Cutting Food Waste
Ashley
Svaty, Nutrition, Food Safety and Health Agent
About
40 percent of food grown in the United States goes uneaten. On average,
Americans toss and waste 23 pounds of potentially edible food per person each
month. At this rate, food waste is costing the average family of four approximately
$190 per month. Food
waste is not only a concern for our pocketbooks, it is a major concern that
challenges our natural resources and environment. The U.S. Food & Drug Administration state
that food waste is the second biggest component in our landfills. Food production to consumers uses 80% of our
freshwater and half our land
Major Sources of Food Waste
Food waste occurs at every step within the
food industry, on the farm and with packers, processors, distributors, and
retailers. Some of this waste is caused by simply dumping products that are
less than perfect in appearance. Consumers often throw away food because they
fear food safety caused by a misunderstanding of what food product dating
means, along with uncertainty about perishable food storage.
Product Dating
Sell
by and use by dates on food packages are not federally regulated, except in the
case of infant formula. The dates printed are used to suggest the product’s
quality, not safety. Most of the food dates on packages are on perishable
foods, which are foods that will likely quickly spoil, decay or become unsafe
to eat if not kept refrigerated at 40° F or below or frozen at 0° F or
below. A Sell by Date indicates that a
product should not be sold after that date for quality reasons. A Use by or Best by date is the maker’s best
estimate of how long a product will keep at its best quality. These are quality dates only, not safety
dates.
Tips to Reduce
Food Waste
● Be aware of how much food you throw away.
● Shop your refrigerator first! Cook or eat
what you already have at home before buying more.
● Plan your menu before shopping and buy only
those things on your menu.
● Buy only what you realistically need and will
use. Buying in bulk only saves money if you are able to use the food before it
spoils.
● Be creative! If safe and healthy, use the
edible parts of food that you normally do not eat.
● Safely preserve surplus fruits and vegetables
- especially abundant seasonal produce.
● At restaurants, order only what you can
finish by asking about portion sizes and be aware of side dishes included with
entrees. Take home the leftovers and keep them for your next meal.
● At all-you-can-eat buffets, take only what
you can comfortably eat.
● Check the temperature setting of your fridge. Use a refrigerator thermometer to make sure
the temperature is at 40° F or below.
If food is obviously spoiled-abnormally soft, discolored,
moldy, or has a strong unpleasant smell-throw it away. No matter if the item was properly stored or
stored for a short amount of time.
Eating spoiled or contaminated food could cause foodborne illness. If
you or a family member has a foodborne illness, contact your healthcare provider
immediately.
