SEAL+RENEW RUST & ROT CONTROL REDUCES RUST, ROT AND WEAR

Most People Don't Waste Much Food and Know Many Of The Things We List Here.

But Just In Case You Don't, Read This To Stop wasting food and save Thousand$$$!

Over 60% of food waste occurs because it spoils before being used. We overload our grocery store carts, and use only some of it for cooking and recipes, without properly saving the rest.

The rest of our food waste comes from serving too much and dumping what's left into the garbage.

We often don't understand what the "sell by" and "use by" dates on containers of milk, butter or mayonnaise mean. We throw out food because we believe those labels indicate that the food expires, or is unsafe to eat afterwards—which isn't necessarily true.

The Total Cost Of Food Waste (per family):

• $2000 to $4000 per year
• $20,000 to $40,000 in 10 years
• $60,000 to $120,000 in 30 years
• Interest, Investing  & Financing Costs of $50,000 or more in 30 years

The biggest cost of wasting food is the lost investment opportunities and possible added interest expense caused by wasting food.

1. PLAN YOUR MEALS

Plan you meals, then plan your shopping. Know what you what to buy. Save yourself money and extra trips to the grocery store by making a weekly meal plan and buy only what you'll use.

Take leftovers to work for lunch, use them to make a different recipe, or freeze them for future meals.

2. Freeze Perishables Before They Spoil

If you can't eat food that will spoil soon, then freeze it. Fruits and vegetables can be easily chopped and frozen.

Use frozen fruits in smoothies, shakes or when making sorbet," he says. "Frozen herbs in oil just get thrown right into a pan or pot for cooking. Frozen vegetables can also be used in smoothies or juices."

3. Learn expiration and sell-by dates

Yogurt doesn't immediately go bad at midnight on the date printed on the cover. Nor does bread go moldy on its "sell-by" date. Companies use these dates to guess at the freshness of the food, and they are not related to safety.

Companies tend to be conservative in their estimates. Check the food to see if it looks or smells "off" or sour.



4. Check Your Fridge

Check to see whether anything is starting to go bad or get overripe.

Use a bin in your fridge for new produce, and in the other keep older produce that you know you need to be using up.

Keep track of the things that routinely end up going bad as you might be buying too much of them.

5. Don't Waste Anything

Add excess veggies to salads, soups and veggie burgers. Use the stalks of kale in green smoothies or the bones from roasted chicken to make chicken stock.

Broccoli stalks are great peeled and served right along with steamed broccoli florets. Blend or finely chop them into sauces to add extra nutrients and fiber."



6. Learn The Best Ways To Store Food

Onions and tomatoes last longer and are less likely to spoil if you leave them on the counter instead of in the fridge.

Store spinach or kale in a drawer with high humidity. Things that rot quickly go into a drawer with low humidity settings.

7. Don't serve too much

Big servings will likely just end up in the trash. Allow people to serve themselves or give everyone smaller, more manageable portions.

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