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Ministries Unlimited Thought For The Week (#2)

Last week I talked about food waste and the impact it has globally.  Now let us look at when exactly did it start to become such a massive problem.  In the 1920s, 1930s, and 1940s our country faced major challenges such as the Great Depression, WWI, and WWII.  Families raised their food in Victory Gardens and home canned or pickled their harvest to help preserve food for the year.  There were bread lines and government cheese.  Most families had just enough food to put on the table to keep them alive.  There was virtually no food waste.  Then in the 1950s & 1960s came economic prosperity and increased food production.  The introduction of supermarkets with mass-produced processed and packaged food leading to a higher level of food waste.  The 1970s and 1980s brought greater affluence and a fast-food culture which contributed to even more food waste.  Today, advancements in food processing have led to longer shelf life and higher consumer standards to the point that we no longer want "imperfect" food on our table. 

If we look at history, we see the impact on how we look at food today.  The Great Depression brought a scarcity of food that led to my parents' generation stocking up on shelf stable food.  Sometimes to the point where it was more than we could consume as a family.  This resulted in waste of home canned and mass-produced food items.  A well-stocked pantry with basic items for a 2-to-4-week supply of essential canned and dry goods is recommended.  The amount depends on your pantry space, dietary needs and cooking frequency.   It's not only our shelf stable items that are going into the waste bin.  About 6% - 8% of our total food waste comes from fresh and frozen food items.  We tend to forget about that bag of frozen peas at the bottom of the freezer or that bag of carrots that worked its way to the back of the produce drawer.  Rotating our food in our pantry, refrigerator, and freezer will help us reduce the amount of food thrown in the trash.  

Basic Pantry Essentials for a Family of Four (2-4 Weeks)
Proteins (Canned or Shelf-Stable)

• Canned tuna, salmon, or chicken – 6 to 12 cans
•  Beans (black, kidney, pinto, chickpeas, etc.) – 8 to 16 cans
• Peanut butter or other nut butters – 2 to 4 jars

Vegetables & Fruits

• Canned vegetables (corn, green beans, peas, carrots, etc.) – 8 to 12 cans
• Canned tomatoes (diced, sauce, or paste) – 4 to 6 cans
• Canned fruit (peaches, pears, applesauce, etc.) – 6 to 8 cans

Grains & Starches

• Rice (white or brown) – 5 to 10 lbs
• Pasta – 4 to 8 lbs
• Oats or cereal – 2 to 4 large containers
• Crackers or shelf-stable bread – 2 to 4 boxes

Dairy & Dairy Substitutes

• Powdered milk or shelf-stable milk (dairy or non-dairy) – 2 to 4 cartons
• Shelf-stable cheese or canned evaporated milk – 2 to 4 cans

Soups & Ready-to-Eat Meals

• Canned soups/stews/chilis – 8 to 12 cans
• Instant or dehydrated soups – 4 to 6 packages

Cooking Essentials & Condiments

• Flour & sugar – 5 to 10 lbs each
• Cooking oil (vegetable, olive, or coconut) – 1 to 2 large bottles
• Salt, spices, and seasonings – Small stockpile of frequently used ones
• Honey or syrup – 1 to 2 jars

Submitted 2/21/2025 by Kathy Scheller, Director of Operations