Maximizing Produce, Minimizing Waste -Tufts

Nobody intends to overbuy fresh produce, but we’re all familiar with the mystery bag of green mush at the bottom of the crisper drawer. Buying too much food, serving too much at meals, and improper storage are ways Americans waste food at home, to the tune of $2,200 per year, according to researchers at Tufts University.

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Fresh is Not Always Best:
 Buying frozen fruits and vegetables is an excellent way to avoid produce waste while still getting nutritional quality that is at least as good as fresh. It is also a money saver when foods are not in season. Frozen berries, for example, can be used year-round in favorites like smoothies, parfaits, and oatmeal. Frozen is also ideal for whatever go-to vegetables you like to always have on hand. Choices like broccoli and green beans can be stand-alone sides or ingredients in soups and casseroles. It doesn’t hurt that most frozen produce is conveniently pre-cut. Some canned vegetables, like tomatoes, corn, and mushrooms, are also smart choices for stocking the pantry. They are nutritious (opt for the no-salt versions), have a long shelf-life, and are a time-saver.

2 Comments

Filed under fresh produce

2 responses to “Maximizing Produce, Minimizing Waste -Tufts

  1. Well Penned Tony.

    Even I plan some recipes before buying fresh veggies, but I’m really into this culinary art so Saturday & Sunday specials are quite full of extra veggie meal.

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  2. But one needs to think about the growing process. Are the veggies hothouse grown? If they are then they contribute to the climate crisis. Plus speed growing means less time for the plants to absorb the nutrients from the earth. If possible find a local grower and eschew the large stores.

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