Using Leftovers Saves More Than Food

Americans throw away about 96 billion pounds of food each year — that’s more than 25% of all our food. You might think that the biggest chunk of our landfill garbage is packaging, but you’d be wrong: by weight, it’s food leftovers!

We can’t change it all overnight, but we can all take one step (or more) to make a change for ourselves and our families.

Think before you buy, especially fresh foods. Those clementines look luscious, but will you really eat a whole 5-pound bag?

Store your food properly and keep track of perishable items that migrate to the back of the fridge.

If you’ve got a lot of fresh veggies you need to use quickly, make some soup!

Have you tried composting? It’s fun and gratifying — you can even compost in the city. If that won’t work for you, check out the food waste disposal options in your community.

Green Your Freezer Routine

Using the right container will protect your food from the freezer’s cold and make sure it’s as delicious and nutritious when you take it out as when it went in. For best results, choose a container that’s:

The right size for the food

Easy to seal securely

Easy to mark clearly

Designed for freezer use, so it won’t crack or break its seal at freezing temps

Then green your freezer routine by choosing a reusable plastic or glass container instead of a disposable whenever you can. Rigid containers work for most foods and are especially good for liquids like soups, sauces, etc. They’re easier to organize in the freezer, too; many even do double duty by allowing you to reheat and serve from the same container. And — here’s the greener part! — they help reduce the amount of non-recyclable plastic waste that goes into our landfills every year.

Don't Freeze That!

When your freezer is one of your go-to tools for preserving homemade or abundant foods to enjoy later — like on a busy weeknight when time is short — it’s natural to want to freeze all your favorite foods.

But some foods and ingredients don’t belong in the freezer; the result won’t whet anyone’s appetite.

Don’t freeze:
Fresh lettuces — leaves go limp, discolor and develop off aromas and flavors
Salad dressing — separates, gets watery, develops bad or bitter flavor
Sour cream, mayonnaise — they separate and get watery, develop off flavors
Cheese, crumb toppings — they get soggy and gummy
Garlic — it gets overly strong and bitter
Desserts with meringue — custards separate, meringue weeps and gets rubbery

Now that we’ve covered some of the “don’ts,” don’t miss our post about freezing fresh produce so you’ll be sure your fruits and veggies are delicious and nutritious when you’re ready to enjoy them!

Freezing Food Tips

Freeze Your Own

Your freezer is a powerful tool that can help you eat healthier. Doubling a recipe or cooking ahead of time, then freezing the prepared dish, is a great way to take advantage of abundant ingredients and to enjoy your own home-cooked favorites without sacrificing convenience.

Here are a few tips for the tastiest results:

Freezing simply preserves the food; it won’t improve its texture, flavor or quality. To get good-quality food out, put good-quality food in.

After you cook the food you’re planning to freeze, cool it quickly to keep it safe.
Package the food securely in a container (or wrapping) that’s designed for the freezer, in an amount that you’ll be able to reheat and use at one time.

Label each package with the name of the dish and the date it went into the freezer. If you can, include the number of servings and any special instructions — especially if you’re freezing food for another family member or a friend.

As soon as it’s packaged and sealed, place the food in the coldest part of your freezer until it’s frozen solid, then use it within a few months.