Follow these tips to keep your food
bill and "food-print" down at the same time:
Shop Wisely. Plan meals, use shopping lists, buy from bulk bins, and
avoid impulse buys. Don't succumb to marketing tricks that lead you to buy more
food than you need, particularly for perishable items. Though these may be less
expensive per ounce, they can be more expensive overall if much of that food is
Buy Funny Fruit. Many fruits and vegetables are thrown out because their
size, shape, or color are not "right." Buying these perfectly good
funny fruit, at the farmer's market or elsewhere, utilizes food that might
otherwise go to waste.
Learn When Food Goes Bad. "Sell-by" and "use-by" dates are not
federally regulated and do not indicate safety, except on certain baby foods.
Rather, they are manufacturer suggestions for peak quality. Most foods can be
safely consumed well after their use-by dates.
Mine Your Fridge. Websites such as www.lovefoodhatewaste.com can help you get
creative with recipes to use up anything that might go bad soon.
Use Your Freezer. Frozen foods remain safe indefinitely. Freeze fresh produce
and leftovers if you won’t have the chance to eat them before they go bad.
Request Smaller Portions. Restaurants will often provide half-portions upon request
at reduced prices.
Eat Leftovers. Ask your restaurant to pack up your extras so you can eat
them later. Freeze them if you don't want to eat immediately. Only about half
of Americans take leftovers home from restaurants.
Compost. Composting food scraps can reduce their climate impact
while also recycling their nutrients. Food makes up almost 13 percent of the
U.S. waste stream, but a much higher percent of landfill-caused methane.
Donate. Non-perishable and unspoiled perishable food can be donated
to local food banks, soup kitchens, pantries, and shelters. Local and national
programs frequently offer free pick-up and provide reusable containers to