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Food: Too Good to Waste
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Why It Matters

Whether it’s moldy cheese, limp celery or long-lost leftovers in the back of the fridge, chances are you've wasted food this week. And you’re not alone.

Americans waste about 25 percent of all food purchases — or about $1,600 a year. When we throw away food, we’re also wasting all the water, energy and other resources used to produce, package and transport food to our plates.

From farm to fork to landfill, food contributes to 14 percent of our total domestic greenhouse gas emissions, which negatively impacts our climate. It costs 10 percent of the total U.S. energy budget and uses 50 percent of U.S. land. Currently 25 percent of all freshwater supplies go to produce food that ultimately gets wasted.

As you can see, food truly is too good to waste!

Toolkit
Use our Food: Too Good to Waste toolkit to learn how to reduce food waste in your home. By making small shifts in how you shop, prepare and store food, you can save money.

Get SMART: Take the Challenge
Take the Challenge to learn how much food you're actually throwing away. Use a ruler to measure your food waste, then record your results

SMART Shopping: Buy What You Need
Using our shopping list, make a list with meals in mind based on how many meals you'll eat at home and the timing of your next shopping trip.

SMART Storage: Keep Fruits and Vegetables Fresh
Use our Fruit and Vegetable Storage Guide to learn what stays fresh longer inside or outside the fridge.

SMART Prep: Prep Now, Eat Later
Prepare perishable food soon after shopping. You'll make it easier to whip up meals later in the week — saving time, effort and money.

SMART Saving: Eat What You Buy
Use the Eat Me First cards to designate an "eat now" area in your fridge.

Video
Visit the King County Food: Too Good to Waste website to watch videos about the toolkit and to learn more SMART tips!