How to Cut Down on Food Waste: Nutrition Experts Recommendations
Food waste is becoming hot issue these days during a time when so many efforts made to eliminate world hunger. The United States wastes about 40% of its edible food, amounting to about $165 billion worth of food each year.
There is no one right way to stop food wasting but fortunately there are many methods to decrease it. In this article, we will give you some hints how to eat more and waste less.
A lot of recipes propose serving sizes which are too big so we can always have leftovers that we never seem to use. If this is a case, you should try to essentially cut back on the recipes by about ⅓ to ½. If it requires two chicken breasts, you can make it with one large one. Also, explore your fridge before going to grocery shop in order to avoid duplicates.
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Use vegetable tops in salads like carrots, radishes, and beets. They are very rich in nutrients. Compost your scraps for fertilizer so they stay out of the landﬁlls and create a healthy soil amendment at the same time.
Wasted food = wasted money
Try to create your menu and shopping list basing on products you have. When you'll see wilted greens, imagine throwing actual money in garbage. You can easily boil stems and stalks in chicken stock until soft. Then add garlic, onions, and your favorite herbs and spices. Puree it in blender and now you have healthy soup which you can freeze for later on.
Related: 6 Myths About Frozen Foods
Write your shopping lists with exact measurements to know exactly what you need and how much.
No one is perfect
Don't throw away summer produce like slightly bruised peaches or past-their-peak berries, freeze them for winter or make summer berry pudding.
Sometimes we have one or two pieces of fruit or vegetable that didn't fit to meal. To avoid food waste in this case - roast them. Heat oven to 400° and cut-up all your leftover produce into bite size pieces – roast for 30 – 40 minutes or until tender and add to salads, omelets, yogurt, whole grains or sandwiches.
Just as you recycle your plastic bottles and cans, you need to recycle your leftovers. I recently made an avocado and tomato salsa salad for dinner guests. Rather than toss the leftovers, I combined them with a quick-cook whole grain brown rice and quinoa mix and created a quick lunch that was divine the next day (equation below). One person’s trash is another person’s lunch.
– Joan Salge Blake, MS, RDN, LDN, clinical associate professor for Boston University
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