Americans Throw Away 40% of Their Food - Truth or Lie?

Posted by Trish Morris | Posted on 8:38 PM



I was driving to work the other morning, and as I often do, I listen to KLSS radio station (106.1).  Harry O'Neil is the morning DJ, and he quite often has a few interesting facts he passes on to his morning listeners.  That particular morning, I caught something that peaked my interest.  He indicated that the Washington Post had an article about Americans wasteful natures and that this 'side of the pond' throws away approximately 40% of their food.

I was still curious after I got off work and arrived at home, so I checked that out on the net.  I found quite a few articles (one here),  and a portion of that article from the Washington Post caught my eye and I have included 2 parts below.

Americans throw away up to 40 percent of their food every year, cramming landfills with at least $165 billion worth of produce and meats at a time when hundreds of millions of people suffer from chronic hunger globally, according to an analysis released Tuesday by the Natural Resources Defense Council.

And another -

On this side of the Atlantic, U.S. regulators could clear up confusion over date labeling, Gunders said. The “use by” and “sell by” dates are not federally regulated in this country, except for poultry and infant formula, and they often reflect when the product passes its peak quality rather than the product’s safety, she said.

As a result, consumers end up tossing food that’s safe to eat.
And they’re not proud of it, according to a survey released this month by Shelton Group, an advertising agency. Of the 1,000 people polled by the group, 39 percent rated wasting food as their top “green guilt” — the highest ranking, well ahead of leaving the lights on when they leave the room (27 percent) or not recycling (21 percent.)

Suzanne Shelton, the group’s founder, said people have the best of intentions when they fill their grocery baskets with meats and fresh produce. But life gets in the way. “We get swamped at work, or have to get our kids to various activities and we find ourselves picking up a pizza on the way home,” Shelton said in a statement. “By the end of the week, we’re throwing out the spoiled food from our refrigerators.”

Now, why do you think this information got my attention?  With food prices going up, more American's headed to the 'obese' designation, and people's mindset that they cannot afford to eat healthy (fresh fruits & veggies, lean meats, whole grains) the mere fact that we throw so much away because the food is spoiled before we can eat it?!!!


Umm... what are these?  TUPPERWARE FRIDGESMARTS!


You think you cannot afford to eat healthy fruits and veggies?  Because they are so very expensive?  You have a busy lifestyle and end up eating takeout while your good intent of leading a healthier lifestyle is sitting in the fridge spoiling away?

What if I told you that the pint of strawberries you bought last week would still be good after an additional WEEK or TWO WEEKS stored in your fridge?

How about that lettuce you bought with the intention of tearing it apart, adding carrots, cukes, and other stuff to it so you can create your 'grab and go' salad lunch?  Don't much like that slimy, brown, smelly something that USED to be edible salad greens?

Tupperware’s unique ACE (Atmosphere Controlled Environment) venting system allows just the right amount of air into the container by means of two vents on the end of the box. Flip open one or both vents, depending on what’s inside--a handy guide gives venting recommendations. For instance, broccoli likes a lot of air, zucchini very little. Raised ridges on the bottom of the container allow condensation to drain away from produce, maintaining freshness. Decorated with a wavy line pattern, the textured lid reduces sliding when another container is stacked on top. The container and lid are dishwasher-safe but should not be used in a microwave. Tupperware products, carries a lifetime warranty against chipping, cracking, breaking, and peeling.

Below is a video showing side-by-side comparisons after a 2 week period of storage!

Give me a call to find out more about Tupperware's FridgeSmarts!

Or, check out my Tupperware site

I HEART my Tupperware Breakfast Maker!

Posted by Trish Morris | Posted on 7:35 PM


Breakfast Maker Recipes

Cinnamon Raisin French Toast in Breakfast Maker
2 slices of cinnamon raisin bread (best if bread is not soft - toast it)
2 eggs (or egg substitute)
1/4 to 1/3 cup milk
1 tsp Cinnamon Vanilla Seasoning Or Cinnamon & vanilla creamer mix
Cut bread into strips or cubes and place in Breakfast Maker. Mix
eggs, milk and seasoning in Smooth Chopper, pour over bread and toss with fork to coat bread. If bread is not soft, soak for 2-3 minutes. If bread is soft, cook immediately for 2-4 minutes at 60% power. Garnish with berries.

Breakfast Egg Muffin
2 Eggs
2 English Muffins
2 slices of cheese
2 slices of cooked ham
In the Microwave Breakfast Maker, place
the bottom half of two English muffins.
Crack an egg over each muffin bottom
and pierce yolk with a fork. Add a slice
of cheese on top of each (and a slice of cooked ham if desired). Top with
the other half of the English muffins. Cover
Microwave on high for 1 1/2 - 3 minutes.

Breakfast Made Easy
1/4-1/3 cup “Simply Hashbrowns” potatoes
2 eggs, whisked with a splash of water
Chopped bell peppers
Finely chopped onions
Bacon Bits
Shredded Cheese
Using a Tupperware Chop'n Prep chop onions until fine and peppers somewhat coarse.
Spread the hashbrowns in the bottom of the Tupperware Breakfast Maker until just covering the bottom.
Pour eggs over the hashbrowns.
Sprinkle onion, peppers, and bacon bits over all.
Microwave on high about 2 to 2-1/2 minutes, checking every minute or so. Move egg that hasn‟t cooked in the center to the outside.
When done, sprinkle with cheese and let set until cheese melts. (Or you can microwave it a few more seconds if needed, to melt cheese.

Southwest Chipotle Omelet for One
3 large eggs
2 tablespoons water
3/4 tsp southwest chipotle seasoning
2 Tbsp poblano chili,(seeded & chopped)
2 Tbsp tomato, chopped
1 Tbsp onion, chopped
2 tbsp diced ham
1/4 cup shredded pepper jack cheese
in the Whip N Prep Chef, combine the eggs, water, and seasoning blend. Blend well and pour contents into the Tupperware breakfast maker. Stir in the remaining ingredients, cover, and microwave on high power for 2 1/2 minutes. top with salsa or sour cream if desired.

Cinnamon Vanilla French Toast for One
2 slices cinnamon raisin bread
2 large eggs
1/4 cup 2% low fat milk
1/4 tsp cinnamon vanilla seasoning blend (cinnamon & vanilla creamer Powder can be used.)
Cut bread into 4 pieces and each piece into 4 pieces for form cubes. Place bread cubes in base of Tupperware breakfast maker. Place eggs, milk, and cinnamon vanilla in the whip n prep chef. Combine well and pour contents over bread cubes. Let rest 5 minutes to allow bread to soak up egg mixture. Microwave on high power 2 minutes or until there is no uncooked egg. Serve with maple syrup or desired toppings.

3 large eggs
2 tbsp water
1/4 tsp kosher salt
1/8 tsp freshly ground black pepper
1/2 cup frozen cubed hash brown, thawed
2 tbsp red bell pepper, chopped
1 green onion, white and green parts both chopped
1/4 cup shredded sharp cheddar cheese
in the whip n prep chef, combine the eggs, water, salt and pepper. blend well and pour contents into the Tupperware breakfast maker. stir in the remaining ingredients, cover, and microwave on high power for 2 1/2 minutes.