This will see the UK’s first ever Food Action Group week to highlight the impact of wasted food on people, businesses and on the planet. Everyone can play their part.
Wasting food makes no sense and also wastes money.
If food waste was a country, it would have the third largest carbon footprint in the world – only USA and China are more irresponsible. This actually equates to about one-third of all the food produced. These are very sobering figures indeed.
What can we do as individuals? Well, we can all ‘do our bit’ with a little more thought, forethought and planning and encourage others to do the same. Here are just a few examples :
Before you shop, plan your meals and portion size, so you only buy what you need.
Check your fridge temperature, as most are set too high. Invest in a fridge thermometer (you can buy one for about £5). It should be below 5 degrees. Remember that every time you open and shut the door the temperature rises and can take an hour or so to return to the set temperature. Cool hot food completely before putting it in the fridge.
Eat everything that’s edible! That may sound silly, but do you use broccoli stems, cauliflower leaves, carrot tops and vegetable peelings? My guess is that you don’t. Broccoli stems can be cooked along with the florets or sliced and used in a stir fry; cauliflower leaves can be steamed or, again, added to a stir fry/soup; carrot tops can be used as a substitute for basil when making a pesto; vegetable peelings can be used to make a stock/soup.
If you have leftovers from meals – don’t bin it, freeze it.
The list is endless. Let us have your tips and ideas.
