You can also use apps like Epicurious and Allrecipes to make the most of what's in your fridge and pantry. Websites like Big Oven, Supercook, and MyFridgeFood allow you to search for recipes based on ingredients already in your kitchen.
A lot of seafood, for example, is frozen before it reaches your supermarket and then thawed and put on display. Use your freezer. While there are plenty of benefits to eating fresh food, frozen foods can be just as nutritious.To keep your kitchen on track, try to eat leftovers, think of meals you might eat out, and avoid unnecessary purchases by planning your grocery list ahead of time. Plan ahead and buy only what you need. Going to the store without a plan or on an empty stomach can lead to buying more than we need.Here are a few tips to help you get started: From delivering leftovers to those in need to freezing food, shopping smarter, and composting to keep inedible scraps out of landfills, we can all take small steps to curb our emissions. Thankfully, there are plenty of actions we can take at the consumer level to make a significant difference.
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In the US alone, the production of lost or wasted food generates the equivalent of 32.6 million cars’ worth of greenhouse gas emissions.Īs the world’s population continues to grow, our challenge should not be how to grow more food, but to feed more people while wasting less of what we already produce.
About 6%-8% of all human-caused greenhouse gas emissions could be reduced if we stop wasting food. When we waste food, we also waste all the energy and water it takes to grow, harvest, transport, and package it. And if food goes to the landfill and rots, it produces methane-a greenhouse gas even more potent than carbon dioxide. It could be enough calories to feed every undernourished person on the planet.īut wasted food isn't just a social or humanitarian concern-it's an environmental one. That’s equal to about 1.3 billion tons of fruits, vegetables, meat, dairy, seafood, and grains that either never leave the farm, get lost or spoiled during distribution, or are thrown away in hotels, grocery stores, restaurants, schools, or home kitchens. Today, an estimated one-third of all the food produced in the world goes to waste.
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