|Source: Tree Hugger|
From where is most of the avoidable waste coming? Why fresh veggies, or course. We are a flighty bunch, scared away by the merest wilt of a leaf, a brown patch, a lost of firmness in a tomato (which is actually a fruit, but oh well). An NRDC fact sheet lays out some ways to reduce your food tossage. But first and foremost, learn to buy what you need and what you will eat. If you are solo, like me, don't buy the jumbo thing of salad greens...unless you eat monsters salads twice a day. Plan ahead - decide what you are going to make for the week and obtain fresh food at least once during that time period, if not twice, purchasing only what you said you need. I find that setting reasonable expectations for my meals and being a bit more relaxed about the pristine, blemish-free ideal for produce has led to much less food spoilage and waste.
And remember, if you can't eat it, compost it!
What are your tricks to cutting back avoidable food waste?
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