如何避免食物浪费?

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."
保存未变质的水果。例如，"不浪费条例"（"Waste Not"）表示：你可以将成熟的香蕉放在平底锅上，在保持香蕉皮完整的情况下，用350度的火烘烤15分钟，直至香蕉皮变成黑色。"变凉后，将烤好的香蕉剥皮，然后置于密封袋冷冻。这样的香蕉放入冰箱后就不会变黑，而且特别适合做冰沙和香蕉面包，"作者写道。同样地，将浆果一个个的排列在烤盘或盘子上，而又将其置于冰箱冷冻一夜。之后拿出来化冻，最后再将其装入封条袋放入冰箱。"你可以每次取出一部分放入碗底，然后倒上热的燕麦或加入冰沙，这样的口感更好。"

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.
根据食物浪费细则选择餐厅。你最爱的餐厅的厨师是否会用完一整颗蔬菜？用动物做菜时，他是否采用\'从头到尾一点儿都不浪费\'的理念？这些做法（或缺乏这些做法）会影响用餐者对用餐地点的选择，尤其对"越来越受价值驱动的"千禧一代而言，这一点更为重要，赖兴巴赫说道。

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.
接近食物来源。Colicchio回忆起经历过经济大萧条时期的祖父母是如何"在早晨煎培根、省油的。"他们是重视食物的一代人，部分是因为他们认识那些种植或售卖这些产品的人。他们和屠夫买肉，去农产品摊买蔬菜。但随着国家越来越富有，可生产快捷且便宜的产品的农业和制造系统被创造出来，美国人渐渐与食物端工作者脱离。

"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.
"我们浪费的是人的潜力，因为我们不认识那个人，所以我们会不重视他的工作。我鼓励人们这样做：走出去，了解生产食物的那些人，"Colicchio说道。"我的妻子总是开玩笑，说我像经济大萧条时期的家庭主妇，因为我总是想着节省，"他补充说。