Sign up for our monthly email
Everyone is welcome to enjoy and shop our store!

SAVE!!!
shop-and-save-webad-june2017

 Calendar of Events & Classes
bfc eventcalendar_06_june2017_webimage

Food For Thought Newsletter
bfc fft_june_2017-frontpage

 

fft-archive-info

Gift Cards!

coop gift card

 A great gift idea
for any occasion!

Healthy Food for All!

June 3

June 3

Read about how Frost Beer is made in Food For Thought!

More...

Frost Beer Works will be at the Co-op June 8th (3-5pm)

More...

Garin and Christina Frost of Frost Beer Works

Frontpage Slideshow | Copyright © 2006-2010 JoomlaWorks, a business unit of Nuevvo Webware Ltd.
ARTICLE: Rethinking the Holidays PDF Print E-mail

December 2016

 The United States spends $218 billion a year growing, processing, transporting, and disposing of food that is never eaten.

An estimated 52 million tons of food (much of it from households) is sent to landfills annually, plus another 10 million tons is discarded or left unharvested on farms. Wasted food consumes 21% of all fresh water, 19% of all fertilizer, and 21% of landfill volume (ReFED.com).

Tips for reducing wasted food:

Be a Smart Shopper

Check your cupboards, refrigerator, and freezer to see what you already have in stock and make your shopping list accordingly. Stick to your list! Resist impulse buys and sales!
Plan your menu according to the number of people who will be eating. Love Food Hate Waste has a portion planner that can help. lovefoodhatewaste.com

Think small

Using smaller plates at meal time helps induce people to take smaller portions.
Letting guests serve themselves helps reduce the amount of unwanted food left on plates.

Planning for leftovers

Stock up on empty containers to use for storing leftovers to send home with guests and to use for lunches and quick meals.
Be creative with leftovers—explore new recipes. The Internet is full of tips for repurposing leftovers.
Consider freezing foods for later use; label containers with their contents.