With our world population, we have a lot of mouths to feed. In the United States alone, 1 in 8 Americans struggle to put food on their table. The Natural Resources Defense Council (NRDC) is dedicated to protecting earth including its people, plants, animals and natural systems that which life depends on. The NRDC has been around since the 1970’s and has made huge impacts to all people to provide clean air, clean water, and healthy communities. Another battle we face is food waste; according to the NRDC up to 40 percent of the food in the United States is never eaten.

Why is food waste so dangerous?

Most food waste ends up in landfills, where it then generates methane, a greenhouse gas that 86 times more powerful than carbon dioxide. The NRDC is trying to change this by raising awareness to consumers through their Save the Food Campaign. They’re doing this through educating consumers on practical tips and tools to cut food waste in their homes.

Food waste is commonly limp vegetables, leftovers, imperfect produce, or expired foods. Households, restaurants, grocery stores, and farmers are all guilty of this. We’re wasting so much food when we have 1 in 8 Americas struggling to put on the table. A massive amount of energy is put into growing, processing, transporting and disposing of foods. This causes waste in forms of greenhouse gas emissions, water pollution, fertilizer pollution, and even packing or labor creates waste.

The NRDC has helped many cities plan and implement creative methods to prevent food from going to waste, increase food use, and how to recycle food scraps. If we can help out just a little by avoiding food waste ourselves we have the opportunity to help prevent further climate change, conserve our natural resources, and rebuild our communities to be healthy.

After absorbing how damaging food waste is, let me provide you with some ideas to help you cut back.

1.)    Do you have wilted vegetables?

1. Soak the wilted veggies in ice water for about 5-10 minutes and they will perk back up! This will work on carrots, lettuce, celery, broccoli, and other greens. If it’s still not good enough to eat raw we recommend you cook the vegetables instead rather than waste.

2.)    Does your produce go bad before you can use it?

1. When buying perishable items, it’s important to always purchase those last so they have less time at room temperature.
2. When you get home make sure you shake the water from the produce to prevent rotting.
3. Keeping produce at cold temperatures increase its shelf life.
4. The NRDC has a wonderful interactive storage guide that helps you store your foods properly. Check it out now on https://savethefood.com/storage

3.)    Did your dish turn out too salty?

1. Add vinegar, lemon juice, or dilute with water.

4.)    Did you overcook your meal?

1. Don’t worry it’s still salvageable! Overcooked vegetables and dishes can be transformed into soups or sauces by tossing them into the blender with soup stock or creamer.

5.)    What can I do with my kitchen scraps?

1. Any onions, celery, or lettuce cores can be repurposed to grow more goods and save you money!

6.)    Do you buy too much groceries?

1. When going to the grocery store it can be easy to over purchase, just like when it’s easy to over eat. Never go to the store without a grocery list. Don’t purchase anything else unless it’s on the list.
2. Skip the grocery cart, because like an oversized plate . . . the more space you have you’ll want to fill it.

7.)    How do I know if my food is expired?

1. Foods with “best if used by”, “best before” or “use by” are referring to quality of food over food safety. It represents the date in which the brand will stand by their product. The food should be safe to eat after the date has passed but they may no longer be at their best. If the product has been opened or left out in warm temperatures that doesn’t apply and it shouldn’t be eaten.
2. Foods with “sell by” are meant for the store staff. If the food is sold by that date, you can still use it and get top-quality shelf life for some time.
3. Always use your eyes and nose. For the most part you can trust your senses to know when food goes bad. Even meat that looks a little faded or gray is okay to eat. Just be careful of mold!
4. Foods with “freeze by” dates are a great source because you can extend the life of food by freezing it. This can include meat, cheese, eggs, sauces, etc. If you have anything that you don’t think you ‘ll use up right away, be smart and put it in the freezer for when you will need it.

8.)    How do I know how much to prepare when I’m cooking for a large amount of people?

1. The NRDC has a great tool on their website that helps you do the math, so you don’t overdue it. They call it a guestimator. Here is the link: https://savethefood.com/guestimator/guests#guest-container