APRIL 20 19
there’s mold, a rancid smell or taste,
or, in the case of potatoes, green
coloring, the grub is likely still good
to go. If you’re unsure, just remove
any deformities or signs of aging,
such a s brow n i ng t ips of let t uc e a nd
bruising on fruit. Even wilting veg-
gies are okay—you can perk ’em up
with a quick ice bath. What about
“sell by” or “use by” dates? That’s
where things get a little trickier.
“Most food labels are just manufac-
turers’ estimates of shelf life and
not based on a safety test,” says
Broad Leib. If you’re throwing away
a ny t h i ng t hat ’s ju st ex pi re d , cha nc -
es are it’s safe to eat. Still nervous?
Give milk and meat a sniff or check
out the USDA’s FoodKeeper app to
find out how long different foods
typically last.
Get Creative
Easier said than done, after all that
planning and preparing. But hey, life
happens, and before you’re able to
chop up those tomatoes, they’ve
softened, making them no bueno for
a salad. Before chucking, however,
remember that cooking can be a
great solution for veggies’ texture
t rouble s—a nd i n some c a se s, le ave
you with a juicy garnish. “We also
ne e d to be more flex ible when it
comes to using the entire veggie,”
says Cannon. “Roasting the stalk
and leaves alongside typical cuts of
cauliflower is a great way to get
more nut r ient s l i ke fiber.” You r new
mantra: Don’t scrap it; try to save it.
How much more food Americans
waste today than in the 1970s. This
means we can easily toss less.