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Healthy Eats and Repeat

Highlighting Food, Recipes, and Ideas for a Healthy Lifestyle
Nutrition Month  3

Blog Special: Facebook LIVE on Reducing Food Waste

It's March! And it's National Nutrition Month!  To celebrate, join us at noon CST for mini discussions throughout the month on Facebook LIVE.  Part 1 will talk about an emerging area of nutrition: food waste.  The USDA estimates Americans waste between 30%-40% of food.
If you miss the live event, watch the recording, and check back on this blog post for updates from viewer questions.

Tips to Reduce Food Waste
  1. Chop and freeze extra veggies. Celery is one of those veggies I buy and never use all of it. I like cutting up all the stalks and moving into freezer bags. This way I have chopped celery to cook in recipes. I like this for onions too. Some veggies need to be blanched and cooled before freezing. For more on which veggies benefit, visit the National Center for Home Food Preservation.
  2. Review food package dates. Most food package dates are about quality, meaning how long the food stays at its best flavor and freshness. "Best by" or "Best used by" are examples of quality. So you can eat those foods for a brief time after that date passes.  If you notice off smells or tastes or mold, toss those foods out.
  3. Pre-cut veggies and store unwashed. I like pre-cutting unwashed veggies and storing in closed containers in my refrigerator. I find keeping some veggies in their original packaging leads to soft spots or mold. But moving them - unwashed - into containers adds to their shelf-life. And since they are pre-cut, I can cook them even faster. Cauliflower and asparagus are ones I find hold up well.
  4. Compost scraps or freeze for broth or stock. Vegetable scraps, like onion skins or carrot peels, can be saved for making broth or stock. Put in a bag and freeze, adding to it as needed. Or look at composting.  We'll have some great tips on the LIVE stream.

Have questions or comments?  Leave them below!

To learn more about National Nutrition Month, hosted by the Academy of Nutrition and Dietetics,

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