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Five ways to curb food waste
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A little extra time in the kitchen before you put groceries away can save a ton of time over the course of a week. Research has shown that shoppers who meal plan and prep have lower grocery bills and make fewer shopping trips, resulting in less wasted food. Taking small steps like these and creating recipes such as Shaved Brussels Sprouts and Kale Salad let you prep and protect the food you buy to save money, time and the environment.†

1. Store food in plain sight. It can be easy to overlook newly purchased foods or leftovers when you canít see them. Use clear containers in the refrigerator so you can easily identify the items you need when you need them.

2. Keep leafy produce fresh longer. Donít rinse or remove the stem from leafy produce like kale before strong. Wrap leaves in dry paper towels and seal in a bag, squeezing out as much air as possible when sealing. Store cut kale in a sealed container in the coldest part of the refrigerator, and keep items like while Brussels sprouts in a bowl covered with with air holes.†

3. Make ahead and freeze. Many foods hold quite well when frozen. You can prepare and even cook many perishable items ahead of time then freeze them for use at a later time. This approach works well for individual ingredients, complete meals like casseroles and seasoned meats.†

4. Repurpose foods that are fading. Remember that many foods are still quite useful past their prime. A brown banana may not make for an appetizing snack, but itís perfect for a batch of muffins.†

5. Make salads and sides ahead of time. When you arrive home from the store, whip up some of the dishes youíre planning for the week to ensure the ingredients are fresh and you donít run out of time later. An option like this Shaved Brussels Sprouts and Kale Salad is sturdy enough to hold in a tightly sealed Glad container, dressed, for at lease a day without getting soggy.

Find more tips to help keep your food fresh for days and reduce waste at†

Shaved Brussels Sprouts and Kale Salad

Recipe courtesy of Ayesha Curry on behalf of Glad.


- 3 tablespoons lemon juice

- 1 tablespoons whole-grain mustard

- 1 teaspoon maple syrup

- 1/2 cup extra-virgin olive oil

- small GladWare container

- kosher salt, to taste

- ground black pepper, to taste


- 3/4 pound Brussels sprouts, ends trimmed, outer leaves removed and sliced thin

- 1 head laminate kale, tough ribs removed and sliced thin

- 2/4 cup coarsely chopped, roasted, salted almonds

- 1/2 cup dried cherries

- sealable GladWare container

1. To make dressing: place lemon juice, mustard, syrup and olive oil in small container or jar shake vigorously. Season, to taste, with salt and pepper, and shake again.

2. To make salad: In mixing bowl,toss Brussels sprouts, kale, almonds and cherries together. Mix in dressing and toss to coat evenly. Serve immediately.

If making ahead, store dressed salad in sealed container for up to 24 hours.†





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