This year during National Nutrition Month, we can all help to prevent unnecessary food waste. Here are some tips to get the most out of your food, as well as waste as little as possible:
- Be Mindful of Expiration Dates: Check food in your pantry and fridge for expiration dates. Before something expires, try and use it in a meal. Remember that not all dates on food are the same. If a package says, “Best by”, the date refers to quality, not necessarily safety. Anything labeled “Use by” or “Exp” must be used by or before that date to be safe.
- Use Your Freezer: Lots of foods freeze exceptionally well, such as bread, hard cheeses, sauces, soups, and baked goods. Try freezing fruits and vegetables while they are still fresh if you don’t plan to eat them right away. This prevents them from deteriorating, and also preserves their nutrition. If you know you won’t finish something before it expires, check to see if it can be frozen.
- First In, First Out: Be aware of the oldest and newest items in your refrigerator. Last night’s leftovers will last longer than 5-day-old leftovers, so try and consume the older food first before it spoils.
- Carefully Plan Your Grocery List: Make sure you know what you already have at home before going food shopping. This way you can avoid buying something that you already have. Try to plan meals around the food you have in the house. Staples like pasta, rice, or beans can easily be part of a nutritious meal once you add a few fresh ingredients.
- Do not Judge an Apple by Its Cover: If you like to make smoothies, soups, or stir-fries, try to buy the ‘ugly’ or less appealing fruits and veggies at the grocery store. Often, stores have a reduced sale rack for this produce because of their appearance. These types of produce are often overlooked, which leads to them being eventually thrown out. It does not matter what a carrot looks like once it is diced up or blended in a smoothie. The nutritional value is the same, so you will get all the benefits.
All Blogs are written by Professionals in the fields of Nutrition, Human Development and Diabetes.