How can we conserve food with 7 ways to reduce food waste

Food choices significantly impact both your health and the environment. According to the U.S. Department of Agriculture, between 30% and 40% of food in the United States is wasted each year. This amounts to approximately 133 billion pounds of food and $161 billion in losses.

Food waste occurs throughout the food supply chain, from production to consumption. Common causes include spoilage during storage and transport, damage from insects or rodents, and contamination by bacteria or mold. Additionally, sorting out blemished or imperfect produce and consumers purchasing more than they need contribute to the problem. The waste of edible food also means wasting the energy, fertilizer, and land resources that went into producing it.

Here are seven strategies to help reduce food waste in your kitchen:

1. Take an Inventory:
   Before grocery shopping, assess the contents of your pantry, refrigerator, and freezer. This helps prevent overbuying and reduces the likelihood of food waste.
2. Create a Meal Plan:
   Planning meals for the week ensures that you purchase only what you need. Coordinate recipes to use overlapping ingredients, such as utilizing broccoli as a side dish one night and in a casserole the next.
3. Save and Eat Leftovers Safely:
   If you don’t plan to eat leftovers within three days, store them in the freezer and label them. Keep your freezer organized to avoid food being discarded due to freezer burn.
4. Store Food Appropriately:
   Proper storage can extend the life of fruits and vegetables. Buy only what you can consume within a week. Store greens in a container with a paper towel in the crisper drawer, keep tomatoes and bananas on the counter, and store potatoes and onions in a cool, dark place. Fresh herbs last longer in a glass of water, and frozen fruits and vegetables are great backups when you run out of fresh produce.
5. Buy “Ugly” Foods:
   Imperfect produce, such as misshaped fruits and vegetables, can be purchased from companies that deliver them through subscription services or at farmers’ markets. However, avoid purchasing bruised or spoiled items.
6. Compost:
   Composting vegetable peels and other food scraps is an excellent way to reduce waste and provide nutrients for your garden. Small composting containers are available for home use.
7. Use Leftovers Creatively:
   Repurpose food that is no longer fresh. Vegetable scraps can be made into soup stock, soft fruits can be cooked into oatmeal, and stale bread can be used for croutons or an egg strata. Slightly wilted vegetables are perfect for soups or stir-fries.

If you’re looking for a simple way to start using leftovers, try this versatile soup recipe:

Make Soup from Any Vegetable
Servings: 4–6

Ingredients:

• 1–2 pounds of fresh or frozen vegetables
• Aromatics, such as an onion, garlic cloves, or leeks
• 1–2 tablespoons olive oil
• 4–6 cups low-sodium broth
• Seasonings to taste: pepper, cumin, chili powder, ginger, dried herbs (basil, sage, oregano, bay leaf)
• Optional: leftover cooked meat, rice, pasta, quinoa, or beans

Instructions:

1. Chop the vegetables and aromatics. Heat olive oil in a pot over medium heat. Sauté the aromatics for about 5 minutes until they are fragrant and soft.
2. Add the vegetables, except for delicate greens, and cook for several minutes until they soften slightly. Add seasonings at this stage for a well-blended flavor.
3. Pour in 4–6 cups of broth and bring the mixture to a simmer. Lower the heat, cover the pot, and cook for about 30 minutes.
   • For a chunkier soup, remove from heat when the vegetables are tender but still firm.
   • For a smoother texture, continue cooking until the vegetables are soft enough to puree. Add delicate greens, such as spinach, just before removing from heat.
4. If desired, puree the soup in a blender or with a stick blender. Rewarm gently if needed. For added flavor and creaminess, consider adding beans, tofu, coconut milk, or plain yogurt.
5. To enhance the soup, especially if not pureeing, stir in cooked pasta, rice, ground turkey, diced chicken breast, or canned beans, chickpeas, or tomatoes, and simmer until warmed through.

By following these tips, you can reduce food waste while enjoying nutritious meals.

In conclusion, making a concerted effort to reduce food waste is crucial for both environmental sustainability and personal well-being. By taking simple steps like planning meals, properly storing food, and using leftovers creatively, you can significantly reduce food waste in your household. Every action you take to reduce food waste not only saves money but also conserves the resources used to produce, transport, and prepare food. As more individuals commit to these practices, the collective impact to reduce food waste will lead to a healthier planet and a more efficient food system.