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Is that how you store food so you don't waste it?
Table of Contents
1. Causes of food waste
One-third of the world's food produced is thrown away every year, and there's no single definition of what food waste is.2. Loss of food
According to a study conducted by D. Bliska in 2019, as many as 42% of Poles admit to throwing away food. Both in this study and in A. Stasiak's analysis, it was observed that the most common causes of food throwing are spoilage, product obsolescence and preparation of too much food.3. The effects of food waste
Excessive food waste is a major environmental disadvantage.Moreover, increased food waste generates not only organic waste but also inorganic waste (packaging).Waste of food carries with it a number of negative consequences.Food production involves, inter alia, the release of greenhouse gases into the atmosphere, including the costs of disposal and the export of waste to landfills.4. How can we reduce food waste?
If you only buy products from a ready-to-use list, you won't find any unnecessary food items in your home that you can't use. It's best to buy products with a longer shelf life to make sure they'll be used on time. This can reduce the amount of food you throw away, and such food items are often overpriced. You should shop no more than 12 times a week. You can buy non-perishable food, such as raw meat, fish or vegetables, every few days.5. The rules of food storage
Individual food products require different storage conditions. Some products must be stored in the refrigerator and others at room temperature. Food products should be segregated according to the date of availability for consumption. The FIFO (first in first out) principle is well followed. It is best to use waste containers that protect food from moisture and decay and also limit the growth of bacteria and moulds. Improper storage leads to a faster deterioration of products. Attention should be paid to the temperature, packaging, distribution of products, clean products and storage time. As a matter of health, it is important to keep food in a safe and hygienic manner, and to ensure that freshness and hygiene can be maintained.6. Storing food in the fridge
Each part of the refrigerator has a different temperature, so the proper placement of the products inside the device is of great importance for their durability, organoleptic quality and health. The top shelf is designed to store jams, vegetables in jars or ready-to-eat foods. ?? The middle shelves should contain powder, starch, salads and raw materials. ‡ The bottom shelf above the shelves is designed for storing raw meat and fish.7. Storing food in the freezer
Products can be frozen in special packaging.The temperature in the freezer should be low (−18°C) and kept at a constant level. Virtually any product that does not contain too much water is suitable for freezing. Fruits such as berries, bananas or mangoes are great for freeze. This way you can also store meat, fish and ready-made products such as pesto, pastries, soups, cheese. It allows you to keep the quality up to several months. This mainly depends on temperature fluctuations as long as the frozen product maintains high quality and nutritional value.8. Ways to keep products fresh
The fruit and vegetables should be placed loosely to allow free air to flow between them. As long as they are easy to store, fresh lettuce, spinach or butter salad are no longer so durable. Then the leaves should be dried in a special dryer. The dryer should be closed and inserted into the sauce. In order to make the salads more durable, such as the rice sauce or the fresh leaf sauce, it is best to store the fresh leaves in a glass bag or a bag of fresh vegetables in such a way as to keep them fresh after two days of frost. To keep the fresh fruit in a fresh, fresh sauce and vegetable sauce as fast as possible, and to keep the fruits in a freezer and sauce after two months of frosting, they should be kept in a refrigerated container for a long time, and they should not be frozen for as long as possible. For example, in order to maintain their freshness and freshness, they must be eaten in a very short time (e.g. for a very long time in a frozen water tank, and if they need to be cooked in a cold9. This item is intended to record the information referred to in point (a) of Article 4 (1) of Regulation (EU) No 575/2013
How do you do it? Here are some examples. Broccoli or cauliflower can be used to make fresh vegetable juice. Dried strips or meat bones will be useful for making a sauce. The skin of a cooked onion can be utilized to colour the broth. Vegetable choices will be great for preparing a broth of vegetable juices. From the vines and fish heads you can make the sauce base, from the skins of chips, and from the shells salt flavored or powdered. Large meat juices will only work well after preparing with a zero-flavored sauce in homemade composted sauces. After making the leftover sauce or the ready-to-eat sauce you can use the same way to prepare crops for crops, but you can also enjoy the pasture, or you can prepare a variety of other ingredients, such as crops and vegetables.
