WRITTEN BY KATE CHALMERS
Did you know that around a third of all food produced worldwide is wasted? Food that is produced and then discarded carries a huge environmental footprint and is a major contributor to climate change.
In the US alone, food waste is responsible for 170 million metric tons of greenhouse gas emissions – that’s equal to the annual emissions of 42 coal-fired power plants.
If you find these statistics alarming, you’re not alone! Reducing food waste is a priority for all of us thriving to live a more sustainable lifestyle, and is far easier than you may think. For this article, we’re going to look at the main ways food waste is generated and give some simple tips on how to make the most of every morsel.
Reducing Food Waste through Smarter Shopping
Every item of food we purchase from the store carries an environmental footprint, and by shopping smarter we can ensure that as little as possible goes to waste. This not only means we can live a more sustainable lifestyle but also makes sure we make the most out of every penny we spend.
You’ll often find meal planning recommended as a way to prevent food waste. For some people, the idea of meticulously planning meals is incredibly daunting and we can understand that. However, a meal plan doesn’t have to be complicated. A good place to start is by deciding on evening meal choices for a set number of days. This helps with a bulk of your shopping list of fresh ingredients and can help prevent those impulse buys that often lead to an overstocked refrigerator with perishable food.
Speaking of perishable food, try to avoid bulk-buying unless you have a plan of how to store and use it. Yes, that large net of juicy fresh peaches might be a bargain, but not so much when most of them end up in the trash…
The same principle applies when buying jumbo-sized products. Large cans and bottles of foodstuffs may not be used all at once, and the remainder ends up lost and forgotten at the back of the fridge. It can often be more cost-effective and environmentally friendly to stick to standard-sized products that won’t go to waste.
Food Storage Tips to Reduce Food Waste
When you bring food home from the store, take a moment to think about how it is stored – are you doing everything you can to keep your purchases in peak condition? For example, all fruits and vegetables have differing optimum storage conditions, so putting them all together in the salad drawer may not be the greatest idea.
If you’ve bought larger packs of perishable foods, particularly meat (or meatlike items), consider splitting them into smaller containers and freezing the surplus. Alternatively, batch cook larger portions with your bulk buys to make some delicious and nutritious ready-meals for the freezer. Many perishable food items start to deteriorate as soon as they are removed from their original packaging. Make use of containers and resealable bags to preserve fresh foods and keep them at their best.
It is also a good idea to look at how your shelf-stable foods are stored. Whether in your kitchen or a separate pantry, canned and dried goods should be in a cool, dry place out of direct sunlight. Rotate items so that the oldest are always used first, and make a regular check of use-by dates to see what needs to be used up.
Speaking of labels, it’s time to get savvy about what they all actually mean. Consumers often find the ‘best before’ label misleading and believe that goods cannot be eaten after this date. However, ‘best before’ is exactly that – the food will be at its best if eaten before the recommended date but is still safe to eat after that. In contrast, ‘use by’ dates are applied to items that can be harmful if eaten past their best.
Creative ways to use surplus food
When it comes to surplus food that might be wasted, it’s time to get creative! Here are some of our favorite ways to use up surplus food to reduce food waste:
- Leftovers from meals can be frozen in small portions for a tasty workday lunch.
- Overripe fruit can be blended into smoothies, tossed into fruit salads, or used in baked goods like muffins or bread.
- Older vegetables are perfect for soups, stir-fries, or omelets.
- Stale bread can be transformed into breadcrumbs, croutons, or a delicious bread pudding.
- Excess rice or pasta can be repurposed into fried rice, stir-fried noodles, or a refreshing cold pasta salad.
- Leftover meats, cheeses, and vegetables can be combined into a frittata or quiche, ideal for freezing and ready for summer picnics.
- Wilted greens can be blended into sauces, pesto, or dips.
As you can see, there are plenty of ways to reduce food waste in the kitchen. The goal is to become much more conscious of what your buying, how you will use it, and when needed, how to repurpose what you may have previously deemed ready for the trash.
