Submitted by: Terri Kolb, UW-Extension FoodWIse
In the United States food waste is a big concern. Wasted food is the largest solid waste component going to landfills. According to Feeding America, 25-40% of food grown, processed, and transported in the US will never be eaten. Foods that end up in landfills create a harmful gas called methane that is a major factor in global warming. Not only is food waste harmful for our environment it is also costly to individual and family food bills. Each year food waste costs an average family of four $1,365 – $2,275 (USDA). There are things that you can do to reduce food waste at home and reduce your food bill and help protect our natural resources.
Plan your meals and snacks carefully. Make a weekly menu/meal plan focused on using any perishable foods you already have on hand, like fresh fruits and vegetables before they spoil. Also, check the pantry and use items that are close to their expiration date. Make a grocery list of items you need for your planned meals and snacks only and try to avoid impulse purchases while at the store.
Have a plan for your leftovers. Leftovers should be eaten within 3-4 days or frozen by day 4. When creating your meal plan, plan to use leftovers for the following lunch or use them in a new meal.
Be food safe. Store perishable foods at a safe temperature. Your refrigerator should be at or below 40F. Be sure to store raw meats in a container or dish on the bottom refrigerator shelf to prevent juices from leaking on to other foods.
Stay organized. Keep your refrigerator and cupboards organized so you know what foods you have and what needs to get used quickly. Arrange foods so that the oldest items are in the front and can be used first. Use see-through storage containers for leftovers and food so that you are easily able to see what you have. Create a spot in your refrigerator that is for foods that need to be eaten first.
Know what food product dates mean. Dates on food packages can be confusing. It is important to understand that the dates applied to food are for quality and not safety. Be sure to know that a “sell by” date tells the store how long to display the product for sale. A “best if used by (or before)” date is recommended for best flavor or quality. Many people throw out products after the “best if used by” date expires thinking that it is not safe to eat. That is often not the case, if foods are stored properly, they are often still safe for consumption after the product dates. An exception is infant formula. Infant formula uses a “Use-by” date and should not be purchased or used after this date.
Cook the foods you have at home. There are several ways that foods can be used up when you are cooking and preparing meals and snacks at home. Cut up fresh fruits and vegetables to serve as a snack or side to a meal. Use wilted vegetables in stir-fries, soups, casseroles, roast them in the oven, or freeze for a later meal. Add nearly too ripe fruit to smoothies, muffins, pancakes, oatmeal, cobblers, or crisps. Ripe fruit can also be frozen in freezer safe containers for later use. Stale bread can be used for French toast, stuffing, croutons, or breadcrumbs.
Try composting. If you have a yard, instead of throwing out food scraps create a compost bin.
Donate. If you have non-perishable food that is not expired, but your family can’t use it, donate it to your local food pantry.
Learn more about the programs and services of UW-Madison Division of Extension Forest County at https://forest.extension.wisc.edu or call 715.478-7797
