Issue link: https://www.cominghomemag.com/i/1376023
10 The Food Re-Cycle Tips for reducing food waste in your kitchen. Food waste not only accounts for a considerable portion of daily waste in the United States, but it's also likely one of the biggest sources of waste in your household. According to the United States Department of Agriculture (USDA), food waste, including food that's perfectly good but thrown out because of a lack of demand, accounts for 30-40 percent of the food supply—that's a significant percentage of food being tossed out. Whether you're an avid chef, a proud meal-delivery service patron, or somewhere in between, the odds are that you're generating a lot of waste from meals. If you're looking for ways to reduce personal food waste and get the most from your food, look no further. Do you find yourself pitching cilantro and parsley before you have the chance to use it? An herb garden may be your solution. Maintaining live herbs will help you avoid buying excess food, lessen the amount of produce you're throwing out, and ensure you remain well-stocked with fresh ingredients you use regularly. Herb gardens can be small enough to sit on the kitchen windowsill and can host herbs like cilantro, dill, mint, fennel, basil, rosemary, tarragon, and more. Once you have your garden up and running, grabbing herbs becomes as easy as snipping a few sprigs off whatever plants you're growing. One of the most common reasons produce gets chucked is because it has gotten moldy, slimy, or rotten. The best way to remedy this issue is by understanding how to store your produce properly, so it stays fresher longer. Prolonging the lasting freshness of vegetables like spinach, mushrooms, and bell peppers can be tricky, but it's possible. Try storing fresh spinach in a clean container wrapped with dry paper towels to keep it from wilting for up to ten days. Store fresh mushrooms in a paper bag and leave them unwashed so they don't turn soggy. Store whole bell peppers in your refrigerator's vegetable drawer unwashed and with plenty of breathing room to keep them crisp. Start an herb garden. Store produce correctly. | Illustrations by Joanna Gray