Food Waste Prevention
April is Earth Month, and in honor of our commitment to environmental responsibility, we’ll be exploring a new topic related to environmental sustainability every week this month. To begin, we’re digging into Food Waste Prevention Week! Wedge Co-ops is demonstrating our commitment to working toward changing the culture on food waste as an official partner this year.
Hennepin county food waste
The first step is to raise awareness. Did you know that in Hennepin County, about one third of the waste stream is organic materials that could be composted? You shop at a cooperatively-owned grocery store, so you’re likely aware of and concerned about the issue of food waste and already practicing many daily habits to lessen the amount of food wasted in your household.
why is food waste prevention important?
This week, join us on the journey to rescue delicious foods from being wasted! Why is it important? Countless reasons, but for starters:
- It protects the environment
Reducing food waste is the number one personal action you can take to reduce greenhouse gas emissions. When food goes into landfills, it breaks down and emits carbon dioxide and methane. If we reduce food waste, we can curtail the environmental damage from these greenhouse gases.
- It fights hunger in our neighborhoods
Staggeringly, 1 in 5 people lack reliable access to nutritious food in the US. In contrast, approximately 40% of all food grown and produced in this country isn’t eaten. Imagine how much of that wasted produce & protein could be going to people who need access to it.
- It saves your grocery budget
Americans lose over $215 billion (about $660 per person) on wasted food. Shocking! Households in the US are responsible for the highest amount of wasted food. When you reduce and prevent food waste, you can stop wasting money simultaneously.
The good news is that food waste is a solvable issue, and we are ALL part of the solution. Here are some ideas to get you started from Food Waste Prevention Week!
how to prevent food waste
Before your next grocery shopping trip:
- Audit what you’re throwing away- let that inform what ends up in your cart next time
- Make one night a week “leftover night”- empty your refrigerator before shopping again
- Don’t shop for food while you’re hungry- you’ll end up spending more!
- Cook large batches and refrigerate/freeze leftovers in portion-ready containers
- Freeze ripe fruits & veggies for filling in gaps in recipes, or baking
- When you have to toss, make sure you’re composting!
- (Wedge Lyndale offers free composting services, sponsored by Lowry Hill East Neighborhood Association. Click here to sign up for that service!)
Food storage- tips & tricks:
- Keep onions & potatoes separated in a cool, dry place. When stored together, onions will sprout and rot more quickly than if stored away from potatoes.
- Avocados keep longer by being stored in the dark, and once ripe, you can extend their life a few days by popping them in the fridge.
- Contrary to popular belief, milk is best kept in the coldest part of the fridge- not in the door! Store milk toward the back and on the lowest shelf possible. The best temperature to keep milk at is 33- 37 degrees- just above freezing.
Recipe ideas!
To use up those ends, stems, and other scraps that are commonly thrown out, try one of these chef-inspired, seasonal recipes, and find many more at savethefood.com