Reducing Food Waste

Part of the Green and Frugal Series

In the United States, it’s estimated we waste approximately 40% of the food we buy.  I find that number shocking and have been trying to find ways to reduce wasted food and be more conscious of the ecological footprint and costs incurred in wasted food.  when I first started cooking, I used to plan elaborate meals, buy too many ingredients and having to discard large amounts of leftovers that were aging in the refrigerator. Over time, I learned to reduce portion sizes before cooking, meal plan and find creative ways to incorporate leftovers into new and inventive dishes. Here are some more ways to decrease food waste:

Make good use of the freezer — clearly label all frozen leftovers and have a leftover buffet once a month to clear out items several months old.  If you have a very large portion of something to freeze, break it down into different serving sizes including single servings of leftovers that can be heated up when only one person needs a last minute meal.

Have great catch-all dishes that incorporate leftovers easily — My favorites for leftover vegetables, meats, and grains are chilis, enchiladas, frittatas, and soups.  For leftover or over-ripe fruit, I like to use them up in smoothies and crisps.

Learn to like peels — I wash thoroughly but don’t peel a lot of foods now in recipes calling for potatoes, apples, and carrots.  Look to use other peels and rinds creatively such as making watermelon rind pickles.

Compost — incorporate things like coffee grounds, egg shells, and other food related garbage into a compost bin.  Watch the worms in the compost bin flourish.

I’d love to hear your strategies for reducing food waste.

see other hints at Works for Me Wednesday