How to Waste Less Food - Organic Consumers

When it comes to ensuring that sustainable development lives up to its potential for creating environmental, economic and social gains, the global reduction of food and food-related waste represents an enormous opportunity. For reference, the EPA estimates that 12% of municipal solid waste, or 30 million tons, is food scraps. This is enough to feed the entire population of Canada.

Frankly, it’s fairly easy to reduce food waste:

1. Start by developing weekly meal plans. Create the shopping list you need to prepare these meals, and stick to it when you get to the store.

2. Think of leftovers as ingredients for future meals and alter you planning accordingly. Today’s grilled chicken is tomorrow’s chili, chicken salad, lunch meat, etc.

3. If you want your kids to eat new things, try before you buy. Have them taste a particular food when you go out to eat, or when visiting family and friends. That way, you’ll know ahead of time if that cauliflower will go “down the hatch” rather than down the disposal.

4. Food that stays on the platter can live to see another day, while food that stays on the plate becomes garbage. Serve and take smaller portions and have your family ask for seconds if still hungry. This is especially important for teenagers, whose mouths tend to be much larger than their stomachs.

5. Speaking of teenagers, help them avoid pre-meal snacking. Doing so will make sure that they eat what’s on their plates, rather than pushing them back at you while muttering “I’m not hungry.”

6. If you buy perishable items such as meat or cheese in bulk, break down into portions and freeze what you don’t plan on using immediately. Label items with product descriptions and today’s date, and use in the order of being stored.

7. Bringing home leftovers? Label with today’s date and description. Eat quickly, starting with the oldest items.

8. Got a fast food fix? Resist the temptation to super-size if possible. You’ll reduce food waste, your spending, and probably your waistline.

9. Fresh is great, if you’re going to eat it all. Otherwise, portion-controlled packages for items like salads, carrots, pineapple, and peas may be a better bet economically and environmentally.

10. Avoid “Manager’s Specials” on perishable foods, unless you plan on using them immediately. Meats, fruits and vegetables are deep-discounted to move them out of the store before they expire. Unless you use it now, today’s bargain will be tomorrow’s trash.

Bob Lilienfeld is editor of The ULS (Use Less Stuff) Report, a newsletter aimed at helping people conserve resources and reduce waste. He is a regular commentator on NPR’s The Environment Report, and co-author of the book Use Less Stuff: Environmental Solutions for Who We Really Are.