In numerous underprivileged nations, the idea of squandering food doesn’t even come into play, especially considering that there’s typically not enough to feed everyone. Yet, in contrast, many Americans grapple with the issue of food waste dramatically. Supermarkets and eateries discard a significant amount of food, and the average American family bins up to a quarter of what they buy. This wasteful practice costs over $2000 annually. It’s not just the money, but also the waste of valuable resources that could have been put to better use.
Here are three simple strategies that individuals or families can implement to combat food waste. Think about it, who wouldn’t appreciate an extra $2K in their bank account at the end of the year?
1. Use Your Freezer More: I consider the freezer a life-saver when handling food. Many food items can be preserved this way. I plan for a day of bulk cooking each month and freeze the meals. This not only saves money but also combat food waste and unplanned grocery runs. Other food that might spoil before you get to consume it can be stored in the freezer too. I keep items like Ezekiel bread and other perishable foods in there. I also prepare large batches of minced garlic and diced onions, store in the freezer to avoid wastage as these are amongst the most wasted in my house.
2. Recipe Rotation: A common sight is a forgotten cucumber or tomato in the refrigerator, languishing past its ripeness. It’s easy to overlook some produce in the fridge for weeks at a time as they decay unnoticed. I challenge myself (and you) to fact-check your fridge bi-weekly, taking note of the items that need to be consumed promptly. Mostly, you can easily trim off bad spots on fruit, veggies, cheese, or bread. Here are a few ideas for repurposing food that’s in less than mint condition:
– Overripe apples and pears can be baked into apple sauce or pies.
– Almost expired milk can be used in baked delicacies or to make bread.
– Soft veggies like carrot, zucchini, and asparagus can be roasted for a delicious serving or added to soups.
– Leftover vegetables and herbs can be used to make a rich vegetable broth in a slow cooker.
3. Ignore The Expiration Dates (at times): If your food passes the look, smell, and taste test – it’s good to go. We often toss out food simply because the expiration date has passed without even checking the quality. If your spinach is still fresh and odor-free, there’s no harm in consuming it past the best-before date. My spouse also drinks milk past its date, as long as it passes the smell test.
