{"id":9190,"date":"2021-03-24T16:35:12","date_gmt":"2021-03-24T20:35:12","guid":{"rendered":"https:\/\/eatrightpa.org\/?p=9190"},"modified":"2021-10-30T04:49:51","modified_gmt":"2021-10-30T04:49:51","slug":"dont-let-your-fridge-become-a-vegetable-graveyard-three-tips-to-reduce-food-waste-at-home","status":"publish","type":"post","link":"http:\/\/www.eatrightpa.org\/blog\/2021\/03\/24\/dont-let-your-fridge-become-a-vegetable-graveyard-three-tips-to-reduce-food-waste-at-home\/","title":{"rendered":"Don\u2019t Let your Fridge Become a Vegetable Graveyard: Three Tips to Reduce Food Waste at Home\u00a0"},"content":{"rendered":"

by Judy Matusky, RDN, LDN and Taylor Dimmerling<\/span><\/i><\/p>\n

The United States Environmental Protection Agency (EPA) estimates that American households throw away about 338 pounds of food each year (1). We all start our week with good intentions. We read the food blogs, assemble some fast and easy dinner recipes, stock up on fruits and veggies, and fill the fridge with everything we need for a week of cooking. But then we find ourselves out one night, getting home late from work another and soon, our plans to cook dinner wilt like the spinach in our fridge. With just a little planning, you can cut down on food waste by shopping smarter, storing food so it lasts longer, and using up leftovers in creative ways.<\/span><\/p>\n

Shop Smarter<\/h3>\n

Shop from a list. Planning a weekly menu around your schedule and creating a food list before going to the store keeps you focused on buying only what you need and limits impulse buying. Reconsider buying in bulk. The little bit of money you save is offset by the amount of food you end up throwing away. Consider shopping once per week, buying what you need for the week. This keeps the fridge clutter-free and prevents unseen food from spoiling at the back of the fridge.<\/span><\/p>\n

Store Foods to Maximize Freshness<\/h3>\n

Putting the groceries away can feel like a chore, but if done correctly, it can save time and money. Before you put everything in the fridge, spend 30 minutes prepping produce. Wash and dry leafy greens, storing them in plastic bags in the fridge. Poke a few holes in the bags before adding the greens. The holes will allow the greens to \u201cbreath,\u201d extending their shelf life. Cut up other produce like carrots, celery, peppers, cucumbers and store them in reusable containers to keep them fresh and ready to use for meals and snacks. Store most fruit in the fridge to maximize  freshness. Bring out a few pieces of fruit at a time to keep in a bowl on the counter. Don\u2019t forget your freezer! Freeze bread, nuts, muffins, and leftovers. Use labels to name and date the food in the freezer. One great tip is to freeze overly ripe bananas. Peel them and place them in a freezer bag in the freezer. Use the frozen bananas for smoothies, snacks and for making <\/span>“nice” cream.<\/span><\/a><\/p>\n

Plan a \u201cClean-out the Fridge\u201d Night<\/h3>\n

By the end of the week, we all find ourselves with odds and ends in the fridge. Some leftover pasta, \u00bd jar of tomato sauce, a stray onion, some slightly wilted spinach. Rather than toss them, plan one night a week as \u201cclean out the fridge\u201d night. This will be a hassle-free meal that allows you to get creative. Think of it as your own version of <\/span>Chopped<\/span><\/i>. You get to come up with your own recipes for soups, bowls, frittatas, smoothies, sandwiches, anything you want to use up the leftover ingredients. Here\u2019s an easy, delicious and healthy way to make a frittata from leftover veggies and cheese.<\/span><\/p>\n

Source:<\/span><\/p>\n

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  1. Advancing sustainable materials management: Facts and figures report. (2021, January 28).https:\/\/www.epa.gov\/facts-and-figures-about-materials-waste-and-recycling\/advancing-sustainable-materials-management<\/span><\/li>\n<\/ol>\n

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    Clean Out Your Fridge Frittata<\/h3>\n

    Serves 4<\/span><\/p>\n

    Ingredients <\/span><\/p>\n