STILLWATER, Okla. – As food insecurity grows and grocery prices climb, Oklahoma State University Extension encourages the public to reduce food waste.
Household food waste represents between 30% to 40% of all food waste generated in the United States, but smart food storage and basic meal planning can prevent waste and help families save money.
FOOD PRICE TRENDS
Although the United States-Mexico-Canada Agreement exempts Mexican fruits and vegetables from tariffs, Rodney Holcomb, OSU Extension specialist for food economics, said South American produce is subject to a baseline 10% tariff, which increases consumer prices.
Beef prices, specifically, are affected by the threat of New World screwworm, which has halted beef imports from Mexico.
“The U.S. has the lowest number of cattle in this country since the 1960s, and no animals coming in from Mexico is a big hit for us,” Holcomb said. “We depend on Canada and Mexico for a lot of cattle and hogs. When beef prices rise, pork and poultry prices also rise as consumers shift some demand to these other protein sources.”
Although still considered a relatively inexpensive protein source, eggs have made headlines in the past few years for their price hike due to highly pathogenic avian influenza. Holcomb said layer hen populations are rising, coupled with a seasonal dip in egg demand, so egg prices are just now starting to drop from the winter and spring.
However, food companies, in general, are hesitant to lower prices during tumultuous times in the market.
“It’s safe to say prices won’t rise as fast as they have over the past four years, but they’re definitely not going to go down,” Holcomb said.
BE A SMART SHOPPER Planning out the week’s meals before grocery shopping reduces expenses and the amount of food that doesn’t get eaten. Holcomb said consumers can save money if they take advantage of a good deal on meat products; buy it in volume, break it into portions and vacuum freeze.
“A meal plan can help incorporate leftovers, which reduces food waste,” said Janice Herrman, OSU Extension nutrition education specialist. “Sunday’s roast can become Tuesday’s beef stew, and a roasted chicken can be turned into other meals such as chicken salad or a chicken potpie.”
Scan the refrigerator, freezer and pantry for items already on hand and plan around those ingredients for breakfast, lunch, dinner and snacks. Herrman said sticking to the shopping list prevents consumers from purchasing extra items that may go to waste at home in the pantry.
Also, organizing the list into different sections of the store avoids backtracking through aisles where the priciest items are stocked at eye level. Better food bargains are usually located on the upper and lower shelves.
FRESH FOOD STORAGE Proper food storage keeps perishable food fresh until it’s consumed. Unlike canned goods, perishables should not be stockpiled. Storing them in the appropriate kitchen space will ensure they last as long as possible, said Christi Evans, OSU Extension food safety specialist.
“Everything shouldn’t be stored together in the refrigerator,” she said. “Fruits produce ethylene gas, which can cause other fruits and vegetables to ripen faster and eventually rot.”
Produce like cucumbers, sweet potatoes, cauliflower and asparagus are more sensitive to the ethylene gas.
“Organize your refrigerator, countertop and pantry space, so these foods aren’t stored next to one another,” Evans said.
Fresh whole produce such as apples, bananas, citrus, mangoes, melons, pineapple, plantain, avocado, peaches, kiwi, cucumber, ginger, onions, peppers, potatoes, tomatoes, winter squashes and papayas should be stored at room temperature, but kept in the refrigerator once sliced.
Apricots, berries, grapes, green beans, cauliflower, leafy vegetables, sprouts, green onions, mushrooms and peas should also be stored in the refrigerator. Fresh asparagus can be placed stem-side down in a cup of water in the fridge to prevent it from drying out.
Evans recommends storing produce unwashed. Moist foods develop mold faster, so wash fruits and vegetables right before using. Avoid placing cut avocados in a jar of water because bacteria on the avocado skin could grow. Instead, wrap the avocado in plastic wrap. For celery, wrap it in aluminum foil and store it in the refrigerator to stay crisp.
Store strawberries, raspberries and blackberries in a glass jar with a lid and place a paper towel in the bottom to absorb moisture. Don’t overcrowd the berries and inspect them regularly to remove any with damage or decay.
“If you forget about greens and they start to get a little soggy, puree and freeze them to use in smoothies later,” Evans said. “If fresh herbs start to wilt, put them in ice cube trays with some olive oil. Pop a frozen cube or two in the saucepan next time you’re sautéing vegetables or making pasta sauce.”
FREEZER STORAGE
Consumers might be surprised to learn which foods they can freeze and save for later.
Milk: Pour in a freezer-safe plastic or glass container but remember to leave space at the top for expansion.
Bread: Place in a freezer-safe bag and press out the excess air before freezing.
Eggs: Crack and mix the yolks and whites. Pour 3 tablespoons into each compartment of a clean ice tray and freeze. Once frozen, store the cubes in a sealed freezer bag or container.
Fruit: Freeze before it overripens. Wash the fruit; remove the seeds, cores and pits; and chop or slice the fruit and place it in a freezer-safe bag. Adding a little lemon juice can help prevent the fruit from darkening. Squeeze out excess air.
Vegetables: Lettuce, celery and cucumbers don’t freeze well. Most vegetables can be frozen but should be blanched for a few minutes first. See the blanching times recommended by the National Center for Home Food Preservation at the University of Georgia.
Meat: Divide larger packages of meat into smaller portions, raw or cooked. Label all packages and keep the original label.
When freezing foods, check that the freezer is set at 0 degrees Fahrenheit or below to help maintain food quality and prevent bacterial growth. Use airtight, moisture- and vapor- resistant packaging to prevent freezer burn and off-flavors from air exposure.
Finally, Herrman and Evans recommend using the U.S. Department of Agriculture’s Foodkeeper app to ensure food is used at peak quality to reduce waste. The app offers food and beverage storage guidelines along with information on safe food handling and preparation.
OSU Extension uses research- based information to help all Oklahomans solve local issues and concerns, promote leadership and manage resources wisely throughout the state's 77 counties. Most information is available at little to no cost.
