Waste_Content Page_Residential food waste

Reducing Food Waste

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Edible food that is thrown away or becomes spoiled, along with food scraps, such as peels and rinds, make up the largest amount of waste sent to Wisconsin landfills. Efforts to reduce food waste and divert it from landfills can make a significant difference in our waste stream and the environment. Benefits include saving the resources used to produce, store and dispose of the food and reducing greenhouse gas emissions from landfills.

Wisconsin Is Taking Action

In 2023, the Wisconsin Department of Natural Resources (DNR) received a federal grant to evaluate Wisconsin's food waste landscape, develop a plan and provide technical assistance and services. These activities align with federal and state goals to reduce per-capita food waste disposed of in landfills by half by 2030. In 2020, an estimated 615,500 tons of wasted food and 238,500 tons of food scraps were disposed of in Wisconsin landfills.

Evaluation And Technical Assistance

The DNR has contracted with HDR, Inc. for the statewide food waste evaluation. The goal is to provide information and guide actions to prevent and reduce food waste in Wisconsin. In 2025, the DNR intends to contract with a non-regulatory entity to provide technical assistance and services for projects focused on food waste.

Prevention Has the Most Impact

Households can benefit economically from taking action to prevent food waste. A 2020 study conducted by Pennsylvania State University estimated that households lose $1,866 a year on food that's thrown out. Check out the following actions to reduce food waste at home.

Shopping With A Plan And Preparing For Gatherings

Tips For Routine Meal Planning

Purchasing more food than what is needed often leads to more food waste.

  • Take inventory: Determine what food you already have at home, what needs to be used soon and how much space you have for new items.
  • Plan meals: Use online tools to calculate how much of each ingredient to buy based on the number of servings you need.
  • Make a list: Save time and reduce impulse buys by skipping aisles with unwanted items.
  • Eat before shopping: Hungry shoppers are more likely to make extra purchases. This goes for kids, too!
  • Deal-breaker: Buying in bulk is worth it only if you can use all the food in a timely manner.
  • Track the excess: After a few grocery trips, take note of what goes uneaten and cut back on buying those items.

Tips For Gatherings

  • Get a headcount: Use online calculators to determine how much food you need based on your number of guests. Create a menu that accommodates dietary restrictions rather than making extra alternatives. Save the Food's Guest-Imator [exit DNR] can help.
  • Build a buffet: Let guests dish their own plates to avoid overserving. Making pre-cut foods mini can also help guests grab the right portion.
  • Fill when empty: Open extra packaged food only if the first round has run out.
  • Potluck partnership: If guests are contributing to the meal, explain how they can also help reduce waste, too.
  • Store and share: Put leftovers in containers to eat later or send them home with guests who want them. If you have lots of extras, consider sharing with the neighborhood or office or donating the leftovers.
Storing Food To Extend Its Life

Storage Tips

Storing food in the best manner for that food type can reduce food waste and save the time and money associated with additional grocery store runs. Save the Food's Store It guide is an excellent tool for learning the detailed recommendations for food items you buy the most or have the most challenging time keeping fresh.

Below are some more general rules to keep in mind. Remember to hold off on washing produce before you store it.

Location Food Items
A cool, dry place Garlic, onions, potatoes, sweet potatoes, winter squash
The countertop until ripe; once ripe, place in the refrigerator Avocados, bananas, mangos, kiwis, peaches, pears, melons, oranges, tomatoes
The refrigerator in a container with vents that allow moisture to escape Berries, cherries, grapes
The refrigerator in a paper bag to absorb moisture Mushrooms
The refrigerator in a high-humidity crisper drawer to slow wilting Beans, beets, broccoli, Brussels sprouts, cabbage, carrots, celery, corn, cucumbers, eggplant, peas, peppers, zucchini
The refrigerator in a drawer away from other produce to contain ethylene gas that speeds up ripening Apples, counter fruits moved to the refrigerator
The refrigerator in an airtight container with damp towels Asparagus, herbs, leafy greens
The freezer Nuts, seeds and any produce, meat, seafood, tempeh, tofu, seitan, bread, baked goods and herbs you do not plan to use quickly

Additional Tips for Opened Items

  • Store cupboard items in an airtight container if they typically turn stale before you can finish them. Clear containers and labels will help you keep track of the repackaged items.
  • To extend the life of cheese blocks and other tightly wrapped items, keep them in their packaging and place the entire item in an airtight container once it is open.
  • Freeze what you can't use immediately. Once opened, many items, such as tomato sauce, pizza sauce, pesto, curry paste, tomato paste, broth, buns and baked goods, can be frozen.
  • Dairy products and alternatives can be frozen without food safety concerns, but this may result in some changes in texture. Consider freezing leftover buttermilk, yogurt, coconut milk, nut milk and more until they are cooked, baked or blended.
  • Color or color changes are not always an indication that meat is unsafe. Check for an off odor or change in texture to indicate spoilage. A meat thermometer is the best way to determine if food has been heated to a safe temperature. For more information, visit the U.S. Department of Agriculture's Color of Meat and Poultry webpage [exit DNR].
Using Recipe Generators And Ingredient Substitution Tools

Finding Recipes To Use Up Food

Recipe generators can be a big help when faced with leftovers, an abundance of garden goods or food that's about to spoil. Simply enter your ingredients (one or many), and it will generate recipes to help you use them. Search "recipe generator based on ingredients" to find some options.

Here are a few examples of free recipe generator websites and smartphone apps:

Several go-to recipes help use up foods before they go bad.

  • Smoothies
  • Omelets
  • Stir fries
  • Pastas
  • Soups, stews or chili
  • Hot dishes or casseroles

Ingredient Substitution Tools

Ingredient swapping is a great way to repurpose food odds and ends and avoid being unable to finish a recipe due to missing a key ingredient. Search "ingredient swap" to find suitable substitutions. Allrecipes has compiled a comprehensive list of common ingredient substitutions.

A few common ingredient swaps include:

  • Broth or apple cider vinegar for wine
  • Milk and butter for heavy cream
  • Lemon or lime juice for vinegar
  • Applesauce for vegetable oil (in baking)
  • Yogurt for sour cream (and vice versa)

Another swapping option is tweaking a recipe for your flavor preferences or with what you have on hand. You can swap various extracts when baking (vanilla, almond, orange, etc.), grains when coating or topping foods (breadcrumbs, crushed cereals, crackers or chips) or mix-ins when baking (dried fruit, nuts, candies and baking chips).

Understanding Date Labels And When Food Items Are Actually Unsafe

Confused by date labels on foods? What does it all mean?

Not as much as you may think. Date labels are NOT regulated by the Food and Drug Administration (FDA) or any other federal agency. Manufacturers apply date labels at their own discretion.

The one exception is infant formula products, which are required to have a "Use By" date up to which the manufacturer guarantees the nutritional value stated on the product label. However, for all other products, the manufacturer selects the date label based on an estimate of the best quality and not based on food safety.

The FDA advises consumers to examine foods to determine if the quality is sufficient for use. Given that nothing substantial occurs on that date, relying on your eyes and an old-fashioned sniff test is a better indicator of the suitability of food for your use and could help you avoid disposing of healthy and safe food.

The USDA's FoodKeeper app also offers specific storage timelines for the refrigerator, freezer and pantry for many opened and unopened food items.

Diverting food waste from landfills

When waste prevention isn't possible, diverting food waste from landfills is the next best option. Food donations keep the land, water, energy and labor that went into producing the food from going to waste. Composting produces a natural soil amendment and saves landfill space and greenhouse gas emissions.

Finding local options

Your local health and solid waste departments may have information on nearby food banks and composting options. The Wisconsin Recycling Markets Directory provides lists of food rescue and composting sites around the state under the "Organic/Food Materials" category. The DNR also has resources on backyard composting and compost subscription and drop-off services.

Food donation laws

Both state and federal laws protect food donors from liability. The federal Bill Emerson Good Samaritan Food Donation Act encourages the donation of food and grocery products to nonprofit organizations for distribution to needy individuals. The law protects donors from civil and criminal liability should a fit and wholesome product donated in good faith later cause harm to a recipient.

Wisconsin law, s. 895.51, Wis. Stats., also provides protection to any person engaged in the processing, distribution or sale of food products, for-profit or not-for-profit, who donates or sells qualified food to a charitable organization or food distribution service. They would be immune from civil liability for the death of or injury to any individual caused by the qualified food donated or sold by the person.

Additional resources

The U.S. Environmental Protection Agency has published several webpages and resources related to residential food waste.