SOLUTIONS TO FOOD WASTE

We, consumers, are all part of the problem — and we are all part of the solution. Pointing fingers and creating scapegoats won’t work in the long run: If you want to end the global food waste scandal, saving food begins with the mindset. It begins with you!

Follow these top ten tips to reduce your “foodprint” and food bill!

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It is time to take actıon!

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SHOP SMART

Plan meals, use shopping lists and avoid impulse buys. Don’t succumb to marketing tricks that lead you to buy more food than you need, particularly for perishable items. Though these may be less expensive per ounce, they can be more expensive overall if much of that food is discarded.

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BUY FUNNY FRUIT

Many fruits and vegetables are thrown out because their size, shape, or color are not “right”. Buying these perfectly good funny fruit, at the farmer’s market or elsewhere, utilizes food that might otherwise go to waste.

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UNDERSTAND EXPIRATION DATES

In the US, “sell-by” and “use-by” dates are not federally regulated and do not indicate safety, except on certain baby foods. Rather, they are manufacturer suggestions for peak quality. Most foods can be safely consumed well after their use-by dates. In the UK, “best before” dates are also generally manufacturer suggestions for peak quality. Likewise, most foods can be safely consumed well after these dates. The important date is “use-by”: eat food by that date or check if you can freeze it.

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ZERO DOWN YOUR FRIDGE

Eat food that is already in your fridge before buying more or making something new, which will save time and money. Follow storage guidance to keep food at its best. Websites such as www.lovefoodhatewaste.com can help you get creative with recipes to use up anything that might go bad soon.

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SAY FREEZE AND USE YOUR FREEZER

Frozen foods remain safe indefinitely. Freeze fresh produce and leftovers if you won’t have the chance to eat them before they go bad. You can also do this with take-away or delivered food, if you know you will not feel like eating it the next day.

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REQUEST SMALLER PORTIONS

Restaurants will often provide half-portions upon request at reduced prices.

COMPOST

Composting food scraps can reduce climate impact while also recycling nutrients.

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FIRST IN FIRST OUT (FIFO)

Use FIFO as a kitchen rule. Check your pantry. Cook and eat first what you bought first. Store newly bought canned goods at the back of the cabinet. Keep older ones in front for easy access.

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LOVE LEFTOVERS

Tonight’s leftover chicken roast can be part of tomorrow’s sandwich. Diced older bread can become croutons. Be creative! Ask your restaurant to pack up your extras so you can eat them later. Freeze them if you don’t want to eat immediately. Very few of us take leftovers home from restaurants. Don’t be embarrassed to do so!

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DONATE

Non-perishable and unspoiled perishable food can be donated to local food banks, soup kitchens, pantries and shelters. Local and national programs frequently offer free pick-up and provide reusable containers to donors.