Foodcycling: Spiritually Sustainable


Foodcycling: Spiritually Sustainable

Not the prettiest food picture, but you get the idea.

Not the prettiest food picture, but you get the idea.

Being sustainable is not only about supporting local and composting. We can be more holistically sustainable, if we back up a little and dig a lot deeper to expose the root and how our food choices impacts all around us. We CAN create less waste, particularly food waste, which is the second largest municipal waste in the world by engaging in all food related activities with mindfulness. Once we change our minds, we can change our relationship with food. When we eat for nourishment, we may very well consume less and conserve more. And it’s not just about food. True nourishment is not so much about the food, but our connection to our own spirituality, under the guise of our choosing. Not only does Foodcycling leave less of a carbon footprint for the generations to come, it’s away to atone and show gratitude for the food choices that we do have.

Rebirthing a Concept

The Foodcycling concept was born from my personal relationship with food and the long history of my grandmother’s and mother’s ways, whose direct experience witnessing famine in the Cape Verde Islands, left an imprint perhaps, as deep as carbon.  As a child I never understood why she would eat the leftovers, when no one else would. Why she would use her nose as a gauge, the sell-by-date stamp, to determine if the food was still fresh or not. I totally get it. My inheritance: the lessons, the spiritual food, and yes…a discerning sense of smell. These informal lessons translate into FOODCYCLING and how we can, as keepers of the earth, hold firmly to principles that benefit sustainability, spirituality and food justice.

Foodcyclers to the rescue!

Something I, and lots of moms I know have done when our children were younger, was wait for the children to eat first, then make our rounds and eat their leftovers (except when it had been regurgitated, of course, although I am sure mistakes have been made). It equates to a sense of fullness that has little to do with an expanded stomach, but a fuller understanding of why it’s not ok to waste perfectly good food. Left over nights are a ritual in my house and the kids have come to expect it, at least once towards the end of the week, if food has been stored. As part of an organic neighborhood food exchange without the formality of a food swap, when my neighbor gives me more bread than I can eat in a day, I make breadcrumbs. And it feels good to know that some else’s efforts and labor were not in vain.

For Earth’s Elements this means more innovative ways to create with the same ingredients and composting what is inedible. It’s also a simple approach to eating that vibrates to the crown chakra, which relies less on elaborate dishes and more on basic, pure and natural foods, without the bling. The trick is to reinvent leftovers, find new ways to re-create meals with what everyone may be very well tired of. This is what FOODCYCLING is all about. Lessening our carbon imprint, tapping into our creative energy to create many meals out of one or few ingredients, effectively managing our food budgets and especially not wasting good food.


It helps with the balance between food abuse and food access and justice. There’s plenty to go around so long as we don’t food for granted.  A good amount of what is grown is not eaten (Food Waste), another portion is not sold but edible (Freeganism), a percentage of what is not sold, is donated (Food Rescue). And world hunger is real, even if it’s not within eyesight. The least we can do is prepare and eat what we do buy, with foodcycling in mind. images To learn more about Food Waste, check out Jonathan Bloom, author of American Wasteland’s blog at :

You can also visit Newsworks for my recent contribution on this topic here:

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