documents

Lista del proyecto preliminar del CPRG PCAP

Lista del proyecto preliminar del Plan de Acción Climática Prioritaria (PCAP) del área metropolitana de Albuquerque

CABQ CPRG draft PCAP 2024-1

This is a draft document showing the sectors that the Priority Climate Action Plan will work on (Transportation, Energy Efficiency and Generation, Waste, and Natural Resources), the 2021 Climate Action Plan strategies supported, the measures (aka project topics) included, and a brief description of the draft project titles.

2024-02_Compost Listening Tour Summary

Survey results and meeting minutes from the Compost Fellow's Listening Tour (November 2023 to February 2024). These listening sessions were conducted to gather feedback from community members to inform the design of an equity-focused citywide composting program.

MSA CPRG Draft PCAP Plan by Single Space Strategies

This file, provided to the City of Albuquerque October 2023 by Single Space Strategies, summarizes the Climate Pollution Reduction Grant work conducted by the contractor as well as recommendations for preparing the Priority Climate Action Plan, including the initial project list.

Prevent Food Waste Albuquerque Flyer, 2024

This flyer covers What is food waste, why it is important, how much do I waste, and the following 4 two-minute solutions: • Make large batches of food, then freeze leftovers; • Pack lunches using dinner leftovers; • Meal plan around ingredients you already have; • Understand how and where to store your food.

NRDC Co-Branded Tips to Fight Food Waste

This flyer lists five tips to fight food waste, which are as follows: 1. SKETCH OUT A PLAN Plan two or three meals before shopping and use a list when at the store. Plan to eat the most perishable items early in the week and consider recipes that use ingredients you might have left over. Then plan in a couple of "lazy nights" for the week to order out, dine with friends, or use what's in your freezer. 2. STORE FOOD SMARTLY Prep produce for next couple days as soon as you bring it home, for easy use during the week. Use airtight containers for most foods. Additional storage advice for over 85 foods can be found at www.savethefood.com. 3. USE IT UP Designate a night of the week to use up what's in your fridge. Fridge Fridays, anyone? 4.FREEZE,FREEZE,FREEZE Freezing food is like pushing the pause button and almost anything can be frozen-bread (best sliced), milk (shake when thawed), eggs (raw but scrambled), and cheese (shredded and used for cooking). And don't forget to freeze leftovers, even if just for a few days. 5. UNDERSTAND EXPIRATION DATES "Use by," "Best by," "Enjoy by" -these are generally not expiration dates at all, but merely suggestions as to when the product is at its freshest. Take them with a grain of salt and use your nose, sight and judgement to determine when food has really expired*. *Note: Deli meats, unpasteurized dairy products and ready-to-eat sandwiches are products where heeding the date is recommended.

NRDC Co-Branded Tips to Fight Food Waste - Spanish

CONSEJOS PARA COMBATIR EL DESPERDICIO DE ALIMENTOS: 1. BOSQUEJE UN PLAN Planifique dos o tres comidas antes de hacer las compras y use una lista cuando este en la tienda de comestibles. Planee comer los comestibles mas perecederos al comienzo de la semana y tenga en cuenta las recetas que usen como ingredientes la comida que le haya sobrado. Luego planifique un par de "noches de descanso" en la semana para ordenar comida, cenar con amigos o usar lo que tenga en su congelador. 2. ALMACENE LOS ALIMENTOS DE MANERA INTELIGENTE Prepare los alimentos frescos en los pr6ximos dos dias tan pronto como los lleve a casa, para que sean faciles de usar durante la semana. Utilice recipientes hermeticos para la mayoria de los alimentos. Puede encontrar consejos de almacenamiento adicionales para mas de 85 alimentos en la pagina www.savethefood.com. 3. USELO TODO Elija una noche a la semana para usar todo lo que tenga en su refrigerador. i.Les parece bien viernes de refrigerador? 4. CONGELE, CONGELE, CONGELE El congelar los alimentos es como presionar el bot6n de pausa y casi todo puede congelarse - el pan (es mejor si esta cortado en rodajas), la leche (agitela cuando se este descongelando), los huevos (crudos pero revueltos) y el queso (rallado para cocinar). Y no se olvide de congelar las sobras de comidas, aun si es por unos cuantos dias. S. ENTIENDA LAS FECHAS DE VENCIMIENTO "Uselo antes de", "Es mejor antes de", "Disfrutelo antes de" -estos no indican fechas de vencimiento generalmente, sino que son simplemente sugerencias de hasta cuando el producto esta en su mejor estado. T6melos con un grano de sal y use la nariz, la vista y use su propio juicio para determinar si el alimento esta realmente vencido *. *Nota: Las carnes frias, los productos lacteos sin pasteurizar y los sandwiches listos para comer son productos en los que se recomienda prestar atenci6n a la fecha.

NRDC Co-Branded 10 Easy Tips for Meal Planning

This flyer describes 10 easy tips to help reduce waste when meal planning. 40% of food in the U.S. is never eaten. Meal planning helps reduce wasted food and also saves time, stress, and money. Even better, it usually leads to healthier eating. Here are the 10 easy tips: 1. DON'T START FROM SCRATCH Meal planning doesn't have to mean hours spent with a cookbook. Start with your go-to meals. Repeat them every week or two. Then try something new. 2. CHECK THE REFRIGERATOR Next week's meals get their start in the fridge. See what needs to be used up and then think of a meal to make with those items. Check your pantry for the rest of the ingredients and add missing pieces to the shopping list. 3. USE PORTION PLANNERS Portion calculators can help you feed a big group, but they can offer insight into daily cooking too. 4. HAVE KITCHEN ESSENTIALS HANDY Having two or three grains, cooking fundamentals, key spices, and "hero" sauces like barbecue and peanut sauce can use up odds and ends in the fridge and bring new life to old meals. 5. USE BUILDING BLOCKS Pick two types of protein, one or two grains, and a veggie medley to make at the beginning of the week and then incorporate into different meals. A saute of broccoli and peppers can be used as a side one night, spooned onto enchiladas another night, and worked into a soup or meatloaf later in the week. 6. THINK DOUBLE DUTY Planning a Tuesday taco night? Think about other ways to use the extra tortillas. Ingredients sometimes come in larger portions than we need. If you plan a second meal around them, it's easier to avoid overload. 7. SCHEDULE A LAZY NIGHT The truth is we don't always have the time or energy to cook every night. Plan a few lazy nights that don't require cooking and take the opportunity to order takeout or dine with friends. 8. GO FRESH FIRST To preserve freshness and nutrition, use perishables like seafood and meat earlier in the week and save pasta, dairy, and omelets for later in the week. Some greens like kale, will stay fresh longer than others. 9. LEAN ON FROZEN INGREDIENTS Frozen foods have nearly all of the nutrients (and sometimes more) as their fresh counterparts. And they don't go bad. 10. COOK AND FREEZE Soups, stews, casseroles, and lasagnas can all be made in large batches and then frozen and defrosted when you need a quick dinner. To keep it easy, freeze the portion sizes you'll want to defrost.

NRDC Co-Branded Deciphering Dates on Products

This flyer describes how to decipher dates on products and has one image of a glass milk jug with a "sell by" date printed on the front. Here is the flyer content: Food date labels have little to do with safety and are only loosely related to quality. Many foods will still be good to eat well after those dates. Here's how to sort out just what those dates mean: BEST IF USED BY/ BEST BEFORE These dates refer to peak quality or freshness. They do not mean the food is spoiled or unsafe. Food with these dates should be safe to eat after the date has passed. SELL BY Ignore these dates as they are meant for store staff. They actually build in quality so that if the food is sold by that date, you will have top quality shelf life once it's home. FREEZE BY One way to extend the life of food beyond its date is to freeze it. It's like pushing the pause button on your food. BEWARE THE DANGER ZONE The main criterion for evaluating food safety is the amount of time food spends in the temperature "danger zone" (40 -120 ° F). Food left in a hot car for too long could be unsafe even before the date on the package. Also, be sure your fridge is kept below 40 °F. USE YOUR EYES AND NOSE For the most part, you can trust your senses to know when food has gone bad. The products to be careful with are those that pregnant women are told to avoid.

NRDC Co-Branded Spring and Summer Produce Storage Guide

This 7MB, two-page flyer has detailed information, in Spanish on how to preserve produce after buying the items. This flyer describes time at freshest, optimal storage, and use it up revival tip for 21 items commonly eaten in the spring or summer. Here is the main tips: Five GENERAL STORAGE TIPS 1. Don’t wash fruits or veggies until right before use. 2. Keep produce in its packaging. 3. Produce past its “freshest” period can still be used! Try cooking it or putting it into smoothies. 4. Soak wilted vegetables in ice water for 5-10 minutes to re-crisp. 5. Adjust levers on crisper drawers to change humidity levels. Set one to high (closed - less air coming in) and one to low (open - more air coming air).

NRDC Co-Branded Spring and Summer Produce Storage Guide - Spanish

This two-page flyer has detailed information, in Spanish on how to preserve produce after buying the items. This flyer is 10.1 MB and describes time at freshest, optimal storage, and use it up revival tip for 21 items commonly eaten in the spring or summer.

NRDC Co-Branded The Fridge Demystified

This 1MB flyer has a diagram of a refrigerator and tips to help your food stay fresh the longest. Here are the tips: 1. TEMPERATURE 40°F or below to help food last longer. 2. HUMIDITY DRAWERS The levers on crisper drawers change humidity. Set one to high and one to low. 3. THE UPPER SHELVES Warmer. Store leftovers and drinks. 4. DOOR Warmest! No milk or eggs here, best for butter, condiments, and drinks. 5. HIGH-HUMIDITY Most veggies, especially those that wilt. 6. LOW-HUMIDITY Fruits, along with veggies that may break down and rot. 7. LOWER SHELF Meats and fish are better off at the bottom-it's usually the coldest and reduces risk of contamination.

2024 Albuquerque MSA Priority Climate Action Plan

This PDF is 3.2 Mb and details the priority actions for the Albuquerque Metropolitan Statistical Area (MSA), which were formed as the first deliverable under the U.S. Environmental Protection Agency's (EPA) Climate Pollution Reduction Planning Grant. The Albuquerque MSA covers four counties (Sandoval, Bernalillo, Valencia, and Torrance). This priority plan outline shovel-ready projects, programs, and initiatives aimed at transformative change to reduce greenhouse gases and provide benefits to frontline communities. The document was made possible thanks to funding from the EPA, community member input, community partner input and support, and other partners in the MSA.