Reducing Food Wastage
Food wastage has become a significant challenge. It wastes time, money and precious natural resources. We can all take few simple steps to minimise it.
My three tips below to minimise wastage in kitchen. This will also help in creating nutrient dense options:
- Create shopping list that yield less waste – The more organized the grocery, list the more opportunity there is to save money and prevent food waste. Check what`s in the home pantries, refrigerator and freezers and plan some meals around that. Then create a grocery list. Order as per the list and avoid impulse buys (don’t get attracted to sales). Make sure you have a plan for each item which is added to the list. For example, tomatoes could be used to make tomato puree to be used in curries during the week. Always order greens like methi, spinach, broccoli to be added to dals, curries, smoothies or pasta sauce.
- Proper food storage – Once food is bought, it needs to be stored properly to help preserve it longer and make the most of its nutrients. Store meat and fish in the freezer. Fresh vegetables can be preserved by blanching them for a minute in boiling water, the draining and rinsing in cold water. Allow them to dry and then freeze by putting in freezer bags. For greens, wash them and before storing dry them using a paper towel to absorb moisture.
3. Leftover makeovers – Prevent food wastage through making use of left overs. Some recipes with left-over rice include burritos, fried rice, tofu stir fry with rice or lemon or tamarind rice. Left over veggies can be added to soups, pasta or pulao. The left-over dals could be added to dough to make delicious chapatis/paranthas for the family.
I hope you find them useful. These are definitely helping me in minimizing the wastage in our household.
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