Did you know that the estimated value of food that is thrown away in South Africa is R60 billion? You can limit your contribution to these shocking statistics by making doable tweaks at home.
1. HAVE A PLAN
A weekly meal plan is one of the best ways to reduce food wastage. Whether you opt for staples like Meat Free Mondays and Taco Tuesdays, whether you have a clear idea of 5 to 6 meals you plan to cook for the week or whether you pre-cook all your meals on a Sunday for the week ahead, a clear plan is a brilliant way to limit wastage.
2. LISTS ARE LOVELY
Take a leaf out of professional chef’s books and keep a running list of what fresh and frozen items you have in stock – from veggies and herbs to frozen cuts of meat and ready meals. Before writing up your shopping list, consult your list first. Keep a magnetic board on the inside of your chest freezer to jot down stock.
3. BEWARE IMPULSE BUYS
Sign up for online shopping – that way you’ll know about weekly specials as they happen and can plan your meals accordingly BUT beware of ‘3-for-2’, ‘30% off’ and ‘price reduced’ offers if you don’t need them. Unless you planned to use the ingredient on special, it’s likely to sit in your fridge and go off before you can use it.
4. BOX CLEVER
For some a weekly food box delivery can lead to wastage, but for others, it’s the ideal way to get creative in the kitchen – make it your aim to use up all the familiar and not so familiar ingredient’s by week’s end – think of it as an at-home MasterChef challenge!
5. OUTSOURCE
If planning your meals is a problem, maybe it’s time to sign up with a service like Ucook who deliver pre-portioned and weighed fresh ingredients, ready for you to cook and enjoy.
6. SHELF LIFE
Storing your fruit and veggies correctly can give them a long, happy shelf life. Fresh produce needs protection from the cold conditions in the fridge, so store it in the original packaging or an airtight container. Not everything needs to be chilled – tomatoes are best on a counter until fully ripe, while potatoes and onions are best stored in a cool, dark place.
7. PLASTIC NOT-SO-FANTASTIC
So much foodstuff is unnecessarily over-packaged in un-biodegradable plastic these days. Where possible, make a conscious decision to cut down on plastic usage, for example by bringing along your own reusable bag to shop with.
8. FREEZING IS FAB
While we never think twice about freezing meat cuts, don’t forget many fresh veggies are suitable for home freezing. Broccoli, cauliflower, carrots and green beans are just a few of the easy-to-freeze veggies out there. Simply wash, blanche, dry and pre-portion for easy use. Fruit can also be frozen to use when making nutritious smoothies. And don’t forget to freeze leftover herbs in ice cube trays for popping into stocks and stews.
9. COMPOST IS COOL
Reduce your household’s contribution to food-based landfill by creating your own compost using vegetable and fruit scraps. You’ll be enriching your soil and saving yourself money in the long run too.
10. GROW YOUR OWN
By planting and harvesting your own grown veggies and herbs, you’re already on your way to a greener existence. Whatever isn’t cooked, eaten or frozen can be given away or returned to the soil for reseeding or composting purposes.
Shop online at www.lecreuset.co.za where we offer countrywide free delivery or visit your nearest Le Creuset Boutique Store. Did you like this post? Sign up to our newsletter and we’ll send you more news and promotions!
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