Taste, not Waste - Washington Dairy

Taste, not Waste

Ways to reduce our environmental food footprint

It is estimated that over one-third of the food produced in the US goes uneaten. Oftentimes, this leads to perfectly good food ending up in a landfill, adding to the greenhouse gases in our atmosphere. Understanding expiration dates and the safety of dairy — and how to use up that last little bit — are vital in preventing food waste.

Here are some ways to use up those delicious and nutritious dairy products you have in your fridge.



Milk is affordable, accessible, and a one-stop-shop for good nutrition. Each 8-ounce glass provides 13 essential nutrients; the key is to get those nutrients in your body and not down the drain. Discover ways to use the milk in your fridge, including a recipe for Cheese and Vegetable Strata, and avoid wasting this nutrient-dense food.

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From breakfast to dessert, cheese ranks high in yum factor. In addition to being tasty, it’s a fermented food that’s good for immune health; it also helps build and maintain healthy bones and muscles. So, to avoid throwing away all that goodness – use the different cheese varieties in your fridge and follow our recipe to whip up a Fromage Fort Dip, delicious both hot or cold.

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Yogurt is versatile — in the kitchen and in your body. It’s good for your bones, blood pressure, and immune system plus it’s easy to digest because it’s low in lactose and provides good bacteria. Learn more about yogurt’s versatility in the kitchen and discover a great recipe for making Frozen Yogurt Bark.

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Looking for more ways to reduce food waste at home or school?

Visit the EPA website for tips and toolkits designed to help with food waste reduction. 

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