Challenge Your Family to Cut Down on Food Waste

Written by Jenny Favret, MS, RD, LDN, Nutritionist, Duke Pediatrics Healthy Lifestyles Program

Food is expensive and we all do our best to not waste it. Surely it must be other people who throw out food. “It’s NOT me”, we tell ourselves. If you recently discovered a bunch of slimy cilantro hiding in the vegetable drawer of the fridge, or if you tossed a half – eaten apple or the moldy remains of a block of cheese, then you DO (unintentionally) waste food. According to Feeding America, the United States discards more food than any country in the world. So maybe we could all do just a little better when it comes to throwing out our food.

Help reduce the amount of food that your family wastes, and save money in the process!!

1. DO plan out your meals and make a grocery list. Be sure to find ways to use those aging food remnants in your kitchen by working them into your menu. For example, those left – over green beans could be tossed into a soup. Trim the discolored edges from that small wedge of cabbage, then chop and stir fry it in olive oil for a delicious side dish. The end piece from that loaf of stale French bread may be turned into home – made croutons for a chef salad. You get the idea!

2. Try running a small spatula around the inside of an almost empty jar of peanut butter. There is often a full tablespoon that would otherwise get tossed!

3. Eliminate science experiments in the fridge by placing new produce BEHIND what is already there. That half – empty bag of gooey spinach and the rotting bell pepper are disgusting reminders that food is easily forgotten when it is covered up by newer food.

4. Use the edible portions of foods that are typically thrown away. For example, broccoli stalks are tough and are not the best thing for dipping, but they are delicious (and nutritious) when grated and added to a salad or coleslaw. Chop the large center stalk from kale leaves and add it to soups or sauté it with olive oil and garlic.

5. Before tossing out that empty jar of pickles, consider slicing several carrots into thin circles. Place them into the pickle juice and store in the fridge. In 2 or 3 days you will be able to enjoy crisp carrot “pickles”.

6. Once every week or two, prepare a “scavenged” meal from whatever you can find in your fridge and pantry that needs to be used up. You probably have all of the makings for a terrific casserole, soup or quiche. Just be creative!! For more ideas check out the Save the Food website: Save the Food