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Food waste is a 21st-century problem
Table of Contents
1. Food waste as a global problem
In the European Union alone, 88 million tonnes of food is wasted. According to statistics, in one European household, 2030% of the food purchased is thrown into the trash, with 2⁄3 of that food still for consumption. In Poland, the situation is not better at all. Globally, up to about 54% of food loss is already occurring at the level of production and storage, while up to 46% is being lost during processing, transport and consumption.2. The effects of food waste
On the other hand, tons of food are wasted and landing in the trash. According to the statistics taken into account in the Food Banking Federation's report, the main environmental impact of food waste is on the environment. Food waste permeates the atmosphere with 3.3 billion tonnes of greenhouse gases per year. This gas is 21 times stronger than carbon dioxide. As a result, droughts, floods, and water supply can also be reduced. Accordingly, according to statistics included in the Federation of Food Banks' report, food waste per year involves the use of 250 billion litres of water per year in the production of food.3. Planning groceries and menus
It is also important to check the dates on which the products are ready to be consumed, so that you know what you should use first. You should not go shopping hungry, because that is when a lot of unnecessary products land in the basket. Before you go to the store, you should make a list of products you need. A good way to prevent food being wasted is to prepare a menu for a few days. Food items with a shorter shelf life, such as dairy products, should be purchased in smaller quantities. What is in the refrigerators and kitchen cabinets should be checked in advance.4. It's the right storage
Many products can be stored at room temperature, e.g. baked goods, flour, pasta, cassava, sugar, olive oil, oils, beverages and certain concentrates. The proper placement of foodstuffs in the refrigerator will affect their better durability, health and organoleptic values. If we shop less often, it is justified to store more. However, some products must be kept in cold conditions, i.e. at lower temperatures. Meat and fish should be storing on the lower shelf, white at the top of the refrigerators, and fruits and vegetables in special plates intended for this purpose.5. It's the culinary imagination
We can look for inspiration in cookbooks or on blogs and cooking websites, and we can use the products that are in the refrigerator or kitchen cabinets to make new, healthy meals, and let's not be afraid to experiment in the kitchen and try new things.6. Reading product labels
On the other hand, the term 'to be consumed before...' indicates the date after which the product is not fit for consumption. The packaging of foodstuffs always indicates a date of ease of consumption. Let us ensure that the products do not go unnecessarily into the trash. If the information shows that 'best to eat before...', this means that the product should be consuming before the date given, as it will retain its properties (provided, of course, that it has been stored in the appropriate conditions).7. Application of appropriate methods of food preservation
There are many methods for extending the shelf life of products: freezing, drying, preserving, pasteurizing, marinating.8. Application of the FIFO (first in, first out) principle
Let's try to consume short-lived products first and reach out to those we've bought before.
