Fresh fruits and vegetables can be expensive, so we’re always looking for ways to preserve our produce for as long as possible. Last week, Salon Food shared five ways to use winter produce before it goes bad. This week, we’re sharing a few long-lasting produce options that are more bang for your buck.
In the United States, people waste 80 million tons of food every year, which equals to 149 billion meals, according to Feeding America. Over $444 billion worth of food is thrown away annually and approximately 38% of all food goes either unsold or uneaten. An easy way to reduce food waste is to start in your own kitchen. Track your trash and note what kind of foods are frequently being thrown out, recommended James Beard Award-winning chef Andrew Zimmern. Shop for a few days of food, instead of a whole week to help you be more mindful of your purchases. And finally, reduce your refrigerator space by taking out one shelf or removing one drawer. This will force you to buy less and be more aware of what you already have in the fridge.
