Today North American tradition gives Hawkesbury households a reason to look at what they throw away, what it costs and what could still become dinner.
Open the fridge and there’s half a capsicum, a few mushrooms and a jar you bought for a recipe weeks ago. Somehow, there’s still “nothing for dinner”. Before you head to the shops or order takeaway, take another look. A frittata might already be halfway there.
That familiar moment is a good reason to borrow Clean Out Your Fridge Day, an informal North American observance held on 15 November. In the United States it’s a chance to clear space before Thanksgiving. In the Hawkesbury, it could be a chance to spot what goes to waste in our kitchens and change one habit before the next grocery shop.
When a full fridge feels empty
In an online Harris Poll commissioned by the Campbell Company of Canada, 60 per cent of Canadian home cooks surveyed said that at least once a month they opened the fridge and felt they had nothing to make, even though food was available. About one in three said they had thrown away food because they couldn’t see it or had forgotten they bought it. And 79 per cent said they had lost money in the previous month through wasted food or buying something they already had.
The poll surveyed 1,467 Canadian home cooks. Australia’s own figures show the scale of the problem here. The federal environment department cites a national study estimating that Australian households waste about 2.5 million tonnes of food a year. Throwing away food also wastes the water and energy used to grow, pack and transport it.
Give the food you already bought a second look
Canadian home organiser Allison Weigensberg, who worked with Campbell’s Soup on the campaign, suggests using a turntable for jars to save things getting lost at the back of the fridge. Also she suggests clear bins for small items and designated spots for ingredients you use together.
The easiest idea to try is an “eat me first” spot at eye level. A container you already own or a small section at the front of a shelf will do. Put safely stored leftovers and ingredients you need to use soon where everyone can see them.
Then look at what you’re about to throw away and ask why it ended up there. If salad greens regularly wilt in the crisper, buy a smaller amount or plan to serve them earlier in the week. If the same jars keep turning up in pairs, check the fridge door before writing your shopping list. And if half a capsicum is a regular casualty, give it a job in tomorrow’s omelette or stir-fry.
A fridge clear-out is also a chance to check date labels. Food Standards Australia New Zealand says use-by dates are about safety and food should be discarded once that date has passed.
Best-before dates are about quality, so food may still be suitable after that date if it has been stored correctly and remains fit to eat. Follow the storage directions on the label.
Today, see if you can make one meal from what you already have. Then try the same fridge check before your next weekly shop. That’s how an annual clean-out can turn into a habit that saves food and money.
