On most Fridays, I write about our food waste for the week. I’ve got plenty of reasons why this post is more than a day late, but they don’t really matter. Better late than never, right?
So here for your enjoyment is another beautiful photo of the food that went bad this week. I haven’t had a photo in awhile, so that’s progress. This week we had a bit of arugula, after my husband used most of it on sandwiches. In the container is two roasted carrots that I had forgotten about. And then the dreaded Campbell’s cream of mushroom soup. Hmmm.
I rarely use this and usually just keep a can for a last minute emergency. In this case, I used it in tuna casserole, and it tastes fine, but normally I would make another type of sauce that’s a little healthier. Anyway, for some reason I used all but a tablespoon or so that was left in this can. And I had absolutely no plan for using it up so there was no way it was going to get eaten.
A plan. That’s the best way to avoid food waste, in my experience. Plan your shopping, plan your meals, plan how to use leftovers. If that sounds like a big drag to you (like it does to me), just do a semi-plan. Plan some meals and then have pantry staples. But keep an eye on your leftovers or they’ll definitely be forgotten.
Why do I care about wasted food? Because when it goes to the landfill, it creates CO2 and adds to the climate crisis. Plus it wastes a lot of money. Luckily, most of this stuff will go on the compost pile (is cream of mushroom soup okay, does anyone know?). But I’d still rather have a zero waste week.
If you want to find out more about the effect of food waste on the environment, check out Wasted Food. And click here if you want to participate in The Frugal Girl’s project of photographing food that goes bad in an effort to waste less.
Are you watching your food waste? How did you do this week? Tell us about it in the Comments section. And if anyone knows whether or not I can compost that soup, let me know.
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