Reframing “Reduce, Reuse, Recycle” for Meals

Reduce, reuse, recycle. It seems simple enough and we have been repeated it for nearly 50 years. How do we reframe the 3 R’s  in terms of things we do every day?

How can you reduce, reuse, and recycle during your evening meal?  

Reduce (Your Energy Usage)

That saves money and our natural resources – win-win! Not all cooking devices use the same amount of energy. If you just can’t bear the thought of turning on the oven or burners during these dog days of summer, don’t worry! Your microwave, slow cooker, and toaster oven are actually 2-3 times more energy efficient.

Pro-tip: consider grilling outdoors so your A/C isn’t working overtime during dinnertime!

Reuse (Your Leftovers)
For those hot days, nothing beats having a nice dinner already prepped from the evening before. “Reusing” leftovers will cut down on your food waste and your grocery bill!

Pro-tip: Try reusable, washable beeswax paper instead of cling wrap to cover your leftovers.

Recycle (Your Storage Containers)

If takeaway is your best friend, you can still do your part. Once those delicious leftovers have been devoured, the container you brought it home in can move on to its next life. Find out if the following are recyclable in your area:

How else can you apply the reduce-reuse-recycle mentality to other areas of your life? Share this information with your friends to keep the conversation going! Check out The Next Level Recycler Team for more info!

Happy Recycling.


1902 - Family purchased farm

1910 - Leased land to dairy farmer

1987 - Hamill Brothers inherit farm

2002 - Started as a family business

2003 - Started a beef herd, laying hens, and pigs

2004 - Added sheep and attained organic certification of pasture land

2005 - Added dairy herd and began making fresh cheeses like mozzarella

2006 - Built aging caves and began making aged cheeses

2012 - Grid Magazine’s Cheese of the Month (Nov – Full Nettle Jack); Finalist at the Good Food Awards (Toma)

2013 - Won 2 blue ribbons from the American Cheese Society(for Buttercup Brie and Lawrenceville Jack Reserve); Added second cheesemaker

2014 - Broke ground on additional aging space and began process of getting AWA certification for our chickens
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