Going green with food
Australians waste around 300kg of food per person per year! Not only is this costly (estimated to be $3,800 down the trash per household each year), but it’s also bad for the environment because extra landfill equals more greenhouse gas emissions.
So how can we reduce our food waste? Here are five things you can do to save money and our planet.
1. Shop smarter.
Before you go out for groceries, do a quick stocktake of what you already have on hand. Scribble down a shopping list to keep you on track once you hit the shops, then here’s the secret…only buy what’s on the list!
2. Store food properly.
When you get home, don’t just shove everything in the fridge. Take a little time to work out where to put different foods for maximum shelf life. Quick tip: onions, garlic, starchy vegetables like potatoes can stay in a dark cupboard, whilst most other fresh vegetables can go in the fridge. If you want to get really organised, then wrapping soft veggies like spinach and Asian greens in clean tea towels before putting them into plastic bags, will keep them mould-free for a couple more days.
3. Portion meals appropriately.
Once you’ve cooked up your storm and served it up to the hungry hoards, if there’s any food leftover, then portion it out into single serves to save for another meal. Some dishes are suitable to freeze, whilst others may be happier just stored in the fridge – check the recipe as most will give storage instructions.
4. Understand expiry dates.
Expiry dates on packages come in two forms: ‘Use By’ and ‘Best Before’, and there is a difference! Foods that have a Use By date tend to be more perishable and could potentially cause food poisoning if eaten after expiry (think: meats and dairy); whereas foods with a Best Before are generally edible even pass the date – just expect a slight decline in taste/quality. So, if that old packet of nuts still look and smell fine, then it’s probably OK to finish it off.
5. Be creative in the kitchen.
Some spontaneity here required! If a recipe calls for sweet potato, but all you have is pumpkin, be open to experimenting with ingredient substitutions. Who knows, it may even add a whole new dimension to your dish. Creativity around kitchen scraps is also fun – for example, the seeds from said pumpkin can be dried in a low oven, and voila, you’ve got pepitas! Thinking outside the box to repurpose odds and ends that you would normally put in the bin is one of the best ways to reduce food waste. What other ideas can you come up with?
Jade Petitat is a Power Living certified yoga teacher, who combines traditional yogic philosophy with a modern-day approach to give participants a challenging, yet nurturing practice. When she is not on her mat, Jade works as an Accredited Practising Dietitian and is mum to a sweet little yogini.
