http://www.care2.com/greenliving/50-ways-to-never-waste-food-again.html
50 Ways to Never Waste Food Again
By Colleen Vanderlinden, Planet Green
“Use it up, wear it out, make do, or do without” is a favorite adage in both frugal and green circles, and it is something I strive to live by. One of the best ways to “use it up” is to think differently about our food and ways to avoid wasting it. Lloyd wrote a great post a while back about the statistics for how much food we waste in the U.S., and the numbers are, frankly, appalling. On average, we waste 14 percent of our food purchases per year, and the average American family throws out over 600 dollars of fruit per year. Most of the food we waste is due to spoilage; we’re buying too much and using too little of it.
We’ve all had it happen: half the loaf of bread goes stale because no one wants to eat sandwiches today, and the grapes we bought as healthy snacks for the kids’ lunches languish in the crisper. With a little creativity, and an eye toward vanquishing waste in our lives, we can make use of more of our food before it goes to waste. Here are a few ideas for you.
Using Up Vegetables
1. Leftover mashed potatoes from dinner? Make them into patty shapes the next morning and cook them in butter for a pretty good “mock hash brown.”
2. Don’t toss those trimmed ends from onions, carrots, celery, or peppers. Store them in your freezer, and once you have a good amount saved up, add them to a large pot with a few cups of water and make homemade vegetable broth. This is also a great use for cabbage cores and corn cobs.
3. Don’t toss broccoli stalks. They can be peeled and sliced, then prepared just like broccoli florets.
4. If you have to dice part of an onion or pepper for a recipe, don’t waste the rest of it. Chop it up and store it in the freezer for the next time you need diced onion or peppers.
5. Roasted root vegetable leftovers can be turned into an easy, simple soup the next day. Add the veggies to a blender, along with enough broth or water to thin them enough to blend. Heat and enjoy.
6. If you’re preparing squash, don’t toss the seeds. Rinse and roast them in the oven, just like you would with pumpkin seeds. The taste is pretty much the same.
7. Celery leaves usually get tossed. There’s a lot of good flavor in them; chop them up and add them to meatloaf, soups, or stews.
8. Use up tomatoes before they go bad by drying them in the oven. You can then store them in olive oil in the refrigerator (if you plan on using them within a week) or in the freezer.
9. Canning is always a good option. If you’re doing tomatoes, you can use a boiling water bath. If you’re canning any other type of veggie, a pressure canner is necessary for food safety.
10. Before it goes bad, blanch it and toss it in the freezer. This works for peas, beans, corn, carrots, broccoli, brussels sprouts, cauliflower, and leafy greens like spinach and kale.
11. Too many zucchini? Make dark chocolate zucchini cake, zucchini bread or muffins. If you don’t want to eat the bread now, bake it and freeze it, then defrost when you’re ready to eat it.
12.Pickle it. Cucumbers are the first veggie most of us think of pickling, but in reality, just about any vegetable can be preserved through pickling.
Ideas for Cutting Down on Fruit Waste
13. Make smoothies with fruit before it goes bad. Berries, bananas, and melons are great candidates for this use-up idea.
14. Jam is really easy to make, and will keep for up to a year if you process the jars in a hot water bath. If you don’t do the water processing part, you can keep the jam in the refrigerator for a month, which is a lot longer than the fruits would have lasted.
15. Dry your fruit and store it in the freezer or in airtight containers.
16. Make fruit leather.
17. Make a big fruit salad or “fruit kebabs” for your kids. For some reason, they seem to eat more fruit if it’s in these “fancier” forms.
18. Use up the fall bounty of apples by making applesauce or apple butter.
19. Don’t throw out those watermelon rinds! Pickled watermelon rind is a pretty tasty treat.
20. Make a fruit crumble out of almost any fruit you have on hand. Assemble and bake it now, or leave it unbaked and store it in the freezer for a quick dessert.
Next: Putting Extra Grains to Good Use, Meat, Dairy, Herbs, and More
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39 comments
add your comment »Love this! Things like banana peels we throw in the compost bin! Make our own furtilizer!!
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This is one of those common sense ideas that your grandparents could've told you. So much of the green movement is just getting back to the way things used to be before consumption ruled as much as it does now.
r4ds
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if i got any left over food i give them to the wild life (it called recyceling) bless them all. most of my best freinds are the animal kind they give me so much joy and love back for a little left over food. try it and find out for your self
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You'd save a page, Gaby, if you combined the suggestions that are pretty much the same thing.
I think you could whittle this list down to about 10 unique ideas, honestly.
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11 kids as a single mom? How on earth did that happen?
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and again, don't feed bread to birds...but don't feed table-scraps to your dogs either!
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Please, please, please do not feed bread to birds.
http://ecojoe.blogspot.com/2006/10/feeding-bread-to-birds.html
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Excellent ideas...I'd like to add using those "unwanted" parts of fruits/veggies, even over-ripe ones, for fresh juice. Most juicers can handle the cores, rinds, everything, and once it's juice, no one remembers what was what OR how it looked!
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this is a wonderful article.
as for things like breads, i always give the resident squirrels a little if i think i'm not going to use it in time - and they're quite happy to take it from me!
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thank You there were a few tips I didn't know about, while raising 11 children, alot of the time as a single Mom, I learned how to be real frugal and waste is something that I hate, and I love stretching food!!....Cathi
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We try to save our leftovers if they are still edible.
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Someone mentioned moldy bread....if you don't eat it as quickly as you'd like, keep it in the freezer. This has always worked with the sliced bread we have and can either be toasted in the morning prior to sandwich making or layered frozen with sandwich fillings (it will thaw during the 4 hours or so between sandwich making and lunch!)
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