Nearly 40 million tons of food is wasted each year by United States households, retailers, and food services, while half the world is on the verge of starving, or actually dying of starvation. In low-income countries most food loss occurs during food production, while in developed countries most food is wasted at the consumption stage. It is estimated that a quarter to half of all food produced in the US goes to waste—either left in fields, spoiled during transport, thrown away at the grocery store, forgotten until it spoils, or scraped into the garbage. In the United States, 40% of food waste occurs at home.

The United States has turned into a culture of waste and bad habits. Wasting food and other resources is a form of ignorance—a lack of comprehension on how the rest of the world operates, and the bigger picture of how everything we do directly or indirectly affects the world around us. It’s time we stop turning our heads the other way, and pay attention to the bigger picture of how we can create a sustainable, just, and peaceful world for all living beings.

Using leftovers is a great way to minimize food waste. I came home last night, looked in my fridge for something to eat, and realized I had brown rice leftover from three days ago. I typically try to use food within three days after making it, so it was time to use up this rice. Inspired by the delicious corn fritters I had at Kripalu the night before, I decided to make brown rice fritters with my leftover rice. The rice already had some kombocha squash in it as well. Note that you can make fritters with any type of fresh or leftover grain, and add anything to make them the way you like. Don’t feel limited in what you’ve already made or what you have in your pantry. Creativity is the key ingredient in cooking!

What I used:

  • Leftover brown rice with kombocha squash
  • Half an onion
  • 2 eggs (you may only need 1 depending on how much grain you have)
  • Curry powder
  • Salt


  1. Preheat oven to 350 degrees
  2. Saute your onion. Mix into rice.
  3. Beat 2 eggs. Mix into rice.
  4. Add salt and curry powder.
  5. Fry in butter, olive or coconut oil (make sure your oil/butter doesn’t smoke or burn—if it does it gets rancid and spoils.)
  6. Place fritters in the oven for 10-15 minutes to ensure the egg is fully cooked.
  7. Serve and enjoy! 🙂

Cheers to minimizing waste and making a difference!

With love,
Samantha | Your Food Fanatic

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