India has 1.

3 billion people and feeding our population is a big

challenge.

According to a report, up to 40 per cent of the food produced in

India is bound to get wasted. About 21 million tonnes of India’s
entire wheat produce are wasted and 50 per cent of all the food
across the world meets the same fate. Such a situation raises a
concern that food ‘never reaches the needy’. In fact, according to
the agriculture ministry, Rs 50,000 crore worth of food produced is
wasted every year in the country.

INDIANS waste as much food as the whole of United Kingdom

consumes – a statistic that may not so much indicative of our love of
surfeit, as it is of our population. Still, food wastage is an alarming
issue in India. Our street and garbage bins, landfills have sufficient
proof to prove it.

Weddings, canteens, hotels, social and family functions, households

spew out so much food. According to the United Nations
Development Programme, up to 40% of the food produced in India
is wasted. About 21 million tonnes of wheat are wasted in India and
50% of all food across the world meets the same fate and never
reaches the needy. In fact, according to the agriculture ministry, Rs.
50,000 crore worth of food produced is wasted every year in the
country.

This is a very horrible situation and we need to do something about

it. I have a solution for reducing food waste as well as controlling
food prices.

India need to have trains carrying food items, fruits and vegetables
all over India. The trains must have cold storage facility to store food
and vegetables for long time. Vegetables, grains, milk, nuts, fish etc
can be transported all over India in large quantity so that we can
control the prices of essential commodities benefiting the common
people.

See the prices of egg at – NATIONAL EGG CO-ORDINATION

COMMITTEE website . On 16th December 2017, 100 eggs produced
in Namakkal (Tamilnadu) ( Largest egg producing place in India) is
Rs.425 for 100 eggs. So the cost of 1 egg is Rs.4.25. Now an egg in
Cochin (Kerala) costs Rs.8. If we transport eggs via train in large
quantity, we can provide eggs to people at Rs.5 per egg. This will
enable poor people to buy egg everyday and reduce wastage. In a
similar way, we can transport vegetables from Karnataka and
Tamilnadu via food trains to Kerala everyday and reduce the prices.
Fish from costal areas of the country can be transported via fish
carrying trains and it can reduce wastage to a great extent.

Food trains will enable produce made in remote parts of India reach
metros and feed the nation. This will ensure that the farmers get a
fair price for their produce eliminating the middlemen and
benefitting the common man.

If some parts of our country is facing drought or other natural

calamities, food trains can reach that place carrying food and water
within no time. We need to lay separate tracks for food trains and
these trains must move really fast and must carry food from place to
place all over India.. The same thing can be replicated for other
commodities also. Trains can carry goods and make sales every day
in cities, enabling train commerce.

India wastes uneaten food worth Rs. 137 crore daily

A recent industry survey conducted by Maersk outlines that the

demand for refrigerated products has been growing at a steady 18
percent over the past few years. It is expected to grow at 19 percent
annually between 2017 and 2022. The top reefer container exports
from India are fruits, vegetables, meat and fish; their requirements
are very specific and deal with sorting, grading, processing and
packing. The per capita availability of fruits and vegetables in the
country is low, given the post-harvest losses are high. The primary
blame for this is put on. lack of adequate cold-chain infrastructure.

Before 2000, fresh produce was shipped from the production site to
its destination on bread bulk ships, with general cargo vessels that
had large refrigerated spaces. With growing affluence, especially in
Asia, the rise in cookery shows and the advancement of grocery
retailers, demand for perishable products has increased all year
long. Food waste and loss amount to a reckless misspend of
resources such as water, land, energy, labour and capital. On
average, about one-third of food produced is lost or wasted globally
(as per the UN Food and Agriculture Organisation). According to UN
estimates, 40 percent of the food produced in India is either lost or
wasted. This food wastage however, isn’t limited to one level alone
but perforates through every stage; from harvesting, processing,
packaging, and transporting to the end stage of consumption. lack of
adequate cold-chain infrastructure.

Food loss and wastage is a significant pain-point in many industries

and over the years, the issue is rising at a rapid pace. According to a
source, the food waste that is generated in the retail industry is $47
billion (just in the US)
India, one of the world’s largest food producers, is trying to tackle
waste during production, processing, retailing and consumption by
funding internal initiatives and by partnerships on best practice and
technology with overseas investors.

But many of those struggling to get enough to eat are concerned

that progress is too slow in India which ranked 100 among 119
countries in the 2017 Global Hunger Index, with 14.5 percent of the
population undernourished.

Bai said her problems getting food came when three years of
inadequate rainfall were followed by Prime Minister Narendra
Modi’s “demonetisation”, when two of the highest denomination
notes were scrapped in November 2016.

The climate impact of the food in the back of your fridge

Many of us have had the experience of opening the refrigerator

door, reaching to the back and pulling out the remains of a dinner
spoiled and gone to waste. No one likes to waste food, and the
negative emotions we feel when we do stem from a variety of
sources.

What may not come immediately to mind, however, is food waste’s

impact on the climate. According to the U.N. Food and Agriculture
Organization, 30 percent of food is wasted globally across the supply
chain, contributing 8 percent of total global greenhouse gas
emissions. If food waste were a country, it would come in third after
the United States and China in terms of impact on global warming.

Carbon dioxide, methane, nitrous oxide and hydrofluorcarbons

(fluorinated gases used in refrigeration) are produced and emitted
from food production to our refrigerators. And don’t forget all the
metal cans, plastic bags and cardboard boxes our food comes in. By
throwing away half a lasagna, half of the emissions that resulted
from producing and processing, packaging, shipping, storing, picking
up and cooking are also wasted.
It turns out reducing food waste is one of the most important things
we can do to reverse global warming. Project Drawdown’s team of
researchers ranked solutions to global warming; to our surprise, we
discovered that cutting down the food could have nearly the same
impact on reducing emissions over the next three decades as
onshore wind turbines. More than 70 billion tons of greenhouse
gases could be prevented from being released into the atmosphere.
It represents one of the greatest possibilities for individuals,
companies and communities to contribute to reversing global
warming and at the same time feed more people, increase
economic benefits and preserve threatened ecosystems.

Most food waste worldwide occurs when food is left in the field. But
food is not wasted the same way in every part of the world. In high
and medium-income countries, 40 percent of food waste occurs in
markets and by consumers. In low-income countries, food is rarely
wasted by households; instead, 40 percent is lost during the post-
harvest and processing stages, usually because of poor
infrastructure and the lack of efficient storage technology.

Understanding where along the supply chain waste happens

provides opportunities for effective solutions to be implemented. In
high and medium-income countries, changing behaviors is
paramount. Make conscientious decisions to purchase what we
intend to eat and eat what is purchased. Embrace “ugly food” —
fruits and vegetables that are blemished and not perfectly shaped
but are perfectly delicious and nutritious. Properly store, use and
share leftovers.

These decisions sends signals to markets, which results in lower

demand along the chain and reduces emissions from storage,
transportation, packaging, processing and production. Wholesalers,
retailers and restaurants can also play a significant role. Suppliers
and groceries using clear, standardized “use by” and “best by”
labelling, for example, can allow consumers to better understand
the peak freshness of products and avoid unnecessary waste.
Restaurants can offer flexible portion sizes, provide fewer menu
items and encourage leftovers to be taken home.

In low-income countries where most food is lost before getting to

market, knowledge exchange, education and investment in
improved technology can cause a dramatic shift in wastage. Better
information can help prevent producers from generating more food
than can be consumed, and proper infrastructure can allow food to
reach markets and households in need.
Prevention is the most substantive solution to reducing food waste,
but “waste-benefit” solutions such as composting or anaerobic
digesters are beneficial last resorts for food that cannot be eaten or
redistributed to hungry populations. Project Drawdown’s modeling
showed that worldwide implementation of composting can reduce
emissions by 2.3 billion tons over the next 30 years. Food waste that
decomposes in landfills releases methane, a greenhouse gas that is
at least 28 times more potent than carbon dioxide. Wasted food
that is composted can be used as a fertilizer on cropland, improving
soil health and productivity. Anaerobic, or “methane”, digester’s, on
the other hand, convert methane produced from decomposition
into electricity, helping to shift away from fossil fuel-based energy.

Project Drawdown estimates that as population growth, economic

development, food consumption and waste continue to grow, the
total food produced worldwide would need to increase by 107
million tons annually by 2050. This level of production would require
converting more than a billion acres of forests and grassland into
farmland over the next 30 years, resulting in the release of
approximately 84 billion tons of carbon dioxide equivalent into the
atmosphere. Additional emissions across the supply chain, from
agricultural production to our refrigerators, would also be
generated.

By reducing food waste today, we can redirect what would be

wasted to feed hungry people, and we can avoid the production of
excess food. When adopted in parallel with other solutions like
switching to plant-rich diets and supply-side agricultural production
solutions like silvospauser, Project Drawdown estimates that
enough food could be produced to feed the entire world a healthy
diet from now to 2050 without converting any forests or grasslands
to farmland.

The climate impact of the food system may come as a surprise to

many people. Of the top 20 solutions, out of the 80 compiled by
Project Drawdown, eight relate directly to the food system. For
comparison, only five have to do with electricity generation. While
we need all 80 solutions to be implemented in parallel, the decisions
we all make every day on the food we produce, purchase and
consume is perhaps the single most important contribution an
individual can make.

Why is food wastage a problem?

25% of fresh water used to produce food is ultimately wasted, even
as millions of people still don’t have access to drinking water. When
you calculate the figures in cubic kilometers, this is a bit more than
an average river.

Even though the world produces enough food to feed twice the
world’s present population, food wastage is ironically behind the
billions of people who are malnourished. The number of hungry
people in India has increased by 65 million more than the
population of France. According to a survey by Bhook (an
organization working towards reducing hunger) in 2013, 20 crore
Indians sleep hungry on any given night. About 7 million children
died in 2012 because of hunger/malnutrition.

Acres of land are deforested to grow food. Approximately 45% of

India’s land is degraded primarily due to deforestation,
unsustainable agricultural practices, and excessive groundwater
extraction to meet the food demand.

300 million barrels of oil are used to produce food that is ultimately
wasted.

The Minister of Food Processing Harsimrat Kaur Badal seems to have

chalked out a roadmap. Yes, a map literally, which shows exactly
what fruits and vegetables are grown and where.

She says, “My ministry works as a catalyst. It has the potential for
doing a couple of things which are the need of the hour. Firstly,
bring down food wastage. Food is being wasted at the harvest point
and during transportation. If the same food which is wasted can be
processed, it would mean it could either be available in raw form or
in bottled form at a price which is affordable to the aam aadmi.”

Food wastage cripples a country’s economy to an extent that most

of us are unaware. Some measures that the government needs to
take include containing wastage in transportation, improve storage
facilities (the cold storage chain is 50% less than required and that
too needs to be brought up to world standards), food processing
also needs to be sped up so food is saved and wasted less to feed
more.

While you may not be able to reduce food lost during production,
you can certainly reduce food at your personal level of food waste.
Every step taken in the right direction counts.

WHY SAVE FOOD

From government to home – we can all make a
difference

“Food is something that unites. We love to cook it

and experiment with it, savouring each mouthful of
our favourite dishes. It’s something that is lovingly
grown and nurtured for months before it arrives in
our shops. It’s a social activity, a comfort, an
essential, and a luxury.

And yet in UK households we waste 7 million

tonnes of it every year, 5 million of which is edible.
We’re not talking egg shells, or bones from your
chicken. We mean the last few bites from your plate
that you couldn’t quite manage, or your bread
crusts, or potato peelings – all stuff which could
have been transformed into something delicious.

Those 5 million tonnes are enough to fill 40 million

wheelie bins, or 100 Royal Albert Halls. It’s a lot, but
we have the power to change this.

Food waste is making headlines more than ever.

This week, the Government’s Food Surplus and
Waste Champion, Ben Elliot, has launched some
new initiatives to help businesses tackle food waste,
and we have made some big announcements about
food waste redistribution figures. There is a real
buzz in the air about joining the food waste fight,
and change is possible if we all work together.

LOVE YOUR FOOD

Your food is at its best when it’s on your plate, ready
to be enjoyed. It’s perfect in your fridge, ready to be
used, or stored in the freezer for another time. It’s at
its worst when it’s in your bin.

Saving food means saving money, but look at the

bigger picture, too. Reducing food waste is good for
the planet, as it helps slow down global warming. If
global food waste were a country, it would be third
largest emitter of greenhouse gases after China and
the US. By using up every edible bit of your food,
you’re doing your bit to look after the environment;
imagine what we could achieve if we all make a
change?

FOR THE PLANET, AND FOR YOUR PURSE

The average family of four can save as much as

£70 per month by reducing their food waste. This
can come from buying only what you need, storing
your food properly, and eating everything you buy.
Whether you’re doing the food shop or ordering a
meal at a restaurant, every decision is an
opportunity to save food from the bin. If you don’t
want a side salad, ask for your meal without it. If
you won’t make good use of the extra portion, don’t
be tempted by it. And if you can’t finish your
main, ask for a doggy bag! Food is made to be
loved, so that’s what we should do.

We believe that every person has a part to play in

reducing food waste and looking after the planet.
The time is now, and the answer is simple: love food,
hate waste.
We’ll help you every step of the way.”

Key facts on food loss and waste you should know!

• Roughly one third of the food produced in the world for

human consumption every year — approximately 1.3 billion tonnes
— gets lost or wasted.

• Food losses and waste amounts to roughly US$ 680 billion in

industrialized countries and US$ 310 billion in developing countries.

• Industrialized and developing countries dissipate roughly

the same quantities of food — respectively 670 and 630 million
tonnes.

• Fruits and vegetables, plus roots and tubers have the

highest wastage rates of any food.

• Global quantitative food losses and waste per year are

roughly 30% for cereals, 40-50% for root crops, fruits and
vegetables, 20% for oil seeds, meat and dairy plus 35% for fish.

• Every year, consumers in rich countries waste almost as

much food (222 million tonnes) as the entire net food production of
sub-Saharan Africa (230 million tonnes).

• The amount of food lost or wasted every year is equivalent

to more than half of the world's annual cereals crop (2.3 billion
tonnes in 2009/2010).

• Per capita waste by consumers is between 95-115 kg a year

in Europe and North America, while consumers in sub-Saharan
Africa, south and south-eastern Asia, each throw away only 6-11 kg
a year.

Per capita food losses and waste, at consumption and pre-

consumptions stages,

in different regions
• Total per capita food production for human consumption is
about 900 kg a year in rich countries, almost twice the 460 kg a year
produced in the poorest regions.

• In developing countries 40% of losses occur at post-harvest

and processing levels while in industrialized countries more than
40% of losses happen at retail and consumer levels.

• At retail level, large quantities of food are wasted due to

quality standards that over-emphasize appearance.

• Food loss and waste also amount to a major squandering of

resources, including water, land, energy, labour and capital and
needlessly produce greenhouse gas emissions, contributing to global
warming and climate change.

• In developing countries food waste and losses occur mainly

at early stages of the food value chain and can be traced back to
financial, managerial and technical constraints in harvesting
techniques as well as storage and cooling facilities. Strengthening
the supply chain through the direct support of farmers and
investments in infrastructure, transportation, as well as in an
expansion of the food and packaging industry could help to reduce
the amount of food loss and waste.

• In medium- and high-income countries food is wasted and

lost mainly at later stages in the supply chain. Differing from the
situation in developing countries, the behaviour of consumers plays
a huge part in industrialized countries. The study identified a lack of
coordination between actors in the supply chain as a contributing
factor. Farmer-buyer agreements can be helpful to increase the level
of coordination. Additionally, raising awareness among industries,
retailers and consumers as well as finding beneficial use for food
that is presently thrown away are useful measures to decrease
20 Easy Ways to Reduce Your Food Waste

Food waste is a bigger problem than many people realize.

In fact, nearly one-third of all food produced in the world is

discarded or wasted for various reasons. That equates to nearly 1.3
billion tons every year

Not surprisingly, industrialized countries like the United States waste

more food than developing nations. In 2010, the average American
generated about 219 pounds (99 kg) of food waste, according to the
US Environmental Protection Agency (EPA).

While you might not think food waste affects you, think again.

Tossing edible food doesn’t just waste money. Discarded food is

sent to landfills, where it rots and produces methane gas, which is
the second most common greenhouse gas. In other words, throwing
out your food contributes to climate change.

It wastes a huge amount of water, too. According to the World

Resources Institute, 24% of all the water used for agriculture is lost
through food waste every year. That’s 45 trillion gallons (about 170
trillion liters).

Although these numbers may seem overwhelming, you can help

reduce this harmful practice by following the easy tips in this article.
Every little bit helps.

1. Shop Smart

Most people tend to buy more food than they need. Though buying
in bulk may be convenient, research has shown that this shopping
method leads to more food waste..To avoid buying more food than
you need, make frequent trips to the grocery store every few days
rather than doing a bulk shopping trip once a week. Make a point to
use up all the food you purchased during the last trip to the market
before buying more groceries. Additionally, try making a list of items
that you need to buy and stick to that list. This will help you reduce
impulse buying and reduce food waste as well.

2. Store Food Correctly

Improper storage leads to a massive amount of food waste.

According to the Natural Resource Defense Council, about two-
thirds of household waste in the United Kingdom is due to food
spoilage (4).

Many people are unsure how to store fruits and vegetables, which
can lead to premature ripening and, eventually, rotten produce.

For instance, potatoes, tomatoes, garlic, cucumbers and onions

should never be refrigerated. These items should be kept at room
temperature.

Separating foods that produce more ethylene gas from those that
don’t is another great way to reduce food spoilage. Ethylene
promotes ripening in foods and could lead to spoilage.

Foods that produce ethylene gas while ripening include:

• Bananas

• Avocados

• Tomatoes

• Cantaloupes

• Peaches

• Pears

• Green onions

Keep these foods away from ethylene-sensitive produce like

potatoes, apples, leafy greens, berries and peppers to avoid
premature spoilage.

3. Learn to Preserve

While you might think fermenting and pickling are new fads, food
preservation techniques like these have been used for thousands of
years.

Pickling, a type of preservation method using brine or vinegar, may

have been used as far back as 2400 BC (5).

Pickling, drying, canning, fermenting, freezing and curing are all

methods you can use to make food last longer, thus reducing waste.

Not only will these methods shrink your carbon footprint, they will
save you money as well. What’s more, most preservation techniques
are simple and can be fun.
For example, canning an excess of ripe apples and turning them into
applesauce, or pickling fresh carrots from the market will provide
you with a delicious and long-lasting treat that even kids will enjoy.

4. Don’t Be a Perfectionist

Did you know that rummaging through a bin of apples until you find
the most perfect-looking one contributes to food waste?

Though identical in taste and nutrition, so-called “ugly” fruits and

vegetables get passed up for produce that is more pleasing to the
eye.

The consumer demand for flawless fruits and vegetables has led
major grocery chains to buy only picture-perfect produce from
farmers. This leads to tons of perfectly good food going to waste.

It’s such a big issue that major grocery chains like Walmart and
Whole Foods have started offering “ugly” fruits and vegetables at a
discount in an attempt to reduce waste.

Do your part by choosing slightly imperfect produce at the grocery

store, or better yet, directly from the farmer.

5. Keep Your Fridge Clutter-Free

You've probably heard the saying, “out of sight, out of mind.” This
rings especially true when it comes to food.

While having a well-stocked fridge can be a good thing, an overly

filled fridge can be bad when it comes to food waste.

Help avoid food spoilage by keeping your fridge organized so you

can clearly see foods and know when they were purchased.

A good way to stock your fridge is by using the FIFO method, which
stands for “first in, first out.”

For example, when you buy a new carton of berries, place the newer
package behind the old one. This helps ensure that older food gets
used, not wasted.

6. Save Leftovers

Leftovers aren’t just for holidays.

Although many people save excess food from large meals, it is often
forgotten in the fridge, then tossed when it goes bad.
Storing leftovers in a clear glass container, rather than in an opaque
container, helps ensure you don’t forget the food.

If you happen to cook a lot and you regularly have leftovers,

designate a day to use up any that have accumulated in the fridge.
It’s a great way to avoid throwing away food.

What’s more, it saves you time and money.

7. Eat the Skin

People often remove the skins of fruits, veggies and chicken when
preparing meals.

This is a shame, because so many nutrients are located in the outer

layer of produce and in poultry skin. For example, apple skins
contain a large amount of fiber, vitamins, minerals and antioxidants.

In fact, researchers have identified a group of compounds present in

apple peels called triterpenoids. They act as potent antioxidants in
the body and may have cancer-fighting abilities (6Trusted Source, 7).

Chicken skin is packed with nutrients as well, including vitamin A, B

vitamins, protein and healthy fats (8).

What’s more, chicken skin is an amazing source of the antioxidant

selenium, which helps combat inflammation in the body (9Trusted
Source).

These benefits are not limited to chicken and apple skin. The outer
layers of potatoes, carrots, cucumbers, mangoes, kiwis and
eggplants are also edible and nutritious.

Not only is eating the skin delicious, it’s economical and reduces
your food waste impact.

8. Eat the Yolk

Although most people are moving away from the once-popular low-
fat dieting trend, many still avoid egg yolks, opting for egg-white
omelets and scrambled egg whites instead.

Avoiding egg yolks mostly stems from the fear that they increase
cholesterol levels. Many people assume that eating foods high in
cholesterol, like eggs, has a major impact on cholesterol levels.

However, studies have shown that in most people, dietary

cholesterol only has a small effect on cholesterol levels (10Trusted
Source, 11).
Your liver actually makes the majority of the cholesterol you need
and your body closely regulates levels in the blood. When you eat
foods that contain a high amount of cholesterol, your liver simply
compensates by producing less.

In fact, evidence shows that most people, even those with high
cholesterol, can enjoy whole eggs risk-free (12Trusted Source).

What’s more, egg yolks are packed with nutrients, including protein,
vitamin A, iron, selenium and B vitamins (13).

If you simply don’t like the taste or texture of egg yolks, you can add
them to other recipes to mask the flavor. You can even use yolks as
an ultra-moisturizing hair mask.

9. Be a Seed Saver

Out of the 1.3 billion pounds of pumpkins produced in the United

States every year, most end up getting thrown away.

While carving pumpkins can be fun for the whole family, there are
ways to reduce the waste that comes along with this activity.

Aside from using the tasty flesh of your pumpkins in recipes and
baking, a great way to cut waste is to save the seeds. In fact,
pumpkin seeds are tasty and packed with nutrients.

They are very high in magnesium, a mineral that is important for

heart and blood health and helps control blood pressure and blood
sugar levels (14, 15).

To save pumpkin seeds, simply wash and dry the seeds, then toss
them with a little olive oil and salt and toast them in the oven.

Acorn and butternut squash seeds can be prepared in the same way.

10. Blend It Up

Blending up a nutrient-packed smoothie can be a delicious way to

reduce food waste.

While the stems, ends and peels of produce may not be appetizing
in their whole form, adding them to a smoothie is a way to reap
their many benefits.

The stems of greens like kale and chard are packed with fiber and
nutrients, making them a great addition to smoothies. The tops of
beets, strawberries and carrots also make great add-ins.
Other items that would otherwise be discarded can also be thrown
into a nutritious blend, including fruit and vegetable peels, wilted
herbs, overripe bananas and chopped broccoli stalks.

11. Make Homemade Stock

Whipping up a homemade stock is an easy way to use excess food.

Sauté vegetable scraps like the tops, stalks, peels and any other
leftover bits with some olive oil or butter, then add water and let
them simmer into an aromatic vegetable broth.

Veggies aren’t the only scraps that can be transformed into a

flavorsome stock.

Rather than letting the chicken carcass or meat bones leftover from
your dinner go to waste, simmer them with veggies, herbs and
water to make a homemade stock that will put store-bought broth
to shame.

12. Perk Up Your Water

Many people don’t drink enough water simply because they don’t
like the flavor, or lack thereof.

Luckily, you can make water tastier and reduce your food waste
impact at the same time.

One of the easiest ways to increase your water intake is to make it

taste good. Use peels from citrus fruits, apples and cucumbers to
add a kick to your glass of water or seltzer.

Wilted herbs and berry tops also make excellent additions to your
water bottle.

After finishing your water, toss the leftover fruit or herbs into a
smoothie for a zero-waste nutrition boost.

13. Keep Your Serving Sizes in Check

Overeating is a problem for many people.

Making sure your portion sizes stay within a healthy range doesn’t
just help keep your weight down, it also reduces food waste.

While you may not think twice about scraping the leftover food on
your plate into the trash, remember that food waste has a major
impact on the environment.
Being more mindful of how hungry you actually are and practicing
portion control are great ways to reduce food waste.

14. Get Friendly With Your Freezer

Freezing food is one of the easiest ways to preserve it, and the types
of food that take well to freezing are endless.

For example, greens that are a bit too soft to be used in your
favorite salad can be put in freezer-safe bags or containers and used
at a later date in smoothies and other recipes.

An excess of herbs can be combined with olive oil and chopped

garlic, then frozen in ice cube trays for a handy and delicious
addition to sautés and other dishes.

You can freeze leftovers from meals, excess produce from your
favorite farm stand, and bulk meals like soups and chilis. It’s a great
way to ensure you always have a healthy, home-cooked meal
available.

15. Understand Expiration Dates

“Sell by” and “expires on” are just two of the many confusing terms
companies use on food labels to let consumers know when a
product will most likely go bad.

The problem is, the US government doesn’t regulate these terms

(16).

In fact, the task is often left to food producers to determine the date
they think a product is most likely to spoil by. The truth is, most food
that has just passed its expiration date is still safe to eat.

“Sell by” is used to inform retailers when the product should be sold
or removed from the shelves. “Best by” is a suggested date that
consumers should use their products by.

Neither of these terms means that the product is unsafe to eat after
the given date.

While many of these labels are ambiguous, “use by” is the best one
to follow. This term means that the food may not be at its best
quality past the listed date (17).

A movement is now underway to make the food expiration labeling

system more clear for consumers. In the meantime, use your best
judgment when deciding whether food that is slightly past its
expiration date is safe to eat.
16. Compost If You Can

Composting leftover food is a beneficial way to reuse food scraps,

turning food waste into energy for plants.

While not everyone has room for an outdoor composting system,

there’s a wide range of countertop composting systems that make
this practice easy and accessible for everyone, even those with
limited space.

An outdoor composter may work well for someone with a large

garden, while a countertop composter is best for city dwellers with
houseplants or small herb gardens.

17. Pack Your Lunch

Although going out to lunch with coworkers or grabbing a meal from

your favorite restaurant may be enjoyable, it is also costly and can
contribute to food waste.

A helpful way to save money while reducing your carbon footprint is

to bring your lunch to work with you.

If you tend to generate leftovers from home-cooked meals, pack

them up for a satisfying and healthy lunch for your workday.

If you’re strapped for time in the morning, try freezing your

leftovers in portion-sized containers. That way, you’ll have premade,
hearty lunches ready to go each morning.

18. Don’t Toss the Grounds

If you can’t fathom getting ready for your day without a hot cup of
coffee, chances are you generate a lot of coffee grounds.

Interestingly, this often-overlooked leftover has many uses.

Those with a green thumb may be delighted to know that coffee

grounds make excellent fertilizer for plants. The grounds are high in
nitrogen, phosphorus and potassium, which are nutrients that plants
crave.

Coffee grounds also make a fantastic natural mosquito repellent.

In fact, research has shown that sprinkling spent coffee grounds in

grassy areas deters female mosquitos from laying eggs, reducing the
population of these pesky insects (18Trusted Source).

19. Get Creative in the Kitchen

One of the great things about cooking your own food is that you can
tweak recipes to your liking, adding new flavors and ingredients.

Including parts of foods that aren’t usually used is an excellent way

to repurpose scraps when you’re experimenting in the kitchen.

Stems and stalks make tasty additions to sautés and baked dishes,
while garlic and onion ends can bring flavor to stocks and sauces.

Whipping up a fresh pesto made with broccoli stalks, soft tomatoes,

wilted spinach or cilantro rather than the traditional basil is an
inventive way to add a tasty twist to favorite dishes.

20. Pamper Yourself

If you want to save money while avoiding potentially harmful

chemicals found in some skincare products, try preparing a scrub or
mask at home.

Avocados are packed with healthy fats, antioxidants and vitamin E,

which makes them a perfect addition to a natural face mask
(19Trusted Source).

Combine overripe avocado with a bit of honey for a luxurious

combination that can be used on the face or hair.

Mixing used coffee grounds with a bit of sugar and olive oil makes
for an invigorating body scrub. You can also apply cool used tea bags
or excess cucumber slices to your eyes to reduce puffiness.

The Bottom Line

There are endless ways you can reduce, reuse and recycle your food
waste.

Not only will the practical tips in this article help you waste less
food, they may save you money and time as well.

By thinking more about the food your household wastes every day,
you can help create positive change to conserve some of the earth’s
most valuable resources.

Even minimal changes to the way you shop, cook and consume food
will help reduce your impact on the environment. It doesn’t have to
be difficult.

With a small amount of effort, you can cut your food waste
dramatically, save money and time, and help take some pressure off
Mother Nature.