Learn to Reduce
Food Waste
Discover the impact of food waste, learn practical tips for your home, and calculate how much you could save by reducing waste.
The Food Waste Crisis
Food waste is one of the most pressing environmental and economic issues of our time. Understanding the scale helps us appreciate why every action matters.
If Food Waste Were a Country
It would be the third-largest emitter of greenhouse gases after China and the United States, contributing more to climate change than the entire transportation sector of most countries.
Waste Reduction Calculator
Estimate what’s currently wasted and how much you could save by cutting food waste. Adjust your household size, monthly grocery budget, and your expected reduction in waste.
Money savings are based on your budget and waste percentage. Environmental impact is scaled by household size (2 people is baseline).
Impact & Savings
- 336 lb food saved from waste
- 1,764 lb CO2e avoided
- 6,854 gallons of water saved
Reduce Waste at Home
Small changes in how you shop, store, and use food can make a big difference. Here are practical tips you can implement today.
Proper Storage
- Store fruits and vegetables separately
- Keep potatoes and onions in dark, cool places
- Use clear containers to see what you have
- Learn which items go in the fridge vs. counter
Smart Shopping
- Plan meals before shopping
- Make a grocery list and stick to it
- Shop more frequently for fresh items
- Buy only what you can use within a week
Use Everything
- Cook with vegetable peels and stems
- Freeze overripe fruits for smoothies
- Turn stale bread into croutons or breadcrumbs
- Compost unavoidable food scraps
Date Management
- Understand 'best by' vs. 'use by' dates
- Practice FIFO: First In, First Out
- Check food with your senses, not just dates
- Rotate older items to the front
Food Safety & Quality
Understanding food safety helps you make informed decisions about what's safe to eat, reducing unnecessary waste while maintaining health standards.
Temperature Control
- Keep cold food at 40°F or below
- Keep hot food at 140°F or above
- Don't leave perishables out for more than 2 hours
- Use a food thermometer for accuracy
Storage Best Practices
- Store raw meat on bottom shelf of fridge
- Use separate cutting boards for meat and vegetables
- Wash hands thoroughly before and after handling food
- Clean and sanitize surfaces regularly
Quality Indicators
- Look for changes in color, texture, or smell
- Trust your senses over expiration dates for quality
- When in doubt, throw it out
- Learn signs of spoilage for different food types
Understanding Food Date Labels
Quality Dates (Food may still be safe)
- "Best By" – Peak quality, not safety
- "Use By" – Best quality period
- "Sell By" – For store rotation
Safety Dates (Follow strictly)
- "Expires On" – Safety concern after this date
- "Use By" on ready-to-eat foods – Safety date
- Baby formula dates – Always follow exactly
Ready to Make a Difference?
Start your food waste reduction journey today. Every small action adds up to create meaningful change for your wallet and the environment.