How much food are you wasting in your home?

How much food are you wasting in your home? According to the United States Food & Drug Administration (FDA), it is estimated between 30 – 40% of the food grown, processed and transported is thrown away.  Mostly food waste is from food spoiling before we are able to eat it. Or maybe after cooking and storing it, we forget to eat it.  Most of this food is simply going into landfills meaning food waste not only increases the money we spend on food, but food waste is also bad for the environment.

Reducing food waste can help your family save money.

Prevent food waste by using these tips to keep food waste to a minimum in your home. 

• Think about what meals you want to prepare the following week, preplan your meals and snacks. Check the pantry and fridge to see what items you already have. Write your shopping list. Then, at the store, only buy what you need and what is on your list.
• If purchasing in bulk, make sure you plan how to use all of it. Especially consider those perishable foods like fresh fruits, vegetables and dairy that have a short shelf life. 
• Make sure you are storing your food safely. Remember to refrigerate perishable foods and/or leftovers within two hours to keep food safe. The temperature of your fridge should be 40°F or below to keep foods safe. Keep raw meats on a dish or in a container to prevent juices from leaking and contaminating other food. Store raw meat on the bottom shelf of the refrigerator. 
• Freezing surplus food is a simple way to store foods safely and to keep them from going bad.
  Freeze the product so that it maintains the food quality. Label items to remember what is in your freezer. The freezer temperature should be 0℉. 
• Be creative and have fun! Create new dishes and snacks with leftovers or items you think will go bad if not eaten soon. 
• Plan and schedule a leftover meal on your menu. Make use of leftovers in creative ways such as soups and stews. 
• Know what food you have on hand to avoid food being wasted.
• Dish up the appropriate amount of food for your children. Start with small portions. They will request more if they are still hungry. 
• Donate extra non-perishable food to the local food pantry. 

Food Label Requirements

• Label requirements are confusing. Manufacturers provide labeling to help us decide when food is of the best quality. Dates are not required by federal law and are not an indicator of the product’s safety (except for Infant Formula). 
  • Here are some examples of commonly used phrases:
    • “Best if used by” recommends when a product will be of best flavor or quality. This is not a safety date.  
    • “Use by ”applies to the last date recommended for the use of the product while at peak quality. It is not a safety date except for when used on infant formula.
    • “Sell-By” date tells the store how long to display the product for sale. Purchase the product before the date expires. 
    • “Freeze-By” date indicates when a product should be frozen to maintain peak quality. It is not a purchase or safety date.