Practical ways to prevent food waste and help the environment
Reducing the amount of food and other organic waste that ends up in local landfills is one of the best ways we can live more sustainably and keep our planet healthy. When food rots in landfills, it produces methane, a greenhouse gas 25 times more potent than carbon dioxide at trapping heat in the atmosphere.

Reducing food waste not only saves you money but is a big part of protecting our natural surroundings, a core community value and top goal in the City Council’s 5-Year Strategic Plan.

Reducing food waste
Here are some easy ways you can reduce food waste: 

• Plan your meals: Make a grocery list before you head to the store and stick to it.
• Store food properly: Keeping fruits and veggies in the fridge and dry goods like rice and pasta in airtight containers helps them last longer.
• Embrace leftovers: Instead of tossing leftovers, get creative and make a stir-fry, soup or sandwich.
• Practice the “first in, first out” method: Move older products to the front of your fridge or pantry and newer ones toward the back. This will help you use up the older items before they expire.

Understanding expiration dates
The term expiration date gets thrown around a lot, but the date on food packaging doesn’t necessarily mean the food goes bad that day. Learn to distinguish between “use by,” “best by” and “sell by” dates on food packaging. In many cases, food is still safe to eat beyond these dates if stored properly.

Here’s how the USDA Food Safety and Inspection Service explains it: 

• “Best if used by/before” date – When a product will be at its peak for taste and quality. Not a purchase or safety date.
• “Sell-by” date – A guideline for stores on how long to display a product. It’s not a safety date.
• “Use-by” date – The last date a product is at its best. It is not a safety date, except for infant formula.

To determine if a food has spoiled, trust your eyes, nose and taste buds. Spoiled foods will develop an off odor, flavor or texture – all signs that you shouldn’t eat them.

What to do with food you can’t use

• Donate to food banks or shelters: If you have non-perishable items or unopened packaged food that you won’t use, donate them to a local food bank or shelter.
• Preserve: If you have too many fruits or vegetables, consider preserving them by canning, pickling or freezing them. This way, you can enjoy them later and reduce waste.