Taste Not Waste

Want to keep food waste to a minimum? TRY THESE TIPS.

Pre-plan your meals and shopping list before going to the grocery store or farmers market. Use the What’s In Season Guide on page 28 to figure out what you can expect to find at the market.

Shop in your refrigerator and pantry first. Before buying more food, figure out what you already have that might be about to go bad.

Search for new recipes. Do you have potato peels or carrot tops that you don’t know what to do with? A quick search on the internet will yield tons of recipe ideas for unfamiliar ingredients or check out the tips from Chef Geoff Felsenthal, Culinary Director of the Sun Valley Culinary Institute, on page 64.

Make a dedicated spot in your fridge for leftovers and food that is close to going bad. Check this section before each meal and when planning for the week.

Buy the “ugly” produce at the market. Select those items with bruises, odd shapes, or blemishes. They’ll still taste great and you’ll be saving them from being thrown away.

For any items that you simply can’t use, add them to your at-home composting system, see page 67.