Late last year, I offered several tips on how to tackle food waste as a family, including paying attention to proper temperatures, using up what you have and putting newer food items in the back of the refrigerator or pantry.
Here are four more tips – part two, if you will – to fight off food waste so you can save money and stay healthy.
2. Keep or Pitch?
Don’t unnecessarily throw away good food. Does your cheese block have mold? In most cases, keep it. Just cut off the moldy areas and taste a small piece before using. If your shredded cheese has mold, pitch it all.
Does your milk jug have that smelly, dried stuff on the spout/lid area? Keep it. The edge of the carton will probably smell, but in most cases, the rest of the milk is still good, even past that “sell by” or “best if used by” date. Just pour some in a glass, smell and taste a smidgen. Keep your eggs. They’ll last two weeks (at least) past that carton date. Chocolate chips with that white-gray color? Keep them. They’re safe. That’s just a normal process with chocolate if it has not been stored properly in a cool, dry place. Pitch deli cold cuts and lunchmeat if they’ve been opened in fridge for more than five days – too much risk.
