October 2023

EASY WAYS TO REDUCE KITCHEN WASTE

According to the USDA, as much as 40% of our food supply ends up in the trash or compost bin. That is an average of 219 pounds per person annually. And more than one-third of that stems from wasteful kitchen habits. In fact, the broccoli stems and moldy cheese we toss take up more space in landfills than any other form of garbage. Then there is all the plastic used to package and transport that wasted food, not to mention the land, water, energy and other resources it takes to produce it. But here’s the upshot: You can make meaningful change by adopting some new habits in the kitchen. By reducing household food waste by just 20%, the average family could save about $1300 per year because of habits like purchasing more than we need, discarding items we think are spoiled due to misleading packaging dates and throwing out leftovers. Ready to do something about it?

Avocados and other fruits that are usually purchased before they are ripe (think pears, kiwi, mangoes, melons, peaches) should be stored at room temperature until they reach peak deliciousness. Then if you find yourself with more than you can eat before they turn to much, pop them in the fridge where they’ll keep for a week or more.

Composting is the answer to the bits and bobs left over from meal prep (let’s be honest, some food waste is simply unavoidable). Not only does it significantly reduce the amount of food you waste, compost helps improve soil health. Get a compost bin for your yard and keep a bucket with an odor-eliminating charcoal filter (check out Gardeners Supply) in your kitchen to collect food scraps until you’re ready to take them out. What can be composted varies depending on the method, but fruit and vegetable scraps, eggshells, tea leaves/bags and coffee grounds are typically fair game.

Dairy products rival vegetables as the most-wasted food category in U.S. households. Instead of automatically dumping your dairy when the “use by” date passes, give it a sniff. If it smells ok and there’s nothing fuzzy growing on it, use it up fast. Most dairy products also freeze well. Shred hard cheese first. Portion yogurt, milk and even whipped cream in ice cube trays so they will be ready to incorporate into smoothies, top hot cocoa and more.

Freezing is one way to reduce food waste at home (many foods can be frozen to preserve freshness for 3 months or more). But unless you actually eat what you freeze, it can also be where food goes to get freezer burn and die. Keep a running list of what’s in there and the date you froze it on a dry-erase board or in a notebook or make an electronic list. Check it when planning meals so ensure you use frozen foods before their quality diminishes.

Herbs quickly wilt in the fridge (how often have you discovered the liquefied cilantro in your crisper?). Turn the rest of the bunch into all-purpose green sauces like pesto or salsa verde, blend them into softened butter to season seafood and vegetables, or puree them with a bit of oil and freeze in ice cubes trays to give an instant hit of flavor in rice, soups and sauces.

Juice from smooshy, browning citrus can be stored in a microwave-safe container and frozen. Then you can zap it to thaw the top layer, use what you need and pop back in the freezer. If the peel is still good, zest before juicing and freeze that too.

Noodles of varying shapes and sizes and amounts you have hanging out in your pantry can be tossed into soups or used to make a meal for one or two. Or combine similar shapes with the same cooking time. Does it matter if they match when you’re eating dinner?

Organize your fridge and pantry by the “first in, first out” mantra. Put the oldest foods in front where you’ll be more likely to see and grab them before they spoil, and place newer ones toward the back. The same goes for shelf-stable items.

Quantity buys may seem like a good deal. But unless you’re going to eat the enormous box of salad greens, baby cucumbers or cherry tomatoes within a few days, it’s just wasting money and food. Pick up perishable food in amounts you’ll be able to realistically use and go for bulk on shelf-stable stuff like toilet paper and laundry detergent.

Reusable containers can help reduce plastic waste. Tuck a few in your shopping bags and bring them to the butcher and deli counter. Most staff will be happy to use them. And if you shop at stores with bulk bins, bring those containers for staples like grains, cereals, beans, spices, nut butter, coffee and oil. Be sure to weigh each empty container with its lid and mark its tare weight before you fill, so it can be deducted at checkout.

Salad greens are one of the most perishable foods we buy, going from fresh and perky to slime in what seems like an instant. Purchase only what you’ll eat in a short period of time, and plan to add salad greens to your cart each time you shop.

“Use By” and other label dates can be deceiving. It is estimated that 90% of Americans misinterpret them, accounting for up to 17% of our household waste. These dates are not regulated by the USDA (except on infant formulas). If the label date passes but the item has been stored properly and there is no evidence of spoilage, it should be edible. So, what do those labels actually mean? Best If Used Before indicates the manufacturer’s advice on when a product will retain the best flavor and quality. Use By is the last date of the food being in peak quality. Sell By is used for inventory management only. Think of Freeze By as a clue to when a product should be frozen to maintain peak quality.

Wrap leftovers in reusable beeswax wrap, use a plate or elastic-bound cloth to cover them, or invest in a set of airtight containers with lids, and say so long to the clingy plastic stuff.

Yolks and egg whites are often called for separately in recipes. Refrigerate extras for up to 4 days. Turn leftover whites into macaroons or meringue or whisk until frothy and add to that batch of homemade granola you’re baking to form crunchy clusters with a boost of protein. Use the yolks to make your own mayo or a custard for ice cream. And either can be whisked into whole eggs for omelets, frittatas or scrambles. Or freeze whites for up to 3 months (yolks can get grainy when frozen).

Zone in on the warm and cool areas of your fridge. The warmest spot is the door, so stash your condiment collection there. The lower shelf tends to be the coldest: keep eggs dairy products and raw meat there. Since heat rises, put things that aren’t as prone to spoiling on the top shelf (think: jams, hummus). And keep your produce in the crisper drawer: that’s what it’s designed for!

Ivy Manning