AVOID HOLIDAY FOOD WASTE
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Storing food at the proper temperature is essential to avoid food spoilage. ( Here’s a guide to storing some common holiday foods. ) It’s important within your kitchen, but it’s also important at grocery stores. Then there’s you: the one who becomes the food waste preventionist, thinking everyone should eat all the food now — even if they’re stuffed to the gills — so it doesn’t go to waste. The good news is you don’t have to be that person. It’s easy to be ready for all food waste possibilities and prevent them ahead of time.
A good time in advance before the holidays, start using up and eating up those UFO’s it will save you money and extra trips to the grocery store. Keeping a healthy fridge and freezer is the rule number one to fight those food waste traps. Imagine the huge electricity bills we are paying to freeze the food, which ends up in our garbage!Avoid Holiday Food Waste Often times the holiday season can be a time of excess and waste. The environmental costs of wasteful habits add up.
Uneaten food is the single largest component of U.S. municipal solid waste, and when this food waste rots in a landfill, it emits methane gas, a potent greenhouse gas. Compost any leftover foods and acceptable disposables including soiled paper like cups, plates, napkins, and paper bags, and empty soiled cardboard or boxboard containers like pizza boxes, milk cartons, and takeout boxes. Donate excess food to food banks, homeless shelters, etc., if possible.
Use smaller utensils and smaller plates to encourage smaller portions, thus reducing waste. Guest can take second or third servings, but the very act of having two reach for more food could be a. Conduct a food-waste audit over a two-week period. The first week, eat and throw away food as you would normally.
Put a chart by the garbage bin and mark down how much food you threw away and. The Food Network recommended conducting a food waste audit ahead of the holidays: “The first week, eat and throw away food as you would normally. Put a. Here are some of the habits I started developing to avoid wasting food: Serve kids age appropriate portions that they can finish. I used to serve way too much food that just that ends up in the trash.
If they want more food, they can always ask for seconds. Planning ahead is the key to avoiding waste in most areas of our daily lives, but especially when it comes to food. Be deliberate about planning your menus, right down to the last cookie.
Choose simple but hearty dishes, versatile appetizers, and a few treats. Make a.
List of related literature:
|from Nutrition and Dietetics’ 2007 Ed.2007 Edition|
|from Food Hygiene and Sanitation|
|from Sustainable Diets: Linking Nutrition and Food Systems|
|from American Dietetic Association Complete Food and Nutrition Guide, Revised and Updated 4th Edition|
|from Handbook of Food Factory Design|
|from Sustainability Made Simple: Small Changes for Big Impact|
|from Nancy Clark’s Sports Nutrition Guidebook|
|from Advances in Waste Management: Select Proceedings of Recycle 2016|
|from How to Save Your Planet One Object at a Time|
|from food security perspective, reducing food waste can translate into increasing food storage or financial savings by preventing food from being wasted in the first place, and thus directly serves food security purposes.|
|from Sustainable Agriculture Reviews|