如何避免食物浪費?
Save those fruits before they turn. For example, you can place ripe bananas on a sheet pan, with the skins intact, and bake them for 15 minutes at 350 degrees until the peels are black, according to "Waste Not." "Once cool, peel the roasted bananas and freeze in a zip-lock bag. They won't darken in the freezer, and they're perfect for smoothies and banana bread," the authors write. Similarly, lay individual berries on a baking sheet or plate and freeze them overnight, uncovered. Once frozen, store the berries in resealable bags in the freezer. "You can easily pluck them out just a few at a time and put them straight in the bottom of your bowl before topping with hot oatmeal, or add to a smoothie for more texture."
保存未變質的水果。例如，"不浪費條例"（"Waste Not"）表示：你可以將成熟的香蕉放在平底鍋上，在保持香蕉皮完整的情況下，用350度的火烘烤15分鐘，直至香蕉皮變成黑色。"變涼後，將烤好的香蕉剝皮，然後置於密封袋冷凍。這樣的香蕉放入冰箱後就不會變黑，而且特別適合做冰沙和香蕉麪包，"作者寫道。同樣地，將漿果一個個的排列在烤盤或盤子上，而又將其置於冰箱冷凍一夜。之後拿出來化凍，最後再將其裝入封條袋放入冰箱。"你可以每次取出一部分放入碗底，然後倒上熱的燕麥或加入冰沙，這樣的口感更好。"
Select restaurants based on their food waste policies. Does the chef at your favorite restaurant use whole vegetables? Does he adopt a nose-to-tail philosophy when using animals? These practices (or lack of them) can affect a diner's decision on where to eat, but they're particularly important to millennials, who are "increasingly value-driven," Reichenbach says.
根據食物浪費細則選擇餐廳。你最愛的餐廳的廚師是否會用完一整顆蔬菜？用動物做菜時，他是否採用'從頭到尾一點兒都不浪費'的理念？這些做法（或缺乏這些做法）會影響用餐者對用餐地點的選擇，尤其對"越來越受價值驅動的"千禧一代而言，這一點更爲重要，賴興巴赫說道。
Get closer to the source of your food. Colicchio recalls how his grandparents, who livedthrough the Depression, would "fry bacon in the morning and save the grease." They were part of a generation that valued food, in part, because they were close to the people who grew or sold the products. They went to the butcher for meat. They visited produce stands for vegetables. But as the country became wealthier and created agricultural and manufacturing systems that could produce cheap and convenient products, Americans became increasingly disengaged from people all along the food chain.
接近食物來源。Colicchio回憶起經歷過經濟大蕭條時期的祖父母是如何"在早晨煎培根、省油的。"他們是重視食物的一代人，部分是因爲他們認識那些種植或售賣這些產品的人。他們和屠夫買肉，去農產品攤買蔬菜。但隨着國家越來越富有，可生產快捷且便宜的產品的農業和製造系統被創造出來，美國人漸漸與食物端工作者脫離。
"It's human potential that we're wasting because we don't know that person, so we don't value their work. That's something that I would encourage people to do: Go out there and know the person who is producing the food," Colicchio says. "My wife jokes around that I have the soul of a Depression-era housewife because I tend to save stuff," he adds.
"我們浪費的是人的潛力，因爲我們不認識那個人，所以我們會不重視他的工作。我鼓勵人們這樣做：走出去，瞭解生產食物的那些人，"Colicchio說道。"我的妻子總是開玩笑，說我像經濟大蕭條時期的家庭主婦，因爲我總是想着節省，"他補充說。
