Day 93- I'll Eat That!

Guest Blog Author Amanda Buhl, MPH

Amanda received her Masters in Public Health Nutrition from the University of Washington School of Public Health in March, 2011.

Throwing away food really pains me. I can’t say it’s for financial reasons (money in the trash) or altruistic ones (starving children, etc.). It just bothers me. But food waste doesn’t bother everyone. A recent report by the United Nations’ Food and Agricultural Organization found that food waste by consumers in North America ranges between 209 and 253 pounds per person each year (1). In comparison, consumers in sub-Saharan Africa and South and Southeast Asia waste between 13.2 and 24.2 pounds per person each year (this does not include food loss due to poor infrastructure and limited agricultural technology).

This report also found that fruits and vegetables have the highest wastage rates of any food. Wasting produce really bothers me. Here are some easy tips for keeping your fruits and vegetables fresher longer:

• BUY YOUR FRUITS & VEGGIES LAST at the grocery store so they spend less time at room temperature, and take them home right away if you can.
• Obviously, EAT THE FOODS THAT SPOIL QUICKLY FIRST. Most root vegetables like potatoes, carrots, and beets will stay fresh much longer than other vegetables like greens, peppers, cucumbers, and sprouts, for example. Also, food that is grown locally reaches your store/market faster and will likely stay fresh longer.
• KEEP YOUR FRUITS AND VEGGIES SEPARATE. Fruits, including tomatoes, produce ethylene gas, which causes ripening, and vegetables are very sensitive to it.
• MIND THE TEMP OF YOUR FRIDGE. It should be about 34-38 degrees F. Keep refrigerated produce cool, but away from the back of the fridge where the air is the coldest. The crisper drawer is the best option.
• If you have your veggies in a plastic bag, CUT A HOLE IN IT (the bag, that is). Even after being harvested, vegetables are still breathing organisms! Fruits on the other hand should be well wrapped.
• DON’T WASH your produce until you are ready to eat it. Excess moisture will age your fruits and veggies.
• Potatoes, onions, squash, bananas, tomatoes and garlic AREN’T MEANT FOR THE REFRIGERATOR. Instead, they should be stored in cool, dark places, such as kitchen cabinets and pantries.
• Apples, berries, and citrus fruits SHOULD BE REFRIGERATED IMMEDIATELY. They will not ripen any further after being picked. Most others will ripen on your counter and can then be refrigerated to slow down the process.
• If you find yourself with excess veggies that are less than fresh, MAKE A VEGETABLE SOUP! You won’t notice the difference. And if you find yourself with veggies totally past their prime, put them in a large freezer bag and freeze them until you are ready to make a stock. I do this with all of my vegetable trimmings, peels, skins, stems, and the leftovers from chicken or beef I cook with (bones, skin, meat, etc). When you have 1-2 large freezer bags full, throw it all in a large pot and cover it with water. Bring to a boil and then simmer for as long as possible, adding more water as needed. Strain the mush out and you have a great stock to use for soup, cooking rice, or in the place of water where you want to add flavor.

Finally, plan all of your food purchases wisely to avoid food waste. Keep in mind that, according to the USDA, the “Best if used by” date is recommended for best flavor or quality. It is not a safety date. Usually, however, when it comes to perishables, if I don’t have a plan for it, I don’t buy it. As such, I shop every few days and my refrigerator often looks like Mother Hubbard’s would. This works well when cooking for one or two. I can’t speak to the intricacies of daily meal prep for a family, but I’m sure much more planning is involved!

Stay fresh,

Amanda

• Gustavsson J, Cederberg C, Sonesson U, van Otterdijk R, Meybeck A. Global Food Losses and Food Waste. Food and Agriculture Organization of the United Nations. Rome, 2011.