Cooking and Preparation Tips
• The final strategy is to eat what needs eating first. By being mindful of old ingredients and leftovers you need to use up, you’ll waste less and may even find a new favorite dish in the process. Remember produce that is past its prime, as well as odds and ends of ingredients and leftovers, may still be fine for cooking.
• One way to do this is to move food that’s likely to spoil soon to the front of the shelf or a designated “eat now” area. Another is to learn flexible recipes. Casseroles, frittatas, soups and smoothies are great ways to use leftovers, and odds and ends.
“The use-it-up mentality can unleash a world of creativity.”
(Waste Free Kitchen Handbook by Dana Gunders)
Recipes check these sights: https://www.culinarynutrition.com/how-to-reduce-food-waste-best-zero-waste-recipes/
• If safe and healthy, use the edible parts of food that you normally do not eat. For example, stale bread can be used to make croutons, beet greens can be sautéed for a delicious side dish, and vegetable scraps can be used for soup stock.
#2 Storage Tips: Properly store fruits and vegetables for maximum freshness; they’ll taste better and last longer, helping you to eat more of them before they go bad. Read More
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