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How to Avoid Wasting Food at Home

[Editor’s note: At least 25% (perhaps as much as 40%) of all food that’s produced in the U.S. winds up being discarded. Dairy foods and produce are very often what’s thrown out because of their relatively short shelf life. Minimizing waste can help families cut their food budget. Therefore, Shelf Life Advice asked a member of its Advisory Board, Dr. Timothy Bowser, a food process engineer with expertise in waste management, to provide some tips on reducing waste in the home.  This site contains much additional  information on avoiding food waste, especially on ways to delay spoilage by properly storing and wrapping various edible products.]

Tailgating: How to Do It Right

tailgatingThe word "tailgate" has several different meanings including the one we're using here: the custom of picnicking before or after an athletic event, concert, or race. This type of event originated in the American South, probably with college football, more than 100 years ago. Today, it's spread to many other team sports (such as basketball and soccer) as well as popular concerts. 


Tailgating is in full swing now that the college football season is upon us. The main activity at these events is eating and sharing food with fellow football fans (even those supporting rival teams).  Therefore, Shelf Life Advice just had to cover this social and culinary phenomenon. We have excellent advice to keep you eating well and safely while socializing in the great outdoors. Below, you'll also find links to several sites about tailgating preparations and recipes.

What will global warming do to our food supply?

Global warming brings  many changes, which, in turn, brings many significant, unwanted alterations worldwide.  Does global warming concern you? Perhaps you worry about a catastrophic weather condition destroying your home or an insect bite infecting a family member.

How long can I keep refrigerated leftovers?

Leftover Food scientist Susan Brewer offers the following advice: the amount of time which leftovers are safe and/or of good quality depends on the leftovers.


Mixed dishes which contain (cooked) animal products (such as meat, milk, and eggs) tend to have the shortest shelf life both for quality and safety reasons. They may have originally had pathogenic bacteria associated with them. If cooking didn’t kill every single one, the bacteria can grow (slowly), making the product unsafe. Three days is the standard length of time recommended for these products.

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