Back in January, the ‘Greener You in 2022’ challenge was to start composting. The facts that would motivate a person to start composting are the same that might ensure that food doesn’t end being tossed in the first place.
Did You Know?
A quick refresh on a few of the facts. The average American wastes about 1 pound of food each day, and we discard more food than any other country, nearly 40 million tons — or 30-40% of the entire US food supply. And food rotting in landfills contributes to 11% of the world’s greenhouse gas emissions!
Here’s What You Can Do
The issue with food waste is simple: food goes bad because people don’t eat it in time. There are plenty of resources for making food last longer, but our main strategy is to get food into an edible state. Here are a few suggestions:
- Roast a pan of vegetables regularly – they’re much more tempting to eat if they’re cooked (and much less likely to go bad).
- Use your onions! Turn white ones into Caramelized Onions and red ones into Quick Pickled Pink Onions.
- Garlic goes bad quicker than you’d think, but Quick “Roasted” Garlic will last forever in your fridge and add depth and flavor to your meals.
- Delicate, leafy lettuces wilt easily. If you don’t plan to use it soon, opt for heartier, long-lasting ones like kale, collards, and cabbage. Massage kale to preserve it even longer and pre-shred cabbage so it’s ready-to-use.
- If your citrus (lemon, limes, oranges) starts to turn, juice it and freeze it.
For the full scoop on takin’ care of groceries, listen to this week’s podcast where I talk with my mom, Pam Anderson, Patron Saint of Languishing Produce.
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