Does this sound like something you’ve done before – you bought way more food than you need and end up tossing those groceries that have gone bad? It may seem like a non-issue in the moment, but all that waste is becoming a big problem. On average, we end up wasting 40% of the food that we buy which ultimately has an adverse effect on our planet and quality of life.
For the fifth year, Compass Group is bringing attention to this important issue on April 28, which is Stop Food Waste Day. It’s a global observance designed to help educate others about they can save money, take pressure off of our landfills and reduce waste.
“We want to get the word out about the issues of food waste. I have yet to meet anyone who wants to waste food. It’s really a result of people not being aware of the impact of food waste and what they can do to combat it,” said Senior Vice President of Sustainability Amy Keister.
Eurest supports this fight every day through our Food with Purpose, our exclusive wellness and sustainability platform that provides an outlet to educate and help guests makes choices toward creating a healthier lifestyle and a healthier planet. Food with Purpose | Waste Not is an extension of this program, which includes strategies for our team members to reduce food waste at the source and raise awareness and promote solutions that positively impact the areas where we operate.
Here are some quick tips from our chefs and dietitians on how you can join the fight to stop food waste.
#1 – Plan ahead and don’t over buy!
Shop only for what you need for those meals.
#2 – The freezer is your friend.
Batch-cook and freeze portions and leftovers. Label items with the date and use them in order. Freeze fruits and vegetables for smoothies.
#3 – Get creative!
Use odd bits of vegetables to make soups and broths. Consider dehydrating to turn them into powders. Reduce produce to make sauces or syrups.