Combating Food Waste

By / Photography By Jennifer Bakos | January 05, 2016
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Butternut Squash Custard Pie
Butternut Squash Custard Pie

An article published by NPR in September of 2015 reported that “133 billion pounds of food is wasted in the U.S. each year.” This staggering statistic must be known and addressed. Luckily, there are changes you can make in your own kitchen to cut down on food waste, and some tips for keeping food fresh for longer. The environment and your wallet will benefit.

Eggs: good 3-5 weeks after expiration date printed on carton.. Simple test to tell if they’re still fresh: place egg in a bowl of water. If the egg sinks, it can be eaten. If it floats, it should be tossed.

Cheese: store it in wax paper. This will let air in, and slow mold from forming.

Wilted Veggies: try throwing them in a bowl of ice water to perk them up.

Lettuce/Mixed Greens: usually the main culprit for me. Try sautéing all of your greens if they’re a little (or a lot) brown.

Left over Ingredients (chopped onion, tomatoes, bread, etc.): throw them in the freezer, they’ll last much longer than in the fridge. Canning is an excellent preservation method for those summer farmers’ market items that will taste just as great in the winter.

Keep in mind before shopping for food: plan some meals so you’re not buying food that won’t get used. Also, make sure not all of your purchases need to be eaten at once. If they do, prioritize. Eat what won’t keep, and freeze what will.

Happy savings!

Article from Edible New Hampshire at http://ediblenewhampshire.ediblecommunities.com/recipes/combating-food-waste
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