Eat First sign

Eeek, it’s ethylene!! & other freshness tips for summer produce

June 27, 2023 // by K'Rene (Karen) Kos

Summer Greetings, Conscientious Food Consumers!

Don’t you love the colors, smells and, of course, the taste of fresh summertime produce? From berries to basil and beets, cherries to cherry tomatoes, chives to cucumbers, peaches and peppers to parsley, radishes, herbs, all kinds of leafy greens and so many others, we are blessed with a variety of lovely plant edibles here in the Willamette Valley. Whether you grow your own, buy from a store or farmers’ market, now’s the time to make the most of the abundant fruit and veggies in season!

Recent garden haul: strawberries, basil, radishes, lettuces, arugula — ready for PREP NOW EAT LATER & proper storage

That means wasting less, more “Prep Now/Eat Later” and proper storage of those products, and respecting the time and energy all the water, energy, human time and labor, soil amendment and transportation cost that went into their production and delivery. Not to mention all that $$ YOU SPENT on produce or on seeds, plant starts, garden supplies and water!

It helps to keep a little science in mind when handling produce fresh from the garden, market or grocery store. Did you know that certain fruits and veggies are best stored separately, due to a certain naturally-occurring ripening agent?

EEEK! IT’S ETHYLENE!

Ethylene gas is a plant hormone released by certain fruits and vegetables during their maturation process — think apples, avocados, tomatoes, bananas and peaches, to name just a few. We’ve all had our share of revolting experiences with the wrinkly, shriveled, spotty, mushy, moldy and rotting after-effects of ethylene vapors (like our Kitchen Confessions here)! Neighboring fruit or veggies, BEWARE!

Here’s a few things for Conscientious Consumers to know:

AN INTRO TO ETHYLENE — from a helpful gardening site we found during our blog research. Here’s another good summary, and a more academic treatment of the subject is here.
FRUITS RELEASE MORE ethylene than veggies (generally speaking), and unripe fruits — with skins and stems intact — tend to be lower emitters. A warm environment (such as indoors on your counter) encourages ethylene release, affecting both the fruit itself and any neighboring produce.
REFRIGERATION slows down the effects of ethylene and gives you more time to make use of those fresh and highly-perishable items.
KNOW YOUR CULPRITS. Which fruits and veggies are ethylene-emitters, and which aren’t? Which are ethylene-sensitive or not? (Not: blueberries.) Which ones are affected by ethylene off-gassing after harvest (think plums, peaches), and which are not? There’s lots of lists available from your favorite search engine.
You can LEVERAGE ETHYLENE to speed up ripening for those rock-hard avocados or nectarines you just picked up. Stick ’em in a bag together and check in a day or two.
BRUISES or BROKEN SKIN on produce make it extra-vulnerable to both ethylene and spoilage, so prompt action is needed! In many cases, you can just trim off the damaged parts and prep the rest for juicing, smoothies, cooking, purees, and freezer meals or treats.
Ethylene isn’t all bad — riper fruit tastes better!

AVOID THE “EEEK!” FACTOR & KEEP IT FRESH!

SEGREGATE and STORE each produce item in its own bag, basket or container, on the counter or in the appropriate area of your fridge or freezer. CHECK DAILY for the ripeness status of tricky perishables like avocados, peaches and tomatoes.
After ripening on the counter and transferring to your fridge, label the ripest items to EAT FIRST!
HANDLE WITH CARE. Especially when picking produce yourself or transferring to baskets or containers, try to avoid damaging the skins or removing the tops/stems of fruits like strawberries and tomatoes, to prevent additional off-gassing or gas absorption.
Do take the time to PREP leafy greens and veggies like carrots and radishes, for quick salads, snacks and less waste! (photos below)
Ethylene-suppressed avo, almost-ripe & chill in its own little cubby in our fridge door!

Prepped garden radishes w/tops

LEAVE THOSE CUTE LITTLE CAPS ON your strawberries to keep ’em fresher, longer! You can also go zero waste and make use of those strawberry tops in several ways –they’re highly nutritious. Just DON’T wash berries until ready to serve and eat.
JUST FREEZE IT — especially with cut or past-prime fruit. Keep track of what’s in there with our ever-popular Freezer Inventory form (also in Spanish).
USE A PAPER BAG to separate and store ethylene-emitters like peaches, pears, plums and nectarines. It will contain the gas, ripen the fruit AND protect their produce neighbors from accelerated spoilage!
Try using an ETHYLENE ABSORBER product like BluApple in your produce drawers. (Note: not necessarily a product endorsement.)
REMEMBER FOOD SAFETY — wash and store produce carefully! Damp fruits or veggies in a plastic bag can encourage bacterial growth and mold — so make sure to dry them off first. Check the USDA’s FoodKeeper site for complete info.

Smart Prep w/greens: harvest, wash, spin, layer

Click photo for handy Fruit & Veggie Storage Guide!

GREENS CAN STAY FRESH up to a week when you do smart prep and storage! Rinse, spin and place between layered strips of recycled-content paper towels. Repurposed plastic clamshell containers work great for this! Revive wilted greens in a bath of cold water.
HELP KIDS learn about growing food, as well as food storage and handling, through OSU’s Food Hero program. There’s tons of colorful reference guides (like this one about strawberries), multicultural, kid- and elder-friendly recipes, and helpful gardening info.

Remember, Conscientious Food Consumers, the best way to avoid “Eeek! Ethylene!” encounters is to EAT IT UP!

Discover how much you can $ave in 2022 with our DIY challenge!

February 4, 2022 // by K'Rene (Karen) Kos

Greetings for 2022, Conscientious Food Consumers!

Kitchen Confessions is back and we’re ramping up our efforts to help you waste less food and save more $$ in your household food budget in this new year. You can look forward to even more useful tips, anecdotes, resources and friendly nudges for making the most of your groceries — every day, every meal!

Now that we’ve all had awhile to settle into 2022, it’s a great time to challenge ourselves to a Do-It-Yourself Wasted Food Discovery Week . It’s a simple, three-step self audit to help you determine:

How much and which kinds of food got tossed;
Why they got wasted;
Optional: weight or volume of wasted food items; and
How much did you spend for those items or portions?
Wasted Food = Wasted $$!

If you live in Corvallis, Albany, or Philomath, please utilize your Yard Debris cart from Republic Services for compost waste. When you keep food out of the landfill, you’re also doing your part to reduce those powerful methane greenhouse gas emissions that contribute to climate havoc!

Once you multiply one week’s totals by the number of remaining weeks this year, you’ll probably get a valuable reality check on how much $$ you can save with simple actions and tools like the ones in our Smart Strategies tool box (available in both Spanish and English).

Karen’s Confession: My Wasted Food Discovery Week “reality check” last year yielded a bottom line of more than $1,000 in potential savings! So I am certainly extra-motivated in this new year to prevent hundreds of my hard-earned dollars from going into the compost bin. You can read about what I learned and shared in KC blog #24, “Waste Happens. Own it-Track it-Save!”

GREAT TOOLS CREATE GREAT HABITS!
Jeanette’s 2021 success story

In the past year, the NFLB staff has worked extra hard to walk our talk and make changes in our own homes.

We know how challenging it can be at times in family situations and multi-member households, so wasted food/money still happens! This past week, I had to compost some moldy bread ends and some stale cheddar puffs, and Karen shared with me her chagrin about wasting a whole package of Bob’s Red Mill organic oats.

However, in 2021 my family and I realized some notable changes around leftovers and withering produce in the fridge. I have been surprised and delighted to find that, after more than a year taping Eat First! signs to a leftovers section in our fridge, it has become automatic to start our meal prep there!

Whether it was cooked rice, some extra tossed salad, or items closest to their “Best By” dates, it has became so automatic we no longer seem to need the signage!

This part is pretty important: Hubby and I found that if items remained clearly visible, identified AND date-labeled (tape on front is most helpful), it was super easy to eat everything up!

So in using NFLB’s Smart Strategy tools, my fridge clean-outs have mostly become a thing of the past. It’s good to know how to build muscle-memory for this money-saving habit! YOU CAN TOO!

*****

How much will you save in 2022, Conscientious Food Consumers? Join the Kitchen Confessions staff and everyday folks like these in everyday actions that can make a HUGE difference! Here’s some other resources you may find useful:

ACTION: How to use your Yard Debris/Mixed Organics recycling cart from Republic Services

Smart Strategy: Fruit & Vegetable Storage Guide

LEFTOVERS RECIPES submitted by community members in our contest last year. There’s even one for using up old Valentine chocolates!
HANDY APPS like FoodKeeper from the USDA for food safety and BigOven for whipping up meals from those random items on your “Eat First!” shelf in the fridge, freezer or pantry.
“Don’t Be a Bad Apple!” Fun tips, videos and resources from a new campaign by the Oregon Department of Environmental Quality.

Here’s to a healthy and waste-less 2022! If you’re shopping the Winter Farmers’ Market at the Benton County Fairgrounds (we’re there every other week near the main entrance, across from Riverland Farms), be sure to drop by our booth and say hello!

Converting Confessions to Lessons Learned

August 20, 2021 // by K'Rene (Karen) Kos

Greetings, Conscientious Food Consumers!

We’ve all come a long way since the start of Kitchen Confessions, haven’t we? Doing the best we can to keep on living, working, virtual learning, shopping, cooking and eating our way through a pandemic. Getting real about wasted food in our homes, and doing what it takes to get the most out of our grocery dollars — each and every month. It’s time for some congratulations, all around!

We’re going to share some modest triumphs — ours and a few of yours — in the daily struggle against shriveled, moldy and slimy produce, leftovers that turned into science experiments, freezer-burned whatever, and many other tragedies involving formerly-edible food. These anecdotes illustrate positive outcomes from increased awareness of our daily food habits.

Remember also to pat yourselves on the back, Conscientious Food Consumers, for helping to conserve all those precious natural and human resources — energy, soil, water, labor, packaging, transportation and delivery systems — that went into your food. And locally, you’re helping to meet the goals of the in the Corvallis Climate Action Plan, in which reduction of wasted food is a high priority (p.17).

We like how Mishele M. of Corvallis puts it:
“It’s a mindset, that it’s unconscionable to throw anything away. That food gave its life for us, so why would we throw it away?! We don’t take our resources lightly.” Here’s more about why prevention of wasted food matters.

CONFESSIONS CONVERTED/LESSONS LEARNED: NFLB staff

JEANETTE: It’s a happy day in my household when I prepare to empty the contents of my compost pail and see ONLY non-edible food scraps, peels, and trimmings. I feel like, yay! We’re getting it right!

KAREN: Thanks to Kitchen Confessions, I’ve had to keep up with reality-checking in my own kitchen and being candid about it all… Especially after using our DIY Wasted Food Discovery worksheet, and I realized I was potentially wasting as much as $1,000 a year!

So I set a goal of saving at least $5 per week through better leftovers management in my Eat First! areas, and converted a couple of clear plastic salad containers into see-through Eat First! bins. They keep the items in one place, instead of migrating all over in the fridge! One for greens (layered with damp paper towels) and one for wrapped fruit/veggie, cheese or protein remnants. For at least one meal each day, I rummage in there and head for the blender, skillet or sheet pan.

LESSON LEARNED: It’s easy to save $5/week by making one meal each day using items from Eat First! It’s also easier now to stay on top of my “alligator pears”!

JEANETTE: Best.Glass.Of.Juice.Ever.
A few forgotten mandarin oranges in the bottom of our fridge drawer were discolored and shriveling. I hoped there was still some way to enjoy them, NOT just waste them in compost. So I cut one open and voila! Inside there was still plenty of moisture and good color. I remembered I had a plastic hand juicer tool in the cupboard and went to town. Result: a glass of deliciousness!

CONFESSIONS CONVERTED/LESSONS LEARNED: Community members

No milk or corncob scraps left behind (Stasi K of Corvallis)
When milk doesn’t smell or taste perfect anymore but is still “ok” to consume (a bit sour but not curdling), I use it right away in place of buttermilk in pancakes or I’ll freeze it to cook with (heating it provides additional safety).

We also take boiled corn on the cob, slice off and eat the corn, then take the remaining cob/husks and simmer them in the same water for half an hour to make corn stock for a nice flavor addition (can be used like veggie stock). Just strain off the solids.

FOOD SAFETY NOTE: for dairy and other safe food storage info, search StillTasty.com or FoodKeeper, a comprehensive resource from the USDA. It’s one of several handy tools on NFLB’s Apps page.

Friendly fridge reminders (Mishele M of Corvallis)

My spouse and I grew up with Depression-era parents, so in both our families the culture is to never, ever throw anything out unless it’s truly inedible. If something DOES start to get old, we just cook it instead of eating it raw.

I’ve trained my hubby not to take items out of the freezer for a meal if something else is already waiting to be eaten up in the fridge. We’ve also found that keeping things well-labeled and to the front of the fridge shelves helps us know which items to attend to next!

When root veggies go soft, we crisp them back up in cold water. That works well for greens too, like Swiss chard and beet greens. We just place them upright in a glass in the fridge or on windowsill.

NOTE: Here’s more helpful tips on freshening up veggies and other compost-rescue strategies.

No cukes or zukes left behind (Susan S of Corvallis)
We used to store our purchased cucumbers in plastic bags, and weren’t eating them up fast enough. Then we learned from NFLB’s A-Z Fruit & Veggie Storage Guide how to properly store them loosely in the crisper drawer. Now our cukes last longer and don’t get slimy, maybe a bit limp or dehydrated, so we slice and crisp them up in cold water.

With zucchinis: we like to shred them and mix with salt, which pulls out the moisture, then grab fistfuls and squeeze out as much of the juice as possible. From there it can be substituted in place of potato in latkes/pancakes, or as a base layer for homemade pizza. The zuke gets soft and it makes the pizza super moist!

Cider now, cider later (Pat W of Corvallis)
One reader responded to our apple blog last year with this no-waste tip: I always split jugs of fresh cider and put (half) in the freezer for another time.

*****

Got a Confession/Lesson Learned to Share? We’d love to hear your anecdotes about how you’re able to waste less food! Let us know by commenting below. You can also submit via our contact page: https://nofoodleftbehindcorvallis.org/contact/.

Waste happens. Own it-Track it-$ave!

March 31, 2021 // by K'Rene (Karen) Kos

Greetings, Conscientious Food Consumers!

With spring unfolding soon here in the mid-Willamette Valley, it’s time for some cleaning, clearing out and… confessing!

We’ve been saying it here for almost a year now: WASTED FOOD = WASTED MONEY. But exactly how much, and why? That’s where our newly-updated D.I.Y. Wasted Food Discovery self-audit form, both in English and Spanish, comes in handy. Try it for a week, and you’ll gain some valuable insights about your household’s food-wasting habits. Behaviors change when we measure them.

You may become inspired to keep doing it on a regular basis — especially after discovering how many grocery dollars you can keep from going down the drain, compost bin or garbage!

OWN IT: Waste happens!

Are you ready to admit that waste happens in your kitchen? It’s not about guilt (although that can be a motivator) — it’s being willing to get real, about how some items in your fridge, freezer and pantry that coulda/shoulda been prepared and eaten ended up wasted instead. Keep reading for a look at what I discovered!

TRACK IT: What got wasted, and why?

With our D.I.Y. Wasted Food Discovery Week form, tallying up the food items that went slimy, spoiled, freezer-burned or forgotten isn’t complicated. You’ll estimate:

The amounts and types of food (it’s okay to “guestimate” your leftover portions/servings, packages or containers — I used cups, ounces and servings for my calculations);
The full or proportional cost for each of those items;
If you have a kitchen scale, measure the weight of wasted items.

WHY IT GOT WASTED: Recall the circumstances or trail of events from the market to your compost pail or trash can for your listed items. This step is your key to change!

You know how it goes… * Ran out of time to cook or cooked too much? * Fridge or freezer over-stuffed? * Too tired to get creative with leftovers? * Marked down/sale items go stale or moldy before you know it? * Bananas turned brown or avocados went bad because they were hanging out on the counter together? (Both emit ethylene gas, which hastens the ripening process.)

ADD IT UP. One week’s wasted $$ x 52 weeks in a year… Prepare to be shocked! (I certainly was.)

Here’s what I learned from my Wasted Food Discovery Week.

Karen Confesses:

Despite blogging and becoming much more vigilant about my own kitchen habits during the past year, I still waste too much!

After a quick review, I discovered that my main problems are inadequate meal prep and managing the Eat First shelf of my fridge and pantry. I also still have issues with wasting avocados and bananas (two of my favorites).

Lessons Learned:

Check avocado(s) for ripeness every day! Use or transfer to fridge once ripe, or within 3 days of purchase.
Buy fewer of the items I’m eating less of (like sugar- and carb-heavy products).
Freeze leftover broth in cubes rather than letting an open carton spoil in the fridge.
Buy fewer bananas and just eat ’em — rather than sticking in freezer smoothie bags.
Check/update my Freezer Inventory every week!

$$$ Wasted:

This is my worst Kitchen Confession of all! Just one week’s waste in my little kitchen represented a potential loss of over $1,000 in one year! That’s a pretty significant chunk — and a HUGE motivation for me to walk the talk, follow my own advice more, and WASTE LESS.

WHAT TO DO. You’ll have some good ideas once you’ve completed your own Wasted Food Discovery Week. Let our Smart Strategies support your improved habits and behaviors for less future waste.

Do you need more meal planning? More prep after your groceries come home?
Do you need better storage? (we also recommend StillTasty.com)
Do you need to inventory what’s in your freezer or pantry?
Do you need more Eat First signs for your leftovers, and are they clearly date-labeled?

Also see our previous Kitchen Confessions for resources and tips you may have missed.

RECIPE CONTEST (2021) DEADLINE EXTENSION!

(UPDATE/NOTE: CONTEST HAS ENDED!)

We’re extending the deadline for our Leftovers Recipe Contest an extra week to Sunday, APRIL 11th, 2021! What’s your latest hack or culinary inspiration for making use of those random items on the Eat First shelf of your fridge, freezer or pantry?

Here’s of a few of our entries so far: Spaghetti Pie, Mashed Potato Pancakes, Peach Pancake Mix Muffins, Olde Valentine Choco-Coco Bites, and Tuna Cakes with Pickle Cream.

Every recipe is an entry to win a $30 gift card from First Alternative Coop. We’d love to see yours!

Recipe contest for leftovers!

March 11, 2021 // by K'Rene (Karen) Kos

Greetings, Conscientious Food Consumers!

It’s time for something different with our Kitchen Confessions. We’re going to talk about recipes — and we’re going to ask for YOURS!

You could win one of three $30 gift cards to First Alternative Co-op!

We haven’t delved much into the topic of recipes before, but they are certainly key to achieving our goal of less wasted food in the home — because:

Recipes can provide both inspiration and how-to.
They can jump start your meal planning and shopping lists.
Whether your cooking approach is conventional or freestyle, recipes can help you feel creative when confronted with that assortment of random food items in your “Eat First” food storage areas.
Recipes can help you use what you have and make the most of those grocery $$ you already spent!

During the past 11 months, we’ve explored why wasted food matters and what you can do about it. We’ve reminded ourselves that 30-40% of edible food in the U.S. ends up in the trash or compost pail instead of being eaten, representing a deplorable amount of wasted water, energy, labor, and money. For an average American family of four, that’s at least $1600/year!

We’ve offered strategies and resources — like our handy “Eat First” signs, in English and Spanish — for helping you, Conscientious Food Consumers, take steps for preventing that waste from happening at home and for stretching your food dollars during this pandemic era. Check out Adventures in Leftovers Land and our previous Kitchen Confessions for topics you may have missed.

Now it’s your turn! We’d love to publicize your unique recipes made from leftovers.

Share those dishes that spring forth from the items in the “Eat First!” areas of your fridge, freezer or pantry before they spoiled, shriveled, freezer-burned or became otherwise inedible. It can be as simple as a short narrative of your list of leftovers and other ingredients you combine into a surprisingly delicious meal, OR a more traditional-style recipe listing of the ingredients and the step-by-step for your unique creation.

Here’s how to submit your recipe — but please keep reading for important details!

HINT: We’re not looking for recipes from your favorite celebrity chef or America’s Test Kitchen! We prefer YOUR home-tested recipes that are a) relatively simple, b) don’t involve much prep time or specialized appliances, and c) DO involve using up leftover food items.

Here’s a few examples:

Stir-fried leftover pasta and veggies
Chunky veggie patty “meatball” soup
Whatever’s-in-the-fridge casserole or burritos
Brown Rice Breakfast Porridge
Dill cream sauce using leftover pickle juice — from the Waste Free Kitchen Handbook, by Dana Gunders (one of my favorite references while writing this blog)

So whether your approach to meal preparation is formal or freestyle, we’re interested in what you come up with. We also want to encourage kid-friendly recipe submissions. Maybe your young chef has a great recipe to share!

Qualified recipe submissions will be entered into a random drawing to win one of three $30 gift cards to First Alternative Co-op.

TO QUALIFY:

Recipes submitted must be appropriately attributed, either solely to you (family member, etc.), or otherwise identified as to its source. It’s fine if you build your creation around a recipe from a cookbook or website (like our favorites FoodHero.org and BigOven.com) then made it your own, but please tell us where you get it! (We cannot re-publish copyrighted material.)

What’s the name of your dish? Is it for vegans, vegetarians or omnivores? Is it kid-friendly?
What was the inspiration for your dish?
Your recipe, identifying the leftover or Eat First! food items you used from your fridge, freezer or pantry as the primary ingredients. Use as many as you can!
Estimate how much $$ you saved by not wasting those leftover items.
Include 1-2 photos of what you made (and a selfie if you like).

Use our Recipe Submission page to send it by Sunday April 11th (deadline extended from April 4th).

We will randomly draw (3) winners and announce them in our Earth Day blog and Coalition email lists. We’ll also highlight a number of our favorite recipe entries, and may publish an online cookbook. Stay Tuned!

EVERY RECIPE is an entry to win a $30 GIFT CARD! Submit more than one if you like, but please no more than four.

We’re looking forward to seeing what you come up with!

Happy fridges for happy holidays

December 4, 2020 // by K'Rene (Karen) Kos

– No leftover turkey-wrangling for me this vegetarian Thanksgiving.

– The chanterelle orzo/rice and glazed carrots went great with sausage a couple days later. (I’m an omnivore.)

– The remaining half-carton of veggie stock I used in cooking the rice blended happily with leftover butternut, sweet potato, ginger and coconut milk into a tasty soup.

– The leftover sparkling wine made great mimosas!

– Next on the menu: leftover cranberry relish-glazed chicken thighs. And time to start a fresh series of Meal Plans! You can download and print ours here.

Hopefully this year’s Thanksgiving aftermath has also been a bit easier to manage for you, Conscious Food Consumers! So let’s all pat ourselves on the back, take note of lessons learned (if applicable) and get up for this next round of holiday meal planning.

Of course, the next round of planning, shopping and prepping also depends on making sure your fridge is happy! A happy fridge is well-lit, running efficiently, not overloaded (so it can do its job), and not over-inflating your utility bill. Here’s some simple things you can do that will also keep your pocketbook happy:

Does your utility provide a detailed energy usage report as part of its monthly billing statement? (Mine does.) If your fridge is consistently using more energy than it should, improving its efficiency might be as simple as dusting off the coils on the bottom or in the back. Or it could mean it’s time to upgrade — many utilities offer incentives through partners like Energy Trust of Oregon for replacing older appliances with new, energy-efficient models.

Regularly check your refrigerator/freezer temperatures. An ideal fridge temperature is 33°F to 38°F, and your freezer should be kept between 0°F and 5°F. Make sure the door gaskets for each compartment are kept free of debris and have a tight seal.

Make sure the cold air is circulating properly in both the fridge and freezer by not overloading and blocking the fan.

Consider freezing items that would normally take up space in the fridge “Eat First” area — like cheese, cooked grains, portions of tomato paste, or even knobs of fresh ginger. If you’re like me and can’t use an entire can of tomato paste in one recipe, you’ll appreciate the suggestion for freezing it in tablespoon-sized portions!

Download and print our Eat First! signs below:

JEANETTE CONFESSES regarding her Eat First shelf: After we went grocery shopping and were putting stuff into the fridge, we had to do a mini-cleanout/consolidation to make room for new items! We discovered some non-perishables had migrated into the Eat First shelf and blocked the visibility of perishables… which then went bad.

And it didn’t help that the light bulb on the right side of the compartment had burned out!

LESSONS LEARNED: Multiple!

LABEL EVERYTHING (even the obvious stuff) with sharpie and masking tape: What is it, and date placed on shelf. Maybe even label the front of the item instead of the lid for better visibility!

Replace fridge light bulbs promptly so you can see what’s in there.

Be more proactive about removing non-perishables that migrate onto Eat First shelf — unless we really want to eat them first.

Try creating a Freezer Inventory form for the fridge’s Eat First shelf OR just be a lot better about keeping it more sparsely populated so we can SEE everything!

Remember: food kept as leftovers but never eaten is the same thing as tossing it out in the first place. Wasted food is wasted MONEY!

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