About 40% of food produced in the U.S. is wasted. Take the 7-day challenge to start making the most of your meals, then share your story with #EraseFoodWaste to inspire others to join.
Day 1: Get a game plan.
Kick off the week with a meal plan so you can get ready to savor every last bite.
Day 2: Make a list, check it twice.
Create a shopping list before you buy—but check your pantry and fridge first to help you make the most of what you have at home.
Day 3: Feng shui the fridge.
Keep food in the fridge clean and organized. Try storing items expiring soon on the same shelf to remind yourself to use them.
Day 4: Put it on ice.
Sliced bread or fresh herbs about to go rogue? Wrap and pop them in the freezer. Use within one month.
Day 5: Go root to stem.
It’s time to get scrappy. Plan a dish today with ingredients you have on hand or scraps you typically toss out.
Day 6: Get it to-go
Don’t let leftovers get left behind. Ask for a to-go box when dining out, then turn that food into an inspired meal or snack later on.
Day 7: Share a meal, spread the word.
Throw a leftovers party or gather for a meal made with unused ingredients. Then post a photo, video or story of how you #EraseFoodWaste
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Food for thought.
We believe food should be treasured, not trashed.
Yet about 40% of the food produced in the U.S. goes to waste. This affects the environment, the economy and those facing hunger.
It’s time to #EraseFoodWaste.
Follow us and help spread the word
Morton Salt has launched its Erase Food Waste commitment to help educate consumers about the issue of food waste and create opportunities for broad-scale change. This is the first step in our journey to help evolve the conversation from food waste to food worth.
It’s all part of our Walk Her Walk brand promise to make a positive impact in the world.
So what are we doing about it at Morton? Morton aims to eliminate food waste at its offices and operations by 2030. This target will be driven by a variety of strategies and initiatives including efficiencies that reduce waste salt in Morton Salt’s production processes, investments in infrastructure at the company’s facilities, and reuse/recycle efforts throughout the organization.
This work is already underway. For example, Morton Salt donated more than 500,000 pounds of food products to Feeding America and other reuse organizations in 2017 as part of our commitment to reducing food waste.
Morton will also work with consumers, communities, business partners, trade associations, non-profit organizations and other stakeholders to find ways to fight food waste together in an effort to address hunger in our communities and protect our planet. Because we know we can’t end food waste alone.
Join the movement to #EraseFoodWaste
Our partner in zero waste
Stephanie Izard, “Top Chef” and “Iron Chef” winner and restaurateur, has joined forces with Morton Salt to share her professional tips and recipes, helping every home cook erase food waste.
A few small changes can significantly reduce the amount of food we toss out.
Tip #1: Smarter grocery shopping to Erase Food Waste from Chef Stephanie Izard
Plan a Menu. More often impulse buys can lead to waste. If you plan ahead and shop based on a planned menu you will have less thrown away.
Shop According to Recipe Amounts. Buying pre-packaged perishable items often lead to extra ingredients that wind up going to waste. Visit the bulk section at the store to get specific amounts of dried items called for in recipes. For meat, step up to the butcher counter to get the amount you plan to cook and eat.
Work the Ripening Process In Your Favor. With fruits, try buying a few riper pieces that you can eat right away, then a few less ripe for later in the week! This works great with avocados and bananas, for example.
Choose Whole Veggies vs. Pre-cut. Even though it’s very convenient to buy pre-cut vegetables (I buy the lettuce bag too sometimes!), those items will go bad much faster than buying a head of lettuce or a whole pepper or carrot. Better make time to work on those knife skills!
Grow Herbs at Home. Buy a live basil, parsley, or cilantro plant (available near the cut herbs at most grocery stores), so when a recipe only calls for a small amount, you can pick what you need and the plant will keep growing. Plus they smell great and look cute in your kitchen windowsill.
Tip #2: Don’t Waste Your Dough: Five Inventive Uses for Bread from Chef Stephanie Izard
Bread is often wasted, but it doesn’t have to be. There’s no excuse for delicious bread to wind up in the trash. Use these tips from our restaurants to find a use for every slice.
Use stale bread as a thickener for sauces and gravy. I like to blend chicken drippings, stock and bread to make a delicious gravy.
Croutons should always be made with leftover bread because it’s already begun to dry out and creates a better crunch. They are the perfect addition of texture to any salad.
Dry out stale bread in the oven and turn into bread crumbs to use in a variety of ways: For a delicious and crunchy topping for simple pastas, toast bread crumbs in a pan with butter and minced garlic, toss with grated parmesan and sprinkle on pasta. One of the stand out dishes at Girl & the Goat is cauliflower coated with a combination of butter and bread crumbs. The end result is a delicious and crunchy buttered cauliflower with a surprising pop from bread.
Got a pasta machine? Try this cool technique for homemade crackers! Roll leftover white bread or crustless sourdough through the pasta machine and bake at 325 degrees F until golden brown and crispy.
My favorite way to preserve bread is freezing it in portioned bags, making it easy to pull out the amount you need, when you need it. I love making griddled sandwiches with leftover bread. Pull the bread out of the freezer and allow to thaw at room temperature for 5 minutes so that it is slightly defrosted when you griddle. Adding butter and heat gives the bread a whole new texture.
Tip #3 – Chef Stephanie Izard’s Tips for How to Erase Food Waste When Dining Out
The excitement of exploring new flavors and ingredients when dining can lead to over-ordering, leaving diners with a lot of leftover food. In my restaurants, we work really hard to use everything we can to reduce waste. We encourage our guests to always pack up leftovers to take home. With a little planning and creativity, it’s easy to make the extra food interesting and still delicious the next day.
Many restaurants are willing to make half portions of dishes, just ask!
Treat menus as if everything is meant to be shared. It allows you to taste more dishes without over ordering.
Before ordering, think about what food you’ll enjoy eating as reheated leftovers: Fish does not reheat well, so don’t over order on seafood. Braised meat and vegetables taste great when reheated!
Order salad dressing on the side so you can pack up the extras without it getting soggy.
Pack up that side of vegetables to create a new dish at home. For a custom salad dressing, I love blending green veggies with oil and vinegar! Chop leftover veggies, and mix with mayo and chopped chicken for a vegetable-heavy chicken salad.
For more tips on how to reuse your leftovers to make delicious food, view Stephanie’s recipe book here.
"When I was growing up, my mom always had a menu planned for the week. Then we would head to the store with a list based on the menu. Every few days there was a ‘leftovers day’ worked in so we would polish off what we had not finished!"