Six Tips From Chef Mike Lund to Help Reduce Your Waste
STAUNTON, Va. (WHSV) -- Billions of pounds of food each year winds up in the dumpster instead of our stomachs.
According to new numbers from the USDA, 31 percent of the available food supply in 2010 went uneaten.
That averages out to more than 1,200 calories per person every day.
"I think it's disturbing when you learn that billions of pounds of food are being thrown away," said Ruth Jones, the director of communications at the Blue Ridge Area Food Bank.
But there is good news in all of this as there are some simple steps you can take in your kitchen to make sure less of your food winds up in the dumpster.
"In the restaurant industry, waste is your number one enemy," said Mike Lund, a chef and caterer.
He said cutting back your waste is something anyone can do.
You can start with planning meals ahead and buying less, more often.
"If you go and get smaller amounts every few days for the stuff you need, if you're buying more for your specific menus that you've come up with and your different recipes, as opposed to just stockpiling, then it helps you curtail your waste," said Lund.
More good news, what could have been part of the problem actually ends up in peoples' pantries.
70 percent of what the food bank gives out comes from what manufacturers and grocery stores cannot sell.
"A lot of that food that they were going to throw away is actually reaching the tables of people who need it," said Jones.
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