I hate wasting food, but it still happens to me with fresh fruits and vegetables. I will eat leftovers even if it means eating little bits of four different meals at once. Globally, 1/3rd of the food supply is wasted and uneaten, with the rate even higher at 40% in the US. This is bad all over – financially, hunger-wise, and environmentally. At lot of this involves farming, food processing, supermarkets, and restaurants – but it includes us as well. Here are some good tips about how to reduce our food waste by not throwing it away unless necessary.
Marianne Gravely of the USDA Blog writes about double-checking before tossing food from the freezer or pantry:
Food poisoning bacteria does not grow in the freezer, so no matter how long a food is frozen, it is safe to eat. Foods that have been in the freezer for months may be dry, or may not taste as good, but they will be safe to eat. So if you find a package of ground beef that has been in the freezer more than a few months, don’t throw it out. Use it to make chili or tacos. The seasonings and additional ingredients can make up for loss of flavor.
What about the foods in your pantry? Most shelf-stable foods are safe indefinitely. In fact, canned goods will last for years, as long as the can itself is in good condition (no rust, dents, or swelling). Packaged foods (cereal, pasta, cookies) will be safe past the ‘best by’ date, although they may eventually become stale or develop an off flavor. You’ll know when you open the package if the food has lost quality. Many dates on foods refer to quality, not safety.