I think I keep my food waste pretty low, but I’m also aware of areas where I could definitely do better. My weaknesses include unusual foods, particularly ingredients, and snacks that seem like they’ll be good forever, but actually aren’t. Here are some of my 2025 food waste resolutions. I’d love to know what you think and I’d love to hear yours!
Making sure to use scrappy “ingredients” in my freezer.
I’m pretty good about using frozen leftovers, but less good about using scrappy ingredient-type items that I freeze for later. For example, I froze some nuggets of tomato paste, but don’t cook with tomato paste that often and they’re still there, covered in ice. There’s also the cheese I rescued from a party that’s been in my freezer for who knows how long. As long as freezing temperatures are maintained, frozen food will be safe indefinitely, but quality can decline over time. Theoretically I could use that cheese in a cooked dish, but it’s honestly been so long that it might have broken down chemically in a way that might make it taste bad. So, mission 2025: Make a point of quickly using the odds and ends I acquire in the freezer!
Actually using the interesting “kits,” “mixes,” and ingredients I purchase
I love trying new things but when something is a bit of a process to make and it’s out of my routine, I tend to lose track of it. I’m also thrown by special ingredients I might not have, like buttermilk or lard, or messy processes like frying. I’m embarrassed that sometimes I let these sit for so long that the quality plummets and they’re no longer good. So, rest in peace cricket flour and beignet mix (the former started to smell musty; the later went rancid). But don’t worry acorn flour cornbread mix! I’m committed!
Developing a better granola bar management plan
I swear I don’t ever buy granola bars, but somehow, they make their way to me, maybe via giveaway bags or while we’re traveling. And I’m not anti-granola bar, it’s just that they’re a snack of last resort for me so they tend to sit around quietly going rancid, often where I’ve stashed them “just in case” in places like backpacks. So they’re gross by the time they’re actually handy. And by “gross” I mean the oils seem to have turned, so they’re past the point of a quick revival in the oven. I’m not sure exactly how I’m going to resolve this, except maybe to try to get go Granola Bar Zero and then be more mindful of the few granola bars that do creep into the house (probably at night, delivered by Granola Goblins).
Doing more 30-second fridge reviews.
I usually have a good sense of what’s in my fridge, but I’m still sometimes surprised by a wayward dish of unknown vintage. Stephanie Miller over at ZeroWasteInDC, advocates for a daily check in to identify what needs to be used up. I know this could have saved me some waste in the past year. Specifically, a couple times when my son had a plate of leftovers that slipped my mind the next day. I’m not sure I’ll pull it off every day, but I’m going to try to do more 30-second fridge reviews!
What are your food waste goals for 2025? Tell me: [email protected].
