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                      How To Waste Less Food and Save Money

                      Published by FoodTrients

                      Fresh bio-waste and compost

                      Imagine walking out of the grocery store with four bags full of fresh food, dropping one entire bag, and not bothering to pick it up.

                      Seems crazy, but that’s essentially what most of us are doing all the time. The average American throws away $30 each month in the form of uneaten food. Yup, the lettuce that went bad, the leftovers you never got around to eating, and the science experiment in the back of the fridge you’re hoping your husband will clean up one day—they all add up to 15 to 25 percent of the food you buy going uneaten.

                      U.S. consumers are collectively responsible for more wasted food than farmers, grocery stores or any other part of the food-supply chain—a problem that costs the average family about $1,500 every year.

                      waste freeMeet the Waste Free Kitchen Handbook: A Guide To Eating Well and Saving Money by Wasting Less Food! This handbook by author Dana Gunders aims to put an end to wasting food, and making a difference has never been easier or more delicious!

                      Packed with checklists, practical strategies, and simple recipes, the Handbook is the ultimate tool for reducing food waste at home. It includes easy tips on how to:

                      -Grocery shop smarter

                      -Plan meals better

                      -Decode expiration dates

                      -Use your fridge to its full potential

                      -Cook with leftover ingredients (including 20 tasty “use-it-up” recipes)

                      -Store foods properly, including specific shelf-life, storage and creative use-it-up ideas for more than 85 common foods

                      These guides can not only put more money back in consumers’ bank accounts, but reduce the strain on our environment. When food is wasted, so are all the resources that went into producing it:

                      -25 percent of our nation’s fresh water goes into producing food that is never eaten.

                      -If global food waste was a country, it would have the world’s largest greenhouse gas footprint after the U.S. and China—food waste just in the U.S. is responsible for emissions equal to those from 33 million cars.

                      -Food waste is the single largest component of solid waste in U.S. landfills.

                      -28 percent of the world’s agricultural land—an area larger than Canada—is used to grow food that gets wasted.

                      garbage bin container full of junk food“Food waste is a global problem we can tackle in our own homes,” Gunders said. “When we throw out perfectly good food, we throw out all of the resources used to get it to our table—massive amounts of land, energy and water—along with it. Small, easy changes in our daily routine can add up to big benefits for the environment, and big savings in our pockets.”

                      Wasting less is not rocket science. It doesn’t require any gadgets either. While the collective impact of wasting less food is big, the action is about small, easy changes you can make in your daily food rhythm that will streamline your consumption.

                      Making those changes is the journey. It won’t be perfect. Milk will go sour, and dressing-drenched salad will get left on plates. Don’t be too hard on yourself! And enjoy trying new tricks and recipes along the way. Make it a game to see just how little you can throw in the trash. The more you enjoy the steps suggested in this book, the more likely you are to incorporate them into your regular kitchen act.

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                      FoodTrients
                      FoodTrients
                      Combining her passion for food and a lifelong commitment to promoting a healthy lifestyle, Grace O has created FoodTrients, a unique program for optimizing wellness. Grace O is a fusion chef with a mission: to cook up recipes for sustaining a long and joyful life that are built on a foundation of anti-aging science and her work in the health care industry. Mixing foods and unique flavors culled from a lifetime of travels from Asia to Europe and America, Grace O encourages young and old to celebrate a full life that embraces diversity. Lifestyle tips, age-defying recipes, and secrets of the healing properties of food are the centerpiece of FoodTrients-–all available through cookbooks, e-newsletters, and this website.

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                      This website is for informational and entertainment purposes only and is not a substitute for medical advice, diagnosis or treatment. FoodTrients – A Recipe for Aging Beautifully Grace O, author and creator of FoodTrients® -- a philosophy, a cookbook and a resource -- has a new cookbook dedicated to age-defying and delicious recipes, The Age Beautifully Cookbook: Easy and Exotic Longevity Secrets from Around the World, which provides one hundred-plus recipes that promote health and well-being. The recipes are built on foundations of modern scientific research and ancient knowledge of medicinal herbs and natural ingredients from around the world. Since the publication of her first anti-aging book, The Age GRACEfully Cookbook, Grace O has identified eight categories of FoodTrients benefits (Anti-inflammatory, Antioxidant, Immune Booster, Disease Prevention, Beauty, Strength, Mind, and Weight Loss) that are essential to fighting aging, which show how specific foods, herbs, and spices in the recipes help keep skin looking younger, prevent the diseases of aging, and increase energy and vitality. Grace O combines more exotic ingredients that add age-fighting benefits to familiar recipe favorites.

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