Have you been saddened by some of the headlines surrounding a spike in food waste as a result of panic buying over the last few weeks? Me too, I hate to see food go to waste especially at a time when some have not been able to get what they need. Whilst I appreciate these are exceptional times, seeing food go to waste is so frustrating. There was panic initially over food supply, given the current Government guidance, so ensuring we maximise shelf life and limit food waste are as important now than ever before. It also helps save you money!
There have been some great stories of those in the hospitality trade that have had to close either selling of giving their produce to save it going to waste and helping fill the gap in the supply chain. And whilst the panic seems to have died down, and supply chain caught up, our movement and access to shops has still changed. Perhaps you are used to buying fresh produce every few days and no are relying on supermarket deliveries only, or your income has reduced and you’re tightening the purse strings to get through challenging times either way shopping and eating habits may need to change.
Our top tips to reduce food waste are:
1. Plan you meals (more cost effective too!)
2. Identify & rotate core meals (see below)
3. Measure portion sizes (to avoid accidentally cooking excess)
4. Batch cook (portion up & freeze)
5. Refrigerate or freeze extra (where appropriate)
6. Olio app (to swap/give away extras or unwanted food)
7. Learn to make or grow your own (bread, herbs, veggies)
8. Store food appropriately to extend shelf life – also know difference between Use By & Best Before
9. Overripe fruit/veg…can you re-purpose it E.g. Banana bread, smoothie, jam, stews
10. True food scraps… Food compost bins or a wormery!
Perhaps you have some extra time at home currently, if so this is a great time to do a food audit and learn what’s actually in your cupboards!
From there spend some time planning your meals, if you live with others get them involved. Together come up with a list of core meals you love to eat, write down what you need to cook these and plan them into a 2-3 week rotation. Here are some core basics we use in our house:
Core breakfast options:
Porridge or overnight oats with fruit
Avocado/chickpeas/hummus/egg on toast – also an option for lunch
Core lunch options:
Leftover portion of dinner
Roasted veggies & quinoa/cous cous
Salad + home made veggie burger
Burrito cake (check it out in this BOSH cookbook)
Core dinner options (often slow cooker/batch cooked):
Veggie chili, curry, stew, or (Shepherdess) pie
Mac & greens (also a version from BOSH)
Want to know more on the topic, check out our blog on eating sustainably! If you’d like help to overhaul your meal planning to eat in a more healthful way to optimise your health then Contact Us to book a free introductory chat to see if we can help you.