Use Stuff Up (USU)

Food waste is a big deal. We need to continually hold ourselves accountable and work to make a difference.

“Cutting food waste is a delicious way of saving money, helping to feed the world and protect the planet” Tristram Stuart

When we think about food storage we often store our food by a certain category. Canned foods go together, meat in the meat bin, and vegetables in the vegetable bin. This makes sense and it makes for easy retrieval. I use a different process: Use Stuff Up. In my cabinets, our fridge, and pantry, I have a USU shelf. When produce is just starting to turn, bread is just about to get stale, or canned goods are nearing their expiration I move it to the USU shelf. Some foods start out on the USU shelf (fresh fish and certain fresh herbs, for example). Almost every recipe I make begins by checking out these shelves and it becomes the basis for meal planning. The recipes you develop as a result are amazing and unexpected, This is especially true for soups as I keep broth on hand. Friday is a great USU day because it’s my way of prepping for the farmer’s market on Saturday. Broth, radishes, and celery make a surprisingly delicious soup. No recipe, just USU and a bit of salt. Many recipes lend themselves well to the USU shelf: frittatas, soups, and sandwiches just to name a few.