Food Waste

According to 2009 statistics, we in the US waste approximately one-half of the food we buy. The UK averaged 40% in the same year, and Canada averaged only 30%. Areas of the UK and Canada that have a municipal composting program do significantly better, averaging between 15% and 20%. Apparently, having to look at, and sort, your waste on a regular basis actually reduces the amount of food you toss out. Thus:

 

Very frustrating!

All of the items filling this garbage bag - about 26 lbs. by weight - are foods that I purchased then left in the bottom of our deep freeze for over a year, including one Tyson brand frozen chicken that was over two years past it's “sell by” date. I didn't calculate the amount of money wasted in that bag, because, well, I need to be able to sleep at night. I am certain that if I were to compare my food waste from three years ago to this years waste I'd have cause to be a little pleased with my efforts. However, looking at this picture I can't help feeling that I can do better.

If there is one hurdle everyone faces when they try to reduce of eliminate their food waste, it is this: all “real” food either was, or is, living matter that has been plucked from it's surroundings, harvested, or slaughtered, it then begins to break down or decompose. That is what it is meant to do! Therefore, a zero tolerance policy for food wasted isn't realistic. Where exactly each of us draws the line is up to the individual, but if you'd like reduce your food waste, and squeeze a few more dollars from your budget, the following are some ways I've found that actually work without the being – in my opinion – unrealistic. They are, on the surface, just common sense, the kind of thing your grandmother or great-grandmother might have done as a matter of course. In today's world, however, we don't often think about what we waste. Certainly the pace of our lives leaves little time for such activities, and if we're being completely honest with ourselves, we are actively discouraged from taking the time to examine and change any pattern of behavior that might keep our hard earned money in our own pockets.

With that in mind, here's my list:

Find out what you already have. Spend some time going through your cupboards and plan meals using up what you have on hand. I would never recommend you serve up anything that is past it's prime, or 'use by' date, but why store it if your not going to eat it? If you find something that should be pitched: pitch it! Try to ask yourself if there is a reason you didn't consume the product you bought in the first place, and don't replace anything until you actually need it. Doing this on a regular basis saves on cupboard space too. Who knows, you may rediscover something delicious you were planning to make but forgot about.

Make a plan. You don't always have to know exactly what your going to eat each night of the week, but DO plan several meals/lunches before you go to the grocery store or market. It's fun to wander the market picking up fresh ingredients in season, but it's no good buying something if you have no idea what your going to do with it. Certainly you can, and should, change the plan if there is something truly outstanding and unexpected at your local farmers market, however, many of us like to think we can whip something up out of whatever we have on hand, when in reality, most of us do not have the skill.

Plan meals that make other meals. Don't just assume that left-over food will get eaten. It won't! Large roasts are often priced less per pound than individually portioned meats but if the remains go bad in the back of your fridge than you've wasted not only money but effort. Making more than you need one night, and then a distinctly different meal utilizing some of the same ingredients on another night will impress even the pickiest eater. Spice up some leftover roast beef shredded into taco's, or turn a roast chicken into a stir fry. Also, freeze your leftovers, it may take some extra time to defrost but better that than tossing unidentifiable lumps into the trash when you clean out the fridge.

Make a list. Extra trips to the store or market add up in time, money, and fuel. There is nothing more frustrating, to me, than being half way through preparing a meal and discovering you've forgotten one of the ingredients: it add stress and makes cooking dinner more of a chore than it needs to be. For me, knowing what I'm going to cook, and being sure all the ingredients will be there when I'm ready for them, alleviates so much of the stress of cooking. Moreover, knowing what I'm going to cook when I've had a hard day, keeps me out of line at the drive-through.

Buy only what you need. Billions of dollars are spent each year on loss leaders, advertising, and market research to get us to buy foods we don't need. I am particularly susceptible to buy one/get one offers, and my partner is a sucker for 10 items for $10. Every cook has those staple items they use year in, year out, and stocking up on those items when they are on sale just makes sense, however, the general rule still applies. Don't buy something just because it's on sale, if you don't need it, and aren't prone to using it on a regular basis, than it's not a deal. Chances are it will only go into a cupboard just to come back out when it's time to go into the garbage can.

Make friends with your local bulk food store. There are always going to be those items you don't use frequently enough to buy in larger quantities. Bulk food stores that have good turn over are great places to by oatmeal and other grains in smaller quantities that you'll actually use. As a double sticker bonus, bulk foods generally generate less packaging waste and good stores provide paper and other biodegradable options. Some stores even allow you to fill your own containers provided you allow them to weigh the container empty first.

Use what you buy. This seems absurdly redundant to say, but lots of us buy groceries - fresh fruit and vegetables, week in, and week out - with the good intention of eating everything we purchase. Then Tuesday hits, the dog's sick, the kids are fighting, and you've got three impossible things to do before you put dinner on the table. Be realistic with yourself, and therefore kind to yourself. Meals like fritatas, omelets, and stews let you use up leftovers, are easy to put together, and can be served hot or at room temperature. The satisfaction you can get from knowing you used everything you paid for is a great feeling, and certainly,it beats feeling like your throwing your money away.

Comments

[melissa]

Debbie Meyer Green Bags. Yes, I know they are "as seen on TV" but they actually work and have saved me SO much produce I would otherwise have to throw out.

[Charrington]

Thanks for the recommendation. I have been wondering about the Green Bags but was admittedly skeptical because of the hype. I'll have to give them a try.