It’s estimated that the average person in North America and Europe will waste over 200 POUNDS of food in a year, be that through disposal of items that are no longer appealing, or because we’ve allowed things to rot in our fridges and cupboards. Can you imagine going grocery shopping, buying 200 lbs worth of items, and then tipping your purchases right into a landfill site? The image is rather appalling, isn’t it? Not only is it a startling waste of money, but it’s also incredibly disrespectful to the sources of our edibles: the animals that produced them; the farmers who worked hard to tend their fields so we have enough to eat; the many people who are involved with cooking and producing pre-made items that stock the shelves at our supermarkets.
These simple actions can significantly decrease the amount of food that will go to waste in your home. They might not all be viable for your living space or personal schedule, but just putting a couple of them into practice should make a marked improvement.
Defend Your Dairy!cheese, you won’t want it to go manky overnight. Try soaking cheesecloth in whiskey and wrapping your cheese in it before placing it in a plastic bag, or else cover it with a layer of waxed paper followed by a layer of aluminium foil before storing it. To make milk and cream last longer, you can add a pinch of salt to the carton or bottle, and you can freeze butter to extend its freshness.
Don’t Store Apples in the Fridge
*Note: you can use that sand technique for root vegetables like carrots, beets, etc. too.
Ditch the Plastic
To freeze bananas, remove them from their peels and then wrap them individually in plastic or aluminium until you’re ready to add them to baked goods or smoothies. Tomatoes can be stored whole in the freezer, but be sure to thaw them in a container as they get really goopy when defrosting—the good news is that they’ll slide right out of their skins, so they’re perfect for sauces and stews.
Put It Behind Glass
Glass containers with tight-fitting lids are perfect for keeping dampness out of dry food, as they’re impermeable and have no absorbent bits that can soak up moisture and sneak it into your granola. When you buy dry ingredients, transfer them into these glass containers and keep them in the driest cupboard in the house (usually the one that’s furthest from both the stove and the sink. You don’t have to spend a ridiculous amount of money on fancy containers either: large glass mason jars with screw-top lids work just fine.