Organize the refrigerator. Place
leftovers at eye level in the fridge, so they are front-and-center anytime someone opens it. When stowing gro- ceries, slide older items to the front. Pay attention to use-by dates and under- stand that food is good for several days beyond a sell-by date. Freeze foods. Many food items will last for months in the freezer in appropriate storage bags and containers. Share surplus food. For larger
dishes such as casseroles and crockpot meals, invite a friend over for supper, deliver a plate to an elderly neighbor or pack leftovers to share with co- workers. Donate extra nonperishable or unspoiled food items to a local soup kitchen, food bank or pantry or home- less shelter. Store food properly. To maximize
food’s edible life, set the fridge between 35 and 38 degrees Fahrenheit and ar- range containers so that air circulates around items; the coldest areas are near the back and bottom of the unit. For
fruits and vegetables stored in plastic bags or designated bins or containers, squeeze out air and close tightly to re- duce the damaging effects of exposure to oxygen. Buy ugly fruits and veggies. Grocery stores and markets throw out a substantial volume of veg- etables and fruits because their size, shape or color is deemed less than ideal. Purchase produce with cos- metic blemishes to save perfectly good, overlooked food from being discarded as waste.
Use soft fruits and wilted vegeta-
bles. Soft, overripe fruits can be con- verted to jellies, jams, pies, cobblers, milkshakes and smoothies. Wilted carrots, limp celery, soft tomatoes and droopy broccoli can be chopped up and blended into soups, stews, juices and vegetable stocks.
Dish up smaller portions. Smaller portions are healthier and allow left- overs for another meal. Take home a doggie bag. Only about half of restaurant diners take
leftovers home. Ask to have unfinished food boxed in a recyclable container, and then enjoy it for lunch or dinner within two days. Compost routinely. If, despite daily best efforts, food waste still oc- curs, recycle it with meal preparation scraps into a nutrient-rich soil amend- ment. Create an outdoor compost heap, or compost cooked and un- cooked meats, food scraps and small bones quickly and without odor in an indoor bokashi bin. “Earth Day—April 22nd—serves as a reminder that each of us must exercise personal responsibility to think globally and act locally as environmen- tal stewards of Earth,” says Kathleen Rogers, president of Earth Day Net- work. “Reducing food waste is another way of being part of the solution.”
Amber Lanier Nagle is a freelance writer specializing in how-to articles pertaining to Southern culture, healthy living and the environment.
natural awakenings April 2012 27
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