"It's known that we do waste more of perishable foods," says Spiker. "If we think about what the perishable foods are, they're vegetables, they're fruits, they're dairy products, they're meat. When they are sitting in our kitchens, if we don't use them, they're the ones that tend to spoil faster than processed and packaged foods. So, these foods that are perishable are also the ones that are really rich in nutrients. When we're looking at fruits and vegetables and we see color, those colors are actually a signal that these are foods that are rich in vitamins and minerals."