How You Can Cut Down on Food Waste
By Claudine Galloway
Monday’s grilled chicken. Last night’s takeout. That head of romaine in the crisper.
Most of us are not truly aware how much food we throw away every week. From uneaten leftovers, to the produce that too often rots in the veggie drawer. It all adds up.
According to ReFED, 40% of food that we bring home ends up uneaten and in landfills. And that costs a family of four more than $1,500 per year (Just think what you could do with that money!).
Not to mention, food waste accounts for 8% of global greenhouse gas emissions.
And in the midst of the COVID-19 pandemic, with millions more people likely facing chronic hunger, it’s even more important to reduce food waste and redirect food to those who need it.
Now here’s the good news: We can help you cut food waste, save money and help the environment with Betty Crocker’s #TasteNotWaste Challenge.
From properly storing your food so it keeps longer, to using what you have on hand, discover a new set of easy and fun cooking tips focused on what to do with leftovers.
For example, have you ever tossed leftover takeout rice? (I’m guilty.) Check out this hack for turning your leftover rice into fried rice. And voilà! It’s tonight’s dinner.
“The #TasteNotWaste campaign leading up to World Food Day gives consumers clever strategies and tips for keeping their food from going to waste – in true Betty Crocker style,” says Nicola Dixon, executive director of the General Mills Foundation. “Simply put, #TasteNotWaste helps families to cook, store or freeze their favorite foods, so that it can be fully enjoyed and not wasted.”
Curbing food waste starts with you. And with Betty’s help, you’ve got this.
Now, start planning how you’re going to use that $1,500 you’ll save by wasting less food.
Editor’s note: To learn more about hunger and how you can help, read “What will stay after the pandemic: food insecurity” in The Guardian, by General Mills Chairman and CEO Jeff Harmening.
