Clark County Tackles Holiday Food Waste: Tips for Sustainable Celebrations

As the holiday season approaches, residents who are concerned about the environment and their finances turn their attention to Clark County’s yearly increase in food waste. According to a Clark County Public Health effort, the county produces an astounding 35,000 tons of edible food waste annually, a figure that not only strains budgets but also adds to greenhouse gas emissions.

The financial and environmental costs can be reduced with careful planning. Residents are encouraged to make a list of what they already have before heading to the grocery store aisles. Utilizing tools such as the “Guest-imator,” which determines the amount of food required based on the number of visitors, is equally important and can greatly reduce surplus.

It is important to view leftovers as an opportunity rather than an afterthought. Sending leftover food home in reusable containers is advised by Clark County Public Health. Dishes that aren’t utilized can be turned into new creations, and freezing these dinners can prolong the joyful flavors for a long time.

Proper storage is essential to reducing food waste even more. It is best to keep foods that ruin other groceries apart. For example, apples and onions are known to accelerate spoiling because of the gasses they release. Buying produce that is in season and locally grown can also help cut down on waste because these products usually last longer due to shorter transit times.

Another successful tactic is composting. It is a sustainable substitute for disposing of food scraps since it replenishes the soil with vital nutrients while avoiding artificial fertilizers. According to the county’s We Compost Community Hubs webpage, residents can utilize curbside composting services or drop-off facilities. Instead of contributing to landfills and increasing greenhouse gas emissions, these easy yet effective methods can pave the way for a less wasteful and more sustainable holiday season.

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