Tackling Food Waste
Sustainability is on most people’s minds these days. Did you know that over 30% of food waste occurs in the home? And the average Australian throws away $2500 worth of food every year? That’s a lot of food and money that goes to landfill. When food and organic waste goes to landfill it breaks down and produces a lot of methane gas. This methane gas goes into our atmosphere, traps heat and adds to global warming.
There are many ways to reduce food waste in the home which can help prevent the environmental impact and help put money back in your pocket as well.
Meal planning
One of the easiest ways to reduce food waste is to bring less food into the home. Before shopping, take stock of what’s in your fridge and pantry and select meals you want to cook that suits your weekly routine. You can even think about planning for one or two dinners that clear out any forgotten vegetables or leftovers in your fridge. Frittatas, stir fries, curries and soups work great for using up sad looking vegetables. Creating a weekly meal plan before grocery shopping can stop you from buying unwanted food that goes to waste. It can also save you time, money and stress.
Check out our weekly meal plan and shopping list available from the Superhero Foods HQ website.
What to do with leftovers?
Did you make too much rice or have left over veggies? Making and using leftovers for other meals is a creative way to use leftover food. Cook double batches of curries, bolognaise sauce or soup. You can then portion, label and freeze to eat at a later date. If you don’t feel like eating the same meals, try creating something new so that your meals don’t feel repetitive or boring.
– Left over roast lamb or chicken can be used in sandwiches, wraps or soups.
– Use up roast veggies to make toasted sandwiches or blend and add to pasta sauces.
– Leftover rice is great for fried rice and leftover pasta can be added to salads.
– Cooked fish or seafood can be made into fish cakes.
– Freeze overripe fruit and make fruit ice-cream or add to smoothies.
At Foodbank we have many recipes that can use leftovers. You can check out some tasty, simple and healthy recipes here:
How to store food
Storing food correctly will make it last longer- cutting down on waste. Check that your fridge and freezer are working correctly. Fridges should be below 5 degrees and freezers below -18 degrees. Also don’t overstock your fridge to allow free flow of air and keep the temperature constant. Store bananas, pears and apples away from other fruit as they produce ethylene gas that will ripen fruit quicker. Similarly, don’t store your potatoes and onions together. Instead store them in a cool dark place in separate baskets to keep them fresher for longer. For your panty use airtight containers or clips to make sure food stays fresh.
Don’t throw that away!
– Instead of letting your herbs wilt why not blend them in a small amount of oil or water and freeze in ice-cube trays. They can be added into soups, casseroles or pasta.
– Collect and freeze vegetable scraps and bones to make stock.
– Did you know you can eat broccoli stems and cauliflower leaves? Roast them or add them into stir fries. Even carrot tops can be used to make pesto or chimichurri.
– Freeze half a loaf of bread so it doesn’t go moldy before you can finish it
Understanding food labels
Did you know there is a difference between best-before and used-by dates on food labels? Best before dates reflect the quality of the product. It is safe to eat the product after the best before date, but there may be changes to taste, texture or colour. Products are typically safe to eat 6-12 months after the best-before date. However, foods should not be consumed after the used-by date due to risks of bacteria. Products will also have labels on storage instruction after opening, which is important to read.
Check out our simple, healthy recipes to add to your weekly meal rotation or see how Foodbank WA is helping tackle food waste in Australia visit Superhero Foods HQ Or Food Waste in Australia.