Carleigh Bodrug, a cookbook author, was shocked to discover that homes are the biggest contributors to food waste, tossing out around 35% of food in 2023, according to ReFed, a nonprofit focused on reducing waste. She says, “We’re so busy that we often don’t use the food we buy.”
This problem goes beyond just hitting the trash. Food waste has a heavy environmental impact, as each piece has traveled through farming, packaging, and transportation before it reaches our kitchens.
But the bright side? Reducing food waste is great for both our planet and our wallets. Here’s some expert advice on smarter shopping and creative cooking.
Bodrug recalls how she used to buy items she didn’t really need. “I’d grab a bag of oats, only to find three in my pantry later,” she shared. The solution? Make a list! Before heading to the store, check your fridge and pantry to know what you have. This helps avoid buying duplicates and controls impulse purchases.
“Shopping when you’re hungry leads to disaster,” Bodrug warns. Having a list allows for intentional purchases, making sure you bring home only what you’ll use.
Adam Kaye, co-founder of Spare Food Co., suggests being mindful about what you buy. He advises against buying in bulk if you won’t use it. Instead, look for products that utilize surplus produce, like vegetable broth made from extras.
Once you have your food, storing it properly is key. Bodrug notes that leafy greens last longer when stored with a paper towel to absorb moisture. Herbs can even thrive in a jar of water. Kaye emphasizes using the freezer well and dedicating nights to clear it out. “We often have a meal night where we combine what’s left in the fridge and freezer,” he explained.
Surprisingly, a lot of what we throw away is still edible. Kaye points out that many parts of vegetables, like stems and leaves, are perfectly fine to eat. He often uses parsley and cilantro stems in cooking and even makes pesto with carrot tops. Bodrug does the same, turning vegetable scraps into delicious homemade stock.
When it comes to recipes that minimize waste, Kaye has some favorite go-tos: frittatas, stir-fry, smoothies, and pesto. “You can make pesto from just about any green,” he says. Blenders are especially handy for overripe fruit or wilting greens, transforming those into smoothies. Frittatas are a great way to repurpose leftover ingredients, from vegetables to bits of cheese.
Finally, with our busy lives, it’s easy to let fresh produce go bad. Chef Dan Barber, known for his work with leftover foods at his restaurant WastED, believes the best way to reduce waste is to enjoy cooking. “Engage with your stove and transform ingredients into something special,” he encourages. This creativity not only cuts down on waste but also brings a delightful home-cooked experience.
Reducing food waste isn’t just a noble cause; it’s a practical step we can all take to ensure a healthier planet and a happier home.
