Live Best With Judy Barbe: Food Waste
We toss, we dispose-all, we compost, we waste. Food waste in the U.S. is estimated at between 30 to 40 percent of the food supply. It’s the single largest component of municipal solid waste going into landfills, according to the United States Department of Agriculture. That’s a lot of money down the drain. Perhaps we need to take a lesson from history. As part of the war effort, in 1917 the U.S. Food Administration challenged Americans to avoid wasting food. Some of the tactics were: “buy it with thought,” “cook it with care,” “serve just enough,” and “use what is left” but the bottom line was don’t waste food.
My top five ways to curb food waste:
1. Know what you have in your fridge, pantry, and cabinets. Add these foods to your menu or grocery list so you know the “knowns” and can plan uses for them.
2. Plan menus and keep a grocery list.
3. First in, first out. As you put your groceries away, bring the older food to the front.
4. Don’t over buy or over prepare. A good deal at the store is wasted if you end up throwing out the food.
5. Donate to the local food bank.
For more information visit homefoodsafety.org or foodsafety.gov
This is Judy Barbe helping you live best.