Every time food is wasted, all the money, packaging, manpower, and water are wasted too. The loss of natural resources such as land, water, and biodiversity, as well as the negative impacts of climate change represent huge costs to society. To minimise our impact on the environment, every single one of us needs to ensure that we work to reduce and ultimately prevent food waste in our very own kitchens on a daily basis. Luckily, we have some EGG -citing tips for you to take back to your kitchen and implement right away:
- Freeze it! Chose to store your leftovers in a freezer and reuse kitchen scraps. Don’t throw away vegetable peels, ends, or leftover vegetables from a meal. Examine these 12 kitchen scraps that should always end up in your freezer. Veggie peels make a delicious vegetable stock when slow cooked overnight.
- Save it, juice it, drink it: Fruits and vegetables are often considered ugly when they are not perfectly shaped. Make it your mission to save all the lopsided, twin-tailed, or dimpled produce by making energising and healthy juice. Find out more about Misfit Juicery, Waste Not juices or Ugly Juices that made saving “ugly” produce their business.
- Keep calm and curry on: Get your pots, pans and woks out and be inspired by these 50 recipes that use food scraps, repurpose leftovers, and reduce food waste. Design your personal roadmap to preventing food waste at home following this easy three-step plan.
Feast your eyes on this short video clip that provides tips on how to reduce food waste posted on the UN FAO Instagram account. We know it is corny, but food is simply a-MAIZE-ing, so LETTUCE celebrate, make responsible choices and prevent food waste from going to landfill.