By Lisa Sadlier-Hart
This is the last in a 3-part series on food waste, the leading component of landfill waste. So what type of problem is food waste really? According to the EPA, it’s a social, environmental and economic one as well. We are tossing food that could be used to feed the hungry. We are tossing food that produces methane, a powerful greenhouse gas. And, we are tossing close to $161 billion of food at the retail and household level - that’s a lot of cash! So here are some final tips that will save your household some money, help your neighbors in need and the planet as well. They come from the EPA’s Get Smart Challenge.
1) Be a smart shopper: Buy What You Need – make a shopping list, buy no more than what you expect to use, you will be more likely to use it up and keep it fresh. 2) Be a smart food storer: store produce so it stays fresh longer - tropical fruits store best at room temperatures as do potatoes and onions whereas berries and cherries and most vegetables store best in the fridge. Keep apples, bananas and tomatoes separate as they give off gases that hasten spoilage in nearby veggies. Invest in some produce storage bags to extend the life of your fruits and veggies.
3) Be a smart food prepper: Prep Now, Eat Later– by preparing perishable foods as soon as possible, preferably right when you get home from shopping. You’ll make it easier to serve snacks and meals later in the week, saving time, effort and money.
4) Be a smart saver: Eat What You Buy – this involves being mindful of leftovers and old ingredients that need using up. The “Eat First” prompt can be used to designate an area in your refrigerator for leftovers and food that won’t keep long. Implementing these ideas can really save you money and help reduce food that ends up in landfills.
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Lisa Sadlier-Hart is a member of Citizens’ Climate Lobby, Sitka Chapter
