By Brittany Butland
Plan ahead
Meal planning is one of the most effective ways to prevent food waste. Start by inspecting your fridge and pantry. Then base your meals around the food that needs to be used up first. For example, if you shop on weekends, plan to use fresh produce earlier in the week and frozen and canned foods later in the week. Keep an ongoing grocery list and write down items as you run out of them and/or while you are planning meals.
Remember to consider your schedule for the up-coming week. If it looks like a busy week, adjust your meal plan and buy less food. It’s okay to eat out or use convenience items, such as rotisserie chicken, minute rice and frozen vegetables. You don’t have to plan every meal; planning for four or five meals allows for flexibility and leftovers.
Remember to consider your schedule for the up-coming week. If it looks like a busy week, adjust your meal plan and buy less food. It’s okay to eat out or use convenience items, such as rotisserie chicken, minute rice and frozen vegetables. You don’t have to plan every meal; planning for four or five meals allows for flexibility and leftovers.
Use the “First in, first out” rule
When unpacking groceries, move older products to the front so they are used first, and put the newer products in the back. Even if a "best by" or “use by” date has passed on a food you have at home, it should be safe to eat if stored and handled properly. Except for the dates on infant formulas, “best by” or “use by” dates are not expiration dates; these dates indicate when a product should be used for best flavour or quality. Remember to check food labels on packaged, canned or bottled foods that may need refrigeration after opening, like soy sauce.
Store your food to last
The way we store our food can have a big impact on how long it lasts. It is important to make sure your fridge is set between 0-4°C to preserve the food’s freshness. Make sure to keep milk and other dairy products inside the main compartment rather than in the shelves on the door where the temperature is the warmest. Avoid washing and slicing food until you are ready to use it; foods such as cheese, fruit and vegetables will spoil faster after being sliced or washed.
The adjustable levers on the produce drawers in certain fridges change humidity levels; set one to high and one to low. The high-humidity drawer prevents air from coming in and is the best place for vegetables that wilt, such as carrots, leafy greens, peppers, broccoli, asparagus, cabbage, cucumbers, green beans, and summer squash (including zucchini). However, don’t give up on your vegetables if they are wilted. Fill your sink or a large container with ice water and soak wilted vegetables for 5-10 minutes. A quick soak is often enough to revive droopy veggies; lettuce will once again crunch, and bendy carrots will strengthen. If an ice bath doesn’t do the trick, wilted veggies can still be used in a stir-fry or other cooked dishes.
The low-humidity drawer is best for fruits that give off a gas called ethylene, which speeds the ripening process. Keep ethylene producers away from vegetables and other fruits that don’t need to be ripened quickly. Examples of ethylene producers include avocados, apples, pears, melons, tomatoes, peaches, plums and mangoes.
Remember to check stored produce throughout the week and throw away any spoiled pieces. If a fruit or vegetable has gone bad, it can cause nearby fruit and vegetables to go bad.
The adjustable levers on the produce drawers in certain fridges change humidity levels; set one to high and one to low. The high-humidity drawer prevents air from coming in and is the best place for vegetables that wilt, such as carrots, leafy greens, peppers, broccoli, asparagus, cabbage, cucumbers, green beans, and summer squash (including zucchini). However, don’t give up on your vegetables if they are wilted. Fill your sink or a large container with ice water and soak wilted vegetables for 5-10 minutes. A quick soak is often enough to revive droopy veggies; lettuce will once again crunch, and bendy carrots will strengthen. If an ice bath doesn’t do the trick, wilted veggies can still be used in a stir-fry or other cooked dishes.
The low-humidity drawer is best for fruits that give off a gas called ethylene, which speeds the ripening process. Keep ethylene producers away from vegetables and other fruits that don’t need to be ripened quickly. Examples of ethylene producers include avocados, apples, pears, melons, tomatoes, peaches, plums and mangoes.
Remember to check stored produce throughout the week and throw away any spoiled pieces. If a fruit or vegetable has gone bad, it can cause nearby fruit and vegetables to go bad.
Brittany Butland, RD, is a Horizon-registered dietitian.
The Bennett and Albert County Health Care (BACH) Foundation raises funds to support the services provided by the Albert County Community Health Centre including equipment and staff education. www.bachfoundation.com.
Connecting Albert County's Guide to Healthy Meals project is supported with a Community Food Action Grant from the Province of New Brunswick.
Connecting Albert County's Guide to Healthy Meals project is supported with a Community Food Action Grant from the Province of New Brunswick.
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