![]() ![]() If you’re out to eat, know that you’ll likely get more food than you need or want. And beware-today’s massive plates make a reasonable amount look tiny. It’s easy to take seconds, but we don’t often save what’s left on the plate. Take a tip from supermarkets: Put the newer groceries behind the older ones.ĭon’t dish out too much. That means avoiding the cluttered fridge and cabinets where items get pushed to the back. ( Click here for Audubon’s handy label guide, an indispensible source of info to help you decipher the environmental claims plastered on food products lining grocery store aisles.) Stick to your list and be honest with yourself-don’t buy produce that often goes unused. Leave a few nights free for leftovers or changing plans. Plan a week’s worth of dinners and make a detailed shopping list to prevent overbuying. Jonathan Bloom, author of American Wasteland, shares five tips for reducing food waste in Audubon’s Special Food Issue: Since each person creates roughly a half-pound of food waste per day, we can play a significant role in reducing it. ![]() In addition to the economic and ethical ramifications, our widespread squandering has far-reaching environmental impact. A World War II poster encouraging kitchen waste to feed animals.įrom farm to fork, Americans waste 40 percent of their food. ![]()
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