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This is a great time to think about not only what food we’re putting in our bodies, but also how much food we’re putting in the trash!
In the United States, we waste an astounding 30 to 40 percent of our food supply each year.
While much of the food waste in America occurs in large-scale food operations, we all can make an impact.
Here are five ways to reduce your food waste at home:
Look ahead at your schedule and plan your meals according to when you’ll be home. This prevents you from wasting food, and it can save you money. Avoid buying ingredients and food items unless you have a plan for them!
Peel and chop bananas and avocados, and freeze them to use later in smoothies. Double your favorite recipe and freeze the leftovers for a quick meal that can be reheated on a busy work day or weeknight.
Eat the foods with the shortest shelf life earlier in the week, and save heartier foods with longer shelf lives for later.
Based on your leftovers, plan to make a “fridge clean out” meal. Use what you have in your fridge/pantry to put together a creative meal!
Reserve one week per month where you commit to wasting zero food you purchase. Challenge yourself to see how well you do.
This infographic is from the Academy of Nutrition and Dietetics. Visit eatright.org for more information on healthful eating or to find a registered dietitian nutritionist.
This chicken soup with veggies is a great way to nourish yourself when sick and to use up leftover veggies:
Here’s a delicious recipe involving rhubarb if you bought this in-season plant on a whim.
Add soy milk to a blender followed by mango, rhubarb, skyr, date, chia seeds and ginger. Blend until smooth.
Make it a healthy March!
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3000 New Bern Ave.
Raleigh, NC 27610