5 Easy Ways to Cut Back on Food Waste Email Food requires a lot of resources, including land, water and energy. It should come as no surprise then, that the food we waste accounts for a whopping six percent of global greenhouse gas emissions. Fortunately, it’s not hard to cut back on food waste. It can even be fun! Check out these five ideas for waste-preventing, emission-reducing inspiration. 1. Store food properly How you store food makes a big difference in how long it lasts. First, check out this food storage guide from the EPA to learn which foods last longer when kept inside your fridge and which ones don’t. Next, find out what parts of your fridge are best for which foods. 2. Freeze, dehydrate or pickle food that’s about to go bad If you have too much food sitting in your fridge, don’t let it go to waste! Extra bananas can be peeled and frozen for future use in breads and smoothies, while other fruit like peaches and berries can be frozen and stored for smoothies, pies and other baked goods. Uncooked meat can be frozen for future meals, and cooked meals like soup can be frozen for an easy meal on a lazy day. Have an abundance of fruit or veggies from your garden harvest or a deal at the supermarket? Try dehydrating and storing them for use later. This guide will help you reach the perfect level of dehydration for storage. If you have extra veggies like cabbage, carrots, cucumber or green beans, try pickling them to make them last. You don’t have to learn canning, either — quick pickling works just as well. 3. Eat veggies without peeling Not only will it save you a lot of work, it will cut down on food waste, increase your dish’s flavor and give you more nutrients. The veggies you can stop peeling include beets, carrots, cucumbers, eggplant, ginger, parsnips, potatoes and sweet potatoes. Worried about dirt? Soak your veggies in water for a few minutes to get most of it off, then use a vegetable brush to finish the job. 4. Find ways to eat the parts of your food you’d normally toss If there’s a part of some kind of food that you always toss, see if there’s a way you could make it edible. Here are some of our ideas: Add carrot tops to pesto or chimichurri. Make broccoli rice out of broccoli stalks. Wilt beet greens and add them to your beet dish, like in this beet salad. 5. Put your food scraps to work Not all food scraps are destined for the bin. Try out some of these fun ideas to give your scraps a second life: Make a broth out of carrot, celery and onion scraps. Make an exfoliating coffee scrub out of used coffee grounds. Simply add a little oil of your choice (like coconut or jojoba) to freshly brewed grounds and exfoliate away! Use a drain catcher to keep the grounds from clogging up your plumbing. Make potpourri from dried orange and other citrus peels. Grow new plants out of food scraps. And, of course, make sure to compost any food scraps that you can’t reuse!