Chico, Sustainable

I can remember squeezing punch from a juice box in the late '80's, but I did not realize the full potential of aseptic packaging (aka Tetra Brik, Tetra Pak) until I traveled to Europe in 1990 and again in 1995, where milk, juice, and most other liquid grocery products are commonly sold unrefrigerated in 1000 mL boxes.

In the last few years Tetra Briks seem to have become all the rage at Trader Joe's and health food stores, and are used for items such as soy milk, rice milk, and of course, butternut squash soup.

Aseptic packaging has the eco-advantages of being both lightweight and its clever paper (70%), plastic (24%) and aluminum (6%) design allows it to store perishable liquids at room temperature, such as milk, which saves energy on refrigeration.

So, they are energy savers, but are they recyclable? Of course they are.

In Canada and Europe.

And in some parts of the U.S., so long as they are rinsed out really well, which is very hard to do.

But they are not accepted in northern California, and certainly not in Butte County. Neither Waste Management nor Norcal Waste Systems recycle them.

CSU Chico's AS Recycling is doing campus the courtesy of collecting and storing empty Tetra Briks until such time as they can find a place that will recycle them. I wish them the best. The west coast contact for the Aseptic Packaging Council isn't returning my email, and a Walnut Creek location that is listed on their site as a collector of post-consumer aseptic packaging. . .doesn't.

So just an FYI, the electricity to power the fridge can come from a renewable resource, but your butternut soup container will end up in the landfill. Unless you express mail it to Canada.

Personally, I am going to try to avoid them, and make my own soup. Its not that hard to do.

Here is a simple and easy recipe for butternut squash soup:

1 butternut squash, peeled
2 tablespoons unsalted butter or olive oil
1 onion or 4 leeks, chopped
1 quart cups chicken or vegetable stock
Salt, pepper, nutmeg

Cut squash into 1-inch chunks. In large pot melt butter. Add onion and cook until translucent, about 8 minutes. Add squash and stock. Bring to a simmer and cook until squash is tender. Remove squash chunks with slotted spoon and place in a blender and puree. Return blended squash to pot. Stir and season with nutmeg, salt, and pepper. Serve.