WASTE TAKE THE CHALLENGE LESS FOOD.

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1 WASTE LESS FOOD. Communities, families, and individuals are working to waste less food by making small shifts in how they shop for, prepare, store and serve food. The information in this packet will teach you: How important the issue of wasted food really is. How much food you are wasting at home. How to reduce waste and save money. TAKE THE CHALLENGE

2 How Much Food Do We Waste? Whether it s moldy cheese, limp celery, or long lost leftovers in the back of the fridge, chances are you ve wasted food this week. And you re not alone. The average American wastes pounds of edible food each year or about 25% of what they buy. In the U.S., wasted food has increased 50% per capita since How Does Wasting Food Affect Us? FINANCIAL IMPACTS: The average U.S. family of four spends about $1600 a year ($130/month) on food they toss. In the U.S., we spend $165 billion a year on food that never gets eaten and another $750 million a year to dispose of it. ENVIRONMENTAL IMPACTS: Each year, 10% of our energy and 25% of all freshwater used in the U.S. go towards producing food that never gets eaten. Wasted food is responsible for 135 million tons of greenhouse gases every year. SOCIAL IMPACTS: Increased demand raises food prices - whether we eat it or throw it out. Currently, 50 million Americans do not have access to enough food. If the U.S. reduced their waste by just 15%, it would be enough to feed 25 million Americans. How Can We Help? Simple changes can have a big impact. Thurston County Solid Waste is leading the way with the Waste Less Food project. Media campaign creates awareness of the problem Strategies and tools reduce wasted food by an average of 25% WasteLessFood.com provides a wealth of information and resources Facebook page encourages the community to exchange great ideas Presentations and workshops help groups get started Friendly staff at community events get the information out to the community For more information, contact Gabby Byrne at or Byrneg@co.thurston.wa.us

3 TAKE THE CHALLENGE WASTE LESS FOOD The average American household wastes about 25% of the food they buy. Yet, most people don t think they toss that much. The Waste Less Food Challenge helps you realize how much you re really throwing out. You ll learn easy ways to save time and money and keep valuable resources from going to waste! The Challenge takes less than 10 minutes per week for just one month. Complete the below steps to receive a free Food-Saver kit (while supplies last) and to be entered into our monthly drawing for $100 worth of free groceries. You can also sign up to receive periodic tips and ideas to help you reduce the food you waste at INSTRUCTIONS WEEK 1: COLLECT AND MEASURE THE EDIBLE FOOD YOU THROW OUT Find a leak-proof container that will hold one week of wasted food, such as a coffee can, crockpot, plastic juice pitcher, large yogurt tub or other washable container of a similar size, preferably with a lid. Make sure it is not too big and the sides are straight so that you can measure volume as accurately as possible. Using a ruler, make one-inch measurement marks up the side, almost to the top. If you don t want to write on the container, use a piece of masking or duct tape. Thurston County Solid Waste (360) Printed on at least 30% post-consumer recycled content paper.

4 TAKE THE WASTE LESS FOOD CHALLENGE: KEEP GOOD FOOD FROM GOING TO WASTE INSTRUCTIONS CONTINUED Place all your uneaten food in the container for the entire week - such as stale bread, old fruit, leftovers from the back of the fridge, plate scrapings, or the dinner you burned. Do not include liquids or inedible food such as apple cores, orange peels or bones. Stick to your routine as much as possible for accurate results. Let everyone know where to put the wasted food. Don t try any new strategies to reduce waste at this point. At the end of the week, accurately measure how full your container is and record the amount on the worksheet. Note what type of food you threw out the most and the reasons food went to waste. WEEKS 2, 3 and 4: PRACTICE USING THE SMART TOOLS Review the Waste Less Food SMART (stands for Save Money and Reduce Trash) tools and tips provided with these instructions. For even more information and downloadable resources, visit our website at or follow us at facebook.com/ ThurstonSolidWaste. Start using the tools and tips and customize them so they work for your family. Make sure everyone is involved for best results. Continue to collect and measure the food your household throws away each week. You are already throwing it out, so this isn t much more effort. Record the amount for each week on the worksheet or a piece of paper. Note what type of food you threw out the most and the reasons food went to waste. At the end of week 4, share your results at We ll give you a free Food-Saver kit and enter you into our drawings for free groceries. Keep using those SMART tools and thank you!

5 TAKE THE WASTE LESS FOOD CHALLENGE: KEEP GOOD FOOD FROM GOING TO WASTE WASTE LESS FOOD CHALLENGE WORKSHEET When finished, record your results at to receive a free Food-Saver kit (while supplies last) and be entered into a monthly drawing for free groceries and other prizes. WEEK 1: Measure how much edible food goes to waste before using the SMART strategies and tools (don t change any behaviors). Week 1 Start Date: How full was your container in inches: In Week 1, which type of food went to waste the most? (select one) Fruits and Vegetables Eggs and Dairy Meat, Poultry and Protein Combination Foods (such as pizza) Grains, Beans and Cereals In Week 1, what were the main reasons food was wasted (choose all that apply)? Bought too much of an item Forgot what items had on hand Prepared too much food Did not like what was purchased or prepared Food expired or spoiled before it was eaten Other Had leftovers that did not get eaten WEEKS 2-4: Measure how much edible food goes to waste while learning and using the SMART strategies and tools Week 2 Start Date: Week 3 Start Date: Week 4 Start Date: How full was your container in inches: How full was your container in inches: How full was your container in inches:

6 TAKE THE WASTE LESS FOOD CHALLENGE: KEEP GOOD FOOD FROM GOING TO WASTE WORKSHEET CONTINUED In Week 4, which type of food went to waste the most? (select one) Fruits and Vegetables Eggs and Dairy Meat, Poultry and Protein Combination Foods (such as pizza) Grains, Beans and Cereals In Week 4, what were the main reason food was wasted (choose all that apply)? Bought too much of an item Forgot what items had on hand Prepared too much food Did not like what was purchased or prepared Food expired or spoiled before it was eaten Other Had leftovers that did not get eaten Which strategies and tools were most helpful for reducing the amount of food you wasted? Please rate on a scale from 1-5 with 1 being not helpful at all and 5 being completely helpful) SMART shopping tips: Buy what you need SMART storage tips: Keep fruits and vegetables fresh SMART prep tips: Prep now, eat later SMART saving tips: Eat what you buy Taking the Challenge Shopping list template Storage guide Freezer guide Still Tasty expiration date guide Eat First food box in your fridge Recipes for leftovers Other Mobile apps and web based tools At the end of Week 4, go to to enter your data.

7 SMART SHOPPING: BUY WHAT YOU NEED WASTE LESS FOOD By simply making a list with weekly meals in mind, you can save money, time, while eating healthier. Have a shopping list and stick to it. If you buy only what you know you will need, you will be more likely to use it before it goes bad. Don t buy perishable items without a plan for them. Create a shopping list template you can copy and use. Include group categories like produce, dairy and canned goods for better organization. Or list items you regularly use and circle them when you need to buy them. Make your shopping list with your schedule in mind: how many meals will you eat at home this week and when is your next shopping trip. Shop your fridge, freezer, and cupboards first to avoid buying food you already have. Use your phone to take a picture of your fridge or cupboard for reference. Plan meals around what needs to be used. Include quantities on your shopping list to avoid overbuying. For fresh items, note how many meals you ll make with each. For example: salad greens - enough for two lunches. Buy fresh ingredients, in smaller quantities, more often, so you waste less and enjoy fresher ingredients. Choose loose fruit and vegetables over pre-packaged produce to better control the quantity you need and to ensure fresher ingredients. Buy bulk grains, beans and pastas to better control quantities. Keep a running list of meals that your household already enjoys. That way, you can easily choose a meal to prepare. Don t think you have time for meal planning and lists? Check our website for a list of great recipe websites and mobile apps that create shopping lists based on your recipes. Searching for recipes by ingredient lets you make meals with the items you need to use up. Don t go grocery shopping when you are hungry to prevent impulse buying! Thurston County Solid Waste (360) Printed on at least 30% post-consumer recycled content paper.

8 WasteLessFood.com Shopping List Fresh Fruits Quantity Fresh Vegetables Quantity Frozen Quantity Meat Quantity Bakery Quantity Dairy Quantity Packaged/Canned Quantity Miscellaneous Quantity

9 SMART PREP: PREP NOW, EAT LATER WASTE LESS FOOD How many times have you brought home fresh vegetables and let them sit in the fridge until they went bad? Have you ever gone to the kitchen for a snack and grabbed chips because the melon wasn t cut up? Do you come home tired after work and decide to order pizza instead of making a healthy dinner because it s just too much effort? By doing a little work ahead of time, you ll prevent foods from going to waste and make it easier to grab snacks or whip up meals. Prep Your Food as Soon as You Come Home from the Store and Then It s Done! The most important thing you can do is prep your produce. When you get home from the store, take the time to wash, dry, chop, dice, slice, and place your fresh food items in clear storage containers for snacks and easy cooking. While you re there, maybe you can brown the ground beef, marinate the chicken, and boil the eggs you bought. Check our SMART Storage Guide to make sure you are storing different items in the best possible way. Cook It Once and Eat It Twice. Many busy families find that batch cooking saves a huge amount of time and money and allows them to cut way down on eating out or using packaged foods. The web has lots of great how-to information. The best part is you only have to clean up once! Recipes such as lasagna, spaghetti sauce, and casseroles can be prepared in advance and divided into containers. Eat one now and freeze the rest for future meals. When you are cooking up a batch of beans or rice for a recipe, double it and put half in the Thurston County Solid Waste (360) Printed on at least 30% post-consumer recycled content paper.

10 freezer to use for a future meal. Cook up packages of chicken breasts or ground beef and divide them into smaller containers so you can thaw and use. Leftover greens or veggie tops can be blended and frozen for winter soups or kept whole and turned into broth (which you can also freeze). Get Organized. Make sure you have cutting boards and sharp knives ready to go. Dig out that fancy slicer dicer or the Crockpot from the back of the cupboard and learn how to use it. Many kitchen gadgets can save you time. Invest in clear storage containers, freezer bags, freezer paper, and labels. Make It a Family Affair. Let everyone know the time, financial and health benefits of prepping and that you need their help. Set aside a prep day or time, give everyone a task and have some fun by turning on some music or sharing highlights of your day. Got picky eaters? Getting kids involved in planning meals and preparing foods makes them more likely to eat it. Other prep tips: Instead of buying both block cheese and expensive shredded cheese, just buy the block cheese. You can shred half and put it in a container so that it s ready when you need it. With less cheese on hand, it reduces the chance of it going moldy before it gets used. Freeze food such as bread, sliced fruit, cooked meats or leftovers that you know you won t be able to eat in time. Make bulk batches of baking mixes for your favorite recipes. Take 15 minutes on the weekends to mix a quadruple batch of the dry ingredients together. Then, when you re ready to make pancakes or cookies or muffins, half the job is already done.

11 SMART STORAGE: KEEP IT FRESH WASTE LESS FOOD We often waste food, especially fruit and vegetables, because we store them incorrectly or don t use them in time. Storing your food properly can make it last much longer. Learn which fruits and vegetables should be kept inside or outside the fridge and how to store them. For example, the higher humidity in crisper drawers benefits many vegetables by helping them last longer. Inside the Fridge: Apples, berries, and cherries Avocados, pears, tomatoes (after ripening at room temperature) Almost all vegetables and herbs Grapes, kiwi, lemons, and oranges Melons, nectarines, apricots, peaches, and plums (after ripening at room temperature) Outside the Fridge: Bananas, mangos, papayas, and pineapples (store in a cool place) Potatoes and onions (store in a cool, dark place) Find out how long your favorite foods stay safe and tasty and the best way to store them. Winter squash (store at room temperature once cut, store in fridge) Basil (store on counter in a glass of water like a cut flower with the stem in water) o StillTasty.com has huge database of foods with detailed information on how to store Thurston County Solid Waste (360) Printed on at least 30% post-consumer recycled content paper.

12 them. They also have a downloadable iphone app for $1.99. o If you would rather have a paper copy or a file on your computer, search for Nebraska Extension, Food Storage, EC446 and download the PDF, which includes a 6-page food chart. The length of time that food will last depends on how fresh it was when you bought it. Local, in-season produce will last much longer than produce that has been shipped a long way. Store bananas, apples, and tomatoes away from other fruit, and store fruits and vegetables in different bins in the fridge. Separate very ripe fruit from fruit that isn t as ripe. Wash berries just before eating to prevent mold. Untie all bunches (herbs, greens, etc) to allow the produce to breathe. Store food (fridge/freezer and pantry) in clear containers so you can see what s in them. Use storage bags or containers designed to help extend the life of your produce. Try out your FreshPaper sample in your produce drawer, fruit bowl, or produce bag. They work wonders for keeping food fresh longer and are all-natural. The manufacturer will provide a FREE PACK for Thurston County residents, with any online FreshPaper purchase! Just go to and enter in the code THURSTON at checkout. And for every packet purchased, they will donate one to our local Food Bank. For best results, keep your fridge between 37 and 40 degrees and your freezer between 0-2 degrees. Use your freezer if you can t eat a food in time, you can often freeze it for later. Printable freezer labels with dates are available at to help you not forget about your food. Frozen foods should be in an airtight container with as much air removed as possible. Air contains moisture that creates ice crystals that burn the food or make it deteriorate faster. If you re freezing in freezer bags, you can partially vacuum seal by inserting a straw and sucking out some of the air before sealing. Try canning, pickling, or dehydrating. There are lots of books and even classes on how to preserve your food. Food tastes fresher and you can save money. A well organized fridge and freezer means less waste and less work for you in the long run. Help keep things in place by using portable bins or containers you can take out when needed. Try preparing and storing salads ahead of time in mason jars. They keep fresh for 1-2 weeks (lots of internet recipes too!) Keep a roll of masking tape and a sharpie near the fridge so you can label containers with their open date.

13 SMART EATING: USE WHAT YOU BUY WASTE LESS FOOD Be mindful of ingredients and leftovers you need to use up. You will waste less and may even find a new favorite dish. Move food that needs to be used soon to the front of a shelf or designated eat first area. Have the kids make a sign as a reminder or download one at Keep a dry-erase board on the fridge. Use it to list what needs to be used up or to plan meals for the week. Try StillTasty.com or BigOven.com to do a recipe search by ingredients. Plan an eat the leftovers night each week. Use up odds and ends many can be stored in the freezer until you are ready to use them: o Stale breads are great for grilled sandwiches, breadcrumbs, or croutons. o Vegetables or meats can be used for casseroles, frittatas, or soups. o Fruits are perfect for smoothies, pies, or oatmeal. Share the foods you won t get around to eating with friends or neighbors. Have the kids eat lunch leftovers before they dig into a new snack. Portions matter. Serve less and go back for seconds if more is needed. Try serving on smaller dishes. This reduces plate scrapings that get thrown out. It also helps you to see how much your family really eats so you know how much to make next time. Understand your labels. Find out what sell by, use by, best before really mean at Almost none have to do with safety and you may be throwing out food unnecessarily. Use your best judgment and check the handy storage guides listed on the SMART Storage sheet. Thurston County Solid Waste (360) Printed on at least 30% post-consumer recycled content paper.

14 In the age of super-sizing, it s all too easy to misjudge portion sizes. This can cause you to waste food. WebMD has created some easy guidelines to help figure out what an adult size portion looks like. How Much Pasta Should I Cook? Uncooked to Cooked Conversion Chart Angel Hair 8 oz. 4 cups Bow Tie 4 cups/8 oz. 4 cups Egg Noodle 4 cups/8 oz. 4 cups Elbow Macaroni 2 cups/8oz. 4 cups Fettuccine 8 oz. 3-1/4 cups Linguine 8 oz. 4 cups Medium Shell 3 cups/8 oz. 4 cups Rigatoni 3 cups/8 oz. 4 cups Rotini 3 cups/8 oz. 4-1/2 cups Spaghetti 8 oz. 5 cups Thin Spaghetti 8 oz. 4-1/2 cups Vermicelli 8 oz. 4-1/2 cups Ziti 3 cups/8 oz. 4-1/2 cups

15 The makers of FreshPaper and Thurston County Solid Waste want to help you waste less food. Fresh produce is great. Unfortunately, it s the food that households waste the most because it can go bad before we eat it. Now, you can just place a sheet of FreshPaper with your fruits and veggies to keep them fresh 2-4 times longer - naturally. As part of the County s WasteLessFood.com campaign, the makers of FreshPaper are offering great discounts through November 30, Thurston County residents get a free pack with any online FreshPaper purchase. Just go to and enter in the code Thurston at checkout. Local stores are starting to carry FreshPaper single packs and offer special discounts. Go to the FreshPaper website for an up-to-date list of locations. Even better, for every pack you buy in-store or online, the company will donate one to the Thurston County FoodBank. Save money, reduce your environmental impact, AND help your neighbors! Want to try out FreshPaper before buying it? Thurston County Solid Waste gives out samples at events throughout the County or you can pick one up at the below address M-F from 8:00-5:00. Thurston County Public Works 9605 Tilley Road, Building C, Reception Desk Olympia, WA We also provide samples to participants at our Waste Less Food presentations. Schedule one today for your community group, church, school, or workplace! Contact Gabby Byrne at byrneg@co.thurston.wa.us or FreshPaperTM FRESH Keep fruits & veggies naturally * FRESH FOR ALL GOOD FOR THE EARTH * REDUCE FOOD WASTE 8 Recyclable, Biodegradable & Compostable Sheets

16 What You Need to Know About Food Product Dating It is estimated that up to 20% of household food waste is caused by confusion about the dates on product labels. This is because many consumers believe these dates are linked to safety. Not so! There is no uniform or universally accepted system used for food dating in the United States to indicate expiration. In fact, product dating is not federally regulated at all. For more details on food date labels, Google USDA - product dating. Types of Dates Sell-By date tells the store how long to display the product for sale. You should buy the product before the date expires. Best if Used By (or Before) date is recommended for best flavor or quality. It is not a purchase or safety date. Use-By date is the last date recommended for the use of the product while at peak quality. The date has been determined by the manufacturer of the product. Closed or coded dates are packing numbers for use by the manufacturer. The web site and app are a great resource to find out how to properly store items and how long they will keep. WasteLessFood.com Waste Less. Save More. EAT THIS FIRST! WasteLessFood.com Waste Less. Save More. EAT THIS FIRST! Create an Eat This First area or box in your refrigerator and pantry. That way, you can easily see what items need to be used up before they go bad. Cut out and attach these labels as a reminder. Enjoy the savings!

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18 MAKE A DIFFERENCE: JOIN THE COMMUNITY WASTE LESS FOOD Presentations For Adults: Learn more about this important topic. Invite our friendly staff to speak to your office, church, or other group. Make it a potluck or brown bag lunch. The presentation length is adjustable to fit your needs. Presentations For Schools: Students can find out why it is so important to reduce the food we waste and how they can help their families make changes at home. Workshops and hands-on presentations are both available. Students that take the Waste Less Food Challenge receive a Food Saver Kit. Contact Carrie at zieglec@co.thurston.wa.us or (360) Join Us On Facebook: Like our Waste Less Food Thurston Solid Waste Facebook page. We post daily tips, tools, and recipes. Thurston County residents that share their ideas on our page are eligible for weekly drawings! You can also sign up to get our Waste Less Food E-newsletter. Let s Work Together: Tackling the issue of wasted food offers huge opportunities for innovation and collaboration that benefits us all. If you or your organization wants to be part of the solution, give us a call. Partnership Opportunities: Become one of our business partners everyone benefits. Olympia Food Co-op has signed up as our first retail partner! Visit either of their two locations for signs with waste prevention tips, flyers, and point-of-sale discounts on food waste prevention products. They will be posting Waste Less Food information on their blog, website and in their newsletter. The manufacturer of FreshPaper will provide a FREE PACK for Thurston County residents, with any online purchase! Go to and enter the code "THURSTON" at checkout. For every pack you buy, FreshPaper donates a pack to the Thurston County Food Bank. Contact Gabby at byrneg@co.thurston.wa.us or (360) Thurston County Solid Waste (360) Printed on at least 30% post-consumer recycled content paper.