10 Ways to Combat Food Waste at Home

Turning food scraps into compost restores our soil, puts carbon back into the earth, and helps to reduce landfill methane emissions. We love compost! But did you know that 24% of materials in landfills is food waste? Once there, it is the third largest emitter of methane on the planet, and contributes to climate change. Reducing food waste is the most impactful way to combat global warming. As wonderful as composting is, reducing waste from happening in the first place is the best solution for the earth. So here are some ways you can reduce food waste (and maybe save some money) at home.

1. Make a plan.

Everyone knows that grocery shopping while hungry leads to over-buying. So does shopping without a plan. Before heading to the store, take a peek at your pantry and fridge to see what you already have. Do you need a couple of ingredients to make a full meal? What needs to be eaten ASAP before it goes bad? Next take a look at your calendar for the week ahead. Which nights require an easy dinner, which can you prepare dinner, and which will you eat/order out? For the nights that you will cook dinner, can you double the recipe so you can eat leftovers another night, or for lunch? Map out your eating plan for the week and bring a list of ingredients to the store with you. But don’t stress! Even if you only plan one or two meals, you’re doing great!

2. Think ahead.

Lots of food is bought with good intentions, but ends up rotten and forgotten about. Taking a few hours on a weekend to prep ingredients for the week can make weeknight meals and lunches a lot quicker and easier. For example: wash and chop salad greens and store in a zip-top bag with a paper towel to absorb moisture. Roast a few veggies, grill and chop chicken, make a jar of salad dressing. Your future self will thank you!

3. Store food properly.

Plastic produce bags are wasteful and end up in the landfill where they can take decades to degrade and are harmful to ocean wildlife. They also aren’t the best way to keep most foods fresh. Use brown paper bags to store mushrooms so they can breathe and will avoid becoming slimy. Use cotton bags to store produce- I especially like these bags for leafy greens and other large items. If, over time, they become a little wilted, just plunge the greens into a bowl of cold water to wake them up again. Berries will keep freshest if you don’t pre-wash them and store them in glass containers. Potatoes, onions, garlic, and ginger should be stored in a cool, dark place (not the fridge). Store bananas separate from other fruits on the counter top (never refrigerate bananas). 

4. Save for later.

If you know that certain items won’t be eaten right away, try saving them for another time. Sliced bread can be frozen and thaws quickly in the toaster with minimal change in quality. Brown bananas or other fruit can be peeled, sliced, and frozen flat to be used in smoothies. Kids’ smoothie/yogurt pouches can be frozen and used as ice packs in lunches. Some leftover meals can also be frozen, like soups, stews, sauces, and marinades. 

5. Learn what date labels mean.

According to the USDA, the only food that is required to have an expiration date is infant formula. All other dates suggest when the food will retain it’s highest quality and do not refer to food safety. The date stamped on milk containers is the sell by date, and is regulated by the state. Milk is generally safe to consume within 7 days of this date, but obviously use your discretion!  Most dates on non-perishable foods indicate the date before which the food is freshest (for example, cereal, rice, canned goods, etc.). After the date, the food is still perfectly safe to eat, it just may not taste as fresh. Refer to this article for more details. It’s good practice to eat frozen foods within 6 to 12 months, but once frozen, foods stay safe indefinitely. 

6. Label your foods.

How many times have you pulled an open jar of food out of the fridge, and had to guess when it was first opened? When we have to guess, it leads to wasted food. Whenever you first open a container of food, use a marker to write the date on the label, or better yet, write it on masking tape so everyone in your household can see it. The same goes for home-cooked leftovers: clearly label your meals with the name of the dish and when it was prepared to avoid any confusion. 

7. Practice FIFO.

Restaurants and food establishments practice FIFO: First In First Out. When you start labeling your foods, you can see which foods have been hanging out the longest and should be eaten first. Don’t open a new container until the older one has been used up. 

8. Use leftovers creatively.

As a Natural Foods Personal Chef, I am always so surprised when some people tell me that they don’t eat leftovers. In my house, leftovers are a gift to be thankful for! Cook once, eat twice is my motto. But sometimes, eating the same dish a few times can get boring. You can try packaging up your leftover meal components into different containers so you can mix-and-match in the following days. For example, repurpose grilled chicken into a chicken salad, use leftover corn as a green salad topping, and use roasted sweet potatoes in a grain bowl. There are endless combinations to keep your palate satisfied, and picky eaters in your house will be none the wiser!

9. Use up the scraps.

Veggie scraps and bones can be frozen until you have enough to make homemade broth. If you’re up for it, try fermenting, canning, dehydrating, or preserving ingredients. Imperfect produce is perfect for this! Check out local maker and author Maria McClellan at Food In Jars to get started.

10. Compost the rest.

As a composting company, our business depends on you having scraps for us to collect. BUT, as great as composting is for the earth, stopping food waste from happening in the first place is the BEST way to fight climate change. It’s nearly impossible to have zero food waste, so sending your scraps to the compost pile ensures that your food footprint is as green as possible.

Jennifer Fanega is a Natural Foods Chef specializing in food waste reduction, food recovery, and food security. She loves working in and learning about circular, sustainable food systems. She is based in Lafayette Hill, PA and is a crew member here at Back to Earth Compost Crew. You may have seen her at our Blue Bell Country Club drop-off location, or driving our Scrappy Mobile to and from the compost site.