The average American household discards about a quarter of food purchases, which adds up over the course of the year. This is like dropping one in four bags of groceries in the parking lot and walking away without picking it up, every time you go shopping. By making simple shifts in the way you shop, store and prep food you can reduce food waste in your home.
The benefits are many:
• Cost savings • Reduced environmental impacts associated with growing, harvesting, transporting, processing, and delivering food to you • Greenhouse gas emissions reductions • Less waste to dispose of • Sharing unwanted food with those in need
Smart Shopping Buy only what you need: • Plan meals ahead of time to identify what items you have and what you need • Check your fridge and cupboards before shopping to avoid buying duplicate
products • Stick to your shopping list at the store; minimize making purchases on a whim • Include the quantity of what you need on your shopping lists • When trying new recipes or foods, try purchasing smaller amounts to see if you like it • Buy bulk items to purchase only what you need • Understand the difference between "sell-by," "use-by," "best-by," and expiration dates
Smart Storage Keep your food fresh longer: • Learn how to store fruits and vegetables so they last longer • Freeze food that you know you will not eat before it goes bad • Store bananas, apples, and tomatoes separately • Wash berries just before eating to prevent mold • Transform edible food that may be past its prime – make soup, smoothies, pies, or sauces
Smart Prep Prepare perishable foods soon after shopping: • After shopping, prep snacks, like carrot sticks, immediately to make portioning out and consuming over the course of the week easier • Freeze excess fresh foods like bread, meat, or sliced fruit that you will not consume before going bad • Prep and freeze meals ahead to save time in the kitchen
Additional strategies and tips for smart shopping, prep, and food storage can be found Here.
Partnership with NYSP2I The Tompkins County Department of Recycling and Materials Management received a grant from New York State Pollution Prevention Institute (NYSP2I) in support of the Save the Food project.
Through this grant, the Department developed a comprehensive program for residential food waste prevention, featuring a community film screening, social media campaign, school presentations, and a food waste prevention challenge. To help communities and organizations that are interested in developing a food waste prevention program in their own area, the Save The Food manualwas created, highlighting project summaries, tips, and lessons learned.
Funding provided by the NYS Pollution Prevention Institute through a grant from the NYS Department of Environmental Conservation Any opinions, findings, conclusions or recommendations expressed are those of the author(s) and do not necessarily reflect the views of the Department of Environmental Conservation