Did you know that forty percent of food purchased in America is wasted?
Stop Food Waste Day is coming up on April 27th and here at CulinArt, we are committed to being food waste warriors. Even the smallest changes can have a significant impact toward the reduction of food waste, so check out these tips to join us in the fight and help stop food waste outside of the cafe.
- Go to the grocery store with a plan – this will help save you time, money, and prevent wasted food. It’s an all-around win! It has been noted that a family of four could lose up to $1500 a year on unused food that has gone bad. Grocery lists help you stay on track in the supermarket and only buy what you need. Assess your pantry and refrigerator before going to the store, consider what dishes you want to make for the week, and write that list!
- Become friends with the freezer – from leftovers to extra veggies, basically anything can be frozen. Some meat and poultry can be kept in the freezer for 4-12 months, and leftover soups or meals tend to stay well for 1-2 months. When storing food in the freezer, be sure to squeeze out extra air to prevent freezer burn. So, before those leftovers go bad in the fridge, consider keeping them in the freezer for a later date.
- Practice root to stem cooking – did you know most of the produce we buy can be used in cooking? So why are we so quick to throw them away? 90% of broccoli and cauliflower, 95% of tomatoes, 95% of mushrooms, and 80% of onions can all be utilized in the kitchen! Herbs and stems make great pestos. The ends of celery and onions, carrot peels, corn stalks and cobs, and broccoli and cauliflower stems can be used to make stocks and broths. Add beet or turnip greens to liven up a lettuce mix. It’s all about finding ways to use what you have! Get creative in the kitchen and try using your produce root to stem
As Stop Food Waste Day approaches, start putting these tips into practice! What are some other ways you will stop food waste this month?