Hi reader,
I was talking with a friend the other day and she mentioned that she felt like they wasted a lot of food… but it all seemed legit (i.e. soggy spinach, moldy cheese, bread heels her kids won't eat, etc) so she wasn't sure how she could cut that back - or even IF she could cut it back.
It made me think of this post where I shared 12 simple ways to avoid food waste. Here are my top favorites (i.e. the ones that hit home the hardest):
1. SHOP WITH A LIST AND STICK TO IT. DON'T BUY ON IMPULSE.
I feel like a broken record when I say stick to your shopping list at the grocery store, but how many times do you NOT follow this advice? Do you ever shop without a list at all?
Here's another knock upside the head: Putting something in your cart that isn't on your list is buying on impulse. It's really that simple.
2. DON'T BRING HOME ANYTHING THAT DOESN'T HAVE A PURPOSE.
This includes random items that caught your eye while shopping AND items you stockpile too. Make it a rule of thumb that if you put something in your cart, it falls into one of two categories:
- You know exactly what you're making with it.
- It's a staple in your pantry (and you'll be eating it within the month).
If your item doesn't pass this test, don't put it in the cart!
3. LIMIT TRASH TO ONE BAG PER WEEK.
Every time you open your trash can to throw something away, you'll be reminded that this is the only bag you have for the whole week. Are you SURE this item is a waste? There's nothing you can make from it? That you're not throwing it away simply because you don't want to eat it?
4. KEEP A FOOD WASTE JOURNAL AND WRITE DOWN EVERYTHING YOU THROW AWAY.
Similar to the above, except the connection is even greater when you write something down. Plus you can track the items that get thrown away over time, hopefully allowing you to identify a pattern.
- Is the same child throwing away portions from their plate every night? Serve them less.
- Orange peels taking up space? Freeze them for stove-top potpourri or use them to infuse citrus vinegar.
- Fruits and vegetables gone soft? Puree them and freeze into homemade ice pops, or freeze in an ice cube tray for smoothies.
A simple and small memo book would do the trick. Stick a pencil in the spiral and keep it by the trash can so you don't forget to write it all down!
5. EAT HIGHLY-PERISHABLE PRODUCE FIRST AND LESS-PERISHABLE PRODUCE LAST.
The life span of produce will vary depending on a few different variables… how recently it was picked, organic vs. conventional, the temperature of the fridge, the humidity of the fridge, etc., but it's helpful to have a general idea how long produce will last.
- 1-2 Days: berries, eggplant, herbs, lettuce
- 2-4 Days: beet greens, corn, cucumbers, green beans, broccoli, mushrooms, radishes, spinach, yellow squash
- 4-6 Days: beets, cauliflower, celery, citrus, cucumbers, ginger, pears, peppers, zucchini
- 7+ Days: apples, cabbage, carrots, garlic, onions, potatoes, pumpkin, sweet potatoes, winter squash
When you're meal planning one week at a time, plan your meals with these rules of thumb and then take inventory mid-week to see how everything looks, re-arranging meals as needed.
Hit "reply" and tell me this - how do YOU reduce food waste?
♥ Tiffany
PS: In my home, reducing plastic and cardboard waste is just as important as reducing food waste. This is one reason I really love the brand Truly Free for laundry and household products. All their products come in refillable containers!
On top of reducing waste, their cleaners are made in the USA and support local families. (Plus their products are free from the really bad chemicals.)
Right now, they are offering FREE washing machine cleaner through this link. | | | | |
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