How to Eat Your Food (and Stop Throwing it Out!)

High food costs it hurt right in the wallet! Food costs rise every year–and your pay may not. But food waste rates have risen, too. Food waste in North America is 95-115 kg per capita per year (compared to 6-11 kg per capita in Africa!!!) according to the Food and Agriculture Association of the United Nations. While a good amount of the waste occurs at retail and manufacturing, a much higher percent is wasted at the consumer level in the U.S. than in developing nations. 

 Here are some strategies to help you eat the food you buy and avoid opening the refrigerator to see your rotted cash: 

1. Be storage-savvy with leftovers. Store your leftovers within 2 hours of cooking to prevent excess bacterial growth, which will lead to quick deterioration. Plan to use your leftovers within 2 days or freeze them for later use.  Consider storing a portion of your meal as leftovers before you begin eating so that you will not go back for seconds (or thirds).

2. Beat boredom; save prepared ingredients! For those who thrive on variety and “get bored of leftovers,” make and store excess amounts of individual ingredients–not entire dishes–for use in different meals tomorrow. 

3. Know your dates. A product past its “Best by” or “Sell by” date may not be at its peak quality or ripeness, but it doesn’t necessarily need to be tossed; there should be a reasonable amount of time left when it will maintain its quality. A “Use by” date is the last date that is recommended to use a product at its peak quality; if a product is stored and handled properly, it can be used for a short amount of time after the “Use by” date, although it will not be at its peak quality. Note: this doesn’t mean an item in unacceptable condition is safe–using judgement is key! 

4. Freeze your produce if you will not use it before it deteriorates. This can include greens, too; and consider buying greens that freeze well–like spinach or kale–if you have a chronic problem using fresh greens in time. 

5. Freeze the small stuff. Bits of juice, spices, or herbs can be perfect for adding flavor to a variety of dishes. 

6. Plan. The mother of all waste-reducing tips is to meal-plan in a way that is tailored to you. Be realistic: if you hate reheating whole meals and like being spontaneous, then milk the “store ingredients” tip for all its worth and challenge yourself to make different meals with one or two of the same ingredients!

7. Know your refridgerator. There are cooler and hotter spots! Dairy and prepared meats go in the coldest spots, in the back-bottom and/or the meat drawer; raw meats need to be stored on the bottom of the refrigerator to prevent drippings that contaminate other foods. Fruits and vegetables can be kept best in the crisper. Items that have a very long shelf life go in the warmest place–on the door.

 

Diced peppers are a good example of an ingredient you can prepare and store for later use; chop them today for a salad, and use them tomorrow in a stir-fry!

 
Resources: 

http://www.fao.org/save-food/resources/keyfindings/en/