Did you know that the average person spends over $520 per year on food waste? Take that times how many people in your family and that’s one pretty good vacation you’re throwing out into the garbage!
And other perspective, the average family of four spends more than $120 per month on food that never gets eaten. That’s like buying four big bags of groceries and delivering it to the garbage can!
When eating healthy we’re also more mindful and aware of cost because, unfortunately right now, it’s more expensive to eat healthy. But there are some quick tricks you can do to save money!
Here are my top 6 ways to save money and a whole lot more food (which means less time in the kitchen)!
#1 – The Expiration Date Myth
Over 90% of people don’t know that the “Best by” date and “Sell by” date are not the expiration dates. These dates are when the manufacturer estimates the food to be at it’s prime – not when it’s old or has gone bad. “Sell by” date is actually earlier – sometimes up to a couple weeks. Many foods will stay good for days or even weeks after the package date.
#2 – Freeze, Freeze, Freeze
Freezing food is like pushing the pause button and almost anything can be frozen. Going out of town? Pop that loaf of sliced bread in the freezer. Freeze the ½ gallon of milk that’s still in the refrigerator. Cheese is best frozen when it’s shredded and eggs need to be raw, out of the shell and scrambled. Don’t forget sauces as well – tomato sauce, spaghetti sauce, all will freeze well & will be ready when you get back.
Not eating those leftovers you made earlier in the week? Freeze it and you have a quick heat-em-up meal for a busy night or for lunch.
#3 – Plans Rule
It takes 5 minutes to make a meal plan. If you can’t meal plan for a whole week, at least make a plan for a couple days. Take a look at what you have on hand (maybe some leftover celery or fresh parsley from another meal?) try to incorporate that & include a leftover day to clean out the fridge.
#4 – List Saver
Research shows people who make lists & stick to them have lower grocery bills, throw less food away and make fewer trips to the grocery store. Make a grocery list (preferably from your meal plan) and stick to it. If you forget your list, grab a hand basket instead of a cart. The smaller the space, the less you fill up then you can come back to the store when you have your list.
#5 – Revive & Enjoy
Revive older foods! Soak wilted veggies and leafy herbs in ice water to re-crips them – bendy carrots will firm & straighten right up, lettuce will crisp, and limp broccoli will find its strength again. And even if they can’t be restored, some veggies you intended to eat raw — carrots, celery, and greens — can still shine in a cooked dish. Toast stale bread, crackers or tortillas chips. Leftover stir-frys are great for tacos, and wrinkled fruit is excellent for smoothies.
#6 – Savvy Storing
You can buy days of shelf life with proper storage. Strawberries do best with single layers, divided by paper towels or cloth between each layers (cut moisture). Nuts are better stored in the fridge to prevent the oils from going rancid. Meat should be kept on the lowest shelf in the refrigerator where it’s the coldest, and eggs should be kept in the fridge, not on the door where they can get too warm.
References:
Gunders, Dana. Waste Free Kitchen Handbook: A Guide to Eating Well and Saving Money by Wasting Less Food. San Francisco: Chronicle, 2015. Print.
U.S. Department of Agriculture
World Resources Institute
U.S. Geological Survey
USA Today
