Waterwise Wednesday: Stop Food Waste Day

Cold food – salami and fresh vegetables served on plate

“Getting food from the farm to our fork eats up 10 percent of the total U.S. energy budget, uses 50 percent of U.S. land, and swallows 80 percent of all freshwater consumed in the United States,” according to the National Resource Defense Council (2012).  

Annually, 133 billion pounds, about 219 pounds per person, of food is wasted, that equals 30–40 % of the food supply produced in the United States.  Food waste creates the single largest category of material placed in municipal landfills and a large source of US methane emissions.   

 Stop Food Waste by:

  1. Shopping smart
    • buy only what you need or what you know you’ll use before  food goes bad
    • ask for smaller portions or take left-overs home to eat when eating out
    • Use serving size information on the Nutrition Facts label to help portion meals or snacks.
  2. Store smart – Food spoilage accounts for over 60% of food waste.
    • Check the fridge often to keep track of what you have and what needs to be used.
    • Keep the refrigerator temperature at 40° F  or below and the freezer at 0° F to keep foods safe.
    • Use your freezer! Most foods will keep in the freezer until ready to eat.
    • Follow the 2-Hour Rule. For safety reasons, don’t leave perishables out at room temperature for more than two hours, unless you’re keeping it hot or cold. If the temperature is above 90° F, food shouldn’t be left out for more than one hour. Also, remember to refrigerate leftovers within two hours.
  3. Eat Smart!
    • Eat the whole food – don’t miss out on the nutrients in the skins of fruits and vegetables
    • Learn about food product dating –  know the difference between “sell by”, “best by” and “use by” labels.

Photo © Miroslav Beneda