HANDLING AND STORAGE
Treated and stored correctly, many food items can stay fresh for much longer. But it’s not just a matter of chucking everything in the fridge.
As an example onions, bananas and potatoes actually keep better outside the fridge. Here are 12 common foods which shouldn’t be refrigerated.
It’s also a good idea to clean and individually portion items like meat and seafood before freezing. This way, you can use only what you need without exposing the rest to higher temperatures or contamination that may accelerate spoilage.
You can easily check online for the best ways to store the various foods you buy.
COOK JUST ENOUGH
A common-sense way to Save 1/3 is to simply avoid cooking too much food. Cook what you think is sufficient to just fill everyone’s tummies. Even if you misjudge by a little, there won’t be too much left over to reheat for your next meal.
If you’re hosting a party, prepare bio-degradable containers so guests can take leftovers home for lunch the next day.
MAKE THE MOST OF YOUR FRIDGE
Planning a meal? Start with what you already have. Jazz up aging produce with favourite spices or mix them into your next frittata. Vegetables past their prime can easily go into sauces for rice and pasta. Wilted lettuce and vegetable trimmings can be used to make stock; which can be used immediately or frozen and added later to soups or other dishes.
GIVE OVERRIPE FRUITS A SECOND LIFE
When bananas start to go bad, peel, wrap and freeze them to bake muffins or bread another day. Likewise, berries keep well frozen. And don’t forget not-so-fresh fruits work well in smoothies, or steamed and mashed to make an all-natural spread on pancakes and waffles.
USE EVERY PART
Many of the parts of fruits and veggies we normally toss away can actually be eaten.
Green carrot tops, for example, actually have a sweet and earthy carrot flavour and can be used as a herb to make pesto or chimichurri.
Don’t just eat watermelon flesh. Its seeds can be roasted to make a crunchy snack. Even its rind can be pickled and eaten.
Here are some tips to get you started on leaf-to-root cooking.
HERE ARE MORE WAYS YOU CAN SAVE 1/3