I love food. I love shopping for it, cooking it, and eating it. I do not however, like the smell of old food and left overs in my small garbage can in my small kitchen. (no we do not compost…yet) I’m trying to figure out to make that work in this apartment building. All that waste (and smell) got me thinking….here’s how I plan to shop and eat a bit more carefully.
Photo Courtesy of Martha Stewart
Did you know that the average American household creates about one and a half pounds of food waste a day. (crazy huh?)
1. The first step, is to take note of what goes in and out of your trash. Once you have an idea of what is getting thrown away you can then adjust your habits. For instance, a half eaten box of stale Trader Joe’s crackers always seem to make their way into our garbage. As much as I think they are quite yummy, we never come close to finishing the box. After all that waste, I now know that I should just stop purchasing the crackers, or at least find an air tight container to store them in.
2. Next, keep your fridge in order. When it comes to “wasting not” an orderly fridge will help you keep inventory of what you have, so you won’t push ingredients to the back to be forgotten about. I try to reorganize right before I go food shopping.
3. Portion control. I’m not talking about what you consume (although that’s a good idea) I’m talking about the ingredients you plan to make dinner with. I have the hardest time gaging how much ingredients I am going to need for two; so I usually end up making way more than I should, therefore contributing to the horrble smelling waste in my garbage. Solution: think small. There’s no need for restaurant sized portions at home.
4. Flexibility (well, and maybe a bit of creativity) is the key to making this whole “wasting not” thing work. Try and have at least one meal a week dedicated as a use-it-up meal. Casseroles, frittatas, soups and smoothies are all great ways to put those items that are about to go bad to good use.
5. Make sure your fridge is set at the right temperature. It’s not always easy to find the perfect setting. For a while there everything I placed on the top shelf of my fridge had ice crystals. Your fridge should be set at 39 degrees to keep foods safe.
6. Utilize your freezer. I know I don’t use mine like I should! Store your left overs in individual sized portions in the freezer (makes thawing way easier). Don’t forget that you can freeze extra ingredients like broth, sauces, and tomato paste in ice cube trays. Check this post out for more on freezing.
7. The concept of food shopping more than once every couple of weeks, took a while for me to grasp. I know that it’s hard to find time to go to the grocery store more than once a week, but restocking your produce a couple of times a week will help to keep your fruits and veggies from going bad before you have time to eat them.
8. Buy local. This should be a given for everything you buy, but especially food. Think about it, by the time your perishable, non-local food arrives at the store it’s already more than halfway through it’s life-span. Meaning, it’s gonna perish sooner in your home than the local produce that only endured a few miles to get to you.
9. Buy in Bulk. I used to be the person that would walk past the bulk section of Whole Foods with not so much as a glance in that direction. Now, that’s the first place I go. Buying from the bulk section will ensure you can scoop out the exact quantity from the bin that you need instead of buying a whole package that may go to waste in your pantry.
10. Know the shelf life. It’s important to learn the label lingo, to determine how long your food will stay fresh. Check out Still Tasty…It’s the ultimate shelf life guide.
Now that I am on the road to less waste and a freshly smelling kitchen, what about you guys? How do you eliminate food waste on both your wallet and the environment?