Page 14 - Hawaii Renovation - March 27, 2022

14 HAWAII RENOVATION MARCH 27, 2022
Better path for food waste
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Americans spent more money on food at home than
in restaurants in 2020, halt- ing a restaurant spending trend that has been steadily rising over the past decade.
This return to the home kitchen is likely to stay, as 7 out of 10 Americans say they intend to continue cooking at home more, even as restaurants and the world open back up for diners.
Cooking at home has substantial benefits — more quality time with family, greater control over ingredients — but many home cooks find them- selves grappling with a new challenge: food waste. The United Nations found global food waste has risen to a mind-boggling 1 billion tons per year. In the United
States, households waste nearly one-third of all food purchased.
This level of excess is a hard fact to swallow in a country where more than 1 out of 10 people lack ac- cess to an affordable, nu- tritious diet — and the im- pacts of food waste have a ripple effect. Food sitting in trash cans isn’t simply a limited resource thrown away: It actively harms the environment by generating methane when it breaks down in landfills. Methane is a potent greenhouse gas with 25 times the global warming potential of car- bon dioxide. In the United States alone, the produc- tion of lost or wasted food generates the equivalent of 32.6 million cars’ worth of greenhouse gas emissions.
So what can be done
when we consider that food waste is an inevitable part of preparing food? Af- ter all, even the most con- scientious home cook will still find themselves with banana peels, strawberry stems and corn cobs that must be discarded.
Every individual can have an impact on this global is- sue. Here are three places to start that can add up in a big way.
MAKE A LIST — AND STICK TO IT
Too often, food waste begins in the supermarket when consumers head into the store without a clear plan. Some people may plan what they’ll make for dinner each day and shop accordingly. Others may know their family loves cheesy broccoli and buy
it weekly, with loose plans to work it into the rotation. The only right way to ap- proach food planning is choosing what works for each individual family. Be- ing realistic — will the kids really eat Brussels sprouts on Tuesday and Thursday? — can help cut down on food waste by leaving it in the store aisles for someone else to buy.
SHOP YOUR REFRIGERATOR FIRST
Crisper drawers are badly named: Even the crunchiest carrots will turn limp and soggy when forgotten in the back of the refrigerator. Consumers can cut down on food waste if they take inventory of the refrigerator before heading to the gro- cery store — and even before making their grocery list.
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