Tips to Reduce Food Waste March 16 2015, 24 Comments

Try some of these great tips from the New York Times to reduce food waste. See if there is anything you and your family can do to reduce food waste in your home. We all can reduce our footprint by making small everyday changes.

Some of my favorite tips to reduce food waste are:

Save orange rinds, especially those from juiced oranges. Dry them and use as fire kindling, where they release a delightful aroma against the wood smoke.

Freezer bags are wonderful, but food is better if it’s wrapped tightly before it goes into the freezer bag. Label and date everything. Painter’s tape and a Sharpie work well.

Stop peeling so many of your vegetables. Carrots, parsnips, cucumbers and many others are just fine to eat with a good scrub.

Rinse herbs lightly, roll them in paper towels and refrigerate in a plastic bag with the top left open. Or, if you have shelf space in your refrigerator, trim the ends off a bunch, put it in a glass of water like a bouquet, and cover with a plastic bag.

Give vegetables some space. Allow air to circulate. Most vegetables are best left in plastic bags that are open and punched with holes. (Onions and potatoes are outliers. Leave them in a cabinet or pantry, alone in the dark, away from the other vegetables and each other.) 

Keep lemons in the fridge. Wrap zested lemons in plastic, and keep extra lemon halves cut side down in a bowl or on a plate to be used for salad dressings. Put them down the garbage disposal to make the house smell good.

 Read the rest at

http://www.nytimes.com/2015/03/04/dining/tips-to-reduce-food-waste.html?mwrsm=Email&_r=0