Posted Sept 10, 2011
Americans looking to tighten their belts need look no further than their refrigerator.
Food waste is the largest single component of waste in the United States, according to the federal Environmental Protection Agency.
The average American family throws away 14 percent of their food, according to a study funded by the U.S. Department of Agriculture. Money-wise, that is about $600 every year.
What can consumers do to take that money out of the trash and put it back in their pockets?
Experts agree planning meals is the best thing.
This starts with the shopping list, said Joan D. Cook of the family living program at Penn State University’s Cooperative Extension.
“Some people don’t plan their grocery list, and they look and see what is a good bargain, but don’t know what to do with it,” Cook said.
Kathryn DiGuiseppe, nutrition links supervisor at the cooperative extension, said it’s not just taking the time to plan meals, but also being practical about the amount of time they have to cook it.
However, looking for deals in the grocery store is not a bad thing, DiGuiseppe said.
“Maybe you have made your menu plans, but you see a really good deal on a piece of meat,” DiGuiseppe said. “Look back on what you have planned for some adjustment.”
But don’t stray too far from the list. Hopefully it is a reflection of what is needed and what is already in the house, DiGuiseppe added.
Also when shopping be mindful of the expiration and best-if-used-by dates. These are on all types of products, not just milk, she said.
Along with planning meals, people can repackage food after a grocery store trip, find new uses for leftovers and keep a record of what is in the refrigerator and freezer.
Reading the label is a good start when considering proper storage for an item, Cook said. Also, make sure the refrigerator and freezer are cold enough to keep one’s food fresh.
According to Cook, food should always be kept below 40 degrees, which means the refrigerator should be at least 2 degrees cooler.
Although it’s convenient, storing things such as milk and eggs on the door should be reconsidered, Cook said.
These items should be stored in the coolest part of the refrigerator to keep the maximum freshness.
Meat packaging from the store is not the best for freezer storage, which is why it should be repackaged in an airtight casing, DiGuiseppe said.
Meredith Mensinger, Redner’s Markets Inc.’s corporate dietitian based in Berks County, said the first thing she does with purchased meats is to store them in serving-appropriate containers. This way she simply can take out the package to defrost and not worry about having to cook too much or too little.
She also immediately cuts and washes fruits and vegetables. This will keep them fresh, but will also ensure that they are ready to go, and are more likely to be eaten, Mensinger said.
Another contributing factor to food waste could be unused items that are purchased in bulk.
Purchasing food in bulk, despite the price being cheaper, isn’t going to pay off if the product is thrown away. This is why Cook said have a plan for what to do with the item when buying in bulk.
Also, DiGuiseppe said, consumers should recognize if they are purchasing something on sale it is most likely past its prime and there is less time to use it.
Keeping track of what is in the freezer will help ensure foods aren’t thrown away. Mary Ann Moylan, nutritionist at Giant Food Stores, said people should operate on the first-in, first-out method.
This rule could be repurposed for leftovers. Taking one meal and using leftovers for another meal will help consumers use all of what they buy, said Karen Buch, registered dietitian and director of lifestyle initiatives at Weis Markets Inc.
“Taking a single meal and stretching it helps to make sure you don’t overbuy,” Buch said. “Especially the main meal. Make grilled chicken and grill a few extras to cut them up for use later.”
Contact Shannon Simcox: 610-371-5066 or ssimcox@readingeagle.com. ©2011 the Reading Eagle (Reading, Pa.)