STEVE'S SUSTAINABLE LIVING TIP
The focus for this month is food labeling, organization and expiration dates.
A big reason food goes to waste at home is due to not knowing how old food is or if it is still good and safe to eat. The terminology used for food expiration can be inconsistent, misleading and confusing. Knowing how old leftovers are and how long they are good and safe to eat can also be a challenge.
Food Safety Basics
1.) The FDA now supports the use of "best if used by" labeling on products. This is because companies are required to put dates on products, but it is not an exact science. If you drink milk the day after its "use by" date, you will probably be fine. Do what your grandparents did: use visual clues, smell and taste to help in your decision making.
2.) Generally speaking, prepared meals, opened milk and juice, lunch meats, etc. have a seven-day refrigerated shelf-life once prepared or opened. That being said, there are many foods that last longer and some for much longer. Examples include cheeses, sauces, condiments, salad dressings, pickles, etc. You can find FDA guidelines for food shelf-life online…but, using your own senses, (including common), can be your biggest asset.
3) Freezing and heating (to 165 degrees or higher) kills any harmful bacteria and ‘starts the clock over’. Use this to your advantage. For example, if you have ham that is going to expire, make ham and bean soup. If you have ground beef that you didn’t get around to cooking, freeze it. The soup now has a 7-day refrigerated shelf-life and the beef can now be thawed and cooked in the future. Be creative.
Additional Tips
1.) Label your food! When you make a batch of taco meat, grilled chicken, potato salad, lasagna, etc., put a label on it when you store it that has the date it was prepared. Do this also for items that you are going to freeze. The next step is to label when certain items were opened. This can be the biggest way to take the guess-work out of deciding what is still good in addition to giving you the peace-of-mind to keep track of your food and safely consume it. (See the link below for labels.)
2.) Organize your refrigerator and freezer. (If you are really into it, make an inventory list. This especially helps with the freezer.) Before making your grocery list, go through your refrigerator and freezer and note what needs to be used and make a plan.
3.) Place items that need to be used in a visual spot. You have fruit or vegetables that are buried in refrigerator drawers, put them on a visible shelf in the fridge. Or, (as I do in my home when I know the kids are around), place washed and cut-up fruit on the counter and watch it disappear.
Sustainably,
Steve Watkins, Production Manager
