Store grains in airtight containers and label the container with the contents and the date.Refrigerators should be set to maintain a temperature of 40 ☏ or below.The lower shelves are the coldest part of the fridge.You can store condiments there, but it is not recommended to store milk or eggs in the door. The refrigerator door is the warmest part of the fridge.Make sure you are properly storing food in your refrigerator.Some produce, such as potatoes, eggplant, winter squash, onions, and garlic, should be stored in a cool, dry, dark, and well-ventilated place.Wait to wash berries, cherries, and grapes until you’re ready to eat them to prevent mold.Some fruits (such as bananas, apples, pears, stone fruits, and avocados) release ethylene gas as they ripen, making other nearby produce ripen, and potentially spoil, faster.Most fruits, as well as vegetables that tend to rot (such as mushrooms and peppers), should go in the low humidity drawer of the fridge.Most veggies, especially those that could wilt (such as leafy greens, carrots, cucumbers, and broccoli) should go in the high humidity drawer of the fridge.Properly store fruits and vegetables for maximum freshness they’ll taste better and last longer, helping you to eat more of them before they go bad.Upcycled products are made from ingredients that might have otherwise gone to waste. Imperfect produce may have physical imperfections but is just as safe and nutritious and can sometimes be found at discounted prices. Purchase imperfect produce or upcycled products.When buying in bulk, remember to store food properly in airtight, labeled containers.
#Wasted on the way free
Buying in large quantities (e.g., buy one, get one free deals) only saves money if you use all the food before it spoils.īuying food from bulk bins can save you money and reduce food waste and packaging as you can purchase the amount of food you need as opposed to a pre-determined amount.
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For example: “salad greens - enough for two lunches”. Include quantities on your shopping list noting how many meals you’ll make with each item to avoid overbuying.Consider how often you will eat out, if you plan to eat frozen precooked meals, and if you will eat leftovers for any of your meals. Make your shopping list based on how many meals you’ll eat at home.Plan your meals for the week before you go shopping and buy only the things needed for those meals.Make a list each week of what needs to be used up and plan upcoming meals around it. Look in your refrigerator, freezer, and pantry first to avoid buying food you already have.Keep a running list of meals and their ingredients that your household already enjoys - that way, you can easily choose, shop for, and prepare meals that you are likely to consume.If you only buy what you expect to use, you will be more likely to keep it fresh and use it all. Making a list with weekly meals in mind can save you money and time. Below are some tips to help you do just that: Planning and Shopping Tips Planning, prepping, and storing food can help your household waste less food. LeanPath Infographic- 10 Tips and Tricks to Help Reduce Food Waste at Home Natural Resources Defense Council (NRDC) Infographic- The Refrigerator Demystified Planning Tools (including the Guest-imator, Meal Prep Mate, and other tips).
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Municipal solid waste landfills are the third-largest source of human-related methane emissions in the United States. More than 85 percent of GHG emissions from landfilled food waste result from activities prior to food entering a landfill, including the production, transport, processing, and distribution of food 2. Plus, when food decomposes in a landfill, methane, a potent greenhouse gas, is emitted-and food is the single largest category of material placed in municipal landfills.
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