It’s Stop Food Waste Day on April 29, and with some foods in short supply right now thanks to the coronavirus pandemic, it’s a great time to make sure we’re all making the most of the food we have.
Here are 10 top tips from Katie Tyndale, Director of www.beegreenwraps.co.uk — the organic, reusable alternative clingfilm.
There are many things in our houses that have more than one use, and can save you buying unnecessary products.
Coffee grounds, rinsed through, make a great plant fertiliser, for instance. This is extra handy right now, since garden centres are closed through lockdown.
Can’t get eggs?
As a result of stockpiling and panic buying over recent weeks, many supermarkets have experienced shortages of staple ingredients, such as eggs.
The situation is improving now, but did you know that for some dishes you can use chickpea liquid in the place of egg whites?
A chocolate mousse can be made by simply whisking up left over chickpea liquid from a can until it resembles egg whites. Next, fold in some honey and add some melted chocolate and, ta-da!
You have a delicious chocolate treat.
Know your onions
We all know that composting fruit and veg peelings is an easy way to reduce food waste and prevent the need for buying fertiliser in plastic bags.
But did you know you can also use the leftover bottom of an onion to grow another one? As we’ve all got a little more time whilst we are on lockdown, it is worth giving this a go.
Remove the outer layers, suspend it in water and once it’s grown roots plant it in soil. In a couple of months you’ll have a whole new onion!
You can do the same with spring onions, leeks and fennel. And it doesn’t require much space at all.
Eat your greens
Rather than throw out your thick broccoli stalks, why not make them into a stir-fry?
Simply shave the edges off with a vegetable peeler and slice finely across the middle.
Add some olive oil, minced garlic and soy sauce and fry lightly. Once cooked serve it with plain rice and coriander. Delicious!
Keep your meat tender
Don’t throw away your used tea-bags! Did you know that tea is an all-natural meat tenderiser?
Tuck them inside that chicken you are about to roast and you will find it juicy and moist. One less thing to worry about . . .
Get rid of the gas
Foods that produce ethylene gas whilst ripening can lead to other foods stored nearby spoiling early.
Commonly found foods that produce this gas include tomatoes, avocados, bananas, peaches and pears.
Store them separately and you’ll avoid this problem.
Love your list
Make a shopping list before you head off to the shops and stick to it. Shop for specific meals, and that way you won’t over-spend, and will buy exactly what you need.
Check your dates
An obvious one here, but always check the sell-by dates for fresh food. Rummage around at the back of the shelf for the longest available dates, and use these dates as guides to food freshness.
FIFIO is first in, first out. When you unpack your shop, ensure that you place those items you had at home already at the front of the fridge.
That way you are more likely to use it up before your newly purchased shop, and before the sell by date.
If you do have leftover scraps of vegetable peelings and don’t feel like making soup, then do not worry!
You can start your own compost heap in a bucket under the sink or in the garden and turn your waste into something useful.
For more tips on everything from health and finance to gardening, click here.
For more information about Stop Food Waste Day, click here.