• Let’s take a bite out of food waste.

    We believe good 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.

    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.  

    So what are we doing about it at Morton? We promise to eliminate food waste at Morton offices and operations across North America as part of our company’s broader sustainability goal of achieving Zero-Waste to Landfill status by 2030.  We’ll get there through efficiencies that reduce waste salt in our production processes, investments in infrastructure at our facilities, and reuse/recycle efforts throughout the organization. 

    This work is already underway. For example, Morton Salt donated more than half-a-million pounds of finished 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

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    We believe good food should be treasured, not trashed.
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Erase Food Waste With Stephanie Izard

    Stephanie Izard

    Chef and Owner: The Girl and The Goat
    Stephanie Izard
    1. 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.
    2. 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.
    3. 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! Better make time to work on those knife skills!
    4. Growing 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.
    5. Learn more food waste tips and check out Stephanie Izard Food Waste Recipe Book
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How often do you eat your leftovers?

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    7 ways to stop wasting food right now

    ‘Cause throwing out food is wastefool.

    Get Scrappy
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    3 recipes for your week without food waste

    Try these recipes to make the most out of your meals.

    Start Cooking
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    Walk Her Walk

    The Morton Salt Girl inspires us to step up and be a force for good. Learn more about how we Walk Her Walk.

    Read More