Stop Food Waste Day
On National Stop Food Waste Day, it’s time to think about how much you are throwing away! Did you know 33% of food produced is lost globally every year? And that 25% of that waste could feed all 795 million undernourished people in the world?
Small changes to your lifestyle can have a massive effect on how much food you waste and a positive effect on the environment. Here’s five ways to get started:
Purchase fruit and veg of all shapes and sizes
Don’t’ be put off by the ‘ugly’ fruit or vegetables, they will taste the same and will be just as good for you as any other will.
Plan what you’re going to buy so you don’t over buy
Knowing exactly what meals you will be making in the week stops you from buying unnecessary items. The Waste and Resources Action Programme (WRAP) suggest taking a ‘shelfie’ – a photo of your fridge and cupboards so you know what you have and what you don’t have.
Always check the use by date
Before adding an item to your basket make sure you know whether or not you’ll be able to use it in time or if you can freeze it.
Batch-cook and freeze
Batch-cooking is great for prepping meals for the week, not wasting leftovers and for a speedy midweek meal.
Store food correctly
Make sure you check your food label on where to correctly store your food to help it last as long as possible. For instance, potatoes, tomatoes, garlic, cucumbers and onions shouldn’t be refrigerated.
So before you throw out that left over bolognaise sauce or judge a disfigured apple, remember that making your food last longer saves you money and has a positive effect on the world around you.
To find out more about Stop Food Waste Day click here.
Wait! Don’t chuck out those vegetable peelings, make crisps with them instead.
Vegetable peel crisps
The next time you peel potatoes, sweet potatoes, swede, carrots or parsnips, don’t
throw the peelings away, instead make crisps!
Preheat the oven to 190 degrees C, 375 F, gas mark 5. Rinse and scrub the skins before
you peel the vegetables. Peel and pat the peelings dry, then place them into a bowl.
Sprinkle over seasonings of your choice, such as, smoked paprika, chilli flakes, garlic powder, salt, pepper, dried herbs or curry powder, and toss together. Spray a baking tray with a little oil spray, spread out the peelings on to it and spray a little more oil over them. Bake for 15 to 20 minutes or until they are golden and crisp. Transfer to a wire rack and once cooled, store in an airtight container in a cool, dry place. They should keep for 2-3 days.