I was not too long ago a guest on Dr. Joan Salge Blake’s podcast: Spot On! We chatted about straightforward ways to minimize your particular food stuff waste.
Why are we throwing away so a great deal meals?
I imagine from time to time foods waste occurs as a outcome of excellent intentions. It’s possible it is a predicament where you are “trying to take in healthier” so you acquire a bunch of fresh new veggies. But then you really do not truly prepare dinner and consume them. Other situations it’s simply absence of arranging or a glitch in your program. Milk goes sour, spinach rots, fruit gets moldy. Even so, you could possibly also find that you are getting far more foods than you have an speedy have to have for.
What things are most often squandered?
Fruits and greens, alongside with fresh new meats and dairy products and solutions, leading the record for food waste. Cheese might get moldy, milk may well go sour (but you can still cook dinner or bake with it if it is not curdled. And, you can freeze cheese). If you do not use contemporary meats inside two days of obtain, freeze it. Make like bananas, leafy greens, potatoes and new herbs top rated the listing for squandered make.
Listed here are a couple of the thoughts we spoke about in the podcast episode:
- How to use your freezer greater
- Squandering a lot less restaurant leftovers
- How zero waste cooking can support your food stuff price range go farther
- How to store fresh new develop and other merchandise
- How to salvage the most-frequently tossed things
- How to give leftovers a makeover