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Food for Thought: The average American loses $1866 to wasted food each year
Food for Thought: The average American loses $1866 to wasted food each year
Welcome to #FoodWasteFriday!
Welcome to #FoodWasteFriday!
Each Friday we’ll share a recipe, movie and resource that relate to the topic of food waste, and invite you to share with us how you’re using them! Making a leftover meal? We want to see it! Watching one of the films we suggest? Let us know! Used a resource that we shared? We want to hear what you think about it! #FoodWasteFriday on social media to tell us how YOU know more, waste less and eat well.
Each Friday we’ll share a recipe, movie and resource that relate to the topic of food waste, and invite you to share with us how you’re using them! Making a leftover meal? We want to see it! Watching one of the films we suggest? Let us know! Used a resource that we shared? We want to hear what you think about it! #FoodWasteFriday on social media to tell us how YOU know more, waste less and eat well.
Social Media Posts
Social Media Posts
Reminder! The average American wastes $1866 worth of food each year.
Reminder! The average American wastes $1866 worth of food each year.
Know More. Waste Less. Eat Well. #FoodWasteFriday
Know More. Waste Less. Eat Well. #FoodWasteFriday
Sharon McDonald is a Senior Extension Educator/Food Safety Specialist with Penn State Cooperative Extension. Sharon is based on the University Park Campus and provides food safety programs such as ServSafe, Cooking for Crowds: A Volunteer’s Guide to Safe Food Handling, Home Food Preservation and resources for consumers on safe food handling, to clients in Centre, Mifflin, Juniata and Clinton Counties. She is the Program Team Leader for the Retail, Foodservice and Consumer Food Safety and Quality Team. In this position she provides leadership for food safety programming in these areas throughout the state. Sharon is also a registered dietitian and worked in the healthcare setting before joining Extension. She is a member of the Academy of Nutrition and Dietetics and the National Extension Association of Family and Consumer Sciences.
Sharon McDonald, MEd, RD, LDN, Penn State, Senior Extension Educator/Food Safety Specialist
Q: Do fruits and vegetables stay fresh longer if kept inside or outside the refrigerator?
A: It depends on the fruit or vegetable. Some are better held at room temperature while others are best refrigerated.
In the Refrigerator
In the Refrigerator
Bottom crisper drawer for fruit
Strawberries, berriesRipe melons, mangos, plums, peaches, pearsGrapesApples after 7 days at room temperatureCitrus fruits after 10 days at room temperatureBottom crisper drawer for fruit
Bottom crisper drawer for vegetables
Leafy greens in original container or perforated bagHerbsCucumbersCorn in huskPeppersGreen beansCarrotsBrussels sproutsCeleryAsparagus in damp paper towelMushrooms in original packageBottom crisper drawer for vegetables
On the Countertop
On the Countertop
Ripen on counter, then refrigerate
AvocadosKiwiNectarinesPeachesTomatoesRipen on counter, then refrigerate
Store at room temperature (70°F/21°C)
Apples up to 7 daysBananasCitrus fruits up to 10 daysPapaya, mangos up to 3–5 daysMelons up to 1–2 daysGarlicPotatoes, sweet potatoesWinter squashesOnionsStore at room temperature (70°F/21°C)
Here are 9 Great Recipes to help you use leftover food today!
Here are 9 Great Recipes to help you use leftover food today!
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