December 2019
Households produce the most food waste due to consumer shopping when hungry and buying more than we need, cooking portions that are too big, not storing food properly, and adhering too strictly to dates printed on products. Here is a set of tools to help you avoid food waste.
STORING EQUIPMENT
Knowing how to handle food can help to reduce waste. Storing it properly also cuts out a lot of unnecessary rubbish. However, cling film or aluminium foil will always cost money and harm the environment, making reusable containers much better for storing leftovers.
Keep your empty glass jars for storing/transporting food. Their screw lids are mostly leak-proof.
Many eco-conscious companies make containers out of stainless steel.
Plastic containers are better than their disposable counterparts and can last for years. But as petroleum-based products, they do not biodegrade, and they are known to transfer unhealthy pollutants onto food.
Oilcloths are treated with bee’s wax, jojoba oil and tree resin to keep food fresh.
STORING GROCERIES
When storing fruit or vegetables, note that some produce ethylene when ripening, whereas others are sensitive to it. Keep these two variants separate. Good ventilation will help disperse this gas quicker.
FRUITS
Apples can be stored on a cool worktop/shelf for up to two weeks or in a cardboard box in the fridge.
Pears can stay in a paper bag on the worktop and then go in the fridge at peak ripeness.
Keep citrus fruits out of containers in cool places with good airflow. Never put lemons in the fridge.
Melons can stay on the worktop out of sunlight. If storing them cut up, place a dry tea towel in the container to stop the pieces from going too soggy.
Berries should be spread out (not piled up) and eaten soon after buying.
Keep stone fruits in a paper bag on the worktop and then in the fridge when ripe, except for cherries and grapes, which should go into an airtight container without moisture.
VEGETABLES
Bulb vegetables should be stored in a cool, dry, dark place.
Fruit vegetables should only be stored in the crisper drawer and washed before eating.
Put inflorescent veg in an open container or wrap it with a damp towel if it can’t be eaten on the day of purchase.
Keep mushrooms in a paper bag in the fridge. If they dry out, just reconstitute them with water.
Since leafy greens wilt easily, remove any bands, rinse and fully dry, then wrap them in a dry towel in the fridge.
Cut the tops off root veg and put them into open containers with a moist towel on top.
Potatoes (yams, etc.) should be stored in a cool, dark place with good airflow.
FOOD PRESERVATION
There are many ways to preserve food to prolong shelf life. This can be learned from several sources, like video tutorials, cookbooks or blogs.
Cooling in airtight containers.
You can either buy frozen food or freeze fresh food in airtight containers yourself to greatly prolong it. Freezing portions of cooking can also help you in planning. It’s also a cheaper, healthier and environmentally friendly alternative to getting ready meals.
Dry foods in a dehydrator to keep them for weeks or even months.
Pasteurise food and keep it in cans or glass jars.
Most food can be pickled in a salt, acid or alcohol solution.
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