Friday 13 December 2013
Public Services is gearing up for one of the busiest periods in the recycling calendar.
This year, as well as laying on extra facilities and collections at all the main recycling sites, the Department is also hoping islanders can look to reduce some of the traditional Christmas waste. It has come up with lots of festive suggestions to make a difference to people's bins, and to their wallets.
They include money saving tips to reduce food waste, such as planning Christmas grocery shopping and lots of tasty leftover recipes, plus some great gift ideas that will not require lots of packaging or wrapping.
Public Services Recycling Officer Tina Norman-Ross said that the hope was for islanders to find their own creative ways to reduce their impact this Christmas.
"Our Facebook and Twitter pages will have lots of creative ideas and advice, but we would love islanders to get involved and share their own tips. We still want everyone to have a great time, but if there is anything we can do to help them waste less, that's what we are here for," she said.
"There are so many ways to help reduce excess waste during this period while being creative and giving presents a personal touch at the same time!"
Islanders can also help in practical ways, said Mrs Norman-Ross.
"Islanders are fantastic at taking their 'bags for life' to the supermarket, but how many of us think to take them with us when we are shopping for Christmas presents at late night shopping, or when we go to a toy shop to buy gifts? This might save you from being given several bags that you can't recycle," she said.
"Also, anyone having a clear out to make room for lots of wonderful gifts should think before throwing stuff away. Lots of unwanted household items can be taken to Longue Hougue, and either given a new lease of life or recycled.
"Plus with New Year coming up, we'd love islanders to be thinking about making their resolution to find that 'one more thing' they could be recycling."
Public Services will also once again be providing several options for recycling Christmas trees between 27 December and the end of January 2014. These can be dropped off at Earlswood, Queux Patio Plants and Le Friquet garden centres; Burnt Lane, St Martin's; and the Longue Hougue Waste Recycling Facility.
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Top tips for a waste less Christmas
Eat from the freezer in the run up to Christmas
Make space in your freezer in the run up to Christmas. Start eating from the freezer from today - a couple of nights a week will do. Cheap and easy to do.
Get to know your Christmas portions
Catering for family and friends, not to mention the unexpected guests, often leaves us unsure of how much to cook. Our Christmas dinner portion calculator and party portions calculator, remove the guess work by suggesting how much to cook.
Be a domestic god or goddess - get ahead with those frozen roasties!
Prepare and parboil potatoes and parsnips, freeze in a single layer on trays. Once frozen: pack into freezer bags, seal, label and return to the freezer. Cook as normal straight from the freezer giving them approx. 10-15 minutes extra cooking time.
How much Christmas wine and cheer is enough?
We've been told the recommendation is to serve 5 bottles of white and 5 bottles of red per 10 guests. If you have any leftover in open bottles freeze in ice cube trays or store in empty plastic milk bottle containers for using in gravies, risottos, soups and stocks. Look out for offers on soft drinks.
Mince pies to go!
Make a huge saving by making your own. Freeze them uncooked in their tins and bake a few at a time, as and when you need them. Return them to the tins to cook. Use readymade pastry to save time or make your own the pastry ahead now and store in freezer; Put 225g flour, 100g cream cheese, 125g butter, 1 egg yolk and some orange zest in food mixer, whiz until just comes together. Tip into a large bowl and bring together with hands, divide into two small balls, lightly flatten, wrap in cling film and chill.
Revitalise tired, floppy vegetables
Any vegetables that are fading away in the fridge can be transformed by roasting them; Peel and cut the vegetables into bite sized pieces, drizzle with olive oil, add some peeled garlic cloves and sprinkle over fresh herbs like rosemary or thyme. Cook in a preheated oven at 200°C (400°F) mark 6 for 25-30 minutes. Add the warm roasted vegetables to salad leaves, blue cheese or goat's cheese. Try using them a base for soup or tossing onto pasta, rice or couscous.
Forgotten a present?
This is great for the person who has everything - a handwritten voucher with a promise to make some homemade ready meals for their freezer - it will mean much more than a bottle of bubbly.
