Tips for reducing food waste

Food waste is more than just a dent in our wallets - it also has environmental impacts beyond what we experience first-hand. When food ends up in landfills it decomposes without oxygen, producing methane gas - one of the biggest contributors to climate change. New Zealanders alone throw away 157,389 tonnes of food a year and, as the average person eats just under one tonne of food a year, that is a lot of wasted meals, and quite literally food for thought!

The good news is that we can all have a positive impact on reducing food waste by making small changes to the way we shop, plan, prep, store and dispose of our food.

Tips to reduce food waste

• Meal planning - Planning your weekly meals means you will know exactly what you need to buy for the recipes you’re making that week. This way you’ll buy what you need and eat what you buy. Shop your fridge and pantry first - always start by figuring out what you’ve already got and what needs to be used, you’ll be surprised at how often you can adapt recipes, and substitute ingredients for what you have on hand.

• Leftovers - Leftovers, if stored correctly, are perfectly edible and more often than not, even more delicious. Reinvent leftover meats into a delicious salad the next day by adding fresh greens, lentils, toasted nuts, tahini and herbs. Frittatas are a great way to use up leftover cooked vegetables like roast pumpkin and k mara or saute some leftover greens sitting in the back of your fridge at the end of the week. Leftover rice makes the best homemade fried rice and coincidentally it’s also great for using up the odds and ends in your fridge or freezer.

• First in, first out - We know the fridge is notorious for hiding your food at the back (just like the dryer eats your socks), so we suggest you have a notepad on or near your fridge with reminders of what needs to be eaten.

• Proper storage - Storing fruit and vegetables properly helps to keep them fresher for longer, and keeps them tasting delicious too. A lot of produce keeps well in the refrigerator, whereas some items like potatoes, pumpkins, onions, and garlic are best stored in cool, dark places. Store herbs with stems (such as coriander and parsley) in a jar with water in the fridge.

• Freeze it, pickle it, ferment it - If you know something is close to spoiling, there are many ways you can resuscitate it and give it new life. We love to ferment and pickle leftover veges or make stocks, soups or bolognese and freeze them for a quick and easy dinner that the future you will thank you for.