Reduce Food Waste, Save Money, and Protect the Environment
Food waste is a significant problem for the environment and our wallets. One-third of all food produced globally is thrown away. Much of this food is wasted because it isn’t eaten in time—we buy too much, forget about it in the back of the fridge, and throw away our leftovers instead of consuming them. According to Environmental Energy leaders, this can cost a family of four up to $1,866 annually. Additionally, food in landfills produces methane, a potent greenhouse gas. According to the United Nations, food waste accounts for 8–10% of all greenhouse gas emissions worldwide.
You can save money and positively impact the environment by reducing your food waste. Here are some practical tips:
Plan Your Purchases Carefully
- Create a weekly plan. Plan meals for the entire week and make a shopping list. This helps you only to buy what you need and avoid impulse purchases.
- Take inventory. Check what you already have in your pantry and fridge before shopping to avoid buying duplicates. Plan meals around what you already have.
Store Food Properly
Proper storage is essential for reducing food waste. Many foods are thrown away due to improper storage, which causes them to spoil faster than necessary.
- Regularly check your fridge and freezer. Keep track of what you have and ensure food is stored at the correct temperature. The U.S. Food and Drug Administration (FDA) recommends that your refrigerator temperature be at or below 40°F and your freezer temperature be at or below 0°F. However, the ideal refrigerator temperature is lower. Aim to stay between 35 and 38F.
- Use your freezer more. The freezer is your best friend when it comes to extending the life of food. Freeze leftovers or fresh items before they go bad. Bread, fruit, and even cheese can be frozen for later use.
- Properly store food in the fridge. Use airtight containers to keep food fresh longer. Place older items at the front to ensure they’re used first.
- Clean out the vegetable drawer often. Regularly clear out the vegetable drawer and remove any moldy vegetables to prevent them from affecting others.
Use Leftovers
It’s a great idea to have a “leftovers day” where you eat everything left in the fridge instead of throwing it away.
- Plan for leftovers. When cooking, consider how to use any leftovers for the next meal. Leftover chicken, for example, can be used in a salad or pasta dish the next day. Proteins can also be used in salads, soups, or stews, while rice or pasta can be added to salads.
- Make soup or stew. Soups and stews are perfect for using small amounts of vegetables, meat, rice, or pasta that might otherwise be thrown out. If vegetables start to soften, they’re great for soups or stews.
- Eat food in time. Keep track of the food in your fridge and freezer, even the items at the back. Label foods with contents and dates so you know how long they’ve been stored.
Look and Smell Before Throwing Away
Don’t throw away food just because it’s passed its “best before” date—it often lasts longer. “Best before” dates are usually a guideline, not an exact point when food goes bad. Many foods are still perfectly edible after they’ve passed their “best before” date, as long as they’ve been stored correctly. Instead, look, smell, and taste, and trust your senses. However, you should not eat food past its expiration date, as it could pose a health risk.
Here are my favorite recipes and tips for cooking with scraps and leftovers
