An estimated 25% of the foodstuff that enters American homes gets wasted. The typical U.S. household spends a lot more than $133 a month, or $1,600 a year on food it throws away. That is negative economics, nor could it be a reflection of good menu planning in the kitchen and there is you are able to do to improve that. But first, let's look at this issue on a national and global basis. In the U.S. we waste 40% of our food from farm to table. That's enough food to fill a big stadium every day, before it even gets to us. Globally, as much as 50% of edible food is wasted. A current study commissioned by the U.N. Food & Agricultural Organization estimated that 1.3 billion metric a lot of food goes to waste annually across the world. Think of all waste from individual kitchens, restaurants, hotels, parties, meetings, etc., world-wide! That equates to one-third of all food produced for humans. And yet, in America alone, 1 in 6 Americans (49 million) don't know where their next meal is coming from. Much more heart wrenching is the truth that over 16 million of those people who are food insecure in the U.S. are children. That is nearly exactly the same amount of all kids enrolled atlanta divorce attorneys kindergarten through third grades throughout the nation.
Most of this wasted food goes straight to the landfill where it is sealed over with a coating of daily landfill cover, which leads to the anaerobic break down of the food. So rather than turning into soil through composting, it generates the potent greenhouse gas methane, causing global warming.
Many communities are accepting the task of shifting practices around food purchasing, handling and disposal with the target being to prevent paying to place our food in landfills where it's probably the most negative impact and instead use that food to achieve positive results. The Environmental Protection Agency and the U.S. Composting Council have recently developed a food-recovery chart showing the preferred uses of food waste. In the end, food waste remains food whether for humans, animals or microbes in compost.
Exactly what do you do?
6 Tips to Save Money & Prevent Food Waste At Home
We all have produce cull and trimmings, and even the absolute most vigilant food savers end up with the sporadic wilted lettuce or moldy leftovers. Try these six ideas to minimize the volume of waste.
1. Buy less, more often.
2. Scan your refrigerator, freezer and pantry before heading out to the farmers market or the store. Plan dishes and meals that incorporate everything you curently have that needs to be utilized first.
*Eat what is ripe and ready as opposed to what your palate might think it wants. In other words, when planning for lunch, consider, what needs to be eaten? Let's say you open the refrigerator and see that you've some leftover fish brought home from a restaurant meal two days ago, some old corn tortillas, ¼ of a head of cabbage, part of an onion and ½ of a tomato you cut yesterday. You close the refrigerator and look on the counter to see some shriveling peaches, try the pantry and view a can of black eyed peas. Most people would throw all that out and make something new, however you, along with your newly discovered charge to save lots of some funds and save the planet, set your brain to work and soon, presto-chango, abracadabra, wha-la! Fish tacos with cabbage, topped with a tomato-peach-onion salsa and an area of black-eyed peas! Congratulations, you did it!
3. Find out about your food's shelf life and just how long it could be stored in the freezer. "Best by" and "use by" dates are not standardized or regulated and do definitely not mean that the food is inedible if it's past those dates. Let your nose and taste buds be your absolute best guide in these circumstances.
4. Learn to properly store food to increase its life. Putting food in the correct bag or container, adding water, a slice of bread or a paper towel in the bag or container and placing food on the proper shelf or in the correct drawer of the refrigerator may make the difference of several days of freshness.
5. Utilize the freezer to temporarily stop the aging process. Freeze fruit for smoothies (peel bananas before freezing them) or turn ripe fruit into ice pops. Freeze vegetables to use in soups or stews.