11 Ways You’re Wasting Food and Money (Slideshow)
11 Ways You’re Wasting Food and Money
Everyone is looking to save some money, and you can start in your own kitchen. Just a few easy changes to your grocery shopping methods and cooking habits and your wallet will thank you.
You’re Not Making Homemade Stock
Keep the bones from chicken and save the tops from onions, celery leaves, and carrot scraps that don’t end up in whatever you’re preparing. Store them all in the freezer and make a big batch of stock whenever you save up enough.
You Don’t Utilize the Whole Vegetable
Some parts of vegetables aren’t as pretty as others, but that doesn’t make those parts inedible. Use every (edible) part of fruit and vegetable, like pepper tops and bottoms. Kale stems can be turned into pesto, and after removing the kernels, cobs of corn can also be used for stock.
Visibility is key in the fridge and pantry. The items in the back will go bad if you don’t check on them. Store leftovers in clear containers for better visibility and do a weekly sweep of the fridge and pantry so you know what you already have before you go grocery shopping.
Not Planning Your Meals Ahead
Go to the grocery store with a plan; people tend to over-shop when they go in without a plan. Plan a week of meals ahead of time so you know what you need at the grocery story, rather than buying what you’re in the mood for at the moment.
Tossing Stale Bread
Don’t throw out those ends of bread that no one wanted to eat. Store leftover bread in the freezer and dice and toast them for croutons, or toast and pulse into breadcrumbs.
Trusting “Best By” Labels
“Use by” and “best by” labels are just suggestions for peak quality of food provided by food manufacturers. These are not regulated (except for baby formula and some other items) and should be taken lightly. Common sense comes into play here; sniff, taste, or visually check the food in question before throwing it out.
Poor Portion Control
If you know your eyes are often bigger than your stomach, serve yourself a little less, you can always go back for seconds. You can also save money by serving four- to six-ounce portions of meat (recommended by the USDA).
Making Poor Choices at the Grocery Store
Check the unit price of goods rather than the retail price for easier comparison of products that are packaged in different size containers.