MAY 10
C RY D E R
P O I N T
Five Ways to Maximize groceries
and Minimize Waste
(BPT)–Spending more time in the
kitchen means learning the importance of
not only keeping food fresh for weeks at a
time, but also minimizing waste for fewer
trips to the grocery store. Food waste
also impacts our wallets. In fact, a recent
Bosch home appliances survey conducted
by OnePoll found that the average American
tosses $2,798 in spoiled food a year.
Whether aiming to reduce waste, save
money or just find new ways get creative
in the kitchen, these five tips will help you
make the most out of your ingredients
while saving all kinds of dough.
TAKE INVENTORY AND
GET ORGANIZED
Seventy-seven percent of Americans attribute
tossed food to forgetting they are
in the refrigerator or losing them amongst
the clutter. Further, 65 percent agree waste
is due to lack of organization or space in
the fridge, with one in four admitting
their refrigerator is unorganized. When it
comes to refrigerator and pantry organization,
being able to see your items is half
the battle.
The first step when organizing your
pantry is to remove items, wipe surfaces
clean and take inventory. Then, use clear,
stackable containers to repack loose items
or tough-to-store packages, such as oatmeal,
condiment packets, nuts or grains.
When it comes to the refrigerator, use
the first in, first out method as well as organizational
features like split or adjustable
shelving to your advantage. Bosch’s
latest refrigeration collection has a clever
innovation called the FlexBar that is specifically
designed to keep items in view, so
eggs and small jars don’t get lost or buried
in the back. The collection also features
thoughtful organization solutions like the
option to have a dedicated VitaFreshPro
middle drawer that balances temperature
and humidity at the touch of a button, a
three-tiered freezer system and more to
make it easier to see and store foods.
SHOP FOR A VARIETY
To avoid overstocking, start by making
a list. In addition to fresh fruit, vegetables
and other necessities, add versatile
non-perishables, proteins and starches.
Fermented and pickled foods like kimchi,
sauerkraut and tempeh boost your immune
system, while also lasting months
and adding a flavorful punch to dishes.
10 CRYDER POINT COURIER | MAY 2020 | WWW.QUEENSCOURIER.COM
Beans, seeds, alternative milks and oats,
plus a range of spices can also help add
variety to your meals.
USE THE “STEM TO
PEEL” METHOD
The average American wastes 103
pounds of spoiled food from their refrigerator
per year. One way to maximize produce
is to repurpose commonly discarded
parts. Peels can be left on almost all organic
veggies for added flavor, texture and
a boost of fiber. Citrus peels can be used
in anything from baked goods to cocktails
for added acidity and spice. Stems and
veggie ends can be boiled down into a
stock for use in other recipes, while leaves
from fresh radishes, beets and carrots can
be sautéed for a healthy side dish or to
freshen up a pasta dish.
Beyond getting creative with every
inch of your ingredients, home appliance
manufacturers like Bosch have developed
technologies like the FarmFresh System
in its new French door bottom mount refrigerator
collection to keep food fresh for
longer, so your favorite perishables will be
optimally stored for less waste.
BE CREATIVE WITH
WHAT YOU HAVE
Now is the perfect time to experiment
with new recipes, but maximizing ingredients
means starting with what you have.
Prioritize items that are going to spoil
soon and build a recipe from there. The
Home Connect app is a great way to find
recipe inspiration. Partners like Chefling
can even provide pantry management
and helpful meal suggestions based on
what you have with the simple scan of a
grocery receipt.
Instead of running to the store for an
ingredient, search your inventory for replacements.
For example, if you are baking
and run out of butter, replace it with
coconut oil or apple sauce. You can substitute
unsweetened yogurt for mayo, sour
cream or crème fraiche. As well, lemon
juice, lime juice, vinegar and white wine
are interchangeable in recipes.
GET FRIENDLY WITH
YOUR FREEZER
Fifty-two percent of Americans agree
they toss out food because it will spoil before
they have a chance to eat it. Freezing
foods is a great way to preserve ingredients
at peak freshness and get more value
when buying in bulk. When freezing
meat, which will last three to four months
in the freezer, wrap singular portions in
plastic before placing in a resealable bag.
Meat will thaw faster, and you will avoid
cooking more than you need.
Blanching vegetables before freezing
helps maintain color and flavor. Frozen
veggies, berries and cooked grains keep
for two to three months in the freezer,
while soup and bread will last three to six
months. Just be sure to label all items with
the date and prioritize the first in, first out
rule.
From the pantry to the refrigerator and
freezer, these tips will help you maximize
all your ingredients for less food wasted
while also getting more creative and organized
in the kitchen than ever.
/WWW.QUEENSCOURIER.COM
