Food Waste. and Storage Guide. Food Waste. Ways to Reduce Wasted Food

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1 Food Waste and Storage Guide Food Waste According to the U.S. EPA, Food is the single largest type of waste going to landfills and incinerators. Americans disposed of approximately 33 million tons of food waste in When excess food, leftover food, and food scraps are disposed of in a landfill, they decompose and become a significant source of methane a potent greenhouse gas. Much of the food that is discarded in landfills is actually safe, wholesome food that could have been used to feed people. So when you are thinking about making your family dinner, think about how you can reduce your food waste to save money, help communities, and protect the environment. Ways to Reduce Wasted Food Shop your refrigerator first! Cook or eat what you already have at home before buying more. Plan your menu before you go shopping and buy only those things on your menu. Buy only what you realistically need and will use. Buying in bulk only saves money if you are able to use the food before it spoils. Be creative! If safe and healthy, use the edible parts of food that you normally do not eat. For example, stale bread can be used to make croutons and beet tops can be sautèed for a delicious side dish. Nutritious, safe, and untouched food can be donated to food banks to help those in need. Freeze, preserve, or can surplus fruits and vegetables especially abundant seasonal produce. At restaurants, order only what you can finish by asking about portion sizes and be aware of side dishes included with entrees. Take home the leftovers and keep them for your next meal. At all-you-can-eat buffets, take only what you can eat. Compost food scraps rather than throwing them away.

2 Safety after date expires Except for "use-by" dates, product dates don't always pertain to home storage and use after purchase. "Use-by" dates usually refer to best quality and are not safety dates. Even if the date expires during home storage, a product should be safe, wholesome and of good quality if handled properly. If product has a "sell-by" date or no date, cook or freeze the product according to the times on the chart found at Foods can develop an off odor, flavor or appearance due to spoilage bacteria. If a food has developed such characteristics, you should not use it. When in doubt, throw it out. If foods are mishandled, foodborne bacteria can grow and potentially cause foodborne illness before or after the date on the package. For example, if hot dogs are taken to a picnic and left out several hours, they will not be safe if used thereafter, even if the date hasn't expired. Other examples of potential mishandling are products that have been: Defrosted at room temperature more than two hours Cross contaminated Handled by people who don't practice good sanitation Follow the handling and preparation instructions on the label to ensure top quality and safety. Content on this page provided by U.S. Department of Agriculture, Food Safety and Inspection Service. For additional information, visit What do can codes mean? Cans must exhibit a packing code to enable tracking of the product in interstate commerce. This enables manufacturers to rotate their stock as well as to locate their products in the event of a recall. These codes aren't meant for the consumer to interpret as "use-by" dates. Canned foods are safe indefinitely as long as they are not exposed to freezing temperatures, or temperatures above 90 F (32.2 C). If the cans look ok, they are safe to use. Discard cans that are dented, rusted, or swollen. High-acid canned foods (tomatoes, fruits) will keep their best quality for 12 to 18 months; low-acid canned foods (meats, vegetables) for two to five years.

3 Infographic provided by fix.com. For the complete article Talkin Trash, A Guide to Food Waste, visit

4 Infographic provided by fix.com. For the complete article Talkin Trash, A Guide to Food Waste, visit Eat Me First! Buy a plastic bin or box to hold food in your refrigerator that should be eaten immediately. Label the box with "Eat Me First!" so that family members know to grab those food items before others.

5 Infographic provided by fix.com. For the complete article Talkin Trash, A Guide to Food Waste, visit Make a shopping list with meals in mind. Think about how many meals you'll eat at home this week and how long before your next shopping trip. Next to fresh items on the list, note the quantity you need or number of meals you're buying for. Shop your kitchen first and note items you already have.

6 Fruit and vegetable storage guide Inside the Fridge Apples, berries, and cherries Grapes, kiwi, lemons, and oranges Melons, nectarines, apricots, peaches, and plums (after ripening at room temperature) Avocados, pears, tomatoes (after ripening at room temperature) Almost all vegetables and herbs Outside the Fridge Bananas, mangos, papayas, and pineapples: store in a cool place Potatoes and onions: store separately in a cool, dark place Basil and winter squashes: store at room temperature once cut, store squashes in fridge Storage suggestions: If you like your fruit at room temperature, take what you will eat for the day out of the fridge in the morning. Many fruits give off natural gases that hasten the spoilage of other nearby produce. Store bananas, apples, and tomatoes by themselves and store fruits and vegetables in different bins. Consider storage bags and containers designed to help extend the life of your produce. To prevent mold, wash berries just before eating. Content on this page provided by U.S. EPA. For additional information, visit Resources for additional information on food waste reduction: