Recycling your food scraps might help you live longer

Have you heard of Blue Zones? I hadn’t until my knows-everything-and- everyone little sister told me. It’s fascinating.

Blue Zones are communities across the world with the highest population of centenarians – people over 100 years of age. A term conceived by author, educator and speaker Dan Buettner, Blue Zones apparently hold the secrets not just to living long, but living well.

You may be wondering where I’m going with this. Bear with me. I’ll get there.

In studying the Blue Zones of Okinawa, Japan; Sardinia, Italy; Nicoya, Costa Rica; Icaria, Greece; and Loma Linda, CA, Buettner and his team discovered striking commonalities among these seemingly diverse communities.

The punch line is that it’s the environment, not genetics, which most impacts life expectancy. And within the environment, several key lifestyle factors are likely to increase your longevity and overall wellness. Top on the list are: 

- natural physical activity (like walking, bike riding, gardening)

- sense of purpose

- connectivity (such as meaningful relationships, community and a sense of belonging)

- eating wisely(defined as a Mediterranean, plant-based diet)

If I’ve peaked your interest, download Buettner’s 20-minute Ted Talk, “How To Live To Be 100,” or pick up one of his three book titles for a more in-depth look at the topic.

Living to be 100 years old is not something I really think about. Frankly, living until 90 sounds just about fine with me. But living well? Now that’s something I grapple with. And I’m smart enough to know that if I want to live well later in life, I’d better be living well, or at least working on it, now.

Which brings me to food scraps.

You know, the food in your kitchen that you never actually eat? Carrot tops, banana peels, apple cores and chicken bones? Your kids’ half-eaten dinner? Last week’s leftovers?  

And where do most of us throw those food scraps? Most likely, right where I’ve thrown mine for the last umpteen years: in the garbage.

Except this spring I’ve adopted a new motto. Well really, it’s more of a realization: food is not trash.

And sadly, the inefficient disposal of food scraps is just one of many failures of a wasteful food system that needs serious remedy.  One-third of all food gets trashed somewhere along the food chain by grocery stores, restaurants and consumers. That’s 33 percent folks. Try reconciling that figure with the 40 million Americans across our country are food insecure according to a 2015 USDA report.

And treating food like garbage is also tragically harmful to the environment, putting our own personal health at risk and jeopardizing Mother Earth herself.  

When food scraps are thrown out, they end up in landfills, where they break down and produce methane, a potent greenhouse gas that contributes significantly to global warming.  In fact, when you think about the ramifications of your personal carbon footprint, consider that that methane is shown to have a warming potential of 21 times that of CO2, according to the EPA. Although food waste in landfills has decreased over the last 10 years, it still accounts for 14 percent of municipally collected trash.

These are sobering facts, whether you want to become a centenarian or not.

Thankfully, advocates across multiple arenas, from law makers to social organizations; businesses to municipalities, have mobilized in recent decades to address these issues, stimulating awareness and action.

Like right here in my hometown of Scarsdale, where since January residents can now recycle our food scraps, turning them into compost, a valuable resource that can be returned to the earth, helping to make cleaner soil, water and air.

Around 10 percent of Scarsdale households are already on board, and the village has collected over 26,000 pounds, or 13 tons, of food waste to-date. Although residents need to bring their food scraps to the Scarsdale Recycling Center to be composted, ultimately curbside pick-up will be scalable when enrollment increases.

Part of a larger zero-waste mission envisioned and largely driven by community advocates Michelle Sterling and Ron Schulhof, recycling food scraps is a natural outcome of larger mandate for sustainability, which is, plainly stated, the ability to meet the needs of the present without compromising the well-being of the future.  

That’s a pretty tall order, but here in Scarsdale, I’m proud to say that we’re doing it. Drive by the elementary schools these days and you’ll see students and teachers outside together planting in the garden.  Check out the Scarsdale Middle School cafeteria or one in any of the lower schools, where kids separate their waste into recyclable bins and have, in a short period of time, already cut their volume of trash in half.  Take your cues from the 550 residents who are recycling their food scraps into nourishing compost.

This is work. But the work is purposeful and forges relationships within the community. It raises awareness about healthy eating and fosters respect for Mother Earth.

It’s a mindset that I imagine would resonate with folks in the Blue Zone communities. It’s the daily work of living longer and living well, and it starts now.

For more information on The Village of Scarsdale Food Scrap Recycling, email

A version of this article ran in The Scarsdale Inquirer on May 12th, 2018.


What If Everything Our Kids Need to Know They Could Learn in the Kitchen?

I’ve got an idea for a book about cooking, life and success. I already have a title in mind. It’s a riff on the 1980’s best-seller, Everything I Need to Know I Learned in Kindergarten.

 My book will be titled, Everything You Need to Know You Can Learn in the Kitchen.

 Which is true.

In fact, the kitchen and the kindergarten classroom offer parallel life lessons, so it’s probably no coincidence that my subconscious conjured up this this long forgotten book as I recently reflected on my experience teaching teens about food and cooking.

I’ve been a visiting guest instructor at the Scarsdale Middle School for five years.  My lesson plan usually revolves around a recipe with an array of healthful ingredients but emphasizes topics like how to build flavor and texture for a great tasting dish. I encourage the kids to share their personal food stories and then I demo a few culinary skills and share tips for working efficiently in the kitchen. As always, students come into the classroom with a range of personal experiences. There are usually a few avid cooks and always a handful of bakers.  Every student claims to be a purported foodie.

The “home ec” classes of my youth have been rolled into an updated, 21st century curriculum now called Family and Consumer Sciences (FACS). Lucky for Scarsdale students, all 8th graders still get to participate in a 10-week FACS class that covers a broad array of topics geared toward getting our teens on the path to personal self-sufficiency. Topics beyond food science and cooking include financial literary, current events and entrepreneurship, and a new lesson plan on mindfulness. Elyse Tenzer, a dynamic instructor in her fourth year at SMS, teaches the class. Ms. Tenzer is thoughtful about developing acurriculum that dovetails nicely with some of the topics that are being taught in 8th grade math, science and health.

When I asked Ms. Tenzer about the value of the FACS curriculum, her observations resonated with me.  She explained, “This class is a gateway to self-discovery for many of our students. Some seize an opportunity to be a peer leader for the first time in their school surroundings. Others build confidence in skill sets that are brand new.”

Ms. Tenzer’s context for discussing healthy eating is grounded in choosing whole foods over processed foods. Her favorite cooking unit is salad dressings, she states, because, “the students are surprised that it only takes a few simple ingredients to make a great dressing from scratch.  We prepare a balsamic dijon vinaigrette, and they say that it tastes better than Giannoni’s.”

It’s a real pleasure to come to the middle school and observe the high level of communication and collaboration that transpires when the kids get to work. On the whole, we are raising a considerate, curious bunch of learners.

There's always a bit of excitement as the students scramble to get their cooking stations organized. There's also some commotion as they compete to get my attention and flag me down for reassurance. Are they measuring the flour right? Mixing the batter properly? Grating the apple correctly?  I ask myself if the fear of making a mistake is out of proportion to the task at hand.  

Then I start to wonder if our students are as comfortable cracking an egg as they are cracking a Regents Test.  These 8th graders are 13 and 14 years old.  Where is their kitchen confidence?  And I think, as our children's success becomes more narrowly measured by their academic transcripts, how can we stay equally focused on fostering the important life skills which can’t be as easily quantified with a test score?  

Recent data suggests that only 15% of American students still take a home economics related class. The recessionary squeeze on schools budgets combined with the strain of high stakes academic testing has left little room for educators to provide a more well-rounded preparatory experience that provides kids with basic life skills that are covered in the FACS curriculum, from how to feed themselves to managing their personal finances. Sure, these functions can be outsourced, but do we really want to be raising kids who lack such fundamental self-reliance ? Why don’t we value self-sufficiency as a competitive advantage in the 21st century?

As a parent and an educator, these are some of the questions that I contemplate. The Pythagorean Theorem and Newton’s Laws may come in handy for some of our kids as they mature into adulthood, but in the long run, I’d argue that learning how to make a salad dressing (from which one can also learn about ratios and the concept of emulsification) might have more lasting value.

Perhaps conquering a balsamic mustard vinaigrette doesn’t rank high on the “to-do-before-I-turn-18” list for some. But from where I sit, it’s worth re-thinking, especially if we re-imagine the kitchen as a space where the learning extends beyond culinary knowledge.  Our kitchens are  intimate settings to cultivate communication and collaboration, and the act of cooking is a multifaceted endeavor that stimulates intellectual, emotional and creative growth.  Cooking surely  fosters the development of critical and creative thinking skills as well as discovering the art of trouble shooting, improvisation and thinking on your feet while standing in front of the stove.

“Give a man a fish and you feed him for a day. Teach a man to fish and you feed him for a lifetime,” goes the old proverb. At the Scarsdale Middle School, students are being taught to fish, how to feed themselves and perhaps others, and how to make a good salad dressing.

All that is something to savor.

A version of this article appeared in The Scarsdale Inquirer on March 24th, 2017.