Reduce Your Food Waste Today!

Food waste

Look at this astonishing statistic: 40 percent of all food produced in the U.S. is wasted!

At first glance, it’s easy to interpret this to mean that we’re talking about food that consumers and restaurants throw away. Upon further investigation, though, the number actually represents all food produced in the U.S. that is wasted somewhere between farm and table.

That’s billions of dollars of food never consumed, not to mention 40 trillion liters of water used in food processing that goes down the drain, according to a Stockholm International Water Institute study. Let’s not forget the methane created when perishables just sit in landfills, either.

Follow these tips to help you reduce food waste, save money and protect the environment:

Plan Proactively

Before going to the grocery store, make your shopping list by doing a quick inventory of what you have. Note expiration dates and perishables that are beginning to overstay their welcome and then build your next meal around that forgotten eggplant or head of broccoli.  Practice the same process but think longer shelf life for pantry items bought in bulk.

Remember to Rotate

When unpacking groceries, be sure to use the FIFO Method (First in first out) in the cooler and the cupboards alike. Slip new items into the back of your fridge and finish the last of the OJ before you open that new container.

Remember to rotate canned goods, too. When combining loose products like topping off your old cereal container with the new box, remember to pour the old on top of the new so that it’ll be used first.

Save Spare Ingredients for Additional Meals

Plan to use the whole quart of buttermilk (or sour cream or heavy cream) you buy when you need just one cup for the biscuits you’re making. You can double the recipe and freeze half the biscuits and then make pancakes with the rest.

Remember to keep your eye on your eggs’ expiration date. Coming close? Make a quiche and pop it in the freezer. Portion bread when you buy a fresh loaf, wrap in foil, and freeze. And remember to collect bits and pieces of vegetables to make stock.

 Keep a healthy fridge

Check that the seals on your fridge are good and check the fridge temperature too. Food needs to be stored between 1 and 5 degrees Celsius for maximum freshness and longevity.

 Serve small amounts

Serve small amounts of food with the understanding that everybody can come back for more once they’ve cleared their plate. This is especially helpful for children, who rarely estimate how much they can eat at once. Any leftovers can be cooled, stored in the fridge and used another day.


If you only eat a small amount of bread, then freeze it when you get home and take out a few slices a couple of hours before you need them. Likewise, batch cook foods so that you have meals ready for those evenings when you are too tired to cook.

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