Shop to Prevent Food Waste

• Buy only what you know you will use. 
• Stick to your list – this helps save money too! 
• Only buy more when you will use more. If there is a sale, ask if the store will apply the sales price to a smaller quantity. 
• Buy from bulk bins where you choose the quantity. Label and store these items properly. 
• Rescue ‘imperfect’ produce – it is safe, nutritious and sometimes discounted! 
• Buy produce from local suppliers as local produce lasts longer than shipped produce. 
• Shop for perishables, like produce, more frequently. According to the EPA, produce is the most frequently wasted food category. 
• Control the quantity and quality of produce by not using pre-cut or pre-packaged items 

Find Local North Carolina Products

Visit NC Farms

 Appalachian Sustainable Agriculture Project's Local Food Guide

Store to Prevent Food Waste

Refrigerator:

• Understand your refrigerator’s temperature.
  • The door is the warmest area – use for condiments but not milk or eggs
  • The lowest shelves are the coldest area – use for meat, poultry and fish
  • Rule of thumb: it is coldest at the bottom and in the back, and warmest at the top and in the front.
  • Set the temperature for 40 degrees or below.
  • Don’t overpack to ensure cold air circulates.
• Choose the right place for fruits and vegetables.
  • Most fruits should be placed in a low-humidity refrigerator drawer
  • Most vegetables should be placed in a high-humidity refrigerator drawer
  • Fruits like apples, bananas, peaches, apricots, and avocados release ethylene gas, which makes nearby fruit ripen faster. Store these types of fruits away from others.
• Wash cherries, berries, tomatoes and grapes right before consuming to avoid mold.
• Cover and seal items to keep them fresh longer.
• Clean spills to reduce bacterial growth.

Freezer:

• Freeze food quickly and properly to ensure freshness.
• Don’t overpack to ensure cold air circulates.
• Place food like bread, sliced fruit, meat, and leftovers that you will not immediately consume in the freezer. Label with contents and date.
• Do not freeze eggs if hard-boiled or still in shells, lettuce, citrus, watermelon, yogurt, and carbonated items.
• Keep a list of items to know what you have.
• Freeze individual portions and freezer-friendly meals.
• Thaw in the fridge, in cold water, or in the microwave.

Pantry:

• Practice First in, first out -– Put older items at the front and newer items at the back.
• Place produce like potatoes, winter squash, onions, and garlic in cool, dry, dark, and well-ventilated areas.
• Store grains in air-tight containers and label with contents and date.

A–Z Food Storage Guide - Eureka Recycling

FDA Food Storage Chart

Use the Food Storage Guide

Prepare to Prevent Food Waste 

• Wash and prepare fresh items for meals and snacks.
• Try to prepare meals for the week and store them in the fridge or freezer.
• Portion correctly; only prepare the amount of food you know you will eat.
• Eat leftovers for additional meals like lunch. Freeze what you will not immediately eat.
• Be creative and use leftovers to create other meals.
• Freeze, pickle, can, and dehydrate additional produce. Visit the National Center for Home Food Preservation for more information.