Category: Food Recovery

$444B Fix: The California Blueprint to End U.S. Food Waste

The United States wastes 38% of its total food supply every year, resulting in an economic drain exceeding $444 billion, approximately 2% of US GDP. The U.S. still has a long way to go to meet the 2030 goal set by the EPA for reducing 50% of food waste by 2030. To tackle this crisis, the solution must move beyond simple recovery and focus on prevention at the source.

Food Waste in California

Californians send 2.5 billion meals worth of still-fresh, unsold food to landfills each year, even though 1 in 5 Californians do not have enough to eat. These households often must choose between eating and basic needs like housing or medical bills.

To reduce food waste and address food insecurity, surplus food that is still safe for people to eat will be donated to food banks, soup kitchens, and other food recovery organizations and services to help feed Californians in need.

This will cut waste sent to landfills and lower methane climate pollution from organic waste rotting in landfills.

  • 2.5 billion meals worth of potentially donatable food is landfilled a year.
  • This could help feed millions of the 1 in 5 Californians without enough to eat.

The Good News:

California communities have expanded programs to send still-fresh, unsold food from large food businesses to Californians in need.

  • About 700 million unsold meals went to Californians in need since food recovery rulesstarted in 2022.

To support non-profit organizations and local efforts, CalRecycle’s grant funds projects that prevent food waste or rescue edible food that would be landfilled to help Californians in need.

CalRecycle’s SB 1383

California is tackling food waste through statewide mandates (SB 1383) requiring cities to implement organic waste collection (composting, renewable fuel) and edible food recovery programs, aiming for 75% reduction in landfill disposal by 2025. This involves mandatory food scraps collection for residents, businesses, and large events, plus boosting donation of surplus food to help reduce methane emissions, support local food systems, and create compost. Individuals can help by planning meals, using leftovers, understanding date labels, and participating in local collection programs.  SB 1383 has established guidelines and recommendations to implement a state-wide plan which includes a framework on food recovery and waste management.

CalRecycle’s SB 1383 Edible Food Recovery Goals

SB 1383 requires the state, by 2025, to recover 20% of edible food for human consumption that would otherwise be disposed. This is a statewide goal that California must collectively achieve. It is not a goal for individual jurisdictions to achieve. To achieve this statewide goal, SB 1383’s regulations require commercial edible food generators donate the maximum amount of their edible food that would otherwise be disposed. The regulations also require jurisdictions to implement edible food recovery programs to help increase food recovery throughout the state.

Projects awarded since 2018 have resulted in (data as of September 2025):

  • 260 million meals
  • 443 local jobs
  • 312 million pounds of food kept out of landfills to date
  • GHG (Greenhouse Gas) reductions equal to 68,692 cars off the road (294,492 MTCO2e less to date)

Together, we can transform California’s approach to food, turning what was once waste into a sustainable resource that protects our environment and supports our climate goals.

By Vikram Mavalankar, O2I Volunteer

Roadmap 2030: How to Prevent Food Waste, Recover, and Recycle?

Food waste is a huge problem with local, state, and national impacts, representing one of the most immediate opportunities to fight climate change and improve food security.

The Scope, Goals, and Climate Impact

The scale of food waste is staggering. Nationally, 30-40% of the food supply is never eaten (Source: USDA). This massive waste is a primary driver of methane, a powerful greenhouse gas (GHG) that is over 80 times more potent than carbon dioxide in the short term, with an estimated 58% of fugitive landfill methane coming from decaying food (Source: US EPA).

In California, where an estimated 5-6 million tons of food are thrown away annually (Source: CalRecycle via CDFA), the statewide goal is ambitious: to achieve a 75% reduction in organic waste disposal by 2025 (Source: CalRecycle). Our national goal, shared by the EPA and USDA, is a 50% reduction in food loss and waste by 2030 (Source: USDA/EPA).

In the San Francisco Bay Area, the waste challenge is also one of equity. Nearly one-in-three people in Silicon Valley struggle with food insecurity (Source: Joint Venture Silicon Valley), and 1 in 4 residents in San Francisco are food-insecure (Source: ExtraFood). Consequently, cities in Santa Clara County (San Jose, Santa Clara, Milpitas) are focused on the local goal of rescuing at least 20% of currently disposed edible food for human consumption by 2025 (Source: City of San José/SB 1383).

Recovery and Community Action

Bay Area communities are leveraging prevention, recovery, and recycling. Nonprofits and recovery services rely on diverse volunteers—from kids to youth and local communities—to collect and distribute food. San Francisco’s city-supported programs have recovered nearly 9 million pounds of food, resulting in 8 million meals served since 2019 (Source: SF.gov). Local government institutions, like the Santa Clara County Food Recovery Program, are key stakeholders, enforcing mandates on commercial food generators across cities to divert organic waste from landfills and cut methane emissions.

Funding the Future & 2026-2030 Roadmap

Local grants are vital for program expansion and capacity building. Agencies like CalRecycle and the SF Environment Department offer competitive grants to nonprofits and municipalities for equipment, infrastructure, and prevention programs (Source: CalRecycle & SF Environment).

The 2026-2030 Roadmap outlines the steps to scale these solutions:

  • 2026 (Infrastructure): Focus on fully implementing mandated edible food recovery and organics collection infrastructure, often supported by securing state and local grant funding for essential assets like new refrigeration units.
  • 2027 (Prevention): Launch major public education campaigns targeting household food waste, aiming for a measurable reduction in residential waste generation.
  • 2028-2029 (Capacity): Expand nonprofit recovery by at least 25% (pounds recovered) and implement robust contamination enforcement in organics collection, with support from municipal stakeholders.
  • 2030 (Target): Successfully achieve the national goal of a 50% food waste reduction across the entire supply chain.

By Vikram Mavalankar, O2I Volunteer

The $7 for $1 payoff: A business case for reducing food waste

The Core Challenge

Our food system is in crisis. In the U.S., nearly 40% of all food produced is wasted – a crisis that is costing us twice: in dollars and in climate stability.

The United States aims to reduce food loss and waste by 50% by the year 2030. This goal is part of a broader initiative led by the U.S. Environmental Protection Agency (EPA) and the U.S. Department of Agriculture (USDA).

Climate Cost

Financially, this waste represents an annual economic drain of over $162 Billion [USDA]. And the environmental cost is even higher: the carbon footprint of wasted food is equivalent to the annual emissions of 37 million cars.

The Solution: Prevent, Recover, Recycle

Prevent – The Financial Mandate

The greatest return is always realized when waste is stopped at the source.

The incentive is simple:

  • An average financial return of $7 for every $1 invested [Champions 12.3 Source].
  • This report analyzed data of pre-consumer food waste from 114 restaurant sites, located across 12 countries, and calculated the following results:
  • The average benefit-cost ratio for food waste reduction was 7:1 over 3 years
    • Within the 1st year of implementing a food waste–reduction program, 76% of the sites had recouped their investment.
    • Within 2 years of implementing the program, 89% of the sites had recouped their investment.
  • By reducing food waste, the average site saved more than two cents on every dollar of cost of goods sold (COGS).
  • There appears to be no clear correlation between benefit-cost ratios and a site’s market segment or geography.
  • Key strategies for achieving food waste reduction were to measure food waste, engage staff, reduce food overproduction, rethink inventory and purchasing practices, and repurpose excess food.
  • At the consumer level, it is important to focus on behavior:
    • We must educate families to avoid the $1,500 a year they currently lose and empower young people to see through the confusion of date labels that trick 80% of consumers into wasting perfectly edible food.
    • Food waste prevention starts in the kitchen whether at home, school or the office.

Recover – The Social Mandate

When food waste cannot be prevented, it must be recovered.

The food we lose nationally could provide 130 billion meals, that equates to 3 meals per day for US families for an entire year. We inform businesses that the Bill Emerson Good Samaritan Act provides the liability protection they need to confidently donate their surplus [Federal Law/USDA Source].

And we must start with our children. Simple advocacy, like adopting the 20-minute lunch rule, is proven to cut cafeteria waste by up to 40%, ensuring more food nourishes students, not landfills.

Recycle – The Climate Mandate

When food decomposes in a landfill, it generates Methane, a super-pollutant that is 80 times more potent than over the short term. This is urgent because food waste is responsible for 58% of the fugitive methane emissions from municipal landfills.

Despite this urgency, only a tiny 4% of food waste is currently composted. Our goal here is to close this gap—scaling composting infrastructure to mitigate the climate warming that methane drives.

The Final Mandate and Call to Action

The data is indisputable. From the financial promise of the $7 return to the critical need to curb methane, food waste reduction is the most effective investment we can make today.

The U.S. government has set the goal: a 50% reduction by 2030.

This is an achievable milestone built on smart planning, effective donation, and responsible recycling.

By Vikram Mavalankar, O2I Volunteer

Food Waste Recovery Programs Revolutionizing Hunger Relief

Within our human nature, we often grapple with the age-old philosophical question: Can the actions of one person truly make a difference? When it comes to a single meal, the unequivocal answer is a resounding “yes.” In an age where hunger and food waste are widespread concerns, the solution lies within the innovative domain of food recovery programs. These initiatives underscore the impact of individual choices and represent a collective effort to address two pervasive global issues: the scourge of hunger and the unnecessary squandering of valuable food resources. Amidst these challenges, this discussion also sheds light on the importance of such efforts in poorer regions like Sudan, Yemen, and Palestine, where these problems are particularly acute, emphasizing the urgency of collective action and compassion in creating meaningful change.

In the battle against hunger, food recovery programs become our mighty sword. But what exactly are these programs? In essence, food recovery is the practice of rescuing perfectly good food that would otherwise meet an unfortunate fate in the trash bin and instead channeling it towards local food distribution agencies to nourish those in need. To grasp the urgency and significance of this mission, consider that a staggering 4.3 million people in California alone struggled to find enough to eat (CA gov). This edible rescue mission extends to various sources, including farms, schools, restaurants, grocery stores, and produce markets. For instance, The Florida Department of Agriculture and Consumer Services’ Food Recovery Program demonstrates this mission by collaborating with farmers and schools. Their method? A fascinating process known as “gleaning,” where volunteers visit farms to collect surplus produce, turning potential waste into a lifeline for the hungry. Similarly, Florida’s school system provides guidance on food waste audits, share tables, food donations, and composting to ensure that no edible treasure goes to waste (fdacs gov). These collective endeavors are a testament to the fact that food recovery programs act against hunger and serve as a beacon of hope for a world where edible resources are cherished, not squandered.

Food recovery programs have showcased their undeniable effectiveness through initiatives like the CalRecycle project, which has yielded impressive results, including the provision of 86 million meals, the creation of 345 local jobs, and the prevention of 103 million pounds of food from ending up in landfills (CA gov). Similarly, the Three Square Food Bank has demonstrated remarkable dedication in their mission to combat hunger. During the period from August 2016 to July 2017, they achieved a monumental feat by rescuing a staggering 24,703 kilograms of surplus conventional food, as meticulously documented in their warehouse records. According to the USDA’s estimation that a typical meal consists of approximately 0.544 kilograms of food, meaning a remarkable 45,383 meals were generated from these donated convention food items within a mere 12-month timeframe (Hecht). This truly underscores the transformative potential of collective action against food waste. So, let us remember that in the fight against hunger, each meal saved is an affirmation that the actions of one person can, indeed, make a world of difference.

By Maha Qureshi
O2I Volunteer

Works Cited

  1. “Food Recovery in California.” CalRecycle Home Page, calrecycle.ca.gov/organics/slcp/foodrecovery/.
  2. “Food Recovery Program / Nutrition Programs / Food & Nutrition / Home – Florida Department of Agriculture & Consumer Services.” www.fdacs.gov, www.fdacs.gov/Food-Nutrition/Nutrition-Programs/Food-Recovery-Program.
  3. Hecht, Amelie A., and Roni A. Neff. “Food Rescue Intervention Evaluations: A Systematic Review.” Sustainability, vol. 11, no. 23, 27 Nov. 2019, p. 6718, https://doi.org/10.3390/su11236718.

Trash Talk: The Multimillion-Dollar Price Tag of Food Waste in Cities

Amidst every city’s hustle, glitz, and glamor lies a costly secret hidden in plain sight- food waste.  According to the U.S. Department of Agriculture (USDA), food waste accounts for 30-40 percent of the nation’s food supply. To put that into perspective, this amounted to an astonishing 133 billion pounds of food, valued at nearly $161 billion, lost in 2010 alone.  In relation to food waste costs within urban settings, dealing with issues ranging from spoilage to transportation and food processing has both indirect and direct impacts on a community’s economy. The costs associated with food waste in urban settings are both direct and indirect when it comes to spoilage, transportation, and the processing of food.

Food loss is a multifaceted issue rooted in various causes, encompassing distinct forms of loss, such as spoilage, that manifest throughout the entire production and supply chain. Spanning from the point of harvest to the retail stage, food loss can materialize due to challenges encountered during processes like drying, milling, transportation, and processing, which make food susceptible to damage inflicted by insects, rodents, birds, molds, and bacteria. Retail food loss may stem from equipment malfunctions, such as faulty cold storage facilities, excessive ordering practices, and the discarding of imperfect produce. Additionally, consumers play a role in contributing to food loss when they purchase or cook more than necessary and opt to dispose of surplus items.

Similarly, when we waste food, we are discarding edible resources and squandering the significant energy investments that go into its transportation. According to a study conducted by Columbia University, the journey from farms to consumers’ homes accounts for a significant portion of the overall energy consumption in the United States, nearly 10 percent of the nation’s energy budget. This staggering statistic underscores the interconnectedness of food production and energy consumption. Every scrap that ends up in the trash reflects a missed opportunity to nourish someone and embodies the vast amounts of fossil fuels, electricity, and human effort expended in cultivating, harvesting, processing, packaging, and delivering that food to our tables. Therefore, minimizing food waste isn’t just about reducing the environmental impact; it’s also a crucial step in conserving energy resources and mitigating the broader ecological footprint of our food system.

In addition, processing errors at the retail level significantly contribute to food loss, impacting both businesses and the environment. One error can be found in equipment malfunctions, such as when refrigeration units fail in cold storage facilities, causing perishable goods to spoil and resulting in significant food wastage. Moreover, over-ordering products in anticipation of customer demand can lead to excess inventory, which remains unused and ultimately discarded. Another contributing factor is the rejection of imperfect produce; retailers often discard fruits and vegetables that do not meet strict cosmetic standards. According to Columbia University, this facet of food waste constitutes nearly 40% of unconsumed food. Collectively, these practices underscore the pressing issue of food loss and emphasize the crucial need for the implementation of sustainable and efficient strategies within the retail sector to address this problem.

While the allure of cities is undeniable, behind the scenes, millions of dollars are silently slipping through the cracks due to food waste. To combat this, we must adopt a holistic approach. Educating consumers about responsible purchasing and portion control, encouraging retailers to revise strict cosmetic standards, and investing in better storage and transportation systems are essential. Additionally, supporting food recovery programs and embracing technology to track and manage inventory can make a substantial impact. By working together, we can transform our urban landscapes and build a more sustainable future.

By Maha Qureshi
O2I Volunteer

Zero Waste Kitchens: Sustainable Practices for Food Waste

It is disturbing how much food is wasted worldwide. 1.3 billion tons of food are wasted annually, according to the Food and Agriculture Organization of the United Nations (FAO). Along with wasting precious resources, this causes the release of methane gas from decaying food, which worsens climate change. The World Wildlife Fund (WWF) estimates that the financial impact of food waste is about $1 trillion annually, which is cause for concern. Zero waste kitchens are designed to produce as little trash as possible using the concepts of reducing, reusing, and recycling. Individuals may dramatically reduce their carbon footprint and help create a more sustainable future by implementing these practices.

 1. Mindful Meal Planning

Conscious meal planning is a key component of zero waste kitchens. To avoid overspending, the Natural Resources Defense Council (NRDC) stresses the value of making shopping lists based on actual needs. This method not only saves money but also lessens food waste. Because less resources are used in the production, transportation, and disposal of food when there is less food waste. Households can also save money by forgoing pointless purchases and maximizing the value of the food they do purchase.

 2. Recycling and Composting

Diverting food scraps from landfills is a powerful technique to use composting to treat organic waste. Composting improves soil, lowers methane emissions, and closes the nutrient loop, according to the United States Environmental Protection Agency (EPA). During the composting process, organic wastes such as food scraps, yard debris, and other biodegradable items break down. Compost that is rich in nutrients is created when these materials decompose. The soil’s structure, ability to retain water, and nutrient content can all be enhanced by adding this compost to it. Compost’s organic material improves soil fertility and encourages the development of helpful bacteria that support plant growth.

 3. Leftovers and Creative Cooking

Kitchens that produce zero waste encourage inventive cooking to make the most of leftovers. Anne-Marie Bonneau, a cookbook author and proponent of zero waste, encourages “planned-overs,” where extra food is cooked with the intention of using it in later meals. Cooking leftovers reduces the likelihood that they will go to waste. It motivates people to plan ahead and find inventive ways to use leftover food, avoiding it from going to waste. The sustainable development and responsible consumption objectives of the zero-waste movement are supported by this strategy.

 4. Food Preserving Techniques

The shelf life of ingredients can be increased by using food preservation procedures like canning, pickling, and freezing. The Zero Waste Chef, Anne-Marie Bonneau, underscores the importance of these techniques in reducing food waste and promoting a circular economy. Communities can start composting initiatives and instruct locals on how to get involved. Businesses can use methods like giving extra food to those in need or recycling scraps into new goods to reduce food waste in their operations. Governments can also contribute by putting in place laws that promote sustainable lifestyles and forbid excessive consumption.

Adopting zero waste practices in our kitchens is not just a moral decision in the quest for a sustainable future, but also a sensible one. Through thoughtful meal planning, appropriate storage, composting, and other methods, people can lessen food waste and lessen the demand on the world’s resources. We move closer to living an environmentally conscious lifestyle as we adopt the zero waste kitchen principles, benefiting both the present and the next generation. It’s important to remember that even small changes in the kitchen can lead to significant global impact.

By Gaura Jha
Student Volunteer @ O2I

Food Waste Auditing: How to drastically reduce food waste within our public educational institutions

According to FeedingAmerica.org, each year, Americans throw away up to 119 billion pounds of food. Coincidently, food waste reduction has recently become a major part of American’s lives now, and schools have a big part to play in developing a sustainable food system. Food waste audits is a practical strategy for reducing food waste in educational institutions – it is a methodical procedure that involves monitoring, measuring, and evaluating food waste in order to pinpoint areas that may be improved upon and put waste-reduction plans into action.

First and foremost, while performing food waste audits in schools, it’s crucial to rely on reliable sources and organizations. Guidelines and tools for performing food waste audits in schools are provided by reputable organizations including the United States Department of Agriculture (USDA), Environmental Protection Agency (EPA), and National tools Defense Council (NRDC).

Setting up a baseline is the first stage in performing a food waste audit. This entails counting the amount of food that is wasted in the canteen or other eating establishments. Clear instructions on how to measure and manage food waste are provided by trustworthy sources like the EPA’s “Food Recovery Hierarchy”. Schools may make sure that their findings are reliable and comparable to local or national statistics by employing standardized procedures.

The classification of the many food waste kinds produced is a crucial component of food waste audits. Food waste may be divided into categories such as plate waste, spoilage, preparation waste, and leftovers to achieve this. Consistency and dependability in the audit process are guaranteed by using recognized definitions and categories from reliable sources, such as the USDA’s “School Food Waste Assessment Guide”.

After the food waste has been categorized, it’s critical to conduct an analysis of the information to spot trends and patterns. Schools may use this to better understand the causes of food waste production and pinpoint areas for development. NRDC’s “Wasted: How America Is Losing Up to 40% of Its Food from Farm to Fork to Landfill” and other reputable sources offer information on the main reasons why food loss occurs in schools, including overproduction, poor meal planning, and student food preferences.

Schools can create initiatives to cut back on food waste based on the auditor’s results. Implementing portion control measures, enhancing meal preparation and planning, supporting food recovery programs, and informing students and staff about the value of preventing food waste are some examples of these techniques. To make sure that the plans are supported by data and efficient at minimizing food waste, it’s crucial to consult reputable institutions and sources while establishing them. In order to maintain efforts to reduce food waste, monitoring and analyzing the success of the solutions put into practice is essential. The “Food Recovery Hierarchy” by the EPA is one trustworthy resource that offers advice on how to monitor and assess development over time. Schools can identify accomplishments and areas for development by tracking and analyzing the results of the initiatives, then making modifications as necessary.

As a result, food waste auditing is a useful tool for schools to recognize and manage the problem of food waste. Schools may make sure that their food waste audits are founded on correct information and best practices by relying on trustworthy sources and institutions. Schools may establish research-based initiatives to minimize food loss and build a more sustainable food system in their communities by recording, measuring, and evaluating food waste. Schools may reduce food waste by continually improving their efforts via monitoring and assessment, which will ultimately help create a more sustainable future.

References:

  1. https://www.epa.gov/sites/default/files/2017-12/documents/guide_to_conducting_student_food_waste_audit_-_nov_20_2017.pdf
  2. https://www.usda.gov/sites/default/files/documents/Student_Food_Waste_Audit_FINAL_4-6-2017.pdf
  3. https://www.nrdc.org/sites/default/files/wasted-food-IP.pdf
  4. https://www.epa.gov/sustainable-management-food/food-recovery-hierarchy

By Gaura Jha
Student Volunteer @ O2I

How Community Gardens reduce Food Waste?

The journey a vegetable takes from being planted on the farm to the grocery store can be long and complicated. First off, not all vegetables meet the standards to make the trip. Then, the vegetables that do get shipped face a variety of challenges.

The biggest waste happens when the vegetables are harvested and being prepared for shipping. Grocery stores only purchase vegetables and fruits that look good. There are no exceptions made for oddly shaped vegetables and these get discarded or set aside as livestock feed. In a community garden, all the produce is used. Even the weird-looking vegetables, the too-small carrots, the lopsided beets, the slightly bug-eaten cabbage. These are still perfectly good to eat even if they don’t look perfect.

The process of shipping fruits and vegetables thousands of miles from the farm to the grocery store is another area where lots of waste happens. The vegetables may rot on the long drive or show up in less than ideal conditions and get discarded before they make it to the shelf. Community gardens eliminate the whole transport issue because, of course, the gardens are local. They aren’t going to sit in a tractor-trailer on the highway spoiling and losing value. Freshly picked vegetables are always best taste-wise and nutritionally. The less a vegetable has to travel, the less likely it will become waste.

Additionally, community gardens can tailor what they grow to suit the specific desires of the community. If the gardens are growing what the local people want, then it will be eaten and not wasted. Community gardens thus are an excellent resource and strategy for reducing food waste.

O2I Earth Day Celebrations at Advantest

Earth Day is observed every year around the world on April 22nd to demonstrate support for environmental protection. As a part of the community and corporate awareness, Outside2Inside was invited to participate in the Earth Day celebrations of Advantest Corporation that were held on April 22nd, 2019. Advantest Corporation is a leading manufacturer of automatic test equipment for the semiconductor industry, and a manufacturer of measuring instruments used in the design, production, and maintenance of electronic systems.

Outside2Inside was one among the 15 vendors participated in the event. We had set up a stall and displayed Food waste statistics in the US, Wonky produce, and Wonky fruit salads. Our goal for this Earth Day Event was to bring awareness to the employees of the Advantest about “Wonky produce” and how it contributes to the massive food waste in the US. “Wonky produce” are fruits or vegetables that are odd-shaped, discolored, asymmetrical but equally nutritious. One may think what Earth Day has to do with food waste reduction. Food waste ends up in landfills which emits methane, a greenhouse gas that affects our environment. And moreover, when food gets wasted, precious resources like water, soil, and human effort are also going to waste. Many don’t know about these facts and we at Outside2Inside wanted to bring awareness to the corporate citizens through this event.

Outside2Inside had recovered some wonky fruits and vegetables like apple, orange, squash, and carrot which would have been otherwise thrown away from the farms. This recovered produce was displayed in our stall. We also made a free giveaway fruit salad of apple and orange. When the employees visited our stall, we made them taste the “Wonky Fruit” salad and when asked about the taste, they said it was delicious. When the employees were informed that the salad was made from wonky apples and orange which would otherwise be thrown away, it shocked them. This brought awareness that even though some produce looks odd-shaped, it is as nutritious as the normal ones and made them realize that its the looks that make one not pick these “Wonky Produce” from the grocery stores.  Many employees were interested in our stall and brought their friends as well to know more about wonky produce. We made ~150+ people aware of the wonky produce and made them as change agents to spread this awareness to their family by giving away the recovered wonky produce.

The event was a huge success and O2I accomplished the following:

  • ~4 hours of volunteer involvement
  • ~150+ people made self-aware about food waste
  • ~70+ lbs. of wonky produce recovered from getting wasted
  • ~100+ people fed with “Wonky Fruit” salad

This wouldn’t have been possible without the support of our volunteers and we thank Advantest for giving us this opportunity to be a part of this good cause. Outside2Inside wishes to have many more partnerships with Advantest in the future.

 

 

Wonky Fried Cauliflower Rice

Ingredients:

1 head of wonky cauliflower
1 wonky red onion, finely chopped
1 wonky pepper, finely sliced
8 button wonky mushrooms, finely sliced
2 cloves of wonky garlic
Sesame oil
Olive oil
Salt & Pepper to taste
2 tbsp toasted sesame seeds
4 wonky spring onions finely chopped

Instructions:

  1. Preheat your oven to 220°c/428°F.
  2. Taking the whole wonky cauliflower, chop it into small rice-like pieces.
  3. In a large bowl add 2 tbsp olive oil.
  4. Add in the cauliflower and mix until nicely coated.
  5. Lay the cauliflower out on a baking tray and place in the oven for 25-30 minutes until golden, cooked through and slightly crispy.
  6. In the meantime heat your wok with a splash of sesame oil.
  7. Add the wonky onion, garlic and sprinkle salt & pepper and saute for 3-4 minutes until it starts to soften before adding in the wonky peppers.
  8. Finally, add the mushrooms and saute for 1-2 minutes.
  9. Add 1 tbsp of sesame oil, and 2 of the spring onions.
  10. Remove the cauliflower from the oven and combine with the vegetables.
  11. Serve and enjoy with some toasted sesame seeds and some more finely chopped spring onions!

Credits: Adapted from Wonky Spatula