As a conclusion to our series on sustainability and food waste, I would like to share some final tips from Corporate Chef Cate Smith about food product dates. The next time you are getting ready to throw out food, consider the following suggestions.
There are three main types of product dates that appear on our groceries — use by, best before, and sell by — all of which pertain to the quality of the food, not necessarily food safety.
For some produce items such as spring lettuces and mixed greens, you may be able to revive their limp appearance and texture. You can place these salad greens in a bowl of water and they may perk back up again. Alternately, you could avoid wasting salad mixes by throwing them in the sauté pan just like you would any other green. If you add a little olive oil, garlic, salt, and pepper, you have a great side dish that would otherwise have been thrown away.
Eggs have a long shelf life in the refrigerator and can last for three to five weeks after their food product date. If you are unsure whether or not your eggs are still safe to eat, there is a simple test to put your mind at ease. Fill a bowl with cold water, then place the questionable egg(s) in the water. If the eggs float, that means they are bad. If the eggs sink, they are still okay to eat.
As we said in last week’s post, your freezer is a great place to store items that you can use at a later date.
In this eight-session course you will learn to bring close attention to your mind, body, behaviors and patterns related to eating. The group support and skills offered in this program can provide a way to achieve a healthy weight that can be maintained for a lifetime.
If you are looking to achieve and maintain a healthy weight, incorporating mindfulness practices may help you attain these health goals. Click here to learn more about Changing From Within.
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