Every week, I post a picture of the food that has gone bad over the last seven days. Why do I do this? Because in March of 2008, I finally got fed up with the amount of food I was wasting, and I thought that showing my waste to other people would motivate me to use up my food instead of wasting it. Because this often embarrassing practice was so helpful for me, I invited other bloggers to join me in posting their food waste photos, and Food Waste Friday was born. If you’re not a blogger but still want some food waste accountability, feel free to participate by leaving a comment.
Sooo, this wasn’t my best week.
I have some wrinkly tomatoes from last week, some slimy spinach, and a few moldy cucumber slices (drat those opaque containers…I forget what’s in them! This would be why I mostly use clear Pyrex containers
On the upside, this is all compostable waste, and I’m happy to report that it’s already sitting in my compost bin, turning into nutritious dirt. 
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{ 13 comments… read them below or add one }
I had a great week! No waste for us. Sorry to see how much you wasted; at least it wasn’t meat and you can compost it all.
Sorry to hear you had a bad week. I know it’s too late now, but those tomatoes (so long as they weren’t actually mouldy) would have been ok cooked into tomato soup or pasta sauce. I have a bag of wrinkly tomatoes to do that very thing with this evening
We had a zero waste week this week! I think the summer months are more challenging WRT food waste; there’s a lot more fresh produce in the house and it can spoil fast if you forget about it for a day or two.
So far, nothing’s “wasted” yet–but we do have more food left over because we had a few changes of plans and dinners out this week. We’ll see how it goes.
None/almost none this week (meaning only the occasional bad bit or some plate waste). I joined a CSA so I expect more waste. I haven’t thrown out the salad greens or japanese greens yet but I probably will do so soon. Despite the projected increase in waste CSA can be fun. I’m making a rhubarb custard pie for tomorrow’s BBQ because CSA gave me rhubarb.
Happy Father’s Day to Mr. FG.
We had nearly a whole bag of peaches from the local farm go bad very quickly.
They became covered in a green fuzz and leaking juice and turning black withing 2 days of buying them. We also had three carrots that we forgot about.
I threw three whole cucumbers into the compost last night. I kept meaning to make pickles out of them, but never got around to it until last night, and then it was too late. They weren’t expensive, but our food budget is super tight this month so it was maddening to have to throw them away.
One of my spice shelves also fell off the wall last night (why??) and he only the thing that broke was a brand new bottle of basil that I just purchased last month.
If the tomatoes are just wrinkly and not molded or rotten you can throw them in soup or salsa!
We had some deli-sliced chicken (bummer!) and some soggy animal crackers (oops!). But we did manage to use up a LOT of fresh produce, and I am especially proud of all the lettuce and other leafy greens. I wish I could buy in smaller quantities at the Farmer’s Market- it’s hard to use it all in time. Now, I have a lot of basil to get through…
Our only food waste was 1/2 a bottle of BBQ sauce, how you ask, because my husband left it outside by the grill without the cap on all night long. I found it the next morning with several deal insects inside.
0 waste this week!!! Woo Hoo!!!
We had a bit of saurkraut that I had already had enough of and my husband couldn’t finish after he got sick. Also a snack pak of almonds that were ancient.
Christy- “Basil to get through” – oh, how I would love that problem! Fresh basil is so delicious with tomatoes and mozzarella as a salad or as a sandwich, and fresh pesto is easy to make in a blender: basil, olive oil, garlic, parmesan, and pine nuts. Yum.
Kristin- At least you fed the bugs!
We’ve just gotten back into keeping track of our food waste after several weeks off. This week was pretty good though, an avocado, some beans and some mushroom/corn/bean mixture. We’ll have to see how it goes now that Hubby and I are both working full time again, but I think with a little more planning we can keep on track.