On an annual basis, one-third of the world's food is wasted, amounting to 1.3 billion tons (Sustainable Home). Though one may think that organic matter decomposes naturally, all food sent to landfills has trouble decomposing. The conditions of landfills leave little oxygen and UV light to help organic matter decompose naturally, causing it to rot anaerobically with methane-producing bacteria. As a result, food scraps don't degrade properly and emit methane gas, a greenhouse gas twenty-three times more effective than carbon dioxide at trapping heat in our atmosphere.

While the issue of food waste is complex, there are habits we can practice while shopping and at home to help reduce the food that ends up in our trash bins. Here are a few tips to consider the next time you prepare a meal.

Buying Goods & Produce

First, it's essential to buy items you truly need. Before heading to the store, consider shopping your fridge and pantry. It can be easy to overlook food that has been sitting in the back that may be prone to spoilage, so make sure you don't miss those items before you go. You can also center your upcoming meals around the ingredients you already have at home, so those items can be consumed while they're still fresh.

When at the market, consider buying loose instead of prepackaged produce so you can get what you need for the upcoming week. Though it may be tempting to buy a large pack of mushrooms or a giant bag of spinach, you may not need all that food for your family. Buying only the ingredients that you need will not only prevent the leftover food from going to waste, but will likely save money as well.

You can also consider purchasing "ugly" produce, which does not pass cosmetic standards in the food industry. Produce like singular bananas, lumpy potatoes, and irregularly shaped carrots and apples often go to waste at grocery stores due to their “cosmetic defects”, though they have the same taste and nutritional contents of their perfect-looking counterparts. Companies like Imperfect Produce are saving surplus or cosmetically imperfect foods that still taste great and sell them to customers at a discounted rate. Supporting efforts like these is a great way to reduce industrial food waste.

Storing Produce

Estimates indicate that the average US citizen wastes 238 pounds of food annually, totaling $1,800 per year for a household of four, and the footprint of consumer wasted food is much larger, considering the total transport, storage, and cooking emissions accumulated as it travels through the supply chain (NRDC). However, we can avoid the majority of this food waste with proper planning and awareness. So once you're at home with your newly purchased groceries, consider making sure everything is properly packed and stored to minimize spoilage.

The first general rule of thumb is to separate fruit from vegetables, as fruit typically emits ethylene gas, which causes other produce to ripen. If you notice that the product doesn't sit in the fridge at the store, that's also a good indication that you can store those produce items on the counter or pantry.

Using reusable cotton bags is also a great way to keep certain types of produce fresh. Slightly dampened Muslin Bags are best for leafy greens and delicate produce such as lettuce, spinach, chard, kale, basil, parsley, cilantro, herbs, and green beans. This moistened cloth will keep the produce fresh and crisp much longer, and the breathable material helps prevent the greens from turning slimy before they can be used. Mesh Bags provide air circulation, so they are prime for thicker-skinned fruits and vegetables. Leave any tomatoes, apples, and avocados in mesh bags on the countertop to ripen before use, and hang any onions, garlic, and potatoes in separate bags to dry out.

As you prepare food, always make sure to seal any leftovers properly. If you have half-cut fruit or vegetables, consider using a Capflex Produce Cover to cover and save those items. This airtight seal will prevent oxygen from browning you fruit too quickly, and can prevent cut ends from drying out. You can also do the same with cooked leftovers, as these covers help eliminate moisture and oxygen from spoiling your food quicker. Cover any bowls, jars, or containers with a Coverflex Bowl Cover or UFO Storage Lid and keep in the fridge until being reheated and eaten.

If you have too much fresh produce that you are unable to finish, consider canning, pickling, or dehydrating as well. These are all excellent ways to help prolong the shelf-life of your produce, and can help add a different flavor or texture to your next meal! Check out some of our easy, beginner-friendly recipes that you can try out at home. If pickling’s not your thing, consider cutting up and freezing your produce into assorted veggie or fruit mixes, just like the pre-frozen bags found at grocery stores. These are great for adding some nutrients to quick stir frys, morning smoothies, or weeknight dinners.

Food Scraps

Before you decide to throw out the odd bits and end of your produce, you might want to consider repurposing them. Onion peels, carrot ends, and other veggie bits are great for making Homemade Veggie Broth. Freeze these scraps until you need them, and when you want to make stock, just simmer the scraps in water and a bit of salt for 1 hour. Strain the veggie scraps, and you have some excellent homemade veggie broth!

If you're making Homemade Almond Milk or any nut milk of your preference, be sure to save the nut meal as well. You can dehydrate the meal in the oven to make nut flour, which is an excellent and nutritious addition to pancakes, cookies, or gluten-free cooking.

There are also multiple ways to regrow produce from scraps as well. You can check out our previous blog post on starting a zero-waste garden at home for smart ways to grow food from what you already have at home.

With any other scraps that are unable to be used or eaten, consider starting your own compost. There are a variety of ways to compost at home if you don't have it available in your municipality, from using worms to having an outdoor tumbler bin. There's a composting solution for any amount of space you have, and it's a great way to harness the nutrients from the food scraps into a fertilizer for your pants and garden.