Ways to Prevent Wasted Food at Home

Food waste is a significant issue that impacts both the environment and household finances. By making small adjustments in how we plan, shop, store, and prepare food, we can drastically reduce food waste at home. Below are practical tips and resources to help you prevent wasted food and make the most of your groceries.

Planning and Shopping Tips to Reduce Waste Food

One of the most effective ways to prevent food waste is by planning your meals and shopping strategically. Here are some tips to help you shop smart and reduce waste:

Make a Meal Plan

• Create a list of meals for the week and purchase only the ingredients required for those meals.
• Check your refrigerator, freezer, and pantry before shopping to avoid buying duplicate items.
• Keep a list of meals your household enjoys to make meal planning quicker and more efficient.

Shop Smart

• Base your shopping list on how many meals you will eat at home, considering dining out, frozen meals, and leftovers.
• Include specific quantities to avoid overbuying, such as “salad greens – enough for two lunches.”
• Be cautious with bulk purchases; they only save money if the food is consumed before it spoils.
• Purchase imperfect produce and upcycled products, which are often just as nutritious and available at discounted prices.

Storage Tips to Minimize Waste Food

Proper food storage extends the shelf life of your groceries and ensures they remain fresh longer. Follow these guidelines for optimal food storage:

Storing Fruits and Vegetables

• Store leafy greens, carrots, cucumbers, and broccoli in the high-humidity drawer of the fridge.
• Place fruits and vegetables that rot quickly, such as mushrooms and peppers, in the low-humidity drawer.
• Keep ethylene-producing fruits (bananas, apples, pears, avocados) separate from other produce to prevent premature spoilage.
• Wash berries, cherries, and grapes only before consuming to reduce mold growth.
• Store potatoes, onions, garlic, and winter squash in a cool, dry, dark, and ventilated area.

Proper Refrigerator Storage

• The refrigerator door is the warmest part; store condiments there but avoid placing milk or eggs.
• Store raw meat, poultry, and fish on the lowest shelf where it is coldest.
• Keep the refrigerator temperature at 40°F or below to ensure food stays fresh.
• Store grains in airtight, labeled containers with dates.
• Utilize your freezer for bread, sliced fruit, meat, and leftovers, labeling everything with the date of freezing.

Cooking and Preparation Tips to Avoid Waste Food

Using food efficiently and creatively in your cooking can significantly reduce waste.

Repurpose Leftovers

• Turn slightly wilted or overripe produce into soups, casseroles, stir-fries, smoothies, or baked goods.
• Use edible food parts often discarded, such as beet greens, stale bread, or vegetable scraps, for soups and stocks.

Understanding Expiration Dates

• Learn the difference between “sell-by,” “use-by,” and “best-by” dates to avoid discarding food prematurely.
• Only discard food when it shows clear signs of spoilage, not just because it has passed the printed date.

Proper Portioning and Preservation

• Serve portion sizes that align with how much people will actually eat.
• Preserve excess food through freezing, pickling, dehydrating, canning, or making jams.
• Never leave perishable food at room temperature for more than two hours.
• Store leftovers in clear, labeled containers with dates for easy identification and use.

Food Donation and Composting

If it is not possible to reduce food waste, the next best option is to recover its value through composting.

Donate Edible Food

• Food that is safe but unused can be donated to food banks and charities to help those in need.

Composting

• Composting food scraps instead of discarding them helps enrich soil and reduce disposal waste.
• Local composting programs offer curbside collection and drop-off locations for food scraps.

Sources

Tradebe & Save The Food, Natural Resources Defense Council, EPA Food Waste Reduction Programs.