Quite a fuss was made about the revelation from Tesco that over two-thirds of its salad bags are wasted. It prompted stories about food waste and calls for supermarkets to stop encouraging people to buy more food than they can use. The criticism struck me as misplaced, in that the real story was about consumers wasting food, not about supermarkets wasting it. A BBC magazine story says that 40 percent of apples and nearly half of all bakery items go uneaten. I find this scarcely credible, but if true, it points to bad management by people of their food stocks. The article gives “six tricks to revive old food.”
I waste hardly any food at all, as I think I’ve said before. It all comes down to management. Leftovers can be frozen for subsequent meals. Supermarket two-for-one offers can be snapped up with one frozen for later use. Today’s meals can be planned on the basis of what was left over from yesterday. Remaining vegetables can be recycled into soups. Quiche is a great catch-all for leftovers, be they of bacon, sausage or vegetables. Meats can go into hotpots and casseroles. It’s not difficult.
As for keeping things fresh for as long as possible, wrapping in plastic bags in the fridge or freezer does a lot. I keep spring onions and leeks in a mug of cold water, refreshed daily. It’s fun to watch them grow. Spare mushrooms will freeze if you peel them first, and will then be good for later omelets and stews. Apples will keep if you separate them from each other with paper towels. Does anyone else have good tips on how to avoid wasting food?
Filed under: Updates |