Our food sourcing team is made up of expert employees with years of expertise and knowledge of food. They both purchase and rescue high quality, unsold food from growers, manufacturers, processors, wholesalers, distributors and retail stores. We asked a few of them how we could reduce food waste in our homes. Here is what they said:
Jen Toller, Senior Manager of Food Sourcing: “I love and try to utilize all the parts of vegetables and fruits! Most fruits and vegetable peels are totally edible and contain valuable nutrients. Infuse water with orange peels, ends of cucumbers or melon rinds to add a little flavor to your water.”
Emily Acosta, Produce Sourcing and Quality Manager: Set aside some time to cut, prep and freeze a bunch of produce items at once. Items that might spoil quickly can be preserved until you’re ready to use them. The National Center for Home Food Preservation has a great guide for “how to freeze” many of the produce items we distribute.
Melissa Gaherty, Regional Food Rescue Manager: EPA estimated in 2018, about 81 percent – 20.3 tons – of households’ wasted food ended up in landfills or combustion facilities. Try this egg test to save good eggs from going into the trash.
Judy Bateh, Food Sourcing Senior Coordinator: Expired cans- if you do not want to eat the product it can be composted, and the can is recyclable. Steel cans are recyclable over & over again, forever. Here is a great website regarding cans.