Tag: Reducing food waste

According to one survey, only about 37% of people consistently plan their meals before cooking, highlighting the widespread struggle with this task. This low adoption rate reveals that many face significant hurdles, including decision fatigue, time management issues, and balancing various needs. What were the challenging aspects of creating a meal plan and how can they be addressed?

Did you know that ancient civilizations, like the Greeks, initially cultivated beets for their leaves rather than the well-known root? Every part of the beet is edible, from the earthy taproot to the leafy greens and crunchy stems, offering a diverse range of flavors, textures, and nutritional benefits for your meals.

According to Cathe.com, Americans waste around 40% of the food they buy, a significant portion often comprising perfectly edible vegetable parts like stems. So, are vegetable stems healthy? The answer is a resounding yes, and incorporating them can boost your nutrition and reduce food waste simultaneously.

According to the USDA, food waste due to spoilage is a significant problem, and understanding **which fruits spoil quickly** is crucial for maintaining a fresh, nutritious diet. Delicate fruits, while packed with nutrients, require special handling and storage techniques to maximize their shelf life and prevent premature decay.