Food: Too Good to Waste

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.

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 (PDF) to learn how much food you're actually throwing away. Use a ruler (PDF) to measure your food waste, then record your results.

SMART Shopping: Buy What You Need

Using our shopping list (PDF), 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 (PDF) 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 (PDF) 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!