actually beyond into the compost or garbage. It looks into how food is produced, transported, sold, purchased, utilized and disposed of and critically evaluates whether or not those practices are environmentally, fiscally, &/or socially responsible. It ties into the theme for National Nutrition Month 2018, "Make Your Food Go Further."
Please join us for an informative and interactive cooking demo. Our dietitians will be focusing on reducing food waste by talking about expiration and use by dates and when it is safe to use foods outside of those ranges. The recipe will focus on meal prep for the week, since planned meals lead to less food waste. We'll hit on buying local, in season food and why that is beneficial, and how to utilize items that may not look pretty, but are perfectly nutritious, like using bruised bananas for banana bread or banana popsicles or wilted spinach that can be put into a sauté or smoothie. Call (928) 336-3100 to register for this free cooking demonstration and learn cooking tips and tricks from YRMC's Chef 'J.J.' Silva.