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KIWI magazine

food wasteBet you wouldn’t have thought that most of us toss a whopping 40 percent of our food in the trash, huh? At least we know we have a problem: Of all the un-green things Americans feel guilty about, like not recycling or forgetting to bring reusable bags to the grocery store, wasting food sits at the top of the list. Here’s how to make wilted lettuce and moldy cheese a thing of the past:

Before you shop

Plan meals and snacks for the week and make a grocery list based on what you need. (Bonus: No more scrambling at 5:30 to figure out what’s for dinner!)

At the store

Resist the temptation to toss extra stuff into your cart and buy only what’s on your list. Those on-sale organic grapes might look tasty, but if you don’t have plans to eat them, they could end up rotting in the crisper.

Once you get home

Food is less likely to languish in the fridge if it’s prepped and ready to go. Prepare raw ingredients and refrigerate or freeze them to add to dishes later, like roasting veggies to use in omelets or slicing up fruit for quick snacks.

At the end of the week

Have a leftover day to use up all the odds and ends that are still in the fridge, like making soup with the last bits of roast chicken or French toast with stale bread. Then head out to buy more.

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