Food waste is a growing issue, with millions of pounds discarded annually. However, by making mindful choices in the kitchen, we can significantly reduce waste while maintaining a nutritious diet. March is National Nutrition Month, and the Academy of Nutrition and Dietetics provides essential tips to help individuals eat right and minimize food waste. Check out their many resources and download their Guide to Eating Right and Reduce Food Waste.
Before heading to the grocery store, take inventory of your refrigerator, freezer, and pantry. Planning meals around existing ingredients not only reduces waste but also saves money. When shopping, buy only the necessary perishable items to prevent spoilage.
Leftovers don’t have to be boring! Repurpose them into new meals—turn cooked meats and vegetables into salads, soups, or sandwiches. Store leftovers properly, consume them within a few days, or freeze them for future use.
Many people discard food based on labels like “Best By” or “Sell By,” assuming they indicate spoilage. In reality, these dates often refer to product quality rather than safety. If stored correctly, items like mustard or salad dressing remain safe to consume past their printed dates.
Store food strategically by placing items with shorter shelf lives at the front of the refrigerator or pantry. Some produce should be refrigerated, while others last longer in a cool, dry place. Additionally, you should aim to consume leftovers within 3–4 days or freeze them for extended use.
1. Serve smaller portions to prevent uneaten food from being thrown away.
2. Donate surplus food to shelters or food banks.
3. Learn canning or dehydrating techniques to preserve food.
4. Compost food scraps to reduce landfill waste.
By implementing these mindful strategies, we can contribute to a more sustainable food system while nourishing ourselves and our communities. For more tips, visit eatright.org.
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