| Produce profile | Portion (g) | Edible % | Cooking loss % | Storage loss % | Notes |
|---|---|---|---|---|---|
| Leafy greens | 80 | 95 | 10 | 8 | Good for salads and quick sautés. |
| Tomatoes | 120 | 97 | 5 | 6 | High edible yield; mild storage loss. |
| Root vegetables | 150 | 88 | 12 | 10 | Peeling reduces edible percent; longer storage. |
| Green beans | 110 | 90 | 8 | 9 | Trim ends; blanching can reduce weight. |
| Summer squash | 140 | 92 | 9 | 9 | Soft skins; moderate shrink when cooked. |
| Garden fruit | 130 | 94 | 2 | 7 | Low cooking loss; bruising impacts storage. |
This calculator estimates the edible servings you can produce from a harvest, then compares them with your planned portions.
Base Need (g) = People × MealsPerDay × Days × Portion(g) × DietFactor
Total Need (g) = Base Need × (1 + Snack% ÷ 100) × (1 + Buffer% ÷ 100)
Required Harvest (kg) = Total Need ÷ Yield Factor ÷ 1000
Days Supported = (Harvest(kg) × 1000 × Yield Factor) ÷ (People × MealsPerDay × Portion(g) × DietFactor)
Tip: If you preserve produce (dry, can, freeze), set storage loss lower, but increase prep loss if trimming is heavier.
- Select a produce profile or choose Custom.
- Enter people, days, meals per day, and portion size per meal.
- Add your harvest weight, then adjust edible and loss percentages.
- Optionally add snack usage and a safety buffer for uncertainty.
- Press Calculate Portions to view results above the form.
- Use Download CSV or Download PDF after calculating.
Portion targets aligned with common garden servings
Portion size drives every output in this calculator. Many gardens plan 80 g per person for leafy greens, 110–120 g for tomatoes and beans, and 140–150 g for squash or roots. If you serve produce as a side, select the lower end; if it is the main plate component, increase portions by 15% using the hearty profile.
Yield factor converts harvest weight into edible food
The yield factor combines edible percent, cooking shrink, and storage loss into one multiplier. For example, tomatoes at 97% edible with 5% cooking loss and 6% storage loss produce a yield factor near 0.866. That means 10 kg harvested becomes about 8.66 kg edible served weight. Roots often drop below 0.70 when peeling and longer storage are included.
Coverage planning for people, meals, and days
Total need equals people × meals per day × days × portion × diet factor, then adds snacks and a buffer. A family of 4 eating 2 meals daily at 120 g needs 6.72 kg edible for 7 days in standard mode, before add-ons. Adding a 10% buffer raises that to about 7.39 kg, which improves reliability during variable ripening weeks.
Harvest timing improves results more than bigger portions
Storage loss is usually the easiest lever to control. Harvesting twice weekly, cooling quickly, and using breathable containers can cut storage loss from 12% to 6% for many tender crops. For greens, washing and spinning before refrigeration reduces wilting. If your plan includes freezing or canning, storage loss can be lowered, but prep waste may rise.
Turning surplus and deficit into garden actions
When the result shows a deficit, increase harvest weight, reduce days, or lower portion targets for that crop. If you have surplus, schedule preservation, gifting, or staggered harvests to prevent waste. A positive surplus of 2 kg edible can cover roughly 16 extra 125 g servings. Use CSV exports to track seasonal improvements across varieties and weeks with consistent weekly notes.
What does edible percent mean here?
Edible percent is the share you actually serve after trimming, peeling, and sorting damaged pieces. Estimate it by weighing a sample before and after prep, then dividing edible weight by raw weight and multiplying by 100.
When should cooking loss be set to zero?
Set cooking loss to 0% when you serve the produce raw or minimally cut, such as salads, fresh salsas, and snack plates.
How do I plan meals that use multiple garden items?
Run separate calculations for each main crop, using realistic portions for how it appears on the plate. If two vegetables share a side, split the portion target across them, then compare each crop’s surplus or deficit.
What safety buffer is reasonable for a household?
Many home gardeners use 5–10% for steady routines and 10–15% during peak season uncertainty. Increase it when weather swings, pests, or guests are likely, and when you are learning a new variety’s yield.
Why does harvest weight accept kilograms and pounds?
Units only change the entry format. The calculator converts pounds to kilograms internally, then applies the same yield and portion math to keep results consistent.
How can I lower storage loss without changing portions?
Harvest at the right maturity, cool produce quickly, avoid stacking bruisable items, and store by humidity needs. Rotate older batches forward and process extras early. If you preserve food, storage loss can drop, but prep loss may rise.