Ayuda Line: How to eliminate food waste | Way of life
Question: How do I dispose of food waste?
Answer: Limiting the amount of food waste can benefit our environment and ourselves. According to the United States Environmental Protection Agency, there are many ways to get rid of food waste.
Control food purchases
One way to get rid of food waste is to limit food consumption, as controlling the amount of food purchased can benefit our environment and ourselves.
One of the benefits of limiting food consumption is that you can reduce your environmental and climate footprint. When food is wasted, land, water, energy and other methods used to produce, process, transport, prepare, store and dispose of food are also wasted.
Another benefit is that you can save money by buying only what you need and what you will eat. Having a list of ingredients you will use for your next meal can easily help you on your next run to the store. When creating your shopping list, consider how many meals you’ll eat at home, how often you’ll eat out, whether you plan to eat frozen pre-cooked meals, and whether you’ll eat leftovers. for one of your meals.
Donate food to help centers
Donating unopened, unexpired, canned or dry-packed food to our local help centers is another way to limit food waste.
The Salvation Army accepts unexpired canned and pre-packaged products. For more information, contact 671-477-9872 or email [email protected] Catholic Social Services accepts canned and unexpired pre-packaged products for adults and children. To donate, go to Catholic Social Services located in the CSS 234A US Army Main Office Building Juan C. Fejeran St., Barrigada Heights. For more information, contact 671-635-1442 or email [email protected]
Properly store food
Properly store fruits and vegetables in airtight containers for maximum freshness. Refrigerators should be set to maintain a temperature of 40°F or lower.
Store cereals and frozen foods in containers and label them with contents and dates.
Most vegetables, especially those that may wilt, should be placed in the high humidity drawer of the refrigerator. Most fruits, as well as vegetables, which tend to rot should be placed in the low humidity drawer of the refrigerator. Some products should be stored in a cool, dry, dark and well-ventilated place.
Store fruits such as bananas, apples, pears, stone fruits and avocados in an area away from other produce as they release ethylene gas as they ripen, causing other produce nearby to ripen faster. For berries, cherries, and grapes, wash them when you’re ready to eat them to prevent mold.
You can store condiments on the fridge door as it is the hottest part of the fridge. The lower shelves are the coldest part of the fridge, so store meat, poultry and fish here.
Cooking and preparation tips
When cooking or preparing a meal, there are many ways to limit food waste. Reuse products in soups, casseroles, stir-fries, frittatas, sauces, baked goods, pancakes or smoothies. Learn the difference between “sold by”, “use by”, “best before” and expiration dates. Do not leave perishable foods at room temperature for more than two hours.
Compost is organic material that can be added to soil to help plants grow. All composts require three basic ingredients:
Browns: Dead leaves, branches and twigs.
Greens: grass clippings, plant waste, fruit scraps and coffee grounds.
Water: Having the right amount of water, greenery and brown is important for compost development.
Your compost pile should have an equal amount of browns and greens. You should also alternate layers of organic material of different particle sizes. Brown materials provide carbon for your compost, green materials provide nitrogen, and water provides moisture to help break down organic matter.
You can compost fruits and vegetables, eggshells, coffee grounds and filters, tea bags, nut shells, shredded newspaper, cardboard, paper, garden trimmings and grass, houseplants, hay and straw, leaves, sawdust, wood shavings, cotton and woolen rags, hair and fur, and fireplace ashes.