Kim Griffin
Contributor
In the United States, a whopping 30 to 40 percent of food is wasted! This means food that could have helped feed families in need is instead sent to landfills. Food waste is not only the food that is thrown away at home but also the food that is discarded or lost during production and processing. This includes food from retailers, restaurants and cafeterias, as well as food that rots before it can be sold or consumed. April marks Food Waste Prevention Week, a time dedicated to spotlighting this issue and advocating for measures to curb food waste. Want to join the cause? Do your part to reduce food waste by following these best practices:
Plan ahead: Plan your meals in advance to only buy what you need. Before going to the store, make a list to reduce the likelihood of purchasing excess food that may go to waste.
Shop smart: Avoid impulse buys and bulk purchases unless you know that you will use everything before it spoils.
Understand date labels: Misunderstanding the significance of dates on food items can lead to the unnecessary disposal of perfectly good and nutritious food. Understand the difference between "best-by," "sell-by," "use-by" and "freeze-by" dates. Many foods are still safe to eat past these dates.
Best-By indicates when a product will be of the best flavor or quality. It is not a purchase or safety date.
Sell-By tells the store how long it takes to display the product for sale, which is used for inventory management. It is not a safety date.
Use-By is the last date recommended for using the product while at its best quality. It is not a safety date except for when used on infant formula.
Freeze-By indicates when a product should be frozen to maintain peak quality. It is not a purchase or safety date.
Proper storage: Store food correctly to maximize its freshness by keeping fruits and vegetables in the fridge, storing dry goods in airtight containers, and freezing items that won't be used soon. Arrange your refrigerator and pantry so that older items are used first.
Repurpose: Cook once and eat twice by using leftover ingredients to create new dishes.
Preserve food: Learn food preservation techniques like canning, pickling and freezing to extend the shelf life of perishable items.
Donate food: If you have excess food that you can't consume, consider donating it to a food bank.
Compost: Instead of throwing away food scraps, compost them to create nutrient-rich soil for gardens.
By implementing these strategies, we can work together to significantly reduce food waste and its associated impacts.
Reference:
Food Product Dating (2023, November). Retrieved from www.fsis.usda.gov/food-safety/safe-food-handling-and-preparation/food-safety-basics/food-product-dating#:~:text=A%20%22Best%20if%20Used%20By,is%20not%20a%20safety%20date.
UF/IFAS Extension is an Equal Opportunity Institute.