FOR
RELEASE SEPTEMBER 3, 2014
CHICAGO
– During National
Food Safety Education Month in September, keep food safe and your grocery bill
in check with food storage advice from the Academy of Nutrition and Dietetics and
ConAgra Foods’ public awareness campaign: HomeFood Safety.
“How
you store food can keep it safe and fresh longer, reducing not only your risk of
food poisoning, but also food waste and ultimately your grocery bill,” says
registered dietitian nutritionist and Academy Spokesperson Marisa Moore.
Approximately
31 percent of all edible food is wasted in the U.S., and American households
throw away about 19 percent of vegetables and 14 percent of the fruit they buy.
“A
lot of good food goes bad before we get to enjoy it. So before you head to the
store, shop in your refrigerator first,” Moore says. “Cook or eat what you
already have at home before buying more, but make sure to check the label or shelf life to ensure it is okay to eat.”
Much
food waste is due to improper storage and misreading labels, according to
Moore, who offers tips to help foods last longer and reduce the amount of food
wasted.
Proper
Storage
“Use
a refrigerator thermometer to ensure your refrigerator or freezer isn’t running
a fever,” Moore says. Store perishable foods at or below 40°F in the
refrigerator and at or below 0°F in the freezer.
Store
produce properly to extend freshness. “Some fruits and vegetables should be
stored in the refrigerator and others at room temperature, while some should
not be stored together.” Check out this handy Produce Storage infographic to learn more.
Reading
Labels
“You
can also dramatically reduce food waste in your home by knowing what the date
labeling terms on the package mean to avoid throwing out food that is still OK
to eat,” she says. More than 90 percent of Americans may be prematurely tossing
food because they misinterpret food labels according to Moore, who highlighted
these key terms to look for:
· The “sell by” date tells the store the last day
they should sell that specific package. “Buy the product before the ‘sell by’
date passes and cook or freeze the product before it expires - check the time
on the Keep It Cool Storage Chart or download the Is My
Food Safe? app for a
list of the shelf life of common foods.”
·
The “best if used by” date is
the recommended date for best flavor or quality.
·
The “use by” date is the last
date recommended for use of the product at peak quality. “Remember, you can’t
always tell if food has gone bad by how it looks, smells or even tastes. So if
a product has a ‘use by’ date, definitely follow that date,” Moore says.
Moore
also adds that if the “use by” date is approaching, there is no need to
force yourself to eat it all to avoid waste. Freeze surplus food, such as abundant seasonal
produce or meats to extend its shelf life. “You can even get creative, such as freezing soon-to-expire yogurt in
ice trays to later
blend with fruit for a smoothie,” says Moore, who highlights this technique on The
Cutting Board blog.
“While
it’s important to reduce food waste for both the environment and our wallets,
remember: When in doubt, throw it out!”
For
more tips on safe food storage, read Produce from Purchase to Plate:
Steps to Reduce Food Waste
or see the infographic Read Food Labels to Reduce Food
Waste.
###
The Academy of
Nutrition and Dietetics and ConAgra Foods’ Home Food Safety program is
dedicated to raising consumer awareness about the seriousness of food poisoning
and providing solutions for easily and safely handling food in their own
kitchens. More information can be found at www.HomeFoodSafety.org.
The Academy of Nutrition and Dietetics is the world’s largest
organization of food and nutrition professionals. The Academy is committed to
improving the nation’s health and advancing the profession of dietetics through
research, education and advocacy. Visit the Academy at www.eatright.org.
