The Sunday Mail
Take an inventory
TAKE stock of your pantry, refrigerator and freezer before going to the store to avoid overbuying.
Create a meal plan
Planning at least a few meals for each week is a great way of ensuring you have healthy meals. It also prevents you from buying too much food because you feel like you need to be prepared for anything. Coordinate your meals so you are not using completely different ingredients for every recipe. For example, plan to eat broccoli as a side one night, and in a casserole the next.
Save and eat leftovers safely
If you do not think you will be able to eat your leftovers within three days, store them in the freezer and label them. Keep your freezer organised so food does not get lost and then thrown out due to freezer burn.
Store food appropriately
One of the biggest reasons I hear people say they do not eat fruits and vegetables is because “When I buy it, it ends up going bad, and I throw it out, anyway”. Start by buying only what you can eat in a week. Store greens with a paper towel in a plastic container in the crisper drawer; tomatoes and bananas on the counter; potatoes and onions in a cool, dark place; and fresh herbs in a glass of water. Have some frozen fruits and vegetables on hand in case you eat all your fresh produce before your next grocery day.
Buy “ugly” foods
Purchasing imperfect food refers to misshaped or oddly shaped fruits or vegetables, and it has never been easier.
Some companies will deliver “ugly” foods to you with a monthly subscription. You, also, can start a relationship with a local farmer through a community-supported agriculture or growers’ market to get your hands on some imperfect produce. Remember, do not purchase bruised or spoiled produce.
Compost
Even vegetable peels do not have to go to waste. Backyard composting is a great way of keeping food waste out of the landfill and provide nutrition for your garden. You, also, can find small composting containers that you can keep in your home.
Use leftovers creatively
Find ways of using rather than toss food that is not fresh. Vegetable scraps and peels can be made into soup stock. Apples or berries that are soft work perfectly when cooked in oatmeal.
You can even use stale bread to make croutons or an egg strata. Slightly wilted vegetables are great for soups or stir fries. One of the best things about soup is you can make it out of pretty much anything. — Wires
