With the end of Plastic Free July, we wanted to give a quick recap of how it impacted the Davis Food Co-op
As you can see in the charts below, at the Co-op:
- We reduced the number of plastic products carried at the Co-op by 1.3% in the month of July, compared to the month of June.
- Plastic product sales decreased by 6.3% for the month of July, compared to the month of June.
- For our Fiscal Year of 2022, we have reduced the number of plastic products carried by 12% compared to FY 2021.
- For our Fiscal Year of 2022, plastic product sales have decreased by 3.3% compared to FY 2021.
While Plastic Free July is over, for many, the journey of reducing plastic waste is just beginning. Research shows that 87% of participants made one or more changes that have become new habits and a way of life.
The Davis Food Co-op encourages you to try something new and stick to it beyond Plastic Free July. With some minor lifestyle changes, we can make a bigger collective difference than we think.
Resources to continue plastic-reducing habits:
If you have any suggestions or feedback on how we can reduce our plastic consumption at the Co-op, please fill out a Suggestion Form.
-Glass Jar, with Sealable Lid
-2 Cups Filtered Water
-1-3 Tbsp. Jojoba Oil
-1 Tbsp. Alcohol-Free Witch Hazel
**Optional- 15 drops of essential oils (rose, lavender, & chamomile are great for sensitive skin)
Add all ingredients to a mason jar, or any glass reusable jar you have available and shake the mixture. Apply a quarter-sized amount to a reusable round and apply all over your face. Can be gently used over eyes.
Shake the jar before each use.
All-Purpose Citrus Cleaner
-2 cups worth of peeled Citrus (Orange, Lemon, or Grapefruit. You can use more than one type if you’d like/have it)
-2 cups of White Vinegar
-2 cups of Water
-1 teaspoon of Castile Soap
-Mason Jar or Glass Spray Bottle
1. Add citrus peels and vinegar to a sealable jar. The citrus should be at least half full of the jar. Add vinegar (It should fill the whole jar. Add more vinegar if need be).
2. Seal the jar with a lid. (Avoid a metal lid, if possible, as the vinegar can corrode the metal)
3. Let this infuse for 2-3 weeks.
4. Once it has infused, strain the vinegar, discarding the peels and place the vinegar into a glass spray bottle. (If you have any leftovers, the vinegar mixture can be stored in a sealed jar, in a dark, cool spot.)
5. Add the water and castile soap.
6. Shake the bottle once all ingredients are in the spray bottle.
Shake before each use.
1 cup Filtered Water
1 Tsp Baking Soda
10 drops Tea Tree Essential Oil
10 drops Peppermint Essential Oil
1 tsp of Xylitol or Stevia
Combine all ingredients to a jar and shake.
Shake jar before each use.
**Never swallow the mouth wash, always spit out.
Bentonite Tooth Paste
2 Tbsp Bentonite Clay
4 Tbsp Filtered Water
1 Tbsp Coconut Oil
1/4 Teaspoon Stevia or Xylitol
1/8 Teaspoon Sea Salt
10 Drops Peppermint Essential Oils
5 Drops Clove Essential Oil
1. Mix powdered clay with water in a small, non-metal bowl, with a non-metal spoon (metal causes the clay to be less effective).
2. Add remaining ingredients and mix until well blended.
Store in a sealed jar, in a cool spot.
-8 drops of each Essential Oil: Citronella, Lemongrass, Rosemary, Eucalyptus, & Mint.
– 2 oz of Alcohol-free Witch Hazel
– 2 oz of Water
Add all items to a glass spray bottle, shake, and you are ready to go! Shake bottle before each use. Apply liberally, avoiding eyes.
Find all of the ingredients for these recipes at your Davis Food Co-op!
What is Plastic Free July?
Plastic Free July® is a global movement that helps millions of people be part of the solution to plastic pollution. The movement has inspired 100+ million participants in 190 countries and our involvement in Plastic Free July is to help provide resources and ideas to help you reduce single-use plastic waste everyday in any way that you can. You making a small change will collectively make a massive difference to our communities and planet. You can start by choosing to refuse single-use plastics in July (and beyond!) when and where you can. Best of all, being part of Plastic Free July will help you to find great alternatives that can become new habits forever.
It is not lost on us that promoting Plastic Free July at the Co-op while we still carry so many plastic products could seem contradictory. Cutting out plastic entirely in today’s day and age is difficult for anyone, especially a grocery store. However, we believe in the change that can be made from people banding together. After all, we are a cooperatively owned business and that is the whole point of our foundation. The products that we carry are dependent on what our Owners and community shoppers choose to purchase and that is how we will always guide our decision making. With a focus on sustainability in our Ends, we will also always look for plastic free alternatives first in our purchases for the store. So while we may not be able to go fully plastic free, we vow to do all that we can this month to do so, and that is our pledge.
This is the ultimate guide to finding low – no waste gifts at your Davis Food Co-op! The goal of zero waste living is to direct as much waste away from landfills as possible while choosing to purchase responsibly produced products from companies who actually care about the health of us and the planet. In addition to diverting waste from landfills, all of these gift options are budget friendly! Nothing costs more than $40, most are below $30, and some are on sale this month as well. Here are our picks for gifts you can give yourself and others to help us all get a little closer to the goal of zero-waste living!
What better way to introduce zero waste living to someone than a reusable Klean Kanteen water bottle! Kleen Kanteens are on sale at the Co-op this month – from now until December 15th, 2020 you can get a great deal on water bottles, tumblers, and insulated food containers from Klean Kanteen. Klean Kanteen is a Chico, CA-based family and employee-owned B corp that is certified climate neutral!
Take it from a person with a green thumb who used to not have a green thumb, plants are always a welcome gift! We’ve expanded our green offerings so you have lots of options to choose from at the Co-op. Check out the native California plants – they’re drought tolerant and local pollinators love them!
Muffin-sized silicone baking cups are the perfect gift for anyone who loves to whip up muffins, cupcakes, and more on a regular basis. The best part? They’re naturally nonstick, dishwasher safe, and reusable! Want to really wow them? Check out some of the unique flours our bulk department offers.
I know what you’re thinking – Is soap really a good gift? Yes! High-quality super-lathery local soap free of plastic packaging is a great zero-waste gift. Soap bars from The Soap Doctor are made with Yolo County olive oil too.
Making coffee at home is a great way to save money, time, and lots of paper cups and plastic lids. Check out the french presses we carry and, while you’re at it, take a look at our locally made Davis Food Co-op insulated tumblers from Klean Kanteen or a DFC mug – neither come with plastic packaging!
Go the whole (bean) nine yards and add some whole bean coffee to your gifting. Equal Exchange coffee is on sale at the Co-op from December 9th-29th, 2020. Equal Exchange is a co-op too, and they’re products are fair trade certified!
Did you know we carry a wide variety of teas in our bulk department? Find something interesting and pair it with a reusable metal tea strainer! We offer a few different styles, including small mesh bags that can be used for tea, whole spice infusions, and more!
For your friend who loves to stand in line for hours waiting for the latest trending food, we recommend a reusable bamboo utensil set and metal straws that will stand in line with them, again and again and again. These bamboo utensils and metal straws are easy to toss in a bag or backpack and are dishwasher safe for easy cleaning.
Wrap your gifts in Co-op or other paper bags, fabric scraps that can be reused again as wrapping, or give your gift inside a super cute Co-op tote or zipper pouch! Bonus: your gift AND it’s wrapping will help divert waste from landfills!
The practice of growing hedgerows stems from all the way back to the Medieval times of England and Ireland.
Hedgerows can increase the beauty, productivity, and biodiversity of a property and are especially beneficial for farms.
Modern day hedgerows are used as a field border to enhance the habitat value and productivity of farmland.
To date, the creation of hedgerows and other restored habitat areas on California farms remains low.
This is in part because of a lack of information and outreach that addresses the benefits of field edge habitat, and growers’ concerns about its effect on crop production and wildlife intrusion.
Native hedgerows on farm edges benefit wildlife, pest control, carbon storage and runoff, but hedgerow planting by farmers in California is limited, often due to establishment and maintenance costs.
Field studies in the Sacramento Valley highlighted that hedgerows can enhance pest control and pollination in crops, resulting in a return on investment within 7 to 16 years, without negatively impacting food safety.
What if hedgerows could provide a source of farm income, to offset costs AND benefit the local environment?
Currently the UC Sustainable Agriculture Research and Education Program (SAREP) is collaborating with Cloverleaf Farm in Solano County and several other growers in the Central Valley and coastal counties to assess and develop the potential for elderberries to become a commercial specialty crop, with a focus on hedgerow-grown elderberry production and marketing for small- and mid-scale California farms.
UC Agriculture and Environment Academic Coordinator, Sonja Brodt believes that elderberries may be the intersection of sustainable farming, super nutrition, and economic viability.
At the 2019 Elderberry Field Day Sonja explained, “Elderberries may have the potential to combine crop production with environmental conservation functions in a way not typically seen on California farms. This model would enable small- and medium-scale farmers to receive a direct income from a farm practice that benefits the ecosystem as well.”
Farms like Cloverleaf use elder trees as hedgerows on their fields to increase habitat value and crop pollination while also making a profit on the side by selling elderberry products, such as jams, syrups, and flower cordials.
Additionally, with growing consumer interest in health foods, elderberry product sales nationwide have jumped 10-50% in recent years but almost no commercial supply originates in California.
The berries and flowers of elderberry are packed with antioxidants and vitamins that may boost your immune system.
According to recent research, elderberries can help tame inflammation, lessen stress, and even help protect your heart!
There are about 30 types of elder plants and trees found around the world.
The European version (also known as Sambucus nigra) is the one most often used in health supplements, however, recent attention has been drawn to the California elderberry (Sambucus caerulea).
Cloverleaf Farm has been an active partner with SAREP by monitoring the success level of elderberries planted and comparing results between the California elderberry and the European elderberry.
So far their findings show that California elderberries have a greater success rate when grown in Mediterranean climates compared to the European elderberry and attract more native pollinators, which benefits the crop yields.
In addition the UC Davis Food Science and Technology department is currently working on a elderberry project, led by Katie Uhl, focusing on the bioactive components unique to California elderberries that can be beneficial for human health.
While a diversity of plant species makes for the most effective hedgerows, the California elderberry is proving itself to be a perfect foundation species as it provides excellent environmental habitat and great potential for profits by selling the berries as health food products!
You can find Cloverleaf Farm elderberry syrups here at the Davis Food Co-op, along with many other elderberry products in our Wellness department!
Written by Rheanna Smith, Education Specialist
We were fortunate to have the chance to speak with Emma Torbert from Cloverleaf Farm to hear about the unique structure they have and the sustainable practices that they use. Emma got her masters in Horticulture from UCD and worked for the Agricultural Sustainability Institute at UC Davis for seven years. Cloverleaf is an 8-acre organic orchard and farm outside of Davis, California on the Collins Farm that specializes in peaches, nectarines, apricots, figs, berries, and vegetables. The Cloverleaf follows regenerative principles including no-till, rotational grazing, and cover-cropping. The farm is co-owned by Emma Torbert, Katie Fyhrie, Kaitlin Oki, Yurytzy Sanchez, Neil Singh, Tess Kremer, and Kyle Chambers; who all manage the farm together in a cooperative and consensus-based fashion. You can find The Cloverleaf Farm’s produce at the Sacramento Farmers Market on Sundays and at various grocery stores in Davis, Sacramento, and the Bay Area.
Cloverleaf seems to break the mold of what a traditional farm functions like. Traditionally farms are passed down generationally within families, but all of your farmers come from diverse backgrounds, how did that model get started at Cloverleaf?
“We started out a group of four women and then the farm passed through a number of different partners. As different people were leaving we were realizing that for the sake of future transitions and the longevity of the farm operation a worker-owned cooperative farm would be best, although we are currently still structured as a partnership. There are currently seven partners right now.”
“We’ve been working with the California Center for Co-op Development for the last four years trying to figure out a way that everybody can own equal equity in the farm. 2014 was the first time that we started profit sharing and equity sharing. The equity sharing is not yet equal but that is what we are working with the CCCD on.”
“One of our core principles in our vision statement is working as a team. An important thing in thinking about farm management for us is recognizing everybody’s different skills and working together without an established hierarchical structure. We rotate who gets to be the crew leader every couple of weeks, so they are essentially the boss for those two weeks, which means everyone gets a chance to step into a leadership role.”
How do you limit your greenhouse emissions?
“In terms of limiting our carbon footprint, we do a number of things. In terms of the transportation of our food, we try to deliver as locally as possible. We purposefully choose markets that are closer and do not take our products further than the bay area. We are always making the decision to try to sell closer to home.”
“As for what happens in the field, all of our vegetables get grown no-till. Our orchards and all of our annual crops are no-till, which means that we don’t use a tractor very often at all. In doing that we use less fossil fuel. We’ve also put solar panels around the farm, and can’t wait until we can add more.”
“Something else that really contributes to greenhouse gas emissions is water use. We use moisture sensors so that we use as little water as possible. We tread that fine line of watering as little as possible without stunting the growth of the trees in our orchards.”
What are your pest management practices?
“We are an organic farm so we don’t spray any pesticides while the fruit is on the trees. We do use pheromone sprays, which disrupt the mating cycles of a lot of stone fruit pests. We put out raptor perches and owl boxes. The main pests that we have trouble with are ground squirrels and gophers.”
How do you try to limit your food waste?
We’ve been trying lots of different things for many years and I feel like this year it’s all coming together, we have very little food waste coming from our farm right now. Our compost pile is pretty tiny right now considering the size of our farm.
“We have an Ugly Fruit club, which allows people to buy our third-grade fruit at a discounted price. We also create a lot of value-added products like jams and dried fruit, which allows us to still sell our less aesthetic fruit instead of wasting it.”
“Something else that we do is donate to the food bank, especially this year when we’re worried about our community being food insecure.”
Although back to school is very different this year, it is helpful to plan out snack breaks and lunches. Meal prep so that school at home is smoother! Many of our Back to school favorites are on sale 8/21-8/23 for owners!
Back to Schoool Essentials
Meli Wraps are a ziplock and plastic wrap alternative. These beeswax wraps cling to bowls and work great for holding trail mix!
Stasher bags are ziplock 2.0. They are freezer, microwave, and dishwasher safe! These silicon master bags are great for snacks, soups, sandwiches, and more! Make soup in advance, portion out in these bags, and keep in the freezer. When you are ready to eat, place them in a pot of boiling water until thawed or throw in the microwave.
Be prepared with All Good hand sanitizer and sunscreen.
Love Bags makes tote bags, lunch boxes, and more. Best of all their fabric is 100% recycled plastics. Cleaning up the oceans with style!
Kleen Kanteen is a long-time favorite. We got in various sizes to ensure you can stay hydrated! They are insulated and will keep your water cool during this heatwave!
U-Konserve is great for meal prepping. We carry various sizes of these sustainable metal and silicone containers. Prep for the week and these containers stack nicely in the fridge!
Dip or Build
There are many buzzwords that seem to surround our food; organic, sustainable, healthy, natural, the list goes on and on. Whether you have heard of the term biodynamic before or this is your first time encountering, you may feel the urge to view it as just another trendy term used to describe food. But the term biodynamic refers to a method of cultivation that aims to promote harmony between the natural world and those that live in it.
Food plays an important role not only in our daily lives but in our culture and economy as well. But oftentimes getting dinner on the table takes precedent over wondering how it was grown and where it came from. This is unfortunate because pesticides, hormones, and over-processed foods are just some of the ills contributing to our and our planet’s health issues.
Biodynamic agriculture is a response to this issue. This style of cultivation has roots in the philosophy of Rudolf Steiner, which asserts that a farm or vineyard is a living system in its own right. He emphasized the relationships between plants, soil, and animals as the lifeblood of a farm. The aim of biodynamic farming is to create a system that is self-sustaining, using compost instead of chemical fertilizers.
As a practice, this style of farming goes a step further than organic cultivation, not only avoiding pesticides but following the natural rhythms of the environment. The guidelines that Biodynamic farms must follow are quite strict; they must use self-contained composting materials, only compost can be used as a fertilizing material, and the use of plastic materials in the farm’s infrastructure is not permitted. Producers who wish to label their products as biodynamic must be properly credentialed by an organization called Demeter. In order to become certified cultivators must use eight mineral and plant-based preparations to activate soil life and plant growth on the land.
The Biodynamic Farming and Gardening Association defines biodynamic agriculture as “a spiritual-ethical-ecological approach to agriculture, gardens, food production and nutrition.” Biodynamic farming uses sustainable practices to ensure that the land is left in as good or better shape as it was found for future generations.
So biodynamic viticulture refers to using these sorts of natural and holistic practices to make wine. Biodynamic vineyards thus become a haven for local flora and fauna, barring a few select pests(e.g. gophers and insects) who would eat every grape before it ever graced a barrel if they had their way.
Gerard Bertrand, a world-renowned producer of biodynamic wines, characterizes biodynamic wine as possessing “more freshness, more minerality, and more complexity.” He asserts that the soil is what determines a wine’s terroir, and to use chemicals in the soil strips it of its unique characteristics. Because of the level of care biodynamic farmers use in their vineyards biodynamic wine is said to have a higher-quality taste than other types of wine.