(KUTV) Nobody likes going through their fridge or pantry and throwing out food they realize has gone bad. Registered dietitian nutritionist Joy Musselman with Intermountain McKay-Dee Hospital stopped by KUTV to give us a few tips of how to reduce food waste at your home.
• Shop smart: Buy only what you need of perishable items and look for foods that are longer-lasting (but still nutritious) like frozen fruits and vegetables. Shopping with a menu can be key in determining what you really need to purchase.
• Store smart: Identify the best way to store perishable items. Determine if the item will last best in the fridge, freezer, or on the counter. A well-organized pantry and fridge will allow you to see what foods you have in stock and which ones need to be used first.
• Save what you can: Catch foods that are past their prime but not yet spoiled and try to “save” them. Some examples include: adding overripe fruits to smoothies or baked goods, rehydrating wilted greens, and adding “soft” vegetables to soups or stews.