How to prevent stored food from going bad‏

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Jason Richards

According to recent studies, a quarter to half of all food
produced in the United States goes uneaten — left
in fields, spoiled in transport, thrown out at
the grocery store, scraped into the garbage
or forgotten until it spoils.

40 percent of food waste occurs in the home
and 93 percent of people admit throwing away
food they never cooked.

Most advice on saving money at the grocery store
generally focuses on what to do before you get
there, like reviewing the sales flyer or
organizing your coupons.

Or what to do once you’re in the grocery store.

You have the greatest effect on your food budget after
you get the food home.

Our focus is on how you treat your food after
you’ve purchased it.

This is where the greatest potential for over-cooking,
or not cooking what you bought until it goes bad.

We concentrate on how to reduce the tremendous amount
of wasted food that passes through the grocery check out
directly into your garbage because:

You didn’t know how to cook the item so it went bad;

You only know one way to cook the item and you’re sick of that;

You cooked too much and eventually waste the leftovers;

You cooked it the wrong way leading to disappointing results;

It went bad before you got a chance to cook it;

All of these occurrences affect your food budget and
all point a need to know how to cook the food and
how to store it once you get home.

To avoid wasted food:

1. Shop with a weekly menu plan in place.

Buy only what you plan to cook.

Resist impulse purchases that will languish in
your cupboard or freezer until you find a recipe
or an inspiration for the ingredient.

You needn’t stock up for war-time, the store is close-by.

2 .Cook the item correctly to avoid disappointment.

When you pick up an item at the farmers market
or grocery store, look at it as if it’s already cooked.

What type of dish will you create?

How will you cook the item?

What will you serve it with?

Is there anything currently in your pantry that
can be used as a side dish?

3. Store foods correctly when you get them home.

Leafy vegetables need to breathe and are suffocated
by plastic bags.

Potato starch turns to sugars in the refrigerator.

Potatoes should be stored at room temperature.

Protect your investment in food by not destroying
its nutritional value, flavor and appearance
with poor storage.

We don’t have to be the ones to tell you that food
is expensive.

The costs are continually rising.

You can buy unhealthy cheaper food.

Or, you can avoid wasted food altogether by planning,
cooking, and storing your investment carefully.

 

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[gusser]

Jason Richards

According to recent studies, a quarter to half of all food
produced in the United States goes uneaten — left
in fields, spoiled in transport, thrown out at
the grocery store, scraped into the garbage
or forgotten until it spoils.

40 percent of food waste occurs in the home
and 93 percent of people admit throwing away
food they never cooked.

Most advice on saving money at the grocery store
generally focuses on what to do before you get
there, like reviewing the sales flyer or
organizing your coupons.

Or what to do once you’re in the grocery store.

You have the greatest effect on your food budget after
you get the food home.

Our focus is on how you treat your food after
you’ve purchased it.

This is where the greatest potential for over-cooking,
or not cooking what you bought until it goes bad.

We concentrate on how to reduce the tremendous amount
of wasted food that passes through the grocery check out
directly into your garbage because:

You didn’t know how to cook the item so it went bad;

You only know one way to cook the item and you’re sick of that;

You cooked too much and eventually waste the leftovers;

You cooked it the wrong way leading to disappointing results;

It went bad before you got a chance to cook it;

All of these occurrences affect your food budget and
all point a need to know how to cook the food and
how to store it once you get home.

To avoid wasted food:

1. Shop with a weekly menu plan in place.

Buy only what you plan to cook.

Resist impulse purchases that will languish in
your cupboard or freezer until you find a recipe
or an inspiration for the ingredient.

You needn’t stock up for war-time, the store is close-by.

2 .Cook the item correctly to avoid disappointment.

When you pick up an item at the farmers market
or grocery store, look at it as if it’s already cooked.

What type of dish will you create?

How will you cook the item?

What will you serve it with?

Is there anything currently in your pantry that
can be used as a side dish?

3. Store foods correctly when you get them home.

Leafy vegetables need to breathe and are suffocated
by plastic bags.

Potato starch turns to sugars in the refrigerator.

Potatoes should be stored at room temperature.

Protect your investment in food by not destroying
its nutritional value, flavor and appearance
with poor storage.

We don’t have to be the ones to tell you that food
is expensive.

The costs are continually rising.

You can buy unhealthy cheaper food.

Or, you can avoid wasted food altogether by planning,
cooking, and storing your investment carefully.

#1 is wrong. Stores will be closed in wartime. When the SHTF, stores will be empty in 3 days or less. Each grocery market has on average 3 days of food for it's customer base. Meat and produce will spoil there as well as at your home, that's why they restock grocery stores with fresh every day.