UNIVERSITY PARK, Pa. — As food prices soar — and many people struggle with food insecurity — how can consumers avoid wasting food this holiday season?
“Start planning now,” said Martin Bucknavage, senior food safety extension associate in Penn State's College of Agricultural Sciences. “How much food are you going to need to feed your group? How are you going to best utilize any leftovers?”
Research conducted at Penn State suggests that U.S. households waste, on average, nearly a third of the food they acquire, costing more than $1,800 annually per household. This waste has implications for health, food security, food marketing and climate change, according to researchers.
Bucknavage acknowledged that the holidays put pressure on the home cook. Instead of cooking for three or four, the host may be cooking for 20. People want to have a lot of food available for guests, and it can be difficult to know how much people will eat. Cooking too much often leads to food waste if there is not a plan for using it.
But with careful thought and planning, the home cook can serve guests a wonderful meal and avoid wasting food.
Bucknavage urged those preparing meals to store leftover food soon after the meal is done. It can be tempting to relax with guests instead of tending to the leftovers. After all, the hard work of cooking is over. But leftovers that linger on the counter or kitchen table create food safety concerns.
Research has shown that bacteria can grow quickly at temperatures between 40 degrees Fahrenheit and 140 F. Food safety guidelines advise discarding perishable foods, such as meat, poultry, eggs and casserole, left at room temperature longer than two hours. Quickly chilling food after a meal reduces the risk of foodborne illness.
Proteins, especially meat, are high-cost items with a limited shelf life, Bucknavage noted. Unfortunately, these items often get wasted when not handled in a timely manner. Cooked turkey lasts only three to four days in the refrigerator.
To utilize leftovers, Bucknavage encourages people to get creative. Make other products, such as a tasty soup or casserole, from that leftover ham or turkey, he suggested. Another option is to freeze leftovers promptly.
“It’ll last for only so long in the fridge, but getting leftovers into the freezer gives the cook more time to utilize them,” Bucknavage said. Use freezer-safe ziplock bags and remove the air before storing leftovers in the freezer.
Leftovers often are forgotten or buried in the freezer. Bucknavage recommended that people devise a plan to use these items.
“Once it goes in the freezer, the quality will not be maintained forever,” he said. “You can store it for three months or so. The sooner you use it, the better it’s going to be.”
He suggested labeling the container with the item name and date, so people easily can track what they have in the freezer and when they should use it.
Giving food away is another possibility, Bucknavage said. Taking food to someone in need is both kind and sustainable because the food will be enjoyed instead of discarded.
Bucknavage said he often receives calls from people asking, “Can I still use [these leftovers]?” Unfortunately, at the point when someone asks that question, the food may be unsafe or — more likely — not as good as it could have been if utilized in a better way.
He encouraged people to think proactively. “Instead of asking, ‘How long can I use my food?’ ask ‘How can I use my food sooner?’” he said.
Having a solid plan is most important, according to Bucknavage. “A plan could prevent you from buying and cooking too much food, and it also could help you utilize the food you do make,” he said.
To avoid finding slimy turkey in the fridge, visit the Penn State Extension website for an abundance of resources and advice on food safety.