Throwing away food may just be the most wasteful act of all when there are others yet, the less fortunate, who don't have access to basic nutrition. Furthermore, food waste produces methane when they end up decomposing in landfills.
There's a number of ways to reduce food waste -- or reuse food waste, at that -- that can cut down on your costs, and your impact on the environment. Look to the following tips.
Before a trip to the grocery, check your kitchen for the food items you already have. Exclude these things from your grocery list, opting to use them up before you buy another batch. Likewise, take note of expiration dates, and plan for meals or recipes that will use up the goods before they expire.
Think ahead. Plan your grocery list according to a time frame -- say, three days, five days, or a week. Stick to what you need. Don't buy in bulk if you can't finish off the product, or produce, before its expiration. This strategy should also cut back on your grocery costs, saving you money.
FIFO or "First In, First Out" is a system of organizing goods in the pantry or refrigerator. Perishable goods are placed in the front portion of the fridge or pantry, within easy reach, while others yet -- items that take longer to expire -- are placed at the back. This way, you're much more likely to use, or remember to use, certain food items before their expiration date.
Make use of leftovers.
Store and preserve the leftovers, if any, after each meal. Leftovers can be served as as a snack or as another meal altogether. Use some culinary savvy to reinvent these scraps -- or simply eat them as is. Fruit and veggies, for instance, can be used to make smoothies or juice.
Use air-tight containers for storing certain items to keep them fresh. Keep your fridge in good condition, operating with the appropriate temperature and with maximum efficiency.
Make a compost bin or pit for the inevitable scraps. Even if you don't maintain a garden, compost can be sold to farms, farmers, or gardeners, earning you some extra cash.