Food Waste Friday. Top 10 Tips

Reducing our food waste is not something we do just once, but a lifelong challenge. A few small changes however can make all the difference.

1.Plan your meals.
It may sound simple yet most of us rarely do this and resort instead to buying on impulse. Click here for an easy to use meal planner

2.Measure out portions and avoid cooking too much.
Avoid cooking too much by measuring out portion sizes. Leftover mashed potato can be frozen and is a great stand by. Just roll it into balls about the size of an egg and freeze on a tray.

3.Freeze leftover portions and have regular ‘Eat the Freezer’ weeks.
Too often, food stays in our freezers for long periods until we no longer want to eat it. Food will never go off in the freezer, but the texture and taste may deteriorate.

4.Understand the difference between ‘Use By’ and ‘Best Before’ dates.
‘Use by’ dates refer to food safety, whereas ‘Best Before’ dates are only about the quality of the food.

5.Enjoy a free lunch!
Food leftover from last nights’ dinner can make a great lunch the next day. Within your own family, don’t be shy about rescuing untouched food from people’s plates.

6.Have a list on the fridge door of things that need using up.
List food that needs using up as well as food you need to buy.

7.Have a few recipes or ideas ready to use up things that most often get wasted in your home.
Think about the foods that most often get wasted in your house and have a plan for it.

8.Build your meals around what you do have rather than what you don’t.
If you only have one courgette left in the fridge, make something that will incorporate that courgette rather than dismissing it and shopping for a completely different meal.

9.Don’t stockpile food
Unless you live in a very remote part of the country, there is no need to stockpile food. Stockpiling can lead us to easily overlook what we already have and continue to buy more.

10.Value our food as a gift.
When we value something, we take care of it and are less inclined to waste it. Considering where our food has come from, the energy and resources that have gone into producing it and remembering the many people who do not have enough to eat, can help us appreciate our food as a precious gift from God.

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