Did you know that 50 % of all food that hits the landfill is avoidable? This means that half of what we throw away is food that has past the point of being eaten, money we have literally just thrown in the bin, and also a significant cost to the environment.
In the commercial environment it makes economic sense to reduce food waste to the minimum as this is money that can be spent on other things like staff wages, new equipment and of course profit.
Today I'm going to share some tips to help you reduce food waste and your weekly shopping bill.
1. Plan it
You are far less likely to overspend on groceries if you plan dinner and lunch ideas for the week. Get the whole family involved and ask everyone what they might like to eat this week. In our family we choose about 9 days worth of meals, as sometimes the weather may dictate what you want to eat. We then make those other items a priority the next week.
2. Freeze it.
Don't wait until something rotten and then throw it out. With meat items that are getting close to their use by date, either freeze them whole, or chop them up with vegetables and herbs for a pie filling. At a later date you can pull them out and defrost in the fridge over night for a fast meal. If you are not going to eat it all at once divide into containers and date.
3. Blend it.
My favourite way of using left over vegetables at home is to make a soup. Chop up an onion and sweat it off. Add the leftover veggies, (this works with left over roasties too), and simmer in stock. Add some spices, herbs and/ or nuts for a nutritious soup. When the veggies are cooked through, cool down then blend. This is also a great way to hide stuff veggies from the kids! You can also use up those bits of veg like the ends of broccoli that would otherwise be thrown away.
4. Roast it.
Roasting is a great way of using up tired old veg, and you can roast more than you think. Parsnips, Brussel sprouts, carrots, cauliflower and broccoli are all delicious roasted, then added to some leaves and nuts or seeds for a nutritious salad. If you are skipping the dressing, a squeeze of lemon is just beautiful.
5. Get saucy.
We repurpose lots of tired old fruit, veg and herbs by making our own sauces, chutneys and pestos. Soft tomatoes add a beautiful freshness to a tomato sauce. Fruit that is past its eating best and a little soft can be beautiful when made into a compote.
6. Pickle it.
Instead of buying expensive pickles from the supermarket, invest in some simple ingredients and make your own. Places like pinterest have an absolute ton of recipes to try.
7. Batch cook it.
The easiest way to make sure you use everything up is to make a big batch of something. Tomato sauces, cottage pie, pasties, applesauce, and muffins can all be frozen for a future date. At home I will often make double the amount of mashed potato for dinner, then use it to make shepherds pie the next day.
8. Wrap it.
Our favourite thing for lunch in the Sugar Sisters kitchen is to use up all of the leftovers from lunch service in a wrap. There is always a sauce and vegetables., sometimes some protein. The rule is just leftovers, in any weird combination. Some of our best flavour ideas have originated this way.
9. Bake it.
Homemade muffins using leftover fruit, crumbles, granola bars and pies are much nicer than the supermarket versions and healthier for you. as you can moderate what goes in. In the age of convenience we often forget that baking and cooking are important life skills.
10. Eat it.
Savour and appreciate every mouthful. Taste it, enjoy it and use it all!