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TAKE THE CHALLENGE
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43% of wasted food in the United States comes from households.
Together we can all waste less food.
The USDA states that even if the expiration date on your food item has passed, it should still be safe to eat if handled properly until the spoilage is evident.
Not sure if your eggs are still fresh? If the date has passed, they may still be good to eat.
Don’t forget to remove the produce sticker before composting your peels! These tiny pieces of plastic are a major problem for composting facilities.
Keep a small tub near your cutting board to collect vegetable trimmings, then easily dump into the curbside green bin.
Line your compost pail with newspaper or a paper bag to minimize any mess. Dump everything into your green bin.
Line your pail with a bag to keep things even tidier. Just make sure the bag is compostable.
Tired of telling guests where to put their dirty napkins and paper plates? Make a sign to show them what goes into the compost bin.
Turn your extra apples into a healthy on-the-go snack by slicing and drying them.
Use those surplus holiday apples to make a simple and tasty apple pie!
Turn your extra apples into a delicious apple sauce that everyone will love!
Save your stale bread and hard heels for later by turning them into bread crumbs.
Save leftover bread from going into the compost bin by turning it into delicious homemade croutons.
Interested in trying something new and adventurous with your leftover turkey? Try wrapping it up in a tasty sushi roll!
Make the most out of your turkey by turning the bones and leftover meat into a tasty and healthy turkey soup.
A post-Thanksgiving favorite. Don’t forget to incorporate any leftover stuffing and cranberry sauce for a heartier sandwich.
Keep sliced apples from browning by brushing with or dipping them in lemon juice. You can also put the slices back together and secure with a rubber band, making sure the sides aren't exposed to air.
Bring limp carrots back to life by placing them in ice water until crisp. Better yet, store carrots in water in the fridge to keep them crisp. Change the water regularly and trim off the tops first, if necessary.
To keep basil full and fresh, trim the stems and place them in a jar with 1-2 inches of water, just like cut flowers. Store them on the counter and away from direct sunlight.
Repurpose your leftover rice and clear out your veggie drawer by making a tasty fried rice.
Prep Now, Eat Later
Prepare perishable foods soon after shopping. That makes it easier to whip up meals later in the week, saving time, effort and money.
Tomatoes on the vine
Keep tomatoes tasty by storing them on the counter, vine side down. Transfer them to the refrigerator when fully ripe.
Trim the ends of asparagus and place them in a jar or glass with 1-2 inches of water, just like fresh cut flowers. Keep them in the refrigerator.
Tired of that leftover pasta? Give it a new life by turning it into a pasta frittata.
For the tastiest pears, keep them in single layer on the counter until fully ripe, then, transfer them to the refrigerator to extend shelf life.
To keep herbs like parsley and cilantro fresh for up to two weeks, place them in a jar with 1-2 inches of water and cover with a plastic bag.
Remove any crushed or spoiled berries, then loosely store them in a sealed container with paper towel on the bottom.
Keep your veggie scraps and floppy carrots and celery in the freezer to make a flavorful veggie stock in the future.
Citrus Juice Cubes
Citrus nearing its end? Before composting the rinds, save the juice for later by making frozen juice cubes!
To keep bananas from browning quickly, break up the bunch and separate. Don’t store bananas with apples, which speed up ripening.
Don’t let your surplus herbs go to waste! Save them for later by making herb cubes with oil or butter.
Store potatoes in a cool, dark place at room temperature. Keep away from onions and add an apple to avoid early sprouting.
Turn your stale bread into a delicious dessert.
Stuffed Bell Peppers
Put that stale old bread to use by making this simple stuffed pepper side dish.
To keep from drying out, store all types of bread in a breadbox, not the refrigerator.
Woody or hardy herbs like rosemary, thyme, sage, and chives, should be arranged lengthwise on a damp paper towel, rolled up, and then sealed in a plastic bag. Store in the refrigerator.
Roll unwashed lettuce in a dry towel, then store in a sealed bag in the refrigerator.
Refrigerate oranges and other citrus in a bag for up to 3 weeks.
Allow green, unripe avocados to ripen on the counter, then transfer to the refrigerator. Once cut, keep the pit in and rub with lemon or oil to reduce browning.
Don’t get left with loads of leftovers- consult the portion size chart and plan accordingly!
Store apples up to 7 days on the counter, then move them to the refrigerator. Keep them away from bananas and avocados as they speed ripening.
Reducing food waste starts with smart shopping. Adopt these shopping habits to avoid overbuying at the grocery store.