Posted On 11 Jul 2019
Have you ever really was just thinking about the afterlife of your leftovers?
A once-edible meal falls into the trash, never to be thought of again.
Those forgotten meat remnants add up to some pretty alarming numbers.
In the U.S, an estimated 30% to 40% of meat is thrown away .
Who’s thinking about a starvation crisis when there’s a bountiful food supply at the edge of your fingertips? Tossing a few scraps seems harmless, right?
How Bad Is the Food Waste Problem?
Food waste happens in such little bits here and there that people don’t even realize they’re doing it, according to Dana Gunders, a former senior scientist at the National Resource Defense Council and writer of “Waste-Free Kitchen Handbook: A Guide to Eating Well and Saving Money By Wasting Less Food.”
“Consumers waste more meat, collectively, than restaurants or convenience store, ” Gunders said. “And the average household of four spends about $1,800 on meat they never eat.”
A whopping one-third of ALL food grown for human consumption on Earth is lost or wasted.
“Growing food and get it to our tables is a huge investment in resources, ” Gunders said. “When you throw away one hamburger, it’s like taking a 90 -minute shower in terms of the water it took to produce that hamburger.”
Really scary questions loom about feeding benefit of future generations, filling landfills and how common — and easy — it is to squander precious resources.
Can you imagine how much fund and food everyone would save if they bought only the food they’d actually feed?
Consumers waste more meat, collectively, than eateries or convenience store.
Gunders said that once people open their eyes to the problem, they naturally squander a little less.
“I find it interesting that people can be swayed by 5 or 10 cents when in the grocery store, but that math starts out the window when it comes to wasting food formerly they’re home, ” she said.
How to Reduce Food Waste: 16 Simple Tips
There’s a lot we can’t control, but there’s a great deal we can control about our kitchens, plates and trash barrel. Consider some of these tips-off for how to reduce food waste at home.
1. Make a Grocery List and Stick to It
Overbuying leads to food waste. Planning your dinners for the week, making a list and sticking to it can prevent impulse buys and limit the vegetable carcasses not even good aims could revive.
Gunders intimates reckoning double obligation. If you are required to fresh cilantro for a banquet, can you plan a second meal that will use it, too? This not only saves national budgets, but it eliminates casual food waste.
2. Buy Frozen Instead of Fresh
The bright, beautiful colourings of fruits and veggies tempted me every week. Then I remember how quickly fresh induce can spoil.
Now, I’ve turned to stocking my freezer with develop. I call this the Too Many Avocados Left Behind Act. I don’t freeze my avocados, but I do buy most fresh fruit and veggies frozen now. I can thaw them in a flash and count on having a random assortment of parts on a whim.
3. Plan for Surprises
It’s so easy to get seduced by the events of the week, from an unscheduled lunch to a surprise happy hour. Leftovers get abandoned as you nosh on an unplanned( and unbudgeted) snack out.
You can plan your meals for the week and allot some jiggle room for spontaneous outings. By having a backup recipe or frozen meal you are able to ever have on hand, you can accept a last-minute invitation and not fritter away a thing.
4. Rethink Expiration Dates
Sell-by, use-by and expiry date all mean different things. Most often, the dates serve as a freshness, character or display indicator , not a marker for when the food will actually go bad. Many people throw out perfectly good food because of date stamps. Use common sense, and research what the date on your packaged or canned food actually intends before you toss it.
5. Make Your Freezer Great Again
Good purposes can’t reverse rotten tomatoes or spoiled meat. That steak you meant to eat on Sunday gazes questionable by Tuesday.
You can extend the life of your fleshes, bread and veggies by freezing them.
Gunders said almost anything can be frozen: Milk, shredded cheese, sliced bread and even raw eggs( out of the shell) can go in the freezer.
It’ll all be there when you’re ready, so it will save you future cooking hour, money and food waste. Don’t you feel better?
6. Store Items Where You Can See Them
Some produce slips into the crisper abyss. Out of sight, out of mind. Keep items where you can see them. You’re more likely to use pieces that you are unable to physically see.
Additionally, learn how to store each type of vegetable. Some ripen faster and can speed up others nearby. Consider investing in special airtight containers that continue make firm and fresh longer.
Washing the parts of fruit or vegetables you plan on using will keep the whole purse from proceeding bad before you get a chance to enjoy their deliciousness.
7. Clean Your Fridge and Organize Your Pantry
Expired items conceal, and mold hides on the edges you can’t quite learn. Having a straighten fridge is contributing to consider exactly what you have and invigorates you to use it.
Same runs for the pantry: Stopping it tidy allows you to see what you have at a glance and avoids pieces from get lost behind the palaces of sword cans.
8. Try Composting
Skip the landfill, and start composting. Everything from your coffee fields to celery goals can find their way into your bin. In turn, you are unable to eventually use it toward your next home gardening adventure.
9. Learn to Preserve or Can Meat
Pickle? Preserve? Can? They’re all options gaining popularity. But these practices have been around for centuries and have helped tribes live harsh wintertimes and economic downturns.
With a little upfront investment of period and money, you can acquire the tools necessary to preserve your excess food. This can prolong their shelf life and reduce food waste and costs.
10. Donate Extra Food
If you know your family won’t eat something, donate it. Many local pantries and food banks greet donations, but consider friends or families in your community who might appreciate a little extra food. There are restrictions and rules at some charities about whatever is donated, so check before making any contributions.
11. Eat What You Have
Plan recipes around what’s been sitting around for a while or what needs to get employed before it expires. Keeping your fridge and pantry clean and organized helps you see exactly what you have and what you should cook before adding more supplies to the mix.
12. Mix It Up
Leftovers you’re tired of eating can be repurposed into brand-new recipes. Some fruits and vegetables that are a little too ripe can be cooked or mashed into a casserole. Ripe bananas make great banana bread, and soft strawberries can be added to smoothies.
Other scraps can be made into inventories or added to a compost. I’ve put coffee fields in my clay, and a friend of mine stirs corn silk tea. There’s a practical use for almost any piece of meat you might throw away.
13. Host a Potluck
I’m a squeamish eater, yet I love to cook. Sometimes I acquire parts for recipes that I don’t be brought to an end applying again, or I try something and be brought to an end not liking it. So, I’ve hosted potlucks to use said ingredients. Invite friends over, and have leftover lunches for days. You’ll help everyone else also clean their cabinets. Win-win.
14. Get an App
There are a few apps on the market that try to threw a dent in the global food waste problem. Here got a few to consider 😛 TAGEND
The USDA FoodKeeper app teaches best practices of food and beverage storage to maximize quality and freshness.
Too Good to Go builds surplus eatery meat available for pickup before it gets thrown out.
Waste No Food helps food-based establishments, from farms to eateries, to donate extravagance meat to benevolences and and shelters.
15. Channel Bob Ross
Ever wish you could make art with your meat outside of Instagram posts? Let the bright colours of your leftovers become the colours of your clothes or the paint on your canvas.
Yup, your peels and intentions from scraps of everything from beets, spinach and lemons can be made into permanent fabric dye that could double as watercolor paint.
16. Life’s a Garden … Dig It!
Even the brownest thumbs can turn green. Try regrowing your meat scraps, and see what happens. Put seeds in the backyard, or try germinating them over a bowl of water.
FROM THE SAVE MONEY FORUM
6/27/ 19@ 1:00 PM
7/1/ 19@ 7:38 PM
6/24/ 19@ 5:19 PM
6/7/ 19@ 1:31 PM
The Lesson: Waste Not, Want Not
It’s simple math: Buying less food signifies more money in your pocket.
It’s not going to happen overnight.
But with a few small-scale readjustments and active intentions of how to better store, buy and cook food, you can start a ripple effect that will save time, money and food in the long run.
Who knows — maybe others will catch on. Look at Denmark. It reduced its food waste by 25% over a five-year period, and it didn’t happen without a real effort and cultural shift to address the problem.
Learn what works for you. Maybe you’ll grow a new habit if you just plant the seed.
Stephanie Bolling is a former staff writer at The Penny Hoarder.
This was originally published on The Penny Hoarder, which assistances millions of readers worldwide pay and save money by sharing unique job opportunities, personal stories, freebies and more. The Inc. 5000 graded The Penny Hoarder as the fastest-growing private media company in the U.S. in 2017.
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