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How to prevent excessive food wastage? Practical advice
Table of Contents
1. Meal planning and utilization of the shopping list
Planning is a useful habit, especially when it comes to shopping. A wide range of products available on the market can lead to unnecessary expenses. Therefore, we recommend preparing a shopping list before visiting the store. Our rule is: avoid shopping in a state of hunger. It's easier to plan for the near future, therefore, more frequent visits to the store, such as three times a week, are more effective than a single purchase for the whole week. This way, it's easier to estimate the required quantities of products for meal preparation. Within a few days, we can also consider the state of our supplies and use them in the next dishes. Let's not forget to check the contents of our freezer to avoid buying the same products again. If we plan our meals, there is a high probability that we will prepare them in the right amount, so that there is enough for everyone and not too many leftovers. However, we should pay attention to food leftovers that often lie in the fridge for a longer period. It's worth paying more attention to them, packing them in glass containers for food storage and placing them so that we don't forget about them. If they look appetizing, they will certainly tempt us to eat them. Such dishes can be eaten the same day for dinner or used the next day, for example, as a lunch for work.2. Employ the remnants from your repasts
Here are several ideas on how to utilize the most commonly discarded products.3. Baked potatoes layered with tomatoes
Prepare the leftover potatoes from the previous meal by slicing them into thin layers. Hard-boil the egg and then also cut it into thin slices. Slice the tomatoes into layers, and the onion into thin strips. Sauté the onions until they turn brown. Coat a heat-resistant dish with a thin layer of butter. Alternate the layers of potato, egg, tomato, and onion slices. You can drizzle the whole with a slightly salty creamy sauce containing 18% fat. Bake in the oven at 180°C for about 15 minutes.4. A sautéed salad
When the leaves of your salad start to wilt, you can transform them into a scrumptious treat. Divide the salad leaves into smaller pieces. Heat a tablespoon of vegetable oil (such as rapeseed or olive oil) on the pan, add a chopped garlic clove. Sauté for a brief period before adding the salad leaves. Sauté them until they are tender, but maintain a hint of crispiness. Ultimately, season with a touch of salt and pepper.5. Bread cubes with herbs
Bread that has lost its freshness can be utilized in many ways, just a bit of imagination is required. It is an excellent option for preparing cubes with herbs. Preparation is possible by cutting the bread into small cubes, frying them in a pan with a small amount of oil, and then sprinkling herbs as desired. Prepared in this manner, cubes can be stored in a tightly sealed glass container for several weeks. Bread cubes, similar to mashed potatoes and potatoes, can also be baked in the oven, for instance, with cheese and garlic butter.6. Correct method of preserving food products
To prevent food from spoiling, it is important to store it as quickly as possible. Similarly, the method of storing food in the refrigerator is also important. In the refrigerator, you can store almost everything – eggs, also cooked (up to 2 days), meat, dairy products, some vegetables and fruits, as well as portions of finished meals that we have not eaten. It is also recommended to store fruit and vegetables separately from other products to prevent faster decay. Some modern refrigerators are equipped with an ethylene filter, which allows for longer preservation of the freshness of fruits and vegetables. Freezing is also a good way to extend the shelf life of products. You can freeze fruit, vegetables, sauces, meat, even eggs (also cooked), provided they are placed in the freezer before the expiration date. It is important to label the products before freezing to mark the freezing date. Products that have been frozen once should not be frozen again, unless they have been subjected to heat treatment, such as cooking or baking. Then they can be frozen after preparing the dish.7. Follow the rule of giving priority to earlier acquired products
The FIFO rule, known to every worker in the catering industry, also applies to managing food products at home. FIFO stands for 'first in, first out.' This means that products acquired first should be consumed earlier than those obtained later. Although it may seem obvious, it is extremely important. Place the products that should be consumed first in places that automatically prompt their use first, such as the first row in the refrigerator or the topmost in the bowl. If possible, avoid large stocks and purchase products on an ongoing basis.8. Comprehending labels
Many food products are wasted due to misinterpretation of the information on the product label. The term 'use-by date', although similar, has a different meaning than 'minimum durability date'. The former refers to the date after which the consumption of a product may pose a health risk due to food spoilage processes. However, the term 'best by' does not mean that after that date the product becomes unusable, but warns of a potential deterioration in flavor or quality. In most cases, products can be used without any concern for food safety. Therefore, products should not be discarded after the minimum durability date - it is better to check if they are still fit for consumption. If so, there is no reason not to use them. Unfortunately, both terms are treated equally under the Act of 25 August 2006 on the safety of food and nutrition, and products with both designations cannot be in circulation after the set date. However, as conscious consumers, we can reduce waste by using products after their minimum durability date.
