Grocery Shopping and Storage Guidelines
With careful shopping, you can easily cut food waste. Here are a few ideas to help:
MAKE A LIST
Stick to written lists and have lower grocery bills and make fewer shopping trips. It is that simple.
Stick to written lists and have lower grocery bills and make fewer shopping trips. It is that simple.
Also, make sure that you do not go to shopping with an empty stomach. “I want food” gets pared down to simply “I want [anything]” making you more susceptible to impulse buys, even non-food products.
SKIP THE CART
Bigger dinner plates encourage us to eat more, and bigger carts call us to fill them. Hand baskets can help improve your grocery store discipline.
USE A PORTION PLANNER
I don’t know you, but everytime I want to cook pasta, I cook for two. Everytime. Luckily, online portion planner was created. Try it.
BE OKAY WITH IMPERFECTIONS
Scarred and wonky fruits and vegetables are perfectly edible. The scars have no impact on taste. The strawberry above looks delicious to me! You have moles on your skin, so what? If we don’t buy them, the store will toss them in the trash.
FREEZE
Scarred and wonky fruits and vegetables are perfectly edible. The scars have no impact on taste. The strawberry above looks delicious to me! You have moles on your skin, so what? If we don’t buy them, the store will toss them in the trash.
FREEZE
Buy perishable, and frozen foods last so they spend less time at room temperature. If you won’t be home for a while, keep a cooler in your car.
BUY THE LAST ONE
Be a grocery store contrarian. Buying these loners discourages stores from overstocking just to create the appearance of abundance.
Be a grocery store contrarian. Buying these loners discourages stores from overstocking just to create the appearance of abundance.
AT HOME
Do not fall for the best before dates. Best before dates don’t indicate food safety. On the contrary, the dates are the manufacturer’s guess that until when the food will be on its peak quality. Trust your senses — your eyes, nose, taste buds!
Reduce your foodprint!
Time limits for storage:
The following list indicates how long you can store refrigerated foods to retain their highest quality — their freshness, taste and nutrient levels. Time limits for meat, poultry and fish also relate to food safety.
Milk: 7 days after “best before” date, opened or unopened
Yogurt: 7 to 10 days, opened or unopened
Cheese, hard: 3 to 4 weeks opened, 6 months unopened
Butter: 4 weeks after best before date, opened or unopened
Eggs, in shell: 4 weeks
Eggs, hard-cooked: 1 week
Fresh meat: 2 to 4 days
Fresh ground meat: 1 to 2 days
Deli meats: 3 to 4 days
Fresh chicken or turkey, whole or pieces: 2 to 3 days
Fresh ground poultry: 1 to 2 days
Cooked chicken: 3 to 4 days
Fresh fish: 2 to 3 days
Fresh shellfish: 12 to 24 hours
Leftover soups, stews, casseroles: 3 to 4 days
Jams and jellies: 3 to 4 months, opened
Mayonnaise: 2 to 3 months, opened
Mustard: 1 year, opened
Ketchup: 6 months, opened
Salad dressing or vinaigrette, bottled: 6 to 9 months, opened
Salsa, bottled: 4 weeks, opened
Content Courtesy of savethefood.com & lovefoodhatewaste.com
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