Being a family of two, not wasting food can be a challenge. Two people (one of whom is a toddler) can not finish a huge pan of lasagna.
One solution of mine is to make small meals, such as quesadillas, grilled cheese, and english muffin pizzas. (I will be posting the recipes for those meals soon!) I recently found a recipe for lasagna made in an 8 inch pan. I also try to cut recipes in half, or make the whole recipe and freeze half. This works well with batches of muffins. Muffins freeze well and can be defrosted in the microwave for a quick breakfast.
Another solution is to buy local. At the farmers’ markets, I can buy however many potatoes I need, instead of having to buy a 10 pound bag at the grocery store. Buying our bread at Great Harvest Bread Company, the loaf is fresh it will last two weeks.
One of my favorite solutions is to have friends for dinner and share our meals. Or when I make a batch of coconut rice pudding, I try to give half away to a friend who enjoys it too.
Here is the list of 20 ways to cut your family food waste that originally came from The Guardian:
- Avoid the supermarket
- Ignore 2 for 1 offers (just a way for supermarkets to get rid of excess food near it’s sell by date)
- Shop daily for perishables
- Bulk buy non-perishables (Whole Foods has a great bulk foods section for staples such as oats, rice, and flour)
- Be storage savvy
- Meal-plan for the week
- Cook! That is not just following a recipe but being able to create dishes from what you have in the fridge
- Buy quality not quantity
- Freecycle/become a ‘freegan’ – I think this is something to do with getting food from supermarket bins that has damaged packaging but is perfectly fine otherwise
- Reacquaint yourself with your freezer – apparently freezers are more efficient when full. Good housekeeping.com has good tips on using the freezer
- Don’t be afraid of an empty fridge – this was a revelation to me, I always get twitchy with an empty fridge incase I can’t feed my family, but now I like it not so full so that I can see exactly what I’ve got and I know how I’m going to use it.
- Grow your own herbs and salad
- Buy vegetables whole
- Know how much a portion is so you don’t overcook
- Bulk-cook meals – then freeze the rest
- Learn how to use leftovers – My mum was saying that they’d have roast on Sunday, cold cuts on Monday, hotpot on Tuesday maybe a pie and then always fish on Friday. There is nothing wrong with having the same meal on the same day of the week…we’re too used to being impulsive with food etc.
- Look to previous generations – during the war years and up until the 60’s food was precious, a weeks meals were planned down to the last carrot. Dishes such as shepherd’s pie and bread and butter pudding use up leftover food
- Take sell-by dates with a pinch of salt
- Rediscover packed lunches
- Equip yourself – introduce yourself to the stockpot, freezer bag and salad washer