Did you know that "U.S. consumers, companies and businesses throw away 165 billion dollars worth of entirely edible food each year - or 40% of the food that we produce in this country."
Such a stat, along with my personal guilt, has led me to be a smarter chef in my kitchen. I have self taught myself how to utilize every portion of my purchases and have even learned how to revamp recipes with on-hand ingredients. These strides have not only afforded me less waste, but they have also taught me to be more resourceful and creative when cooking.
On a larger scale, restaurateurs and grocers have also taken it upon themselves to join the "no waste" movement. Take for instance Doug Rauch, who opened Daily Table in 2015. Daily Table, located in Dorchester, MA, sells slightly damaged, close to sell-by date foods that would otherwise go to waste. From raw ingredients to fully cooked meals, this new-age supermarket encourages healthy eating for its customers and less waste for its suppliers.
Although most states have passed laws that allow for the use of food beyond sell-by dates, it is super important to keep these 3 things in mind before "wasting less":
1. Use-by date: the date, determined by food product manufacturers, by which the food should be consumed. Products should be discarded after the use-by date.
2. Sell-by date: the date, determined by food manufacturers, by which the food should be sold at retail. It is still safe to consume foods after this date.
3. Best-by date: date by which the product should be consumed for ideal quality. It is still safe to consume foods after this date has passed.
((Photo Source: http://civileats.com/2014/07/28/ex-trader-joes-exec-wants-to-use-expired-food-to-get-people-cooking/))
No comments:
Post a Comment