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Eat Smart, Waste Less

Save your food from going to waste!

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Prep right from the store

  • As soon as you return from the store, wash, chop, peel, cook or portion ingredients for your weekly meals and snacks. Or choose a specific day each week for food prep.

  • Some items, like berries and cabbage, should not be washed until they are ready to eat.

  • If portioning canned goods, transfer food to suitable containers with lids. Do not store food in opened metal cans.

Freeze food for later

  • Freeze food such as bread, sliced fruit, cut-up vegetables and meat in meal-size portions if you don't plan to use them within a few days.

  • If you’ve made too much or if leftovers are not going to be eaten in time, freeze them in a freezer-safe container for use later when you need a quick meal.

  • OSU Extension Service has resources for preparing and preserving food so it will be good to eat when you are ready.

Use containers and labels

  • Store prepped food in clear containers, and place near the front of the refrigerator so they are visible and easy to identify.

  • Freezer bags or containers with a good seal can be used to avoid freezer burn.

  • Label food containers and bags with the type of food and the date.

  • Keep labels (PDF) or masking tape and a pen nearby to make labeling as convenient as possible.

 

Watch the video

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Eat Smart, Waste Less is brought to you by Washington County, Clackamas County and the cities of Beaverton, Gresham and Portland.