Cabot Health Team Shares Tips for Reducing Food Waste
Call it our farmer roots, our commitment to sustainability or just our belief that to live better, we all have to do our part to conserve and preserve our resources, but at Cabot we believe that food — no matter what the source — is simply too good to waste.
Start living more sustainably today. Tips for reducing food waste in the kitchen from the @cabotcheese Health Team http://ow.ly/LibQt
Unfortunately, even when the most sustainable farming practices are in place, if food goes uneaten, it’s waste. And sadly, that’s the case for 40 percent of our food supply. Experts estimate that more than 20 pounds of food per person go uneaten every month.
But food waste concerns don’t stop on the farm. While large portions of our population lack the resources to put adequate food on the table, experts explain that by reducing food waste by just 15 percent more than 25 million Americans could be fed every year.
Here are a few suggestions to help you reduce your own food waste:
- Start composting. Turn your food scraps into compost, which you can turn around and use to fertilize your garden!
- Store smarter. Designate a shelf of bin in your fridge where you place items that need to be used first because they’re about about to expire. Always check there for ingredients before using things in other parts of the fridge
- Buy in bulk. You can purchase the exact amount you need so there won’t be any leftover to go to waste. This is a great option if you’re looking to try new foods and don’t want to buy a whole package.
One easy way to reduce waste is to find new recipes that you can use to repurpose leftovers like chicken and pork or use up leftover fruits and veggies.
Here are some suggestions:
When it comes to food waste, my family takes it very seriously. It’s sometimes hard cooking for two – scaling down packages of meat and ingredients to suit a dinner for two. That’s why I make sure to write a meal plan every week and get crafty with my shopping. I go once a week for those major ingredients and make sure each has several purposes throughout the week. Instead of a one-use bit of iceberg for burgers or tacos, I replace with fresh spinach, which we also enjoy as salads. I wrap what ingredients I don’t use for the next night, or make sure to wrap and store well, labeling each in the freezer so I know nothing goes to waste. When I need a chicken breast, I just grab one from the freezer and thaw. Then, when the table is clean, I break down leftovers into smaller lunches, sometimes even packing an extra for a co-worker or friend who I know will appreciate it. Hardly anything hits my trash can but the bones and scraps!