Buy What You Need, Eat What You Buy

Wasted food wastes more than just the food – it wastes all the resources that went into producing that food (like water for growing crops and fuel for transporting them). 

In Ramsey and Washington counties, households lose 142,754,779 meals to food waste every year, costing an average of $728 per person, per year. Reducing food waste saves you money and reduces greenhouse gas emissions.  

Tips for reducing food waste at home.

  • Soak wilted produce, like greens or carrots, in ice water for 5 to 10 minutes to perk them up!
  • Bananas produce ethylene gas, which promotes ripening. Store them away from other fruits and veggies to maximize your produce freshness. 
  • Store blocks of hard cheese in wax paper or parchment paper. Plastic wrap traps moisture which can lead to bacteria and mold growth.
  • Store whole onions in a place that is cool, dark, dry and well-ventilated, and they can be used for up to several months. Don’t store them near potatoes. They’ll cause the potatoes to sprout!
Learn more about food storage.
  • Don’t have time to use those berries? Rinse, dry and freeze them in airtight containers to use later.
  • Overripe bananas are freezer gold. Peel and freeze them to use in smoothies or baked goods whenever you’re ready.
  • Bread going stale? Freeze it! Sliced bread can go straight from the freezer to the toaster. Or cube it for future croutons or stuffing.
  • Most cooked leftovers freeze well. Soups, grains, beans and casseroles are all great candidates. Freeze in portions so you only thaw what you need.
  • Fresh herbs you can’t use up? Chop them, pack into an ice cube tray, cover with olive oil or water, and freeze. Drop a cube into soups, sauces or sautées any time.
Find more tips on freezing food.
  • Store leftovers in clear containers so you can see what’s inside. Keep tape and a marker on hand to label them with the date.
  • Don’t be fooled by “expiration” dates — they have little to do with food safety. Instead, use your senses to tell if food is still good to eat.
  • Designate one night a week as “use it up” night. Check the fridge for odds and ends and build a meal around what needs to go first.
  • Vegetable scraps — like onion skins, carrot tops and celery leaves —can be saved in a bag in the freezer and used to make a flavorful homemade broth.
  • Stale bread isn’t trash. Use it to make breadcrumbs, croutons, French toast or a savory bread pudding.
  • Got a little bit of this and a little bit of that? Fried rice, frittatas, grain bowls and stir-fries are all great ways to use up small amounts of leftovers and odds-and-ends veggies.
Explore recipes that use what you have.
  • Make a grocery list before going to the store and stick to it once you’re there!
  • Before you shop, do a quick scan of your fridge, freezer and pantry. You might already have what you need or find something that needs to be used up soon.
  • Plan your meals for the week before you shop. Even a loose plan helps reduce impulse buys and makes sure ingredients get used.
  • Shop your pantry first. Canned goods, dried beans, grains and frozen vegetables are versatile staples that can anchor a meal without a trip to the store.
Explore tools that help you plan.

Learn more and take action to reduce food waste.

The Extraordinary Life and Times of Strawberry

The amount of food we waste is like buying five bags of groceries and leaving two behind. That’s 40% of food, wasted.

The Extraordinary Life and Times of Strawberry is a fun video that offers a glimpse of all that is wasted when we waste food.

FoodKeeper App

62% of food Minnesotans throw away could have been eaten or donated.

The U.S. Department of Health and Human Services’ FoodKeeper App helps you better understand food and beverage storage.

Save the Food

Meal prepping reduces food waste, saves time and money and helps you to eat healthier food.

SavetheFood.com and I Value Food offer in-depth tips on food storage, meal planning and cooking to help you reduce food waste.

Best by date

Did you know? The only food required by the FDA to have a date label is infant formula.

“Best by” dates might not mean what you think. Food is often safe to eat beyond those dates. Learn more about “best by” dates.

Reducing food waste

Food scraps make up about 20% of trash by weight collected in Ramsey and Washington counties. 

Learn about reducing food waste and recycling food scraps in Ramsey and Washington counties. Check to see if your community is eligible for the Food Scraps Pickup Program.

Gas Emission Icon

Food loss and waste generate 10% of global greenhouse gas emissions.

Take a deep dive into the causes of food waste and potential solutions by checking out ReFED’s Insights Engine.

Take the quiz below to test your knowledge on food waste reduction.

Resources

For Businesses and Organizations

For Partners

Are you able to share food waste reduction messaging with your community?

Find downloadable resources