For most Christians, the limited eating and drinking that the season before Easter demanded set the tone for a breaking forth of some sort into the diverse and delicious world of eating and drinking at Easter. And why not?! It is the season of Food and Drinks after all. But no matter the starvation any individual experiences before they meet food, no one can eat 40 days food at one go. There are chances, however, that they will cook that much. A lot of it will go to waste, no two ways about that!
Food waste is fast becoming an epidemic. No thanks to ineffective production and consumption. According to a recent report by UNEP and the World Resources Institute (WRI), about one-third of all food produced worldwide, worth around US$1 trillion, gets lost or wasted in food production and consumption systems. The report suggests that we actively begin to combat food wastage.
Whether you’re already playing a role in fighting food waste by being totally responsible with food production and consumption or just becoming aware of the global epidemic, we have simple tips and attainable goals that can help you eliminate or reduce food waste and thus save money.
- Shop smart:
Plan out your meals, and make a detailed shopping list with the ingredients you’ll need. When you’re in the market stick strictly to that list. When you shop with meals in mind – you’ll end up throwing less away.
- Don’t over-serve food:
Over serving food gives way to unfinished meals which leads to food waste. Curtail that habit, and don’t over-serve friends and family when you’re cooking meals. Using small plates can help with that. Let the people you serve rather not have enough and request for more than for them to have too much and waste the excess.
- Save and eat left overs:
If you eat at a restaurants, bring your leftovers home in reusable containers. In the same vein, make sure you save uneaten food when you cook too much. Mothers are great at this. Be smart like your mom.
- Store food in the right places:
Some kinds of fruits and vegetables last longer at room temperature versus in the refrigerator. Even the refrigerators have compartments that are better suited for certain meals. Know these variations and store food accordingly.
- Avoid clutter in your fridge and freezer:
Further along the fourth tip, out of sight is often out of mind when it comes to storing food. If we forget something in the refrigerator until it’s no longer good to consume, that’s a huge waste. Keep things neat and visible, and use the “first in, first out” principle: After you buy new groceries, move the older products to the front so you consume them first. Also remember that things don’t last forever in your freezer. Freezing can be a great asset in extending food’s lifespan, but it will eventually dry that food out.
- Give away:
If you know you’re not going to consume an excess of your food before it goes bad, share it with family, friends, neighbours or people further away from you. There is always someone within reach that will appreciate the gift.
- Know about expiration dates:
Expiration dates talk about food quality and not food safety. Trust your senses instead of the date on the package. Trust your sense of smell and sight and taste. Food may start to deteriorate before the date written on their packs. In this case, act fast.
There go our tips! Do you think you can implement them? Do you feel morally convicted when you waste food, knowing that millions around the world are extremely hungry?