New Delhi: Food waste is defined as food that cannot be eaten at home and is later discarded. As more people turn to online food delivery chains, food waste is becoming more diverse, especially in urban areas. Food waste occurs in many forms during food manufacturing and processing. It is reported that one-third of his food produced worldwide is wasted each year.
Neelam Chauhan, a nutritionist in the NIIMS Department of Dietetics, explains how to reduce food waste at home.
meal planning and purchase
Plan your meals and activities for the week based on the foods you need to consume. Prepare a second dinner and use up the leftovers. Prioritize fresh foods before using frozen or canned foods. Shop smart by checking your cabinets, freezers and refrigerators first to see what you already have.
Make a list before you go shopping. Invest only in what you need. Be careful not to be misled by unnecessary promotional materials.
keep food fresh
Please set the refrigerator below 5 degrees.
Clear containers are great for storing leftovers because you can easily see what’s left.
To encourage the use of old foods before they deteriorate, place new foods in the front of the refrigerator and old foods in the back.
Avoid storing milk, cheese, and yogurt in the refrigerator door. Refrigerator doors are the hottest and can keep food cold and fresh longer.
Chopped fruits, dairy products, and vegetables can spoil faster, so don’t chop food until you’re ready to use it.
Bread is one of the things we waste the most, so freeze it. If you don’t think you can eat it all before it spoils, why not freeze it and toast it?
make sense of dates
The term “shelf life” defines the quality of a product. Meals will be in peak condition by the specified date. After this date, it may not be in peak condition, but it is still safe to eat.
Food past its “use by” date is unsafe and should not be consumed.
When shopping, buy only what you need.
When cooking, consider only preparing what you need or how you will handle leftovers.
Offer only enough food for one meal and only enough to satisfy your appetite.
Store leftovers in a clear, easy-to-see container in the refrigerator.
To use up leftover vegetables: Vegetables such as carrots, broccoli, spinach, and tomatoes can be used in soups, curries, casseroles, and stir-fries.
Use Meat: Leftover roast dinner meats such as chicken, turkey, pork, or beef make great sandwich fillers for lunch the next day.
Use leftover fruit: Ripe avocados and bananas make excellent guacamole or banana bread.