How much food ends up in your garbage each week? Whether it’s the takeout leftovers that lingered in the fridge a bit too long, or a bunch of kale that wilted before you could turn it into chips, most of us have had to toss something regrettably.
The typical family discards about $600 worth of food annually, says registered dietitian Nicole Cormier. That figure seems modest when you consider Americans threw away 36.4 million tons of food waste in 2012, according to the Environmental Protection Agency. (Click to tweet this statistic.)
Wouldn’t you rather keep that $600 instead of watching it vanish in your trash? Here are practical methods to reduce food waste and save money, straight from Cormier and other professionals.
1. Take Inventory of Your Food
Cormier recommends making a list of what’s in your cupboards and refrigerator before you shop at the grocery store or farmers market. It’s a simple habit that can prevent overbuying and cut down on food that spoils before you can eat it.
I personally like to clear out my freezer and pantry about once a month to ensure I use items up before buying more. You don’t have to be that thorough, but keeping an updated inventory of what’s tucked in the back of your shelves or freezer will help you get the most from your food purchases.
2. Cook Intuitively
“The issue is you don’t want food to go to waste,” Cormier said. “A useful skill is to practice intuitive cooking where you pull from what you already have to make fresh and inventive dishes.” This advice resonated with me because it’s how I cook. Before declaring there’s nothing to eat, I examine what’s on hand and often find surprising, tasty possibilities.
Greatist.com suggests naming one dinner each week a “use-it-up” meal. Instead of preparing an entirely new menu, scan your pantry and fridge for leftovers and overlooked ingredients. Good choices include casseroles, frittatas, soups and smoothies — forgiving recipes that welcome ingredients nearing their prime, like overripe bananas, limp asparagus or slightly wilted carrots, chef Aaron French told Whole Living.
3. Buy Less
It sounds straightforward, but under bright grocery-store lights it’s easy to go overboard. Cormier suggests purchasing only what you know you’ll actually use.
Depending on where you live, adopting a more European-style shopping routine and picking up fresh produce every few days helps ensure you buy only what you need. Huffington Post contributor Karen Cordaway refers to this as the Fresh Food Rule.
“Only purchase as many fresh items as you and your household will consume in the next two or three days,” she advises. “Bulk deals on certain fruits can seem like bargains. If your family can’t eat two oranges a day to justify the savings, those vitamin-C-packed fruits will probably end up in the trash too, wasting both food and money.”
4. Stock Up on Roots
Root vegetables, that is. Root veggies — beets, carrots, turnips, sweet potatoes, yams, onions and garlic — keep far longer than leafy greens when stored correctly, so it’s safe to buy extra or take advantage of bulk discounts.
Roots “are best kept in a cool, dark, humid place. When storing them in the refrigerator, keep roots in a paper or plastic bag in the crisper. Leaving them exposed causes them to soften and spoil faster,” recommends Julia Mueller on Oh My Veggies.
5. Proper Storage is Key
It’s not only root vegetables that need particular storage care. Put your greens straight into the fridge and they may be wilted by evening. As Cormier suggests, “store them in a bag, like a small clear trash bag, and they will remain fresh much longer.” Waxy produce boxes, like those you can get from a grocery or farmer, are also helpful for keeping greens and vegetables crisp in the refrigerator.
Food Republic has a useful infographic showing ideal locations for different items in the fridge for optimal preservation.
If you end up with too much food, don’t hesitate to freeze extra meat, bread and vegetables. If you have a vacuum sealer, use it to lock in freshness. For vegetables, blanch them before sealing in freezer bags. (If you lack a vacuum sealer, you can get similar results with zip-top bags and a straw.)
Your Turn: How do you avoid wasting food?
