We’ve had an email from Amy:

Hi. Is there ANYTHING I can do with expired meat? I’ve read you can’t compost it but it’s such a waste to throw it away?

Yes, it is a waste! As I’m sure you know, it takes a whole lot of energy to produce a kilogram of meat, to ship it to your local supermarket and refrigerate it there & at your home – so it really would be better to reduce the amount of meat you buy or which goes off on your watch. One thing to remember is that just because the date on the packaging says it’s off, it doesn’t mean it’s actually off – learn what it should smell & look like (in terms of colour/texture) and judge it yourself each time. Don’t take any undue risks but don’t be a slave to the label either.

Of course even the most organised of us make mistakes and things expire from time to time, and Amy is right, it shouldn’t be composted in most compost bins/heaps in case it attracts vermin. (Some sealed units and wormeries advertise that they can compost it though.)

I suspect this might be one that stumps us but any ideas?

I’ve heard some people using little bits of bait to attract fish or animals – but I neither hunt or fish so don’t know if expired meat would be good for that. Anyone know?

I’ll let you guess what we had for dinner last night ;)

We were packing away the papers afterwards and John commented on how much paper was going to waste – it was quite a lot, with spots of grease soaked through to the out-most layer.

Our friend George thinks it’s wonderful for lighting fires/stoves but given it’s almost midsummer, it’s not exactly stove lighting weather.

It would compost – I’m always wary about adding anything fishy/meaty to our compost bin though in case it attracts vermin. (The oil used at our local fish’n’chip place is vegetable oil but it must smell of a bit of fish because the cats love the papers, even when the food has gone.)

Any other reuses?

From a reduce point of view, I could take along a reusable container and ask them to use that instead – the people at our local place are great, so I’m sure they would do it. Any advice on what type of container to use? A completely sealed one might make everything a bit sweaty on the way home. A reusable box with a towel/cloth on top?

(In case this is very much a UK-centric question, I’ll explain a bit: when we get our stereotypical fish ‘n’ chips, they usually come wrapped in paper. It’s typically a “greaseproof” sheet or pocket underneath the food, then all wrapped in a few big sheets of cheap paper. This used to be newspaper but now it tends to be purpose-bought white paper (often blank newsprint). Some places use expanded foam clam shells or waxed cardboard boxes but the majority of dedicated fish’n’chip places, in the north at least, still use paper.)

(CCA photo by jem)

After writing Wednesday’s post about deli counter plastic wrapping, I got thinking about pre-packaged cooked meat packaging and what a pain they are to reuse or recycle.

The ones I’m thinking of are used in the UK for sliced meats such as ham or roast beef/chicken, “continental sausages” (ie chorizo, salami etc), or wafer thin water-injected animal shavings (mmm!). The packaging has a semi-rigid shallow plastic tray and is covered with heat sealed plastic film. According to the misc pack of salami we have the in the fridge, the packing “currently isn’t recyclable (but because we care about the environment, we’re working on it)”. (Uh huh).

There is obviously a reduce option – although depending on the alternative provision, you might end up with as much plastic anyway.

Most packs only contain a single layer or a few slices max so the plastic tray is a little too shallow to use in the usual plastic tray ways – a saucer under plant pots, a paint palette for budding Monets – so are there any other ways they could be reused instead?

We’ve had an email from Julia, who work for the British High Commission in Abuja, Nigeria.

She explained “I hate throwing away those clear plastic tops from crisp tubes… so started thinking” – and she came up with some reuses for her regional recycling newsletter:

– Use to cover a glass to prevent insects flying in
– Cover a glass for storage in a fridge
– Find the right sized cup and use as an air-tight top
– Punch holes in it, fit over cup and use as a shaker
– Use as a coaster
– Decorate with coloured markers and hang as sun catches

Great reuse ideas – anyone got any more suggestions? I’ve used them under plant pots before now but the lip is so shallow that they’re more like coasters rather than water-catching saucers.

What can you do with the tubes themselves? Any recycling ideas?

(Btw, I can’t believe we’ve been doing this for four years and not featured Pringles tubes yet!)
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In the light of the two recent meat-heavy posts, I thought it would be fitting to have a post about reducing the amount of meat we eat ;)

We’ve both actually been vegetarian for extended periods over the last decade (frustratingly not always at the same time!) so personally have an assortment of meat-free meals in our repetoire – but I thought it might be interesting to hear what other people do/have done to cut down their meat consumption.

As I’m sure everyone who is green enough to read this site knows, meat production has a huge impact on the environment before you even start to think about animal welfare. As meat has got cheaper over the years, a generation or two has forgotten that most meat used to be a luxury item, not an at-every-meal basic for everyone. At every point along the meat’s journey from field/pen to plate, it has direct and indirect environmental costs – so whatever we can do to cut down is a good thing.

Do you have meat-free days? Or the other way around, only eat meat on certain days/at certain events?

Do you avoid one particular type of meat/only eat one type of meat? Why?

On a blog recently – I can’t find the precise post, Google Reader Search is failing me – someone mentioned using meat as flavouring in a meal instead of a core ingredient: for example, a little chorizo goes a long way in an otherwise veg/bean heavy dish. I thought that was a good idea.

I remember a friend of ours who went veggie a few years ago told us one of his biggest problems was finding variety for sandwich fillings – he didn’t want to eat tuna but he felt that was his own non-cheese option. He had an “of course!” moment when we mentioned hummus and egg mayo (not together, yick!), because they both had a similar mouthfeel to tuna — but any other suggestions for sandwich fillings/packed lunch ideas?

If you have cut down/are veggie, what were the hardest challenges for you? How did you overcome them? If you haven’t overcome then yet – tell us what they are to see if we can offer any suggestions!