Surplus Food: How Drying Can Reduce Waste and Save Money
With rising food costs and growing concerns over food waste, drying food at home is an excellent way to extend the shelf life of surplus produce, meats, seafood, and dairy.
Fish and seafood are nutrient-dense protein sources rich in omega-3 fatty acids (EPA/DHA), vital for heart and brain health, reducing inflammation, and lowering heart disease risk. They provide high-quality, lean protein, supporting muscle growth and weight management. Rich in vitamins D and B12, they enhance bone health, immunity, and energy metabolism. A sustainable choice, fish/seafood are essential for a balanced, nutrient-rich diet.
With rising food costs and growing concerns over food waste, drying food at home is an excellent way to extend the shelf life of surplus produce, meats, seafood, and dairy.
The meat, poultry, seafood, dairy, and eggs industries can significantly reduce waste, support their communities, and contribute to a more sustainable food system.
Cuttlefish are a bridge between marine biodiversity and gourmet cuisine. Sustainable fishing practices and advances in aquaculture are essential to preserving their role in global seafood markets.
Cockles are small, edible bivalve mollusks belonging to the family Cardiidae. . Cockles play an important ecological role by filtering water and providing a habitat for other marine life. They are a testament to the ocean's incredible biodiversity!
Scallops are bivalve mollusks belonging to the family Pectinidae, known for their tender, sweet adductor muscle. Scallops are a global culinary treasure, bridging luxury dining and sustainable seafood practices. Innovations in aquaculture and responsible fishing are critical to their future.
Sea urchins are spiny echinoderms found in oceans worldwide, prized for their creamy, briny roe (called uni in Japan). Sea urchins are a luxury ingredient and ecological linchpin.
Crayfish are a culinary delicacy and aquaculture staple, bridging gourmet dining and sustainable farming. Innovations in disease management and habitat conservation are key to their future in global markets.
Freshwater fish are an integral part of ecosystems and culinary traditions worldwide, thriving in rivers, lakes, ponds, and streams. Unlike saltwater species, freshwater fish inhabit non-saline environments and come in a diverse range of types, each adapted to unique habitats.
Sea fish are an integral part of global diets and ecosystems, offering an incredible range of flavors, textures, and nutritional benefits. The ocean's bounty includes diverse varieties, from oily fish like mackerel and sardines to lean favorites like cod and haddock.
Squid/calamari are culinary chameleons, adapting to diverse dishes from sushi to stews. Balancing wild fishery management with aquaculture innovation is key to sustaining this resource.
Crabs are a cornerstone of global seafood markets, prized for their flavor and versatility. Sustainable fishing practices and aquaculture innovations are critical to preserving populations and meeting demand.
Seafood encompasses a diverse array of marine creatures, each with unique characteristics and uses. Shellfish is a broad term covering all aquatic species with shells, including crustaceans (e.g., crabs, lobsters, and shrimp) and mollusks (e.g., clams, oysters, squid, and octopuses)
Clams are a sustainable protein source with culinary versatility and ecological benefits. Responsible aquaculture and strict wild harvest regulations are critical to preserving populations and marine ecosystems.