Plan Your Meals
If you purchase your food with a list that is based on a set of pre-planned meals, there will be less food waste. Many of us just reactively shop, however. And this creates a refrigerator full of food that doesn’t have a planned use. In 10-15 minutes, you can easily write a list of 4-6 simple dinner entrees and the ingredients you need. Add in some breakfast items, fruits and veggies for snacks, and your staples like milk and eggs. And you’re ready to go!
As you plan your upcoming meals, check your refrigerator for foods that are yet to be used. You might have a whole meal in there! Or you might just have a couple of items that could be part of the next meal. Says the NRDC —
Next week’s meals get their start in the refrigerator. See what needs to be used up, and then think of a meal to make with those items. Check your pantry for the rest of the ingredients and add missing pieces to the shopping list. Voilà.
Keep Frozen Produce on Hand
One of the ways to plan ahead is to use fresh produce earlier in the week when it is freshest. Then, use frozen produce as you get to the end of the week. The idea is that the frozen option isn’t going to go bad and go to waste. So use up the freshest produce first before you have to throw it away.
Cook and Freeze
We love how you can take the pressure off of cooking by making a larger batch of an entree, freezing, it, and reheating later in the week or the week after. Plus, you’ve reduced your food waste by freezing. Says the NRDC —
Soups, stews, casseroles, and lasagna can all be made in large batches and then frozen and defrosted when you need a quick dinner. To keep it easy, always freeze in the portion sizes you’ll want to defrost.
For more tips, you can go to the SaveTheFood.com site:
Also, here’s a fantastic video on the life of a strawberry: