You are about to cook dinner when you reach into the produce drawer for some lettuce to make a salad. The problem- it’s slimy and gross. Upon further inspection, there are several items that are growing things they shouldn’t be. It’s like a science experiment, gone wrong, in there.
Or how about the fudge sauce, that was on clearance, and seemed like such a great deal. It’s now sat there for over a year. Is it still good? You wonder when you will ever use it and now have guilt about buying it.
Food waste is not only a huge issue for our pocket books but it’s a major loss of resources!!
We believe Menu Planning, more than almost any other option, is one of the best ways to reduce food waste.
Salvage Sister not only use to teach a menu planning course as a cooking instructor but also used menu planning as the cook at a high school (with little to no food waste).
This is why we created a free Intro to Menu Planning course to get your started in the right direction. Right now, this will only be available for January as our gift for subscribing to our weekly Salvage News -“Make the Most” newsletter.
The mini-course will take very little time to get you started toward weekly menu planning and less food waste. We also share some of our no-waste recipes to keep leftovers from being thrown away.
- Get out your cookbooks and start thinking about your meals. This can also be done in a group setting which is not only fun to do with a bunch of girlfriends, but it really gets the creative juices flowing. Plus, you stick with it as well.
- Sign up for the “Salvage News – Newsletter”.
- Print out all the pages (multiple if desired).
BONUS TIPS – When taking this course, take an inventory of what you have AND think about food that is currently in season. No blackberry cobbler in January unless you have them in the freezer.
Let us know what food planning changes you have made and/or what works for you. We love hearing from you.
We wish you a happy and healthy 2017! Thanks so much for being part of the salvage team!
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