When food scraps break down in a landfill, they contribute significantly to greenhouse gas emissions. In fall 2015, 14 Mac-Grove families participated in a 6 week long challenge to reduce the amount of food they waste at home. On average, they reduced their food waste by 16%!

Save your wallet and the environment – stop by our office and check out our resource library today! Learn strategies for eliminating food waste, discover recipes for using first what's in your cupboards, and gather your friends or family to join you in the FOOD: Too Good Too Waste challenge.

 Stop by our office and check out a book!    

Office hours are typically Mondays from 3:00 pm to 6:00 pm and Thursdays from 12:00 to 3:00pm, or by appointment.

In addition to the library, we also have challenge kits available for your family to check out. The kits have everything you need to start measuring your family's wasted food and to start trying new habits. Get your neighbors involved and compete throughout the street! Learn more at macgrove.org/foodwaste

Here's what's available:

Waste Free Kitchen by Kate Anderson 

Fed up with having a messy and unorganized kitchen? Feel like you are throwing money in the bin everyday with waste? This informative and easy to follow book is here to help!
Best selling author Kate Anderson brings you her new book, dedicated to finding ways to save your money AND your sanity by quickly and easily reducing waste in the kitchen and giving you the info you need to keep it organized at all times!

American Wasteland by Jonathan Bloom

Grocery prices and the forsaken foods at the back of your fridge seem to increase weekly. After reading American Wasteland, you will never look at your shopping list, refrigerator, plate, or wallet the same way again. Jonathan Bloom wades into the garbage heap to unearth what our squandered food says about us, why it matters, and how you can make a difference starting in your own kitchen—reducing waste and saving money. Interviews with experts such as chef Alice Waters and food psychologist Brian Wansink, among others, uncover not only how and why we waste, but, most importantly, what we can do about it.

Food Waste by Deborah Chancellor

Americans throw away about 96 billion pounds of food waste each year, and much of what qualifies as food waste is actually just what we dont get around to eating. Staggering amounts of what could be used to feed the impoverished is instead rotting and producing harmful gases. This thoughtful book engagingly instructs readers on how to become conscientious food consumers and future environmentalists.

The Waste Not, Want Not Cookbook by Cindy Chavich

Imagine going to the supermarket, buying three bags of food, dropping one in the parking lot, and then driving away. We all do the equivalent of that every single week. Food waste is a huge global issue—we are not only wasting precious resources but also harming our planet. The Waste Not, Want Not Cookbook shows that you can shop, cook, and eat with zero waste.

Waste Free Kitchen Handbook by Dana Gunders

Despite a growing awareness of food waste, many well-intentioned home cooks lack the tools to change their habits. This handbook—packed with engaging checklists, simple recipes, practical strategies, and educational infographics—is the ultimate tool for reducing food waste. From a scientist at the Natural Resources Defense Council come these everyday techniques that call for minimal adjustments of habit, from shopping, portioning, and using a refrigerator properly to simple preservation methods including freezing, pickling, and cellaring. At once a good read and a go-to reference, this handy guide is chock-full of helpful facts and tips, including 20 "use-it-up" recipes and a substantial directory of common foods.

Food Foolish by John Mandyck and E. Schultz

One-third or more of the food we produce each year is never eaten. Food Foolish details the sources and consequences of this often unintended but ultimately foolish waste of one of the world's most precious resources. Some 800 million people remain chronically hungry and more than 2 billion malnourished even though we produce enough food today to feed everyone. The carbon footprint of food waste totals 3.3 billion metric tons enough to rank as the third largest country in the world in terms of greenhouse gas emissions, behind China and the United States. Wasted food means wasted fresh water, threatened national security and increased competition for land. The $1 trillion global financial loss is staggering. Despite these challenges, Food Foolish paints an optimistic future. It calls attention to the extraordinary social and environmental opportunities created by wasting less food, as the authors seek to strengthen a global dialogue around unlocking solutions that feed the world and preserve its resources in context of climate mitigation.