Want to save money this summer? Need to feel like you are doing something to save the environment? Either reason, most of us could agree we need or want to do one or both this summer?
How much food do you throw out each week? If you are guilty, there is help. The Food and Drug Administration has supported the food industry’s new food label “Best if Used By.” Food date labels are voluntary for food industries, except in the case of infant formula.
It’s confusing. “Use before,” “sell by,” “expires on.” Reading date labeling on food can cause anyone to pull their hair out. This uncertainty, according to FDA, could be costing us 20% of our food bill. Foodies have always said, “when in doubt, throw it out.” Maybe a better thought would be, “when in doubt, check out the FDA food keeper.” FDA food keeper is now available as an app.
According to FDA, if you come out of the grocery store with three bags of groceries, you will end up throwing one bag out. Seems hard to believe, but both the food industry and we are ditching one third of our food.
One important food to keep in mind is infant formula. Pay close attention to the required used by date. Discard if past the expiration date. Both the nutrients in the formula as well as the quality may diminish.
Overall, the takeaway is that the date on the food label is about quality, not safety if stored properly. Is your refrigerator storing cold foods at 41 degrees? Keep a refrigerator thermometer in your refrigerator and check it often. Is your freezer operating at 0 degrees?
Save money and the environment. Here are three tips from the FDA to start reducing your food waste today:
• Keep thermometers in your refrigerator and freezer and check often.
• Look in your kitchen cabinets. Check out the food past the ‘” Best By Date.” Is the quality still good? Many thinks that science has determined the date. It hasn’t. Much depends where it was stored and the temperature and degree of lightness. It is hard to be exact. Food industries need to submit to FDA how they arrived at the date.
• Freeze foods before they spoil. For example, freeze one or two slices of ham before it spoils. Label and date and place in freezer. Use for a quick breakfast egg sandwich.
Try one or all these tips. Get the whole family involved. Download the FDA Food Keeper App. See how much food waste you can reduce in your home.
Here is a recipe that uses leftover frozen chicken. Have a bit of fresh spinach or kale? If you are unable to use it before it goes bad, freeze it. Place frozen spinach of kale in a bowl, pour hot soup over. It instantly heats the vegetables and cools the soup! Or use in a quick skillet omelet.
Mexican Chicken Soup
2 -15-ounce cans diced tomatoes (Mexican-style)
1 -15-ounce can black beans, drained and rinsed
2 cups frozen corn or 1 15-ounce can corn, drained and rinsed
1 -14.5-ounce can sodium-reduced chicken broth
2 cloves garlic, minced or ½ teaspoon garlic powder
1 teaspoon chili powder
1 teaspoon ground cumin (optional)
¼ teaspoon pepper
1 pound frozen leftover, deboned, cooked chicken
Optional Garnishes
Chopped cilantro
Slices or chopped avocado
Light sour cream
Shredded cheese
Thaw frozen chicken in the refrigerator the night before. Shred the chicken by using two forks. In a large saucepan, add tomatoes, beans, corn, broth, garlic, chili powder, cumin (if desired), and pepper. To serve, place frozen spinach or kale in bowl. Ladle soup over spinach or kale. Serve with choice of optional garnishes. Enjoy!
