Live Healthy Live Well

Did you know that about 90 billion pounds of edible food goes uneaten each year?  That constitutes 30 – 40% of the food supply in the USA, or about 20 pounds per person, and weighs 123x the Empire State Building!  If you convert this to calories, this means 1 in 4 calories is never eaten.  This waste also comes at a high economic cost to consumers of $370 per person per year.  Protein foods comprise $140 of the total annual amount while vegetables constitute $66 and dairy $60.

While the statistics are discouraging, we as consumers can do a lot to change the situation.  By following a few simple strategies, you can reduce wasted food in your home with simple shopping, storage, and cooking practices:

Plan and Save:

Be a smart shopper  – plan your weekly menu and make a grocery list.  Buy only what you need and can use.  Think about what you are buying and when it will be eaten.

Be Food Safe:

Shop for refrigerated or frozen foods just before you check out at the grocery store.  Use a thermal bag or cooler to transport items that will spoil easily and refrigerate within two hours of shopping.  Frozen foods are a good alternative to fresh and may help you reduce food waste.  Since they are picked at peak harvest and frozen within a few hours, they can be as nutritious as fresh

Check for Quality:

The date on a food package helps the store determine how long it will keep the product for sale.  It can also help consumer choose a product at its best quality.

Set Storage Reminders:

Keep track of storage times for different foods using The FoodKeeper Application.  This handy tool will remind you when foods are close to the end of their storage date.  Setting the right humidity in your crisper drawer will keep produce from spoiling before you can use it.

Be Organized:

Keep your refrigerator and pantry clean and organized so you can see what foods need to be eaten first.  Use a refrigerator thermometer and maintain a temperature at 40▫ or below.

Re-purpose:

Use leftovers in recipes by giving them a makeover.  Overripe bananas are perfect in quick breads, cooked vegetables can be tossed into soups, stews or salads, and leafy greens are perfect in smoothies.  Just mix 2 cups of kale, spinach, collards, or other greens with 2 cups of water or milk (cow’s or almond, coconut, etc.) and 3 cups of ripe fruit (berries, bananas, mangoes, peaches, pears, etc.).

Donate:

Organizations such as food banks, shelters, and faith-based organizations collect non-perishable food items.  If you have something in your pantry that is taking up space – a can of soup, a box of pasta or cereal, a bag of dried beans, a jar of peanut butter or a can of tuna – that you won’t use, find a local agency that will accept your donation.

Recycle and Compost:

Have a compost bin for leftover food.  If you don’t have a yard or room to compost, your city may have options that will work for you.  Most food items can be composted except meat and dairy products, bones, fats and oils.

Become a more mindful eater – be aware of how much food you throw out.  Throwing food away can be a subconscious act.  When eating out, try ordering half portions or take leftovers home in a reusable container.  In the long run, you’ll be saving more than the food dollar; you’ll be saving the environment as well.

Source(s):  United States Department of Agriculture, “Let’s Talk Trash”, September 2015.  ChooseMyPlate.gov/lets-talk-trash.

United States Committee for FAO, World Food Day, “Food Waste: the Facts”.

National Resources Defense Council, “Waste Free Kitchen Handbook”. Dana Gunders, 2015.

Author:  Jenny Even, Extension Educator, Family and Consumer Sciences/EFNEP, Hamilton County.

Reviewed by:  Marilyn Rabe, Extension Educator, Family and Consumer Sciences, Franklin County.