How to avoid wastage of food in your kitchen.

Wasting food is never a good idea. But now more than even, it seems like a colossal waste of resources. The sight of wilted spinach, dried up mushrooms over even mushed strawberries makes even the most efficient and creative cook sad, to say the least. While there are many ways to incorporate these older items into stocks, smoothies and sauces, there is so much we can do to avoid food waste in the first place. So, it comes as no surprise that avoiding food wastage starts at the grocery store and not simply in the pantry.

In order to avoid any sort of food wastage, it is a good idea to learn a few rules when it comes to shopping and planning, the less food you’ll waste. And less wasted food is good for the planet, your wallet and your peace of mind. The FDA in the US has many resources on how to avoid food wastage in your home and kitchen too.

Here are some shopping tips for avoiding food wastage.

#1 Shop for vegetables that are versatile

Shop for items that can be eaten in many different ways so you have more options when it comes time to cook them. You’re less likely to throw away foods that can be eaten in multiple ways because you’ll have more options when it’s time to cook. Having a variety of global cuisine options to choose from ensures new meal options for the produce that you buy thus bringing some variety during meal times. For example, Spinach can be used in a salad, a smoothie, scrambled in eggs, tossed in a pasta sauce or sautéed with garlic. Lettuce is less versatile and often goes to waste if you don’t eat enough salads that week.

#2 Choose items that are easy to prepare

Our lives are already busy and completely turned upside with the current global pandemic. This means we are more likely to use foods that are simple to prepare. During the week, choose vegetables that are quick and easy like broccoli or peppers instead of something that requires more work like stringing whole green beans or pruning artichokes. When choosing proteins, opt for legumes that cook quickly like lentils or smaller cuts of meat.

If meal prep is your jam then use the weekend to plan out the meals for the week doing as much prep work with vegetables and meats as possible. Sorting, cutting and storing can all be done over the weekend so actual cooking time is much less during the week.

#3 Keep an inventory of items throw away

If any food goes to waste, take note of what you threw away and why. Make notes so that once you start noticing a pattern you can make the appropriate changes. Maybe that extra box of berries wasn’t really required or that extra loaf of bread that was on sale was really not worth it since no-one seemed to enjoy the flavor. When you notice patterns, you can make changes. For example, do you always throw away lettuce in the winter? Maybe salads are not your thing when it’s cold outside.

In many places around the world, buying in bulk seems to be the trend. Perhaps it is because as a society we are so busy every minute of every day, that going grocery shopping every other week is all that we have time for. As a way to compensate we end up buying things is bulk and storing them in the pantry or extra refrigerators that are in the garages. Instead, keep a track of what you really eat verses what you buy by tracking what you throw away constantly.

The more in touch you are with your habits, the less likely you are to avoid food wastage.

#4 Plan meals with what is on hand

When we follow recipes we buy specific ingredients, ignoring what we have on hand and throwing away items we don’t use. Instead, try looking in your fridge for something that may expire soon and using that ingredient to inspire a meal. If you need more guidance, you can always Google around for some recipes using your chosen ingredient.

Additionally, many recipes will list out substitutes. So if you are really keen on trying that easy Israeli Shakshuka recipe or an exotic Russian honey cake, check out appropriate substitutes. If you want to take this a step further, you can only buy items you like to eat the next time you go grocery shopping.

Sounds obvious but sometimes we buy items because we’re inspired by someone else’s Instagram feed or Facebook post. While trying out new cuisines and new dishes is definitely exciting and a great way to bring some cultural diversity into your home and dinner table, make sure you are realistic in your aspirations. Buying a 10lb bag of bread flour when you have never made a single loaf at home might not be the best use of those grocery dollars. We’re bombarded with so many food messages that sometimes we lose touch with our own tastes. You’ll waste less food if you’re honest with yourself about your likes and dislikes.

#5 Keep the pantry stocked appropriately

Stock your pantry with items that have a long shelf-life like grains, rice, beans, and oils. This means you will only have to add a few fresh items like vegetables and herbs to make dinner. Create a list of all of your favorite items, so you’re less likely to go astray when shopping and so you always have something for dinner. Buy mostly neutral foods that pair with a variety of cuisines, then add a few pops of flavor. We’re more likely to waste food that serves only one purpose. Stocking your kitchen is like building a capsule wardrobe – buy mostly neutral items like whole grains, long-life vegetables and high-quality proteins. Then choose just a few bold flavors at a time like fresh herbs or gourmet cheeses to make your meals taste amazing.

Limit yourself to one or two trendy foods at a time.Experimenting with new foods is a great way to learn about other cultures and bond with family in the kitchen. The problem becomes when these items clutter up the kitchen and are difficult to track and use if we have too many of them leading to wastage of food. Stick to one or two trendy foods at a time and explore them to their fullest before moving on to the next.

Kitchen staples to always keep on hand

• Oils: olive, coconut, avocado
• Vinegars: white/red wine, sherry, champagne, rice
• Seasonings: salt, black pepper
• Spice: Cinnamon, chilli powder, turmeric
• Stock: chicken and/or vegetable, coconut milk
• Grains: rice, quinoa, pasta, oats, millet, amaranth
• Beans/Legumes: lentils, canned beans or dried beans
• Canned tomatoes: diced, crushed, sauce with no salt added
• Dried herbs: oregano, thyme, cumin
• Sauces: soy sauce, miso, mirin, salsa, hummus, Dijon mustard, ketchup
• Sweeteners: honey or maple syrup
• Nuts and seeds: almonds, walnuts, sunflower seeds, peanut butter/almond butter
• Beverages: coffee, tea and/or alcoholic beverages
• Long-life fridge items: butter, eggs, milk, nut milk
• Frozen vegetables/fruits

Most people don’t realize how much food they throw away every day — from uneaten leftovers to spoiled produce. About 94 percent of the food we throw away ends up in landfills or combustion facilities. By managing food sustainably and reducing food wastage, we can help not only save money in the long run but also promote sustainability and conservation of resources for the future.

How do you practice zero food wastage in the kitchen?

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