����ֱ��

Imagine going to the grocery store, buying three bags of groceries, going home, and tossing one of those bags directly in the trash. That’s essentially what's happening in the United States on a nationwide level.

Americans throw away between��30-40% of all the food produced in the U.S. This amounts to��103 million tons of food wasted annually, with the average person generating about��one pound of food waste daily. Food waste includes any edible food that is discarded instead of being consumed ().

Food waste encompasses not only the food thrown away but all the��land, water, labor, and energy needed to produce that food. It also adds to landfills and increases the release of��methane gas from the breakdown of wasted food (,).

Food waste can happen at all levels—from production on the farm to the retail level to individual consumers. The good news is there are several ways to decrease food waste, which can save you money and benefit the environment.

Top wasted foods
Bread, milk, potatoes, cheese, and apples top the list of the foods thrown out most frequently. When grocery shopping, buy only what you need or can use before it goes bad. Planning meals around items you already have on hand can help reduce waste ().

Expiration dates
One reason Americans waste so much food is that expiration dates are often misunderstood. The��“best if used by” date refers to when a product will be at peak flavor or quality, but it can still be used after that date. The��“use by” date is the last date recommended for peak quality consumption. The��“sell by” date tells the store how long to display the product, while the��“freeze by” date indicates when to freeze a product for peak quality ().

Shop smarter
Before you grocery shop, take time to get organized. Create a weekly meal plan and buy only what you need to cover your planned meals and snacks. Make a shopping list on your phone or write it down to stay on track. If you have leftovers, find creative ways to use those items or freeze them for later.

Use foods in season
When planning meals, consider items that are in season. These are often fresher, more nutritious, and environmentally friendly. The������ֱ�� Department of Agriculture offers a guide to help you pick local fruits and vegetables based on the season ().

Find creative ways to save your food
Even with careful planning, you might end up with more food than you can use. Here are some tips:

• Freeze fruits and vegetables to use later.
• Store herbs in a freezer bag or chop and freeze them in oil. You can also dry herbs by hanging them in a dry location, then crush and store them in glass jars once dried (USDA on Preserving Herbs).
• Separate good and spoiled produce to extend the life of the good ones.
• Create an “eat first” section in your fridge for items with the shortest shelf life.
• Make vegetable stock from leftover vegetables and scraps ().

With a little effort, you can save money and reduce waste.

Composting
When you need to discard food, consider composting instead. The campus composting policy recently changed to accept only��food scraps and yard trimmings. Food scraps include bread, bones, cheese, eggshells, coffee grounds, and produce; yard and plant trimmings include leaves, twigs, flowers, and grass (Read more about community composting here).

Reduce food waste to practice sustainability
By reducing food waste, we can create a more sustainable future. Start by double-checking expiration dates before discarding food, and consider composting instead of trashing items. With small changes, we can make a big impact.