The United States Department of Agriculture estimates that 30 to 40 percent of food in America is wasted. Wasted food wastes money and contributes to methane gas emissions from landfills.

To help consumers who live alone or with one other person address the challenges of wasting food and money, a four-part, hands-on series, “Baking for One, Two or a Few,” was conducted for adults by the Boone County Cooperative Extension Service. University of Kentucky Extension “Baking for One, Two or a Few,” and “Super Star Chef Kneads a Little Dough” curriculum materials were used in the program. During the series individuals learned to decrease recipe yields by dividing ingredients, discovered tips for measuring challenging ingredients like “half of an egg,” and learned to make the best product possible in smaller sizes. The concept of reducing recipe yields is applicable to all recipes, not just baked items. Participants were encouraged to use their new skills to reduce their favorite recipes at home.

Eighteen, middle-aged, adult females participated in the program. Topics included cakes, quick breads, cookies, and yeast breads. At each session an experimental recipe was prepared to explore the effect of varying ingredient amounts or types, or preparation methods had on the end product. Participants learned how too much or too little egg affected cakes, how overmixing affected quick breads, what flavor changes happened with too much or different leavening products, and how fat and fat substitutes affected the end product. 

A mailed evaluation was sent to all participants approximately three months after the end of the series to assess changes they made in their baking and cooking habits as a result of the program.

Results from the survey indicated:

All (100 percent) have used their newly-acquired skills to reduce recipes at home 

All (100 percent) are saving money because they are making less product and using what they make so they no longer waste food

Ninety percent (90 percent) are more confident with their knowledge and baking skills and are more aware of the effect ingredients have on baked products and their importance in the recipe.

Sixty percent (60%) are now sure to scrape bowls, beaters and utensils to ensure they use all of a mixture

Many cited the fact that they learned that a fresh egg can be divided for use in a recipe and how to successfully measure part of an egg.

Overall the program helped individuals save money on food, reduce their food waste, and potentially control their food intake by only making small amounts of typically high fat, high calorie foods.

Sources:  USDA Office of the Chief Economist, Frequently Asked Questions - https://www.usda.gov/oce/foodwaste/faqs.htm