Smart ways to reduce food waste with these easy hacks
As grocery bills get higher, putting leftovers to good use makes sense for the hip pocket. Here are some easy-to-follow hacks for reducing food waste.
Did you know that more than a third of all household waste is made up from food?
Food waste costs almost $1000 per person per year, according to the NSW Environment Protection Agency, which means that Australian households account for the majority of the $36 billion wasted on food in the country each year.
With households coming under financial pressure during the past year due to interest rate rises and increasing costs, NSW EPA’s Love Food Hate Waste manager Amanda Kane and OzHarvest sustainability project manager Monique Llewellyn suggest ways to make simple, effective changes.
Use fruit that has ‘turned’ in smoothies
Leftover fruit or fruit that’s seen better days can be put to use in healthy smoothies.
In a blender, add a large spoon of yoghurt to your leftover fruit.
Blend until smooth and drink immediately.
“Or freeze the mixture in ice block moulds for a healthy dessert on a warm day,” Monique says.
Ice trays make handy portion savers
Like to start the day with a cup of hot water and lemon? Get a step ahead of yourself by freezing lemon juice portions in an ice cube tray for easy use.
“You can also use your ice tray to store leftover wine to use in stocks, bolognese or risottos,” Monique suggests.
Herbs can be added to water and an ice-tray, too.
“Then just pop them into sauces, casseroles or stocks.”
Be bread wise
Bread is the most wasted food in Australia, so only buy what you need and use straight from the freezer.
Whiz stale or leftover bread in a food processor for some instant crunch.
“Add the zest of a lemon and any herbs, such as rosemary, thyme or parsley,” Monique says.
Add garlic mince to a hot pan with olive oil and cook alongside the breadcrumbs until the crumbs are lightly golden.
Serve on top of tomatoes or eggs. You can store dry breadcrumbs in a sealed container, until you’re ready to use them, for up to six months.
Handy tips for repurposing leftovers
A lot of wasted food goes into the bin because we simply serve ourselves too much, Amanda says.
“Our research has found people worry they won’t have enough food to eat, so they over cater.
“Ask yourself how you can use those leftovers if that happens.
“Lunchbox leftovers are often the best and easiest ways: leftover roast veg can be added to poke bowls, a quiche, or reheated for a side the following night.”
Easy ways to use up your vegies
For food that is close to expiry or the veg that’s gone a little floppy, get into the “use it up” habit. “Use it up in a quiche, soup or casserole,” Monique says.
“If you make too much, you can then freeze to use at a later date.”
Keep an eye on use-by dates
Use-by dates refer to food safety.
Check what’s in your fridge and the dates regularly.
Eat food near the use- by date, or freeze it before it expires.
Buy wonky fruit and veg
Between 20-40 per cent of fruit and vegetables is wasted worldwide before it even reaches us, due to the strict cosmetic standards of stores and shoppers.
Yet, research shows that imperfect product contains higher levels of antioxidants.
“’Ugly’ fruit and veg is cheaper than their better-looking counterparts and can be used in smoothies, soups or casseroles,” Monique says.
- Money saver:
Invest in smart food storage
Monique says using up leftovers is also about good storage.
“We waste 7.6 million tonnes of food each year, and a third of this comes from our homes and 70 per cent of this is perfectly edible,” she says.
“The top five most wasted foods in Australia are vegetables, bread, fruit, bagged salad and leftovers.”
She recommends ensuring you label contents you put in the fridge or freezer with the date you pop them in, and store fruit produce in the fridge during warmer months.
Plan your weekly menu
“Meal planning is a must and is one of the most critical things you can do to help minimise your food waste,” Amanda says.
“Look at what you’ve got in the cupboard.
“It will help you work out your shopping list, by making sure you’ve got all the ingredients.
“Don’t plan to cook for more than four meals.
“This way, if an event or invite pops up unexpectedly, you won’t waste that night’s dinner.
“Plan to use your leftovers and what’s in the freezer for the other nights.”
Amanda also recommends you identify leftovers in advance.
“When you know you’re cooking a particular meal on Sunday, what can you do with the leftovers on Monday?” she says.
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Written by Charmaine Yabsley.
