Everyone can play a part in reducing food waste to achieve the national goal of reducing food waste by 50 per cent by 2030, says the United States Food and Drug Administration, outlining tips to reduce food waste, save money, and protect the environment.

Plan and write out your shopping list before going to the grocery store. As you write your list, think about what meals you will be preparing the following week, and check your fridge to see what items you already have. At the store, stick to your shopping list. Be careful when buying in bulk, especially with items that have a limited shelf life.

If available, purchase “ugly” fruits or vegetables that often get left behind at the grocery store but are safe to eat.“Ugly” produce has physical imperfections but is not damaged or rotten.“Ugly” fruits and vegetables are safe and nutritious and can sometimes be bought at discounted prices.

When eating out, ask for smaller portions to prevent ‘plate waste’ and to keep yourself from overeating. You can also request a take-away box to take leftovers home instead of leaving food on your plate.

In the kitchen, check the temperature setting of your fridge and keep it at 40° F or below to keep foods safe. The temperature of your freezer should be 0° F. Refrigerate peeled or cut veggies for freshness and to keep them from going bad. Freezing is a great way to store most foods to keep them from going bad until you are ready to eat them.

At home, use the “ugly” fruits to whip up healthy smoothies. And follow the two-hour rule. For safety reasons, don’t leave perishables out at room temperature for more than two hours, unless you're keeping them hot or cold.

Source: USFDA

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