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Reducing Food Waste in the Kitchen


Did you know that up to 40% of the food supply in the United States is wasted. That’s more than 20 pounds of food per person per month!

Food writers and editors from the New York Times recently shared their ideas for reducing food waste in the kitchen. As they put it, “Being a better cook is more than mastering recipes. It’s also getting the most from your food, wasting little and repurposing leftovers in creative, even ingenious ways.”

A few of our favorite tips:

“Give vegetables some space. A crowded vegetable crisper is soon a rotten one.”

“Use stale bread for French toast, bread pudding or strata. Or turn it into croutons, use it in panzanella or ribollita, or as bed for roast chicken.”

“Save Parmesan and pecorino rinds in the freezer to make stock, or slip them directly into a pot of soup to enhance the flavor.”

Perhaps their best tip is one related to general storage: “The dates on your packages have nothing to do with food safety, nor are they federally regulated. They are the manufacturer’s suggestion for when the products are at their peak quality. Properly stored food that looks good and smells good is probably good.” So don’t throw things out so quickly!

Check out the New York Times’ Tips to Reduce Food Waste.


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