USDA Tips to Reduce Food Waste at Home

Tips to Reduce Food Waste

We can all play a part in reaching the national food waste reduction goal; to reduce food waste by 50% by the year 2030. Start using these tips today to reduce food waste, save money, and protect the environment.

At Home
  • Use ugly fruits and vegetables. Use these to whip up healthy soups and smoothies.
  • Have a cook off. See who can come up with the best dish made of leftovers or foods that you think will go bad if not eaten soon.
  • Serve smaller portions. You can have second helpings if you are still hungry after finishing your first.
  • Check temperatures. Set the temperature of your fridge to 40 degrees F or below and your freezer to 0 degrees F.
  • First in, first out. Check your fridge often to see what needs to be used or frozen.
  • Use your freezer. Store foods until you are ready to use them.
  • Avoid the danger zone. Keep foods out of the danger zone (40 degrees to 140 degrees F) as much as possible.
  • Learn about food date labeling. Not all dates refer to the safety of the item. link
  • Make a plan. Check your fridge, preplan meals, and write a shopping list before going to the store.
  • Buy only what you need. Think twice when buying in bulk.
  • If available, purchase ugly fruits and vegetables. They are safe, nutritious, and sometimes offered at a discount.
  • Start small. Only serve how much food you know you will eat at home and places like “all-you-can-eat buffets.”
  • Compost! 95% of food waste can be turned into rich soil for things like a garden.
  • Buy frozen. Frozen foods are often lower in cost and have a great shelf life compared to fresh or refrigerated foods.

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Adapted from the U.S. Food & Drug Administration 

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Is It Still Good to Eat?

Confused about food date labels such as “Best if Used By/Before”, “Sell-By”, “Use-By”, and “Freeze-By”? Here are three things you need to know to avoid throwing away food that is still safe to consume:

  • Except for infant formula, food date labels are not signals of food safety and are not required by Federal law. Food makers provide dating to help us decide when food is at peak quality.
  • You may see “Best if Used By” on foods. This date tells you when the product is at its best flavor or quality.
  • If the food date label has passed, the food (except for infant formula) should still be safe and wholesome if handled properly. Spoiled foods will develop an off-odor, flavor, or texture due to spoilage bacteria. If a food has developed such spoilage characteristics, it should not be eaten.

Adapted from FDA.gov

We Are What We Don’t Eat: Combating Food Waste

Read here for what the University of Florida Institute of Food and Agriculture says about Food Waste.

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Adapted from FDA.gov

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