Let’s Talk About Food Waste
According to Project Drawdown (a leading resource for climate solutions), a third of the food raised or prepared globally does not make it from farm or factory to fork. Reasons can range from overproduction, produce not being selected because of its size or shape, over catering in the hospitality sector, as well as the unsold produce in supermarkets and us not using up leftovers.
We all eat food - and we can all impact on reducing food waste. Here are some tips to get you started:
Make a note of what you are wasting in your household each week and take steps to address it.
Plan ahead and buy only what you need. Check your fridge and store cupboard before shopping. Do you know the difference between “use by” and “best before” dates or refresh your memory here. It’s very tempting to do a weekly shop with the same things each week, but there are times that we build up an excess or our plans change. Have a “use up” day which according to a study by Hellman’s Mayonnaise will cut our food waste by a third.
Use your freezer. Freeze leftovers and save money with “yellow sticker” items by buying freezer friendly food. If in doubt check what you can and cannot freeze. Keep a track of what you have there and make it part of your “Use up” day.
Store food correctly. Make sure that you store your food correctly – find guidance and tips here.
Eat seasonally – we have an excellent farmers market on our doorstep in Twickenham where you will only find seasonal fruit and vegetables, or why not get a veg box such Avoiding the need for airfreight. Not only does seasonal fruit and veg taste better – it means that there are lower production costs (makes is cheaper) and also requires less artificial inputs like heating, lighting, pesticides and fertilisers than at other times of the year (making it more sustainable).
Be creative with leftovers. Bread is one of the biggest foodstuffs that we waste. Click here to find 40 recipes to use it up. There is a wealth of recipes online.
Use Technology. There are a number of apps where you can either buy food (Too Good to Go) that would otherwise go to waste, swap excess foods (Olio) or find recipes (Kitche). Our road has a WhatsApp group where people will post any excess foods too.
Blend, bake, or boil. Use spare fruit or veg in smoothies, soups or cakes. Think overripe bananas to make Banana bread, wilted leeks for soup, or some eggs that are near their use by date for a cake.
The above are all things we can do in the home, but there are also things we can do if we are eating out:
Support the Real Junk Food Project who run a café from rescued food at the Etna centre in East Twickenham on a Monday, Wednesday, and Friday on a pay as you feel basis, as well as food hubs in Hampton and Hampton Hill.
Don’t over order if you are ordering a takeaway – or freeze anything that is left over.
Think about sharing a starter or main course or ask for a smaller portion if you know the portions are huge.
Don’t take butter or sugar – ask the waiter to take it away when they bring it then it’s not thrown away because it is deemed contaminated by you.
Beware of a buffet – try not to take more than you can eat.
Ask for a doggy bag for anything left over (and don’t forget to use it!)
If you would like to join the Conscious Living mailing list and find out more about forthcoming meetings and local environmental activities email consciouslivingstst@gmail.com