Stop Wasting Food

Everytime you buy an apple and do not eat it, you are wasting 4.5 buckets of water. For that is how much it takes to grow just one apple. Imagine then the scale of water, land, soil, resources and human effort it takes to grow every grain, fruit, vegetable, dairy and meat product on Earth. And then imagine how much of all these vital resources are squandered every minute, hour and day as we willfully waste food that is grown to be consumed. Food wastage is one of the most critical problems the world faces and it is entirely because of the apathy of the haves while the have not's cannot even hope for one square meal a day.

A global shame
Globally, human beings produce enough food waste to feed 3 billion people: over 30% of the world's food supply is wasted. The annual food waste in Italy could feed 44 million people – all of Ethiopia's undernourished population. The annual food waste in France is enough to feed the entire population of the Democratic Republic of Congo. Just five per cent of United States' food waste could feed 4 million people for one day.
In 2011, United Nations Secretary-General Ban Ki-Moon noted that there is enough food in the world, yet millions are still starving – and unless we take action, it will devastate our planet.

"Everybody is waiting for somebody else to take action."

Who could possibly disagree: food waste is a global shame, especially in a world in which over a billion people are starving. And yet: everybody is waiting for somebody else to take action.

10 Ways to Stop Wasting Food

1. Portion control. Controlling the amount on your plate controls the amount in the garbage. Start with a small serving and get seconds if you want them.
2. Leftover luck. Give yesterday’s dinner a new life in a new recipe. Transform grilled chicken, steak or veggies into sandwiches or pasta salad. Get creative; last night I turned leftover chili con carne into enchiladas with delicious results!
3. Cut your costs in half. Buy just what you need. If you need only half a melon, fish fillet, piece of cheese or loaf of fresh bread, our stores are happy to provide just the half you need. All you have to do is ask.
4. Make a plan. Before we shop, my husband and I make a meal plan based on what’s already in the fridge and pantry (and what’s on sale!). This helps us save time and money. Plus, it prevents us from buying food we don’t need. Or you can try one of these ready-made healthy eating meal plans.
5. First in, first out. Rotate items in your fridge and pantry so the oldest items are at the front. (Admittedly, I still need to work on this. I just “discovered” an expired yogurt lost in the back of the fridge. It was my favorite flavor too. Sigh.)
6. Counter, pantry or fridge? Storing produce properly keeps it lasting longer.
7. Belly up to the bulk bins. Spices, nuts and grains, oh my! Choosing only the amount I need makes more sense than storing half-filled boxes — or throwing out what I didn’t use months later. Bonus: many of our bulk offerings are organically grown.
8. Preserve the bounty. Don’t let those juicy peak season crops go to waste! If you can’t finish them, freeze or can them and use in soups, sauces, smoothies and baked goods later.
9. Smooth solution. A smoothie is a great vehicle for those leafy greens, a handful of berries or that last splash of juice or milk.
10. Stock up and Use it. From carrot tops to celery stubs to chicken bones, scraps can be saved for soup stock pot and more. When you buy a special ingredient for a recipe, don’t waste what’s left.