It's about time we declare war on food waste — and none too soon, if you ask me. According to US Department of Agriculture figures a few years ago, American households are responsible for 14 million tons, or 28 billion pounds, of food waste per year. That's 280 pounds of food per household tossed into the trash annually.
Problem is, it doesn't start there, for a great deal of food is thrown away before it even gets to our homes. Because of our passion for the perfect fruit, much of the less visually appealing stuff is simply left to rot on the tree or vine. Besides quality, there's also quantity. Government subsidies on certain crops cause farmers to grow more than what's needed, leading to storage and the eventual disposal of unconsumed agricultural produce.
In most cases, the true wastes go deeper than just the food wasted. There is the water, fertilizer and pesticide used to grow it, and the fuel used to transport it. In fact, waste from food production is probably far more significant than waste from the food packaging we discard.
The good news is, it really doesn't have to be this way. The even better news is that keeping excess grains, greens and gouda out of the trash is simple and will keep some extra green in your pocket, too. Here's how:
Before You Shop
1. Go through your pantry, fridge and freezer. Check what's on hand and also check the dates and condition of leftovers so that you know what's about to expire or spoil.
2. Use this information to make a weekly meal plan based upon what you already have, with emphasis on using the most perishable items first. Make a list of what you don't have at home to complete meals, and buy mainly from the list.
3. Not sure what to do with some of the stuff? Consult a cook book.
4. With regard to 3), consider why you bought it in the first place.
At The Store
1. Buy from your grocery list, and stick to it, especially for perishable items.
2. Avoid sales on produce if the food is very ripe and you're not prepared to eat it right away. You'll end up tossing much of it.
3. Don't make impulse purchases of items that you don't use regularly. They might spoil before you ever get to them.
4. Stick to what your family will eat. Garbage Project studies have shown that "experimentation usually leads to fermentation" — kids especially don't like to deviate too far from the tried and true meals.
5. Shop after you've eaten. You really do buy less.
Preparing, Serving and Storing
1. Prepare only what you need for that particular meal unless you are cooking in bulk for storage. Break down unused meats into smaller, easy-to-use quantities. Wrap, label and place in the freezer.
2. Serve smaller portions. Let people take seconds, rather than overfilling their plates with firsts.
3. Pack up leftovers in tight containers. Label with the day served and type of food.
4. Store leftovers and other perishables in the front of the fridge or freezer, so they can be easily seen.
5. Compost any remaining fruits and vegetables.
Remember what grandma always said: "Waste not, want not."