The Fridge (and Pantry) Pact
Hey guys! Again with the truancy. I know, I know. My excuses? Fireworks! Ice cream cones! Lazy bike rides by the beach! When I am on vacation, I really do unplug.
Also, some pretty exciting news. I am finishing up work at my current job (and have thus been kept rather busy lately: yep, more excuses) and starting a new one in a week and a half. I couldn’t be more excited to tackle new challenges and hone my skills in a fun, fast-paced environment. I am not sure exactly what effects my new schedule/job will have on my posting around here, but I suspect I won’t be quite as prolific as I have been in the past. I will continue to post anything I’m doing or thinking about that’s relevant to ZW as well as anything exciting I come across elsewhere, in terms of news, ideas, stories, tips, etc. about Zero Waste.
Now. To the topic at hand.
We have been out of town for the last two weekends, and so grocery shopping has not occurred with regular frequency. We also haven’t been eating up leftovers as well as we normally do, and to be honest, even in a normal month I throw away more spoiled food than I would like to admit.
In fact, I’m beginning to suspect that this is the single largest area of “waste” in my home right now. Obviously time to tackle that.
Yesterday I cleaned out the fridge completely, tossing anything no longer edible and reorganizing so nothing can hide from me (muahaha.)
Now my goal for the rest of this month: no wasting food. Which means: not making more than we can eat, not forgetting about things until they go bad, and not buying things that we can’t finish in a reasonable time frame. Also: finding new uses for things that would otherwise spoil.
Easier said than done, I can tell you now. But I’m gonna try my dangdest! (And let you know how it goes.)
Here are some great posts/sites re: avoiding food waste if you’re interested:
My favorite quick tip from the above? Buy produce at staggered levels of ripeness: a few ready to go, a few that need a couple days. That way by the time you eat the ripe ones, the unripe ones are ripe. I did this yesterday with avocados!
Other important tricks include: learning “kitchen sink” recipes, finding uses for stale food and freezing or canning abundant produce.
How about you? Do you find yourself throwing away more food than you care to admit? Do you have strategies for remembering to use up what you have? Let’s hear ‘em!