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Food waste is a growing problem in America. According to a recent study, the average American family of four discards nearly $1600 in discarded produce alone annually. That’s right this post is ode to all those banana’s who never became banana bread. That number is not including dairy, meat or grain waste which are also high on the list. What would it mean for your family to have $133 more in your bank account every month? Factor in dairy, meat, and grain waste and that number climbs much higher.

The waste is also an environmental problem. It contributes to the releasing of dangerous gases as it decomposes in landfills. It’s estimated that one third of all food grown is lost or wasted. In fact, some food is left to rot in fields, shipped to feed livestock, or sadly shipped directly to landfills because it’s not cosmetically pleasing to average Americans. That’s right, we only buy pretty tomatoes. If a fruit or vegetable looks strange, grows oddly or has a blemish, consumers won’t purchase it – even when it’s perfectly fine to eat.

Additionally, families are purchasing food with every intent to use it, but life gets in the way. We’ve all done it. Making dinner was too much work so we grabbed dinner on the way home. Fast forward to the weekend and you’re dumping soggy lettuce out of your crisper drawer before you head to the grocery store to stock up for a new week.

There are lots of creative solutions out there. Some families have taken to composting, or meal prepping to try to cut down on food waste. There is one more solution on the table that more and more families are considering. That is hiring a CookinGenie – someone who shops & cooks your favorite foods – right in your own kitchen.

So how does that address the issue of food waste? Our Genies approach food purchasing, prep, and waste differently. They can use leftovers to cook for the next family on their schedule.

Many times, food waste is a result of not knowing how to create a meal around unused portions. Half an onion and some chicken bones? A family would dispose of that. An experienced cook would make chicken stock for a later meal. Hire our genies allow him or her to shop for highly consumable food items in bulk, he or she will only serve you the food you and your family will want to eat. This is the best use of all the food purchased, effectively reducing food waste immensely. Not to mention cost effective, even with the cost of hiring a person you will most likely end up saving money instead of throwing it away in the form of food that has gone bad and eating meals out. Remember if you are spending less than $1600 a year on this service, you’ll be saving money. Just something to chew on. We look forward to cooking for you & your family once our lives return to normal from the current COVID-19 crisis.

References:
https://www.cbsnews.com/news/americans-waste-nearly-a-pound-of-food-each-per-day-study-finds/

Households Lose Up to $1,600 a Year in Food Waste, U of G Study Reveals

Gig economy is a term that has been gaining in popularity for the past few years. Also sometimes referred to as the freelance economy. It’s describing a new financial path where workers support themselves with a variety of short-term projects or jobs that do not provide traditional benefits such as healthcare or retirement. This phrase gained traction around the financial collapse in 2009 when many unemployed workers made their way by “gigging” or working as many small jobs as they could to string together an income.

By 2015 the gig economy had shifted again. With the rise of technology and the emergence of companies such as Uber & Lyft. Public opinion on this type of work changed. Now it’s drawing a larger pool of people by offering things like flexible hours. It tends to attract professionals who want location freedom and the ability to set their own schedule. Then there are people who only occasionally gig to earn a few extra dollars. This has been a lucrative avenue for those who have a regular income but don’t mind taking on an extra task to make a little extra green. This has become common for retirees who might rent out a spare room with AirBnB every now and then, or a commuter who can pick up an extra passenger using one of the many ride hailing apps.

Factors of a gig economy

A gig economy can benefit both individuals and businesses by making work more adaptable to the needs of the consumers. It allows people to both specialize in something and move between industries along with their interests. The benefits of a gig economy include cheaper and more readily available services.

Gig economies tend to thrive in urban environments and America is one of the leading countries with a growing freelancer economy. Some estimates say as much of ⅓ of the workforce is working in a gig capacity already. With the spread of high-speed internet this is allowing more and more people to work remotely with an independent contract. It’s attractive for businesses too as they can hire someone more specialized for the work they need to get done. By not having to only hire from a local pool of professionals they have many more choices of who they’d like to work with.

Challenges with the gig economy.

As many positives as there are associated with this growing trend, there are also challenges. For some workers it can be feast or famine as your next job or contract is dependent on you finding your next client or project. Of course, all industries go through cycles of growth and decline, this can be particularly difficult for those who gig. Some workers complain that there is a lack of work life balance. Then of course there is a lack of benefits, and retirement.

There is certainly a lot to consider when entering this new market. While for some professionals it can offer lucrative earnings and freedom, with others it can lead to challenges and insecurity. What do you think about cooks entering the gig economy?

References:
https://www.investopedia.com/terms/g/gig-economy.asp

https://www.ft.com/content/b5a2b122-a41b-11e5-8218-6b8ff73aae15

We’re all familiar with food allergies, but nowadays you constantly hear terms like “sensitivity” and “intolerance” to different foods. These three terms often get lumped together, but they’re unique conditions that elicit different responses from the body and have varying levels of seriousness. So, what do all these terms mean? And how should they affect your cooking?

Food allergies

Of the three, food allergies are the most serious. A food allergy is an immune response in your body, usually diagnosed by an allergist with a formal test. The cause of food allergies is still unknown, but the body perceives a harmless food as a threat and in response releases an immune hormone called histamines to “attack” that food it sees as harmful. The release of these histamines causes various symptoms such as hives, nausea, dizziness, and vomiting. The onset of symptoms from an allergic reaction is usually immediate.

In cases of extreme allergic reactions, the victim can go into anaphylaxis, a rare allergic condition which can cause fainting and restricting airways. Anaphylaxis requires emergency medical attention and can be life-threatening.

People can be allergic to almost anything, but the most common severe food allergies are milk, eggs, soy, peanuts, tree nuts, fish, wheat, and shellfish.

Allergic reactions from food can range from a slight itch in the ears to a fatal case of anaphylaxis, and just a trace amount of the allergen can be enough to cause a dangerous reaction. Even those who believe they have a “mild” allergy may have a severe reaction any time they consume that allergen, so it’s best to avoid it altogether. Cooking for someone with a food allergy must be done with great caution.

Food intolerances

While food intolerances are not as serious as allergies, they can cause significant illness and discomfort. An intolerance is not an immune response like an allergy, but instead is marked by the body’s inability to digest certain foods. Most food intolerances cause uncomfortable symptoms including stomach pain and diarrhea, but they are never life-threatening. Food intolerances are usually diagnosed by a doctor and symptoms often take several hours after eating to occur. Some common food intolerances are to lactose, a sugar found in cow’s milk, and wheat.

Unlike with allergies, those with food intolerances can usually have small amounts of the food they’re intolerant to. For example, those with a lactose intolerance may be able to have a little bit of grated parmesan cheese on a pizza or a touch of heavy cream cooked into a soup, but a spoonful of yogurt may make them sick. Similarly, someone with a mild intolerance to gluten may be able to have a dash of soy sauce over rice, but not a bowl of pasta.

There are, however, some more severe intolerances. Celiac disease is a rare intolerance to gluten, a protein found in wheat, that can cause severe stomach pain, diarrhea, and violent vomiting. People with Celiac disease cannot have any traces of gluten.

Food sensitivities

Compared to food allergies and intolerances, food sensitivities have the mildest of reactions. Similar to an allergy, food sensitivity is an immune response so it can affect multiple organs with a wide range of symptoms including headaches, fatigue, rashes, and nausea.

The reaction from a food sensitivity can begin hours, or even days, after eating. Because of the delayed onset, food sensitivities can be hard to pinpoint and many of them go undiagnosed. Food sensitivity to gluten, for example, can be as simple as generally feeling tired a couple of days after eating bread. A good way to figure out if you have food sensitivity is to systematically eliminate certain foods from your diet for a week or two at a time to see if there’s a change in how you feel. You can also get tests for certain food sensitivities.

For many people with food insensitivities, a moderate amount of the ingredient will not lead to symptoms. However, as with allergies and intolerances, the level of sensitivity varies from person to person.

The bottom line

Food allergies, intolerances, and sensitivities are all challenging conditions that should be taken seriously when cooking. When cooking for others with any of these conditions, be sure to talk to them beforehand and fully understand the nature and severity of their condition. If it’s just a mild sensitivity or intolerance, you may be able to use a little bit of the ingredient to make the tastiest dish possible. But, if your guest has a severe food allergy, you should steer clear of that ingredient.

At CookinGenie, all allergies, intolerances, and sensitivities are taken very seriously. CookinGenie chefs undergo a rigorous interview process, and they are adaptable to different dietary restrictions. The CookinGenie support staff will also work with you closely to ensure your meal meets your requirements so that you can sit back, relax, and enjoy a delicious homecooked meal.