5 EASY WAYS TO PREVENT FOOD WASTE

Food waste is a huge problem. In Switzerland and Germany alone, around a third of all food produced is thrown away. 

The consequences are overproduction, full waste dumps and climate-damaging emissions. With the right habits, however, you can reduce food waste in the household to a minimum. The key lies not only in what you buy, but also in how you buy it.

In this blog post, you will learn you a few simple tips and tricks on how to avoid food waste and save time and money in the process.

Tip #1: Shop consciously

A first important step to avoid food waste is to buy food wisely. 

What do you really need? What do you still have in your pantry? How long will the stocks last? And above all: when do you need a particular ingredient? Perishable goods should be used as soon as possible.

We recommend that you make a meal plan for the entire week - ideally with recipes and quantities. This way you can estimate exactly what you need to buy and how much.

Another important part of the shopping plan is, of course, the shopping list. As soon as you know which ingredients you need, it is best to write them down on your Bring!  Shopping List. You can share it with your family or flatmates. That way you always know who is going to buy what and avoid double purchases.

Pro tip: Never go shopping on an empty stomach. A rumbling tummy will tempt you to buy more than you need.

Tip #2: Store food correctly

When you come home from the supermarket, do not just blindly put your groceries in the pantry or refrigerator. Food-specific storage helps you reduce food spoilage. In addition, you avoid overlooking and forgetting food.

Fresh, perishable products are best stored at the front of the fridge in a clearly visible place. If you have leftovers, it is best to put them in a transparent container so that you can see at a glance what is inside. Place the leftovers so that you do not forget them and consume them within 1 to 3 days.

Pro tip: You bought or cooked too much and cannot eat it all? Most foods can be frozen and will remain edible for months. Make sure to portion the food before freezing. Once you have defrosted food, you should not freeze it again.

Tip #4: Use food completely

Fruits and vegetables are thrown away most often.

We throw away parts of many plants, even though we could just as easily use them. With a little creativity and culinary skill, vegetable waste can quickly become a delicious dish. If you are (still) lacking this creativity, here are some ideas for you:

• Carrot greens can be used like parsley. You can use them for seasoning or decorating, or make a fine pesto out of them.
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• Radish and kohlrabi leaves can be used in a salad and add a strong flavour. If you prefer them crispy, you can also dry the leaves in the oven to make chips.
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• Broccoli and cauliflower stalks can be eaten without hesitation. It is best to cut them into cubes and then prepare them in the same way as the florets.
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• Apple peelings should be rare, most recipes can also be prepared with unpeeled apples. If you prefer to peel your apples, you can eat the apple peel as a snack. Alternatively, you can dry them and use them to spice up your breakfast cereal.
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• You can blend small amounts of any fruit or vegetable that can be eaten raw into a smoothie. Add an (overripe) banana for extra sweetness.
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• It is best to freeze vegetable waste of all kinds, such as carrot peelings, onions, potatoes, or asparagus and mushroom cuttings, and use them to make vegetable stock. The stock will keep in the fridge for a few days or you can freeze it and preserve it for later.

Tip #4: Inform yourself before throwing food away

Over time food can change. Potatoes sprout, bananas turn from yellow to brownish in colour. However, these are not indications that they are no longer edible! Before you throw away good food for fear of an upset stomach: just do some quick research online to see if you can still use it as an ingredient in a tasty dish and look for suitable recipes.

Pro tip: The best-before date on many packages is only a guide. Trust your senses – seeing, smelling, tasting – to find out if the food is still edible.

Tip #5: Establish a leftovers day

In the past, people traditionally ate either fish or vegetarian food every Friday. So why not introduce a leftovers day into the menu? On this day, you deliberately eat all the leftovers that have wandered into the fridge or freezer during the week and everything that is approaching the best-before date.

This has several advantages: Not only will less food end up in the rubbish, but you will also save time and money because you don't have to cook anything new, but only eat what you have already prepared.

Would you also like to make your life more sustainable and climate-friendly? Then make a list now for your next visit to the supermarket so that you only buy what you really need.