THE UGLY TRUTH ABOUT WAST­ING GOOD FOOD

The Star Early Edition - - FOOD VERVE -

Imo­gen Blake

HOUSE­HOLDS in Bri­tain are throw­ing away more than £13 bil­lion worth of food ev­ery year, ac­cord­ing to lat­est fig­ures in a UK-based study.

That equates to about 7.3 mil­lion tons of food wastage, says the waste and re­cy­cling body, Waste and Re­sources Ac­tion Pro­gramme.

The study found that peo­ple are much more likely to throw out cer­tain foods than oth­ers.

The study also sin­gled out 10 items which house­holds are bin­ning ev­ery week with­out fail.

Now the ex­perts at Good House­keep­ing In­sti­tute have shared their tips for how to make the most com­mon foods last longer, which could save you money, as well as cut down on waste.

You can turn brown ba­nanas into ba­nana bread or cake.

Or even eas­ier, when your fruit starts to brown, chop the ba­nanas into seg­ments and pop them in the freezer.

You can then use the frozen pieces to make ice cream, milk­shakes or a smoothie.

With most of us keep­ing milk in the fridge door, the warmest part of the fridge, milk tends to go off quicker.

If you have a lot of milk left to use with only a few days left on the use by date, you can al­ways freeze your car­tons.

Al­ter­na­tively, pour the milk into ice cube trays. It makes for the per­fect dose for a cup of tea.

Frozen ba­con will keep for two to three months, just make sure you freeze with sheets in-be­tween each layer, so that it doesn’t form a large frozen block.

There is an easy way to re­use fizzy drinks be­fore they go flat.

Pour fizzy drinks into ice lolly molds, al­low­ing some room for ex­pan­sion and freez­ing for easy and

Bread can be frozen and makes the per­fect slice of toast. Make sure you slice the bread be­fore freez­ing if you buy a whole loaf.

Chicken is among the most com­monly wasted foods, de­spite the fact that you can use left­over sliv­ers of chicken in hun­dreds of easy de­li­cious recipes to turn some­thing that was in­tended for the bin into a ban­quet.

Left­over chicken also freezes eas­ily and keeps for four to six months.

The chicken car­cass can also be boiled with herbs and spices to make a de­li­cious home-made gravy, and can be used as the base for hearty soups and stews.

Over five mil­lion pota­toes are thrown away ev­ery day in the UK. But if you have too many in the cup­board and know you won’t use them, cook them and mash them as mash freezes much bet­ter than whole pota­toes.

Good House­keep­ing also rec­om­mends par­boil­ing them and freez­ing them so you can quickly cook roast pota­toes any time you fancy.

House­holds throw away meals ev­ery day.

But this can be eas­ily avoided by cook­ing larger quan­ti­ties and freez­ing any left­overs you do not eat.

Just make sure you la­bel the con­tents of your plas­tic con­tain­ers so you re­mem­ber what is in them and do not throw them out by ac­ci­dent.

Chips are an­other food we throw away in large quan­ti­ties, de­spite their ver­sa­til­ity in meals.

They can be frozen and re­heated at a later date.

So next time you make a few too many, freeze them in­stead of throw­ing them in the bin, it could come in handy for mid­night crav­ings. – Daily Mail

DON’T BIN IT: Waste not, want not.

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