This week, The Kitchn had two great features on avoiding food waste. One article named three simple rules: use a dry-erase board to keep track of what needs to be used up, shop from a list instead of buying on impulse, and record food items you do throw away. I've already tried that first tip, and it worked well for me until I forgot to keep up the habit. I need to start doing that again though! The second tip helps you prevent yourself from buying things you don't really need and won't have a chance to use up. The final tip forces you recognize patterns in your food shopping so that you can cut back on or even stop buying items you often end up wasting. It's a good system!
The second article led to a feature from Salon about seven ways to cut back on food waste. Most were not new to me; however, I didn't know it's possible to freeze milk for later! I'll have to try that sometime.
One another tip I'd like to contribute: organize your online recipes with Google Bookmarks. This site allows users to create custom lists for their bookmarks and then label the individual bookmarks within those groups. I label each recipe with its key ingredients so I can later go back and gather ideas for ways to use up what I have in the fridge or pantry. For example, I have a few springs of leftover rosemary from the other night, and a quick search through my list helped me decide to make Ina Garten's rosemary roasted cashews later in the week. Score!