Changing everything in our lives suddenly in attempt to live green, may be more than most of us can handle. We suggest making just one small change or adding one new habit every week. These little things add up to a big difference over time.
Learn how to keep food fresh longer to save money.
DID YOU KNOW that an estimated 70 billion pounds of food is wasted in America every year? Look at these statistics from feedingamerica.org:
Food Waste Statistics:
- An estimated that 25 – 40% of food grown, processed and transported in the US will never be consumed.
- When food is disposed in a landfill it rots and becomes a significant source of methane – a potent greenhouse gas with 21 times the global warming potential of carbon dioxide.
- More food reaches landfills and incinerators than any other single material in municipal solid waste (MSW).
The average American family spends about $146 to $289 a week on food. Let’s learn how to keep more of that money in our pockets and put less waste in our landfills by learning how to keep food fresh and safe to eat longer.
- Shop for fresh produce every few days and buy just enough to last until your next shopping trip.
- Buy locally grown produce whenever possible. It lasts longer.
- Clean and store fresh food as soon as you get home. If it’s ready for your next meal, you are more likely to use it.
- Plan meals in order of what needs to be used up first.
- Wash berries in water with a little of vinegar before refrigerating them.
- Rinse lettuce and other greens and spin them dry before refrigerating them in the spinner or a breathable cloth bag.
- Keep celery, carrots and radishes fresh by chopping them and storing them in water in the refrigerator.
- Keep apples were you can see them and away from other foods. Apples give off ethylene gas, which can cause foods to spoil.
- Hot peppers and cucumbers that are stored in a jar in the refrigerator in water with a little vinegar will last longer.
- Rub a little butter on the cut parts of hard cheeses to prevent them from drying out.
- Slices or chunks of beets and tomatoes can be roasted then stored in olive oil in the refrigerator for about a week.
- After trimming the ends, store kale, collards and Swiss chard in the fridge in a glass of water with a loose bag over the top.
- If salad greens or pepper begin to wilt, soak them in ice water to crisp them up.
- Rub whole summer and winter squash with vegetable oil and store them in the pantry, where they’ll last for several months.
- Help keep air out of sour cream and cottage cheese tubs by storing them upside down in the refrigerator.
- Extend the life of green onions by storing them in a jar of water on your windowsill. They will keep growing as you snip the tips.
- Asparagus will last longer if its thick ends sit in cold water.