Here are a few easy-to-implement strategies that Master Recyclers can use to encourage area residents to minimize both downstream and upstream costs of food waste.
- Send food scraps to home compost and worm bins.
- Donate extra food to the Oregon Food Bank.
- Support restaurants that participate in Fork It Over and composts if possible in the City where they are.
- Use tools like package serving size labels, scales, & measuring cups to ensure you prepare and/or eat the right amount.
- Use some common items to help visualize portion size.
- Plan before you shop using a shopping list, checking cupboards and planning out meals ahead of time.
- Identify meals you can cook once and eat twice (like pasta salad) and cook larger meals that can be reheated throughout the week.
- When shopping look at pull dates and buy food with dates that are realistic for you to get to in time.
- Store, freeze, and can foods to ensure they last longer.
- Keep a supply of staples that can fill out leftovers.
- Buy local food.
- Take sustainable food classes.
- Join Jonathan Bloom’s blog www.wastedfood.com to stay informed.
- Check out www.lovefoodhatewaste.com for more tips and waste prevention recipes.