While Tackling Food Waste at Home do you ever double a recipe but never finish the leftovers that end up in the back of the fridge? Take advantage of a buy-one-get-one-free produce deal, even if you know it’s more than you usually use? What about an unopened package of salad greens that has started to slime?
Unfortunately, common situations like these frequently result in the trash can. While the problem of food waste begins well before the home, here are some strategies for shopping, storing, and repurposing that can help you reduce your kitchen waste.
Shopping tips to minimize food waste
- Prepare weekly menus ahead of time and use shopping lists. This is essential to know what and how much of ingredients to purchase. See our Meal Prep Guide to get started.
- Be wary of impulse buys or specials on foods you normally do not eat. Don’t shop hungry, which can influence how much and what foods you purchase.
- Buy from bulk bins, but not in bulk. Purchase exact amounts whenever possible: single fruits or vegetables (rather than pre-bagged) and whole grains, nuts, and seeds from bulk bins.
- Be particular about fresh produce. Squeeze, smell, and even have a taste if the store allows you. Choose the brightest, freshest looking produce that you can. If it has already softened or started to discolor, the ripening process has begun and will only accelerate at home.
- Be aware of fruits that continue to ripen with time (climacteric) versus fruits that do not ripen further after harvesting (non-climacteric). Ideally non-climacteric fruits are harvested at peak ripeness because there is little you can do if you have purchased an unripe non-climacteric fruit. Climacteric fruits may taste sweeter the longer they are allowed to ripen, but this may be due to gradual water loss, which concentrates the natural fruit sugars.
- Climacteric fruits include apples, apricots, avocados, bananas, cantaloupe, kiwi, mangoes, nectarines, peaches, pears, plums, tomatoes. Store these on your counter at room temperature until desired ripeness, and then refrigerate.
- Non-climacteric fruits include bell peppers, berries, cherries, citrus (oranges, lemons, limes, grapefruit), cucumber, eggplant, grapes, watermelon. Unfortunately sometimes you may purchase a non-climacteric fruit that has been harvested before ripeness (think sour blueberries or oranges!). See below, Reconsider foods that are usually tossed out, on how to use these items.
- Consider buying “ugly produce” or supporting petitions for stores to sell them. These are misshapen fruits and vegetables that may get thrown out because they do not meet the usual standards for appearance.
- It may also be time to reconsider the “fresh is always better” mantra. Food processing techniques such as drying, freezing, and canning can help to extend shelf life. Frozen food, for example, results in 47% less household food waste than fresh food. People may eschew these foods due to perceptions of inferior food quality, like taste or texture, and loss of nutrients. However, it is important to remember that fresh food used past its peak ripeness can result in an even greater loss in quality and nutrients.
- For dried and canned goods that can be stored for months or even years, shop sales but only as much as you realistically will use: whole grains, pasta, nuts, beans, lentils, tomatoes, corn, and sauces.
- Similarly for frozen foods that last several months, shop sales on fruits, vegetables, and breads. Look for labels that state “flash frozen” that indicate the produce has been quickly frozen after harvesting to preserve nutrients.
- For perishables like dairy and eggs, restock only when the current amount is 75% used.
Storing food to minimize waste
- Use the “First In, First Out” method, which was developed for food service establishments. Place the oldest foods in the front and plan meals around them first.
- Keep leftovers in the refrigerator. Apply masking tape to the container and write a “eat by” date on it. In general, leftovers keep well for 3-4 days.
- Try to prepare vegetables as soon as you get them. They must be washed, chopped, and dried. Then store in clearly labeled containers in a visible location. Stuffing them into the produce bins of your refrigerator right away increases the likelihood that they will be forgotten and not used at peak freshness.
- However, if used correctly, produce bins can be beneficial. Did you know that they not only provide additional storage space, but they are also humidity controlled, which can either prevent or hasten spoilage? Bins in newer refrigerators have a “humidity” or “moisture” control slider. Sliding the tab one way prevents air circulation (higher humidity), while sliding the tab the other way allows airflow (lower humidity).
- Remove visibly aging produce and use it right away or compost it because it can emit gases that accelerate the ripening of other produce.
- Frozen PeasStore produce such as potatoes, onions, tomatoes, winter squash, and basil at room temperature in a dry place.
- Many foods can be frozen for months or even a year. Remember to label the date it was stored and to go through your freezer contents on a regular basis. Guidelines on recommended refrigeration and freezing times for various foods can be found in our Meal Prep Guide.
Reconsider foods that are usually tossed out
- Revive wilted lettuce, sagging vegetables, and even herbs. As long as these foods do not have clear signs of spoilage (discoloration, slime, mold), they are worth saving. Because most vegetables contain about 90% water that is gradually lost during storage, adding back water can perk them right up. Slice the vegetables to allow greater surface area contact with water, then soak in a bowl filled with ice water for 15-20 minutes. Dry well before using.
- If fruits begin to brown or become mushy, add to smoothies or baked goods. Add sagging vegetables that can’t be revived to soups or casseroles.
- Use vegetable scraps like carrot peels, celery leaves, parsley stems, mushroom stems, and onion skins to make a stock. Add the scraps to a large stock pot and cover with enough cold water until they float. Bring to a boil, then reduce to medium low and simmer for 30-45 minutes. Using a colander, strain the stock into another large pot. Discard or compost the remaining solids.
- If you purchased a batch of too-tart fruit, add to a smoothie blended with sweeter fruits (banana, pineapple) or use in baked goods like muffins or fruit breads.
- Toast stale bread and place in a food processor to make breadcrumbs as a coating for fish or poultry, or as a filler in a vegetarian meatloaf. Or brush bread slices with olive oil, cut into cubes, sprinkle with garlic powder, and bake at 350°F for 15 minutes to make croutons.
- Eat skins of produce whenever possible: potatoes, cucumbers, kiwi, eggplant, tomatoes, carrots, apples, mangoes. Grate citrus skins like oranges and lemons into sauces or desserts, or onto fish and poultry.
- Consider eating parts of produce that usually get discarded such as squash seeds, pulp, or the tough outer leaves of some vegetables.
- Seeds: Rinse seeds and dry with paper towel. Place in single layer on baking sheet lined with parchment paper. Sprinkle with seasonings of choice (try garlic or onion powder, curry, chili powder, Cajun spice, balsamic vinegar, or cinnamon) and a pinch of salt and pepper. Bake at 375°F for 15-20 minutes or until browned and crisp.
- Pulp: If you juice fruits or vegetables, you are often left with a hefty pile of pulp and fibers. Add the pulp to soups, stews, or sauces as a thickener, or add to smoothies or muffin batter.
- Brussels sprout leaves: After washing and drying Brussels sprouts, follow directions for roasting the seeds above, or see the Brussels Sprouts page for more cooking inspiration.
Composting
Even if we can reduce food waste over time through increased awareness and better planning, some waste will always occur. Composting food waste is good for the environment and keeps it out of landfills. Compost adds nutrients and structure to soils, improves water retention, and reduces the need for fertilizers and pesticides.
Dead branches and leaves, grass clippings, food scraps, or coffee grounds, and water are all required for composting.
