In honor of Earth Day tomorrow, Recipe Redux’s April theme is all about cutting back on food waste. According to the USDA website, Americans waste 30-40% of the food supply, which adds up to over $161 billion per year! That’s a lot of food. So how do we make steps to reduce this waste? Check out the many great ideas from my fellow Recipe Reduxers by clicking on the link at the bottom of the post. Bust first, my main way to cut back on food waste: meal planning.
If you’ve been following the blog, you may have noticed a new addition: Healthy Toast Meal Planning Guides. Besides the fact that I adore being organized, making lists, and not having to come home and cook every night, meal planning has also been great on our budget as it keeps us from wasting money on food that goes bad. I always hate when a recipe calls for an ingredient that you have to buy a lot of (herbs and vegetables especially), but then you only use a small amount of it for the recipe and the remainder just slowly goes bad in the fridge. But with meal planning, you can get around this a few ways. Below are some tips for making your own meal plans as well as tricks for making the process easier.
Note: This post contains affiliate links. You can read my disclosure at the bottom of this website.
Tips for Meal Planning:
Some tools to make meal planning a bit easier:
So here’s a toast to cutting back on food (and money) waste this Earth Day!
This site uses Akismet to reduce spam. Learn how your comment data is processed.