Share
Food waste has become a habit for many individuals around the world - whether it is via overspending on groceries, letting produce rot at home, or taking more significant portions than we can consume. The ecosystem is harmed by these behaviours, which also increases the strain on our natural resources. Food production requires labour, investment, precious materials, and resources for transportation and processing, all of which are wasted when food is wasted.
Simply put, food waste contributes to climate change by increasing greenhouse gas emissions. It’s a severe issue. In fact, tonnes of edible food are wasted or lost every day in the world. A little more than 14% of all food produced worldwide is lost between harvest and retail alone. Although it is difficult to reduce food waste at a high level, stopping the waste and reducing it at your home is totally in control and is something that everyone should do.
How to reduce food wastage?
• To ensure that you only buy what you need, make a complete grocery list and schedule a regular time to prepare your meals. To start, look in your kitchen cabinets, fridge, and freezer to see what you need.
• Make a note of the meals you want to make with these ingredients after that, and then add any additional ingredients you’ll need to your grocery list. When you go shopping, bring this list with you and make sure to stick to it.
• When possible, use every component of the dish you are preparing. Skins, leaves, and stems often contain extra nutrients that are beneficial to our bodies. Do a little research to find out what you can utilise all the food you previously thought was useless for.
• If you have any leftover table scraps or kitchen leftovers that will go to waste, think about giving them to animals in need. Instead of simply tossing away your leftovers, it is more prudent and kind to take the time to feed these needy animals. A modest act of compassion on your part can significantly boost the enjoyment of other living things.
• If that happens, don’t throw food out that you can’t eat. Give it to your friends, neighbours, and coworkers in its place. They will undoubtedly appreciate the time and money saved.
• Before anything rusts or goes bad, freeze any extra food you may have. Keep a list of everything you have in the freezer along with the day it was frozen, and stick it on the door for quick access. As a result, using things before they stop working is made simple.
How to repurpose them?
• Make breadcrumbs out of old bread and keep them in the freezer for your next meal.
• Milk that has gone bad can be used to make homemade yoghurt or buttermilk for biscuits and pancakes.
• By freezing them for stock, you can make one last use of chicken bones and shrimp shells.
• The ribs of leafy greens like kale or carrot tops can be used to make pesto or blended into drinks.
• For a quick side dish, remove and utilise the greens of root vegetables before sautéing any salvageable beet and radish greens with a little garlic. The greens won’t wilt and start to rot before you can use them in a recipe because loose beets or radishes will keep for just as long on their own.
