Repurpose 100% Compostable Straws NEXTY Award finalist for Best New Natural Living Product


Repurpose 100% Compostable Straws NEXTY Award finalist for Best New Natural Living Product

Who likes awards? We do! We took years to perfect the straw and now our 100%
compostable, flexible straws are nominated for a NEXTY Award at this year’s upcoming
Natural Products EXPO West!

Innovation. Inspiration. Integrity. Those three i's are the foundation for the NEXTY
Awards, the pinnacle award bestowed upon worthy contenders in the natural products

Making a bendy straw, entirely compostable, and entirely from plants, that doesn’t
crack and holds up to you and your kids is no small feat. So we are happy to take a bow.

If you are joining us at the show in Anaheim come check them out. Or just grab some today on Amazon.

Learn more here




4 Eco-Friendly Tips to Reduce Your Holiday Waste


4 Eco-Friendly Tips to Reduce Your Holiday Waste

According to Use Less Stuff (ULS), extra holiday waste amounts to 25 million tons of garbage, or about one million extra tons per week. Here's some easy to use tips to reduce your waste this season.

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1. Food Waste - Buy with Thought

Roughly one third of the food produced in the world for human consumption every year — approximately 1.3 billion tonnes gets lost or wasted. Much of it during the holidays. Use a guest list to predict the amount of food you will need and compost food scraps. Tools like the Guest-Imator help you create a menu based on how many people will be attending.

2. Wrapping Paper - Make Your Own

According to on average, it takes 6 mature trees to make a tonne of paper.  This means approximately 50,000 trees are used to make the 8,250 tonnes consumed at Christmas (estimated Christmas use = 75% of total). Get creative and reduce landfill waste with old magazines, newspapers and cereal boxes.


3. Decor - Ditch the tinsel

Not only is it not recyclable, but it's made from Polyvinyl chloride (PVC), which is listed as a human carcinogen in the Fourteenth Report on Carcinogens published by the National Toxicology Program. Tinsel is also extremely dangerous to your dog or cat. What looks like a shiny toy to your cat can prove deadly if ingested. Try edible treats such as a popcorn and cranberry garland.

4. Disposable Tableware - Go Green with Repurpose®

21% of the 33 billion tons of plastic discarded in the U.S. is made up of cups, plates and non-durables. When reusable tableware isn't an option swap traditional plastic disposables for Repurpose 100% compostable plates, bowls, cups and utensils. Red plastic plates and cups may look festive, but they will last long after the holiday season has ended. Repurpose products can be composted in 90 days in a commercial composter and are free of any toxic chemicals found in oil-based products.

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At The Market


At The Market

You can now find your favorite Repurpose products at your local Winco. We love the fact that Winco is majority employee owned and operated as much as the fact that they offer customers the best products at an impressive price.  They keep the frills to a minimum, no bagging, no credit cards, but they bring the value, and they were the first retailer in the United States to debut Repurpose’s new line of 100% compostable straws. Find a Winco here!

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10 Brilliant Tips For Sustainably Organizing Everything In Your Kitchen


10 Brilliant Tips For Sustainably Organizing Everything In Your Kitchen

MakeSpace x Repurpose Compostables : 10 Brilliant Tips For Sustainably Organizing Everything In Your Kitchen


Mmm, greens: Spinach, kale, lettuce, arugula, and ... your kitchen?

That’s right: Just as it's vital for us to eat our greens, an eco-friendly “green” kitchen is a healthy one, too. After all, what goes into the kitchen comes out of the earth, and vice versa.

Plus, investing in products and tools that are kind to the earth benefits us all in the long run. Luckily, you can easily plant the seeds to grow your kitchen into an eco-friendly powerhouse.

Just follow these 10 tips from MakeSpace, a valet storage company that picks up, stores, and delivers your things back. Instead of wasting time weeding through a dusty self-storage unit, now you can cook a delicious farm-fresh meal in your revamped kitchen:

1. Set up a composting station


According to The Atlantic, the average American family throws away almost half of the groceries they purchase. Habits may not change overnight, but actions sure can.

When you set up a personal composting station, you're doing your part to prevent any overripe bananas and molding potatoes from improperly decomposing in a landfill.

The amount of space you have available will likely determine your composting method. If you have a lot of room and want to use your green waste as garden fertilizer, set up a full-cycle vermicomposter. Apartment Therapy and Homestead Brooklyn both have great step-by-step guides for getting started.

But if you have limited room (or, let’s face it, an aversion to worms), outsource your food scraps to a commercial compost instead.

It’s simple: First, clear some space in your freezer. Then prop a bag or bin (like the Oxo Good Grips) in there to fill with your cooking odds and ends.

When the bin is full, just drop the scraps off at your local farmer's market. Or use to do exactly what its website address suggests.

2. Swap out plastic wrap for lower-impact alternatives 


You already know the pitfalls of plastic: It lasts forever, contains harmful chemicals, and masses together in the ocean. Make it easier to avoid the temptation of using it by setting up a system for alternatives.

If you decide on beeswax wraps, remember they need to be washed with cool water and soap, then dried between use. Air-dry and store them in a basket or drawer.

Another alternative is silicone stretch lids. These eco-friendly covers conform to different shapes and can be heated, frozen, and refrigerated. Any that aren’t in use can be stacked and stored alongside kitchenware.

3. Reuse any old containers


Reusing: It’s the ultimate sustainability move. Repurposing any containers you have lying around will reduce cupboard clutter (a good thing, considering clutter’s negative impact on your life) and divert the packaging from going to waste.

Make an herb garden out of old yogurt tubs or tea tins. Or upcycle old jars into holders for your office supplies.

Have jars left over from bigger staples like pasta sauce?

Convert them into storage containers for bulk-buy food. Check out One Good Thing by Jillee for tips on how to remove the label from glass containers with warm water and washing soda. 

4. Keep your disposable dining ware ready to go

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Whether you’re hosting an outdoor picnic and eating in eco-friendly style in sunny LA or preparing an indoor potluck in freeeeezing NYC, it’s always a good idea to have disposable cutlery at the ready.

The easiest way to keep your sustainably single-use cups, plates, and utensils primed for on-the-go:

Plop them in a picnic basket alongside your other must-haves, like a sturdy blanket, napkins, and some bubbly.

5. Hang your cups on a repurposed tree branch


If you run out of cabinet room for all your insulated hot cups, put them on display instead.

A repurposed tree branch is a fun way to infuse your kitchen with a touch of the great outdoors. You could try to DIY one, but don’t fret if foraging proves unsuccessful. VivaTerra sells a mug rack made of a salvaged mangosteen tree from Southeast Asia.

6. Have a system for your reusable cloths


Most of us are guilty of using more paper napkins than we care to admit. Switching to a reusable napkin is a surefire way to save trees and money, since you won’t have to replace your wipes with every meal.

Not sure where to store your cloth napkins?

The Spruce suggests incorporating them into your decor, which will also encourage everyday use.

If you have too many to keep out, Stone Gable recommends packing them in a shelf, filing cabinet-style. She also advises ironing the napkins before storing, and sorting them by color.

7. Keep forks, spoons, and knives separated with a drawer organizer


Stop the fork from running away with the spoon, once and for all.

Use a drawer organizer to divvy up your cutlery. We like Adorn’s adjustable dividers, which are made of eco-friendly bamboo.

Sort and keep your disposables in a separate drawer for easy access.

8. Keep your fruits and veggies fresh for longer


There’s no point in ordering from your local CSA if those apples and kale are going to wilt before you have time to eat them.

PopSugar has 13 tips for making your fresh produce last longer. You can also use a reusable produce bag like The Swag, which will make your crisper doubly effective. 

9. Stock your pantry with natural cleaners


 Cleaners made with less-toxic ingredients are better for you, your kitchen, and the planet.

Wellness Mama rounded up her four most effective, kid-friendly cleaning recipes. We also recommend checking out Greatist for 27 chemical-free cleaning recipes.

To store your DIY cleaners, empty and clean old containers that came with any store-bought cleaners. Or order new, reusable glass bottles like these beautiful and reusable blue glass bottles from Sally’s Organics . 

10. Swap out your Brita for Kishu Charcoal


Instead of replacing your name-brand filter every few months with additional plastic filters, opt for a sustainable alternative: Kishu Charcoal.

Order it from the Package-Free Shop to get it delivered in sustainable packaging.

Zero-waste water: Who knew it was a thing?




Welcome A “Board” Blair Kellison!


Welcome A “Board” Blair Kellison!

We are so happy that Blair Kellison has  joined the Repurpose Board of directors this year. Currently the CEO of Traditional Medicinal Teas, Blair has been lending us his ear and expertise to help grow Repurpose into the leader in ecofriendly picnic and paper.
A CPA with Ernst & Young, a brand manager with Nestle, and MBA from Booth at The University of Chicago, Blair made the best decision of his career by taking a 70% pay cut and trading in his brand manager position at Nestle for a business development position at a mission-driven, vegetarian food company called Fantastic Foods in Petaluma, CA. 

Over the next 22 years, Blair has been the first non-founder CEO of four companies.  Each of these positions have been in the natural foods/wellness industry where he has applied his education and work experiences to lead mission-driven, natural/organic companies into the mainstream, enabling their brands to reach a much wider audience.  He believes true sustainability requires environmental, social, and financial sustainability.


Beware the Plastic Monster!


Beware the Plastic Monster!

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This Halloween we're bringing attention to the amount of plastic we use in our daily lives. Although we try our best to be #plasticfree, the Repurpose team was still able to create a life size monster out of the amount of plastic we collected around our homes and offices.

Plastic Facts

What's the problem with plastic?

  • 91% of Plastic Isn't Recycled.
  • More than 8 million tons of plastic is dumped into our oceans every year.
  • Over the last ten years we have produced more plastic than during the whole of the last century.
  • According to the Environmental Protection Agency, over 380 billion plastic bags, sacks and wraps are consumed in the U.S. each year. 
  • It can take 450 years for some types of plastic bottle to break down; one type, PET, while recyclable, doesn’t biodegrade at all.
  • How to help

Here's some simple tips to use less plastic.

  • Choose Repurpose 100% compostable, plant-based picnicware over plastic and styrofoam.
  • Use a reusable produce bag. A single plastic bag can take 1,000 years to degrade.
  • Buy boxes instead of bottles. Often, products like laundry detergent come in cardboard which is more easily recycled than plastic.
  • Purchase food, like cereal, pasta, and rice from bulk bins and fill a reusable bag or container. You save money and unnecessary packaging. 
  • Bring your own container for take-out or your restaurant doggy-bag since many restaurants use styrofoam. 


Go for "green" slime


Go for "green" slime

Originally published by Vitacost.

If you can’t beat ‘em, join ‘em! Like it or not, kids always find a way to get grimy. So why not let them be slimy? Little ones will be completely hands on making this homemade slime. But the truth is, it’s a clean recipe by slime standards. No sticky, toxin-infused glue, needed. You’ll use all plant-based ingredients. Even the bowl and mixing spoon are gentle on skin…and on the planet. Beat that!


  1. In microwave-safe bowl, mix together psyllium and water. Stir until well dissolved.
  2. Add a few drops of food coloring and stir completely.
  3. Microwave mixture on high for 5 minutes, stopping to stir the mixture halfway through.
  4. Remove bowl and let cool. Note: The slime will still be liquid at first, but it will begin to congeal as it cools.  
  5. Repeat with different colors.


Tilapia + Tortillas = Tasty Tacos


Tilapia + Tortillas = Tasty Tacos

Originally published by Central Market.

Labor Day marks the unofficial end of summer, but here in Texas we know this is not the time to put away the grill just yet. This recipe for light and easy Grilled Tilapia tacos works well with a variety of marinades and sauces and is a great way to break out of your burger rut. What’s more, Seafood Watch names Tilapia as one of the most sustainable fish around. Serve it on 100% plant-based Repurpose tableware to give summer an earth-friendly send-off.


Grilled Tilapia Tacos with Cucumber Salsa


  • 1 tablespoon olive oil, plus more for the grill
  • 4 6-ounce tilapia fillets
  • 1 teaspoon ground coriander
  • ¾ teaspoon kosher salt
  • ½ teaspoon black pepper
  • 6 radishes, sliced
  • 1 cucumber, halved and sliced
  • 2 tablespoons lime juice, plus lime wedges for serving
  • 8 corn tortillas, warmed
  • 1 cup fresh cilantro
  • ¼ cup sour cream

How to Make It

1.  Heat grill to high. When heated, oil the grill.
2. Season the fish with the coriander, ½ teaspoon salt and ¼ teaspoon pepper and grill until cooked through, 1 to 2 minutes per side.
3.  Remove the fish from the grill and break into pieces.
4.  In a 16-ounce Repurpose compostable bowl (it’s sustainable, too), toss the radishes and cucumber with lime juice, oil, and ¼ teaspoon each salt and pepper.
5.  Place the fish in the tortillas and top with cucumber salsa, cilantro, sour cream, and lime wedges.
6.  Serve on a sturdy and sustainable Repurpose dinner plate.


4 Ways to Host a Planet-Saving Playdate


4 Ways to Host a Planet-Saving Playdate

Originally published by Vitacost.

If you’re a parent, you already know that playdates help strengthen your child’s bond with classmates and neighbors. Playdates also encourage critical social skills like communication, negotiation and conflict resolution. But they’re also an opportunity to teach your little ones how to honor nature, protect the planet and develop lifelong earth-friendly habits. Here are four fun ways to green your child’s next afterschool adventure.


Serve sustainable snacks

Learning takes serious fuel, which is why kids always come home from school famished. Serve healthy snacks without processed sugars and artificial flavors that will satiate their hunger without spoiling their dinner. You can prep these snacks ahead of time and have the children assemble them themselves.

  • Yogurt parfaits. Layer fruits like strawberries, blueberries and banana with granola and organic low-fat yogurt.
  • Hummus and veggie sticks
  • Homemade kale chips. Cut kale into 1-1/2-inch pieces, toss with olive oil and salt, and bake at 275 degrees F. for 20 minutes, turning once.
  • Rice cakes with almond butter and apple slices
  • Popcorn sprinkled with nutritional yeast flakes.

For an extra dose of sustainability, serve snacks on Repurpose tableware. Made exclusively from plants, this super sturdy line of compostable plates, bowls, cups and utensils are free of BPA and chlorine.

Go for “green” slime

DIY slime is all the rage, but most recipes call for sodium borate, a compound found in detergents that can irritate skin, eyes and lungs. Instead, help your gooey gunk makers whip up a batch using the fiber supplement psyllium.


1 Tbsp. psyllium
1 cup water
Natural food coloring


  1. Add psyllium and water to a 16-oz. Repurpose microwave-safe bowl and stir well to dissolve.
  2. Add a few drops food coloring and stir completely.
  3. Place bowl in microwave and heat on high for 5 minutes, stopping to stir the mixture halfway through cooking.
  4. Remove bowl and cool. Slime will still be liquid at first; it will begin to congeal as it cools.
  5. Repeat with different colors.

Opt for the outdoors

Kids are spending half the amount time outdoors as they did 20 years ago. Studies have shown that children who play outdoors are more physically active, creative in their play, concentrate better and show less aggression. What’s more, a new study in Canada found that kids who play outdoors are more likely to protect nature as adults. So head outside with these easy eco-activities:

  • Pack a picnic with Repurpose’s compostable cupsplates and utensils and find a shady spot at the park.
  • Visit a nearby hiking spot or wilderness area. Point out local birds, bugs, plants and critters and see if they can find others.
  • Participate in a mini-cleanup to see who can pick up the most litter. You can talk to the kids about the impact of litter on our natural world. Just be sure to pack gloves and hand wipes.
  • Stage a nature scavenger hunt. Have the kids find natural objects like wildflowers, pods, acorns, feathers and leaves.

Make cleanup clear

Post-playdate can look like the aftermath of a tornado. Involve kids in the cleanup by having them create signs for the trash, recycling and compost bins, listing the kinds of items that go in each one. Then, 30 minutes before the end of the playdate, ask them to pick up, looking for things that go in each bin. You can also ask them to think of ideas of how they could reuse any of the materials.


7 Questions for Founder Lauren Gropper


7 Questions for Founder Lauren Gropper

Whenever we need a pick-me-up, we stroll into the corner office to chat with Repurpose’s founder and CEO Lauren Gropper. With 75 LEED projects under her belt, Lauren is a powerhouse of green architecture and urban design. She was the host of Green Force on HGTV, consulted on Hyundai’s carbon neutral campaign and has Adrian Grenier on speed dial. What’s more, she’s a problem solver, whether we’re tackling plastic pollution or trying to settle on a spot for happy hour.

RP: What do you love most about your job?
LG: The sales “wins” are really fun. We often feel like we’re the little David fighting against the big Goliath. When we can knock down big new customers, it feels great. The other piece of it is that we’re able to provide a sustainable product to people that otherwise wouldn’t have the option. I love being the solution—that we’ve created an affordable solution to a real environmental problem.  

RP: What’s the hardest part of being an eco-entrepreneur?
LG: Trying to change consumer behavior…not always easy.

RP: What’s the best piece of advice you were ever given?
LG: “Whether you think you can, or think you can’t—you’re right.”

RP: If you could rid the world of one vice, what would it be?
LG: Careless consumption

RP: Where do you hope the compostables industry will be in 5 years?
LG: Ubiquitous! I hope that curbside composting becomes available widely so that we can fulfill our zero waste Repurpose vision.

RP: What gives you hope?
LG: My daughter, Vivienne. 

RP: What super power do you most wish you possessed?
LG: Unlimited wish granting :) 


Don’t Drink Oil


Don’t Drink Oil

Of course you have no intention of drinking oil. Oil is for cars and lawnmowers and jetliners. It’s not a beverage. And yet, every time you sip from a plastic cup, you are drinking from a petroleum-based product.

We have PTSD from high school chemistry, so we’re going to keep this simple. Plastic was originally a plant and animal based product. The recipe included Gutta-percha, a latex derived from tree sap, shellac, which comes from the secretion of insects, animal horns and camphor. Then in 1951, chemists at the Phillips petroleum company invented polyethylene plastics and history was made. Today, polyethylene is the most widely produced plastic in the world.

So what’s wrong with plastic? Let us count the ways.

1. Plastics are made from oil. Oil is a non-renewable resource that wreaks havoc on our environment. According to the EPA, 10-25 million gallons are spilled every year, polluting the air and water, destroying fragile ecosystems and killing wildlife.

2. Plastics are also made from natural gas. And that’s not much better. Two-thirds of natural gas comes from fracking, a water-intensive process that releases harmful greenhouse gases into the atmosphere and can contaminate drinking water.

3. Plastic pollutes the ocean. Nearly 70% of the litter in the ocean is plastic. In 2010, 4 million to 12 million metric tons of plastic entered the world’s seas—enough to cover every foot of coastline on the planet.

4. Plastic contains hormone-disrupting chemicals. BPA became the buzzword, but plastic contains a slew of other chemicals that mess with our endocrine systems. A University of Texas study found that almost all commercially available plastic products leach harmful chemicals—even if they’re labeled BPA-free.

Repurpose’s entire line of compostable cups, plates, bowls and utensils is made from plant-based materials like corn and sugar cane. Because drinking, eating, slurping or swallowing oil is gross. See for yourself:


Repurpose in the fight for climate change


Repurpose in the fight for climate change

While California's Governor Jerry Brown explores clean energy partnerships abroad, a growing network of cleantech entrepreneurs are doubling down to find sustainable solutions, with support from their state. Repurpose Co-Founder & CMO Corey Scholibo talks to Channel News Asia's Patrcie Howard about how California will be leading the way in green now that the federal government has chosen not to. 


Welcome to the team Lulu LaViolette!


Welcome to the team Lulu LaViolette!

We are so happy to announce that Lulu Laviolette has joined the Repurpose team as Administrative Assistant . A Berkley grad majoring in Political Economy, Lulu has the green bug. We find out what makes this Los Angeles native, a vegan, a greenie and an activist. 

RP: Where did you grow up?
LL: I grew up in the heart of LA- Mid-Wilshire.

RP: What's the best job you ever had? Why was it so great?
LL: The best job I ever had has to be working for a lobster roll restaurant. It smelled so good and I got to eat the leftover lobster and crab when they were no longer legal to sell (still tasted awesome, though).

RP: If you could have any talent what would it be?
LL: I wish I could sing well. It’s a great party trick, as well as a great way to express one’s artistic side and emotions.

RP: What do you like to do when you're not working?
LL: I’m big on hiking. I moved out to the West Side of LA and am finding some amazing trails out there. Many have a mix of seaside and mountainside. On a clear day, you can get views all the way to Newport (for non- L.A. residents, that’s far).

RP: Are you a dog person or a cat person?
LL: Dog. 100%. But with apartment limitations, I am getting a cat in the fall.

RP: What's your favorite thing about working with eco friendly products?
LL: I am excited that I can say that I’m actually doing something in my daily life to help the future of the environment and public health! A lot of people don’t know what they can do to minimize their waste. Buy from Repurpose, people!

RP: What is the Number 1 thing you do to be green every day
LL: I don’t eat meat, and try not to eat animal products (cheese, eggs, etc.). Animal farming takes up so much water, land, and food resources! Cutting that out reduces my carbon footprint by a lot.

RP: Who is your environmental hero?
LL: It sounds cliche, but my environmental hero is Al Gore. Not only did he take on the role of being a major whistleblower on the imminence of climate change, but he has remained optimistic and positive about society’s ability to mitigate its most dramatic effects. He’s been able to be a leader even with big policy changes and slow movement on using renewables and eco-friendly products.



How green are you? [QUIZ]


How green are you? [QUIZ]

Ever notice how most people think they’re good at whistling? It’s weird, because most of us are actually just so-so whistlers. But that got us thinking. What if that same overly generous self-assessment applied to our eco-friendliness too? Maybe we think of ourselves as diehard protectors of the planet, chained to a redwood tree, when really all we do is recycle the newspaper. We had to find out, so we created this quiz.


6 Ways to Eat Outdoors in Eco-Friendly Style


6 Ways to Eat Outdoors in Eco-Friendly Style

Memorial Day is significant for a few reasons. First and foremost, it’s a day to remember the brave souls who died serving in our armed forces. It’s also the unofficial start of summer and a three-day weekend that begs for outdoor dining. Whether you’re barbecuing in the backyard, grilling by the pool, or picnicking in the park, these 6 tips will help you throw an eco-friendly al fresco feast.

1. Pick the right plate

This goes for bowls, cups and utensils, too. When eating outdoors, you need sturdy tableware that can stand up to all manner of sloppy and saucy foods without leaking or bending. Instead of plastic products, which end up clogging our landfills and polluting our oceans, choose Repurpose’s line of compostable plates, bowls, cups and utensils. They’re super strong and made from renewable plants, including corn, sugar cane and bamboo.

2. Opt for local and organic fare

Organic foods produced without toxic chemicals protects soil and wildlife and promotes biodiversity. Local foods don’t need to travel far, which means less CO2 ends up in our atmosphere, and buying them helps support small, neighborhood farms. If you’re mixing conventional and organic in your picnic basket, make sure these 12 fruits and veggies are always organic.

3. Repel bugs naturally

We love everything about eating outside—except the bugs. But don’t douse yourself with DEET. The pungent-smelling repellent can cause skin irritation and has been shown to disrupt the nervous system of mice. Look for natural soy-based repellents or ones containing lemon eucalyptus oil. Both ingredients have been shown to be as effective as DEET in warding off those biting bugs.

4. Leave behind the lighter fluid

Protect your eyebrows and the planet by ditching the lighter fluid when cooking with charcoal. Lighter fluid is made from toxic petroleum concentrates, which pollute the air and leave a residue on your food. Dust off your campfire badge and use a charcoal chimney starter instead. It costs about $20 at hardware stores and provides a simple way to fire up the grill without harsh chemicals.

5. Don’t tread on the flowers

By all means have fun and be free when you’re outside, but always be respectful of nature. Stay on paths and trails, keep your kids from frolicking in the flowers and don’t let your pups chase critters. Also, don’t feed wildlife. Our food is not their food and the animals lose their natural fear of people and cars, which can open them up to harm.

6. Take out your trash

Leave no trace is a cardinal rule of outdoor ethics. When prepping for a picnic, remember to pack your own trash bags to haul away food, garbage and recyclables. Bring them along even if you’re headed to a spot with community trashcans and recycle bins, which can fill up fast on popular weekends.



Earth Day Eats: 4 Reasons to Ditch Palm Oil


Earth Day Eats: 4 Reasons to Ditch Palm Oil

Being an environmentalist can be tricky. Do you use bucket loads of water to clean out that plastic peanut butter jar for recycling, or toss it in the trash and save the H20?  It’s a win-lose situation no matter what you choose. Yet every once in a while there are those public enemy issues—like coal or aerosol cans—that are crystal clear. We see palm oil that way.

Palm oil is the most widely used vegetable oil in the world. Cheap and versatile, it can be found in everything from beauty products and cleaning supplies to ice cream, packaged foods and biodiesel. And it’s destroying the planet at Mach speed. Here are four big reasons to give it up.

1. The rainforest

Indonesia and Malaysia produce 90 percent of the world’s palm oil, and they’ve cleared 3.5 million hectares of ecologically diverse rainforest to produce it.

2. Orangutans, elephants and tigers

The Indonesian and Malaysian rainforests are home to endangered species found nowhere else on Earth. And deforestation for palm oil decimates their habitat. If it continues, scientists estimate the orangutan will be extinct in 10 years.

3. Global warming

Tropical rainforests store massive amounts of carbon. When they’re burned down, that carbon is released into the atmosphere as C02, the leading cause of global warming. Indonesia currently ranks fifth in greenhouse gas emissions.

4. Human rights

Investigations have uncovered severe human rights abuses throughout the palm oil industry, including forced labor, child labor, physical abuse and debt bondage.

In 2004, the Roundtable on Sustainable Palm Oil (RSPO) developed criteria for sustainable palm oil. However, the RSPO’s standards allow for deforestation, enforcement has been spotty and environmentalists remain divided whether it’s just green washing.

Homemade Nutella

Giving up palm oil is easier than you might think—except when it comes to Nutella. Thankfully, this homemade version from the Splendid Table is equally delicious.


  • 1 cup hazelnuts
  • 12 ounces milk chocolate, chopped
  • 2 tablespoons mild vegetable oil, such as canola
  • 3 tablespoons confectioners’ sugar
  • 1 tablespoon unsweetened cocoa powder
  • 1/2 teaspoon vanilla extract
  • 3/4 teaspoon salt, more or less depending upon your preference


Preheat the oven to 350°F (176°C). 

Spread the hazelnuts in a single layer on a baking sheet and toast them in the oven for about 12 minutes, until they’ve browned a little and the skins are blistered a little. Wrap them in a kitchen towel and rub vigorously to remove as much loose skin as possible. (Some skin will cling to the nuts when you’re done. It’s okay—not to mention inevitable.) Let cool completely.

Melt the chocolate in a saucepan over gently simmering water or in the microwave. Stir until smooth. Let cool completely.

In a food processor, grind the hazelnuts until they form a paste. Add the oil, sugar, cocoa powder, vanilla, and salt and continue processing until the mixture is as smooth as possible-or as smooth as you like. Add the melted chocolate, blend well, and then strain the mixture to remove any chunks of hazelnut that remain. The resulting homemade Nutella will be thin and somewhat runny and maybe even a little warm but it will thicken as it cools.

Scrape your homemade nutella into a jar or other resealable container and let it cool to room temperature. Cover the container and store at room temperature for up to 2 weeks.

Scoop it out with Repurpose 100% compostable, plant-based spoons and spread with Repurpose knives.




Earth Day Eats: Save the Ocean. Eat Sustainable Seafood.


Earth Day Eats: Save the Ocean. Eat Sustainable Seafood.

There’s no way to say this gently. We’re stripping the ocean of fish faster than they can replenish their populations, and that poses one of the greatest threats to the ocean ecosystem today. So what can we do about it? A lot, thank goodness.

Start by eating only ocean-friendly seafood. Every year, Seafood Watch at the Monterey Bay Aquarium publishes their state-by-state consumer guides that spell out the most sustainable seafood choices. The guides also let you know what species are a good alternative and the ones to avoid completely. The best part? They fold up small enough to fit in your wallet so you can have them handy when you shop.

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While you are at the market or out to eat, be sure to ask whether the seafood is sustainable. Knowing customers care about protecting the ocean helps businesses make their own good choices.

Pan-Roasted Salmon with Fennel Salad

This super simple recipe, courtesy of Bon Appetit, makes for a quick and easy weeknight dinner. It also shows off a sustainable seafood choice: wild Alaskan salmon. If you’re feeling adventurous, substitute farmed Arctic Char—another ocean-friendly fish that has a similar look and flavor to salmon. With either fish, leave the skin on. It protects the delicate fish and provides a nice crispy texture.

Yield: Makes 4 servings


  • 1/2 fennel bulb, plus 2 tablespoons fronds
  • 2 tablespoons fresh orange juice
  • 2 tablespoons olive oil
  • Kosher salt and freshly ground black pepper
  • 2 tablespoons grapeseed or vegetable oil
  • 1 one-pound skin-on salmon fillet, wild-caught, cut into 4 pieces


Preheat oven to 350°. Using a mandoline, finely shave fennel; transfer to a medium bowl. Add fennel fronds, orange juice, and olive oil; toss to combine. Season salad with salt and pepper.

Heat grapeseed oil in a large ovenproof skillet over medium-high heat. Season salmon pieces with salt and pepper. Place salmon in skillet skin side down. Cook without moving, pressing gently on fillets with a spatula to ensure skin is in full contact with pan, until skin is golden and crisp, about 5 minutes. Transfer skillet to oven (do not turn fish over) and roast until salmon is just opaque in center, 3-4 minutes for medium-rare (time will depend on thickness of fish and desired doneness).

Divide fennel salad among plates. Top with salmon skin side up.


Earth Day Eats: 12 Foods You Should Always Eat Organic


Earth Day Eats: 12 Foods You Should Always Eat Organic

In an ideal world, all fruits and veggies would be organic. But today most conventional farms use synthetic pesticides to control bugs and weeds, and those chemicals end up in and on our fruits and vegetables—even after washing and peeling. Not so ideal.

Scientists continue to debate the health risks of consuming pesticides, but we prefer to play it safe. So we go organic whenever it’s available and our wallets can take the hit. That means we have to make smart choices. Enter the Environmental Working Group.

Every year, the EWG ranks pesticide contamination of the most popular fruits and vegetables. The produce with the least amount of pesticides is known as the Clean Fifteen. These foods are safe to eat conventionally. The 12 with the most pesticide residue become the Dirty Dozen. These guys should always be organic. 

  1. Strawberries
  2. Spinach
  3. Nectarines
  4. Apples
  5. Peaches
  6. Pears
  7. Cherries
  8. Grapes
  9. Celery
  10. Tomatoes
  11. Sweet bell peppers
  12. Potatoes
Travel IN: Farm to Fork Tour in Noble County

Spinach and Strawberry Salad

This is one of our go-to salads. It’s bright and flavorful and the pecans pack a protein-punch. Consider crumbling blue cheese over the top for a heartier meal.

Yield: Makes 6 servings

Active Time: 30 minutes

Total Time: 1 hour


  • 2 1/2 tablespoons balsamic vinegar
  • 3 tablespoons olive oil
  • 5 ounces organic baby spinach (8 cups)
  • 1/2 pound organic strawberries, cut lengthwise into thick slices (1 1/2 cups)
  • 1/2 cup pecan halves (3 1/2 ounces), toasted and cooled


1. Whisk together vinegar, a rounded 1/4 teaspoon salt, and 1/8 teaspoon pepper in a small bowl, then add oil in a slow stream, whisking well. Put spinach, strawberries, and pecans in a large bowl and toss with just enough vinaigrette to lightly coat.


Earth Day Eats: 3 Tips for Stress-Free Meatless Mondays


Earth Day Eats: 3 Tips for Stress-Free Meatless Mondays

There are people who will tell you that every day should be meatless. We get it. We’re friends with them, and they have some compelling reasons, many of which are environmental. For instance:

1. Meat production is responsible for 14 percent of the world’s greenhouse gases, including the potent methane and nitrous oxide.

2. It takes 1,850 gallons of water to produce a single pound of beef. (You need just 39 gallons of water for a pound of veggies.)

3. Plant-based diets have been shown to reduce your risk of cancer, heart disease, stroke, diabetes and obesity.

The truth is, some of us just aren’t ready to go whole hog just yet. That’s why we practice by eating meatless every Monday. Here are a few tips we’ve learned along the way to make it simple and stress-free.

1. Plan

Figure out what you’re going to eat—before Monday morning. Nothing will send you to the drive-thru faster than being starving and having no idea what to make. Our friends at the Kitchn have 23 recipes to get you going.

2. Eat enough

Meat gives us a huge dose of protein and fat, which makes us feel satiated and energized. Vegetarian food can do the trick, but you need to make sure you are eating enough carbohydrates from whole grains and breads, fats like nut butters, avocados and oils and protein from legumes, soy, nuts and dairy products.

3. Try new foods

Yes, mac and cheese is meatless. But why not make Mondays an adventure? Try cooking an Indian dish. (We love this Chana Masala recipe.) Go out for Vietnamese food. Sign up for a farm box from a local community farm and force yourself to cook what they give you. You may find you like rutabaga!


taco hero.jpg

This is one of our all-time favorite Meatless Monday recipes. So satisfying and on the table in 30 minutes flat.

Serves: Makes 8 tacos

Prep Time: 10 minutes

Total Time: 30 minutes


  • 2 cups or 16 ounces cooked black beans
  • 1/2 cup minced red onion
  • 2 tablespoons minced fresh cilantro
  • 1/2 teaspoon ground cumin
  • 1 teaspoon paprika
  • Pinch of salt
  • 4 to 6 ounces (1 heaping cup) grated Pepper Jack cheese
  • 2 tablespoons vegetable or canola oil
  • 8 corn tortillas


Hot sauce
Sour cream


In a medium bowl, add beans along with red onion, cilantro, cumin, and paprika. Add a pinch of salt and lightly mash all the ingredients together. Grate the cheese and have it ready as well.

In a large, nonstick or cast-iron skillet, add the 2 tablespoons oil and heat over medium-high heat. Add one corn tortilla at a time and let each get hot in the oil for a few seconds. Then add about 1/4 cup of the bean filling to one half of the tortilla. Top with a sprinkle of grated cheese. Try not to overfill the tacos, or you might have issues flipping them without losing filling.

Using a spatula, carefully fold the other half of the tortilla over to form a shell. Press down lightly on the tortilla so it holds its shape. If some cheese spills out, don’t worry — it will get crispy and delicious.

As the first taco cooks, move it to the side and begin a second one. Depending on the size of your pan, you can cook two or three tacos at once. A griddle will hold even more.

Cook each taco until they are nicely browned and crispy, about 3 minutes per side. When flipping the taco to cook on the other side, use a spatula and flip the taco toward the fold so the filling doesn’t fall out. If your pan is very dry between batches, add another drizzle of oil.

Place the cooked tacos in a warm oven while you finish the rest. If the tacos are very greasy, blot them with a paper towel before moving them to the oven.

Top tacos with hot sauce, salsa, avocados, and sour cream and serve on Repurpose plates.