Climate Conscious Eating | Fueling Up with the Environment in Mind

By: Kaleigh Peterson, MS, RD | Registered Dietitian at UP Health System – Marquette

March is National Nutrition Month®, and the theme of this year's awareness campaign is Fuel for the Future. As a dietitian, I think of "fuel" as synonymous with energy. Fuel or energy can only come from food that contains calories — and that's fuel for our bodies. Our bodies require fuel — whether it's doing chores around the house, working at your desk, running a 5K or just sitting on the couch — and our organs are constantly burning it.

Eating with the environment in mind.

Food waste is not only food customers buy that goes uneaten, but can also be food fit for consumption but is consciously discarded at the retail or consumption phase related to the food's market value — such as food that is starting to spoil, falls on the floor, or misshapen from transportation or poor handling. Food waste strains our time, money, and resources and aids in the deterioration of our planet's ozone layer. On average, one person in the United States will waste 300 pounds of food each year, totaling up to 119 billion pounds of wasted food across the country. 

In addition to the fuel that goes unused, there's also the packaging it comes in that is unfortunately added to landfills. Every tiny step we can take to help minimize food waste helps us eat with the environment in mind.

Here are some tips to help minimize food waste—while keeping food safety in mind—and better utilize our resources: 

• Plan meals and shop accordingly. Only purchase what you know you'll use. Purchase foods with minimal packaging.
• Use your freezer. Many foods can be frozen for months at a time and then thawed for consumption. Freeze foods that you suspect might spoil before you have a chance to eat them rather than throwing them away.
• Place food and leftovers in your fridge with the goal of first-in-first-out. This will help you use the foods that need to be eaten first when they are visually near the front of your fridge. 
• Check the temperature setting of your fridge. Use a refrigerator thermometer to be sure the temperature is at 40° F or below to keep foods safe. The temperature of your freezer should be 0° F or below.
• Challenge yourself to use every part of your food. This might look like saving all of your vegetable scraps and making soup stock, leaving skins on potatoes, or sautéing the beet greens instead of throwing them away.
• Keep it covered. Store refrigerated foods in covered containers or sealed storage bags, and check leftovers daily for spoilage.
• When eating out, become a more mindful eater. If you’re not terribly hungry request smaller portions. Bring your leftovers home and refrigerate or freeze them within two hours, and check the Food Keeper to see how long they’ll be safe to eat.
• Avoid impulse and bulk purchases, especially produce and dairy that has a limited shelf life. Promotions encouraging purchases of unusual or bulk products often result in consumers buying foods outside their typical needs or family preferences, and portions — potentially large portions — of these foods may end up in the trash.
• Buy foods in season and shop locally when possible. There are a variety of food cooperatives and farmer's markets in our community to choose from.

For more information on food waste and ideas on how to participate, visit some of these helpful resources: CDC.gov, FoodWasteAlliance.org, MyPlate.gov, or the Food and Drug Administration. 

At UP Health System, our registered dietitians, nutrition specialists, diabetes educators, and fitness specialists can help you achieve your goals and live healthier in the long term. For more information on Nutrition and Wellness services at UP Health System – Marquette, visit our website. Need a provider? Visit UPHealthSystem.com and click on the Find a Provider tab to get connected to the right care.