l The first takes its cue from commercial establishments. Rotate your stock. Keep your food (and everything else) sorted by type (you choose how to define the categories, but I do canned vegetables, canned fruits (I don’t use them often, mostly just in emergencies or in recipes that call for something that is going to be cooked a long time, so it makes no sense to put in a fresh vegetable when it’s going to come out tasting like the one from the cans anyway), Dry goods, including pastas and rice, dry snack foods and sometimes beans; bottled and packaged sauces and flavoring mixes. In my kitchen, each category has a shelf of its own. Anytime I bring something that belongs in a category into the house, it goes onto the back of the shelf of its category. That means, anything else that belongs in that category gets pushed forward, and probably seen. When something works it’s way to the front, I plan a meal around it. If I find that I simply can’t figure out a way to plan around it, then it’s time for my second technique.

2. Freecycle it. Freecycle is an international web based organization created for the purpose of keeping usable stuff out of landfills. You can get food, furniture, pets, automobiles, building materials, and anything else people might have laying around that they don’t need. If there is something you need, you can posted a wanted ad, so that people who might have what you need, but have not thought of posting, can respond to your need.

Google for Freecycle, then look down the list for your country, state and specific town. There will be one close to you.
It’s not at all uncommon to see someone post food, and you can usually tell that it’s stuff someone has had sitting around for months without using, and has realized they are not going to eat, so might as well pass along to someone who will eat it. In the Tulsa, Oklahoma area, I have seen a garbage bag of Panara Bread Company day old breads being posted, and many times have seen people post boxed cereals, crackers, beans, & canned foods that most people don’t eat much of, like pumpkin and cranberry sauce.

Popsicles are actually a great way to get rid of cut up fruit that’s a few days old when the next load is about to come in. It’s hard to believe it now but there is a time in August when every day is “how much cantaloupe can we eat and freeze before it goes bad” day.

Liz, that’s fabulous. I used to love it when we could get “pre-dumpstered” food for FNB, it makes people so much more willing to take it.

Liz, that’s inspiring. You guys have turned the annual waste-a-thon that is college move out into a blessing.

There’s an extra special May & June rule; everyone who enters our house must eat a bowl of salad before they’re allowed to leave. That takes care of the season when it’s all greens, and discourages the neighbor kids from popping in to ask for a popsicle every day.

I know that I’m too frugal and waste-averse to throw away herbs or spices. Possibly ever (or for a lonnnng time). Definitely not if they are a year old. But that’s just me….

I can certainly see the logic in having the freshest flavors possible. And I like Schlake’s bulk bin idea where you can buy custom amounts. But I continue to use some elderly spices. I like to think of them as “distinguished.”

Victoria, bless your heart. It seems like you’ve done some deep thinking and have identified the root causes for your wasting. Now comes the hard part: changing your behavior. I’m with you on ‘simply loving food.’ Good luck, keep us posted and don’t be too hard on yourself.

Robert, I’ll look into the lazy susan idea, but I’m leaning towards not stockpiling so much food. Or at least being better about taking inventory. I don’t think increasing my storage space will help me here. I do like lazy susans, though.