A-Z of Food Saving Tips

Apples

Don’t throw bruised apples away. Cut off any brown parts and chop the rest into wedges for a snack.
Stew old apples to make apple sauce or use up in a crumble. Or even add to a curry.
Always store apples in the fridge in their original packaging. They will last longer than if left out in a fruit bowl.

Avocado

Leave stone in the half you don't need and it will stop it from going brown as quickly

Bacon
Separate a large pack of bacon into slices before freezing. Then, you can just defrost what you need at a later date.
Once a packet is opened, follow the on-pack instructions about how to store it and when to use it up by.

Banana

Bananas will go black in the fridge! So instead, just keep them somewhere nice and cool. The same goes for pineapples.
Peel and freeze bananas to use later in smoothies, banana bread or add to ice cream.
Use them in curry dishes or mashed up for a quick sandwich filling.
Store away from other fruits. They make them over-ripen.

Best Before date labels

Food with a Best Before date is long-lasting. It should be safe to eat, but may not be at its best quality after this date.

Bread

Bread should not be stored in the fridge. It will actually go stale quicker in there
Keep it in a bread bin or cupboard, in the original packaging.
Use old bread for bread & butter pudding. Or bread crumbs to top a pasta bake or fish pie.
Freshen up stale bread by putting it in the microwave for 10 seconds.
Slices from a frozen loaf can be defrosted as needed or toasted straight from the freezer.
Bang the loaf gently before freezing to separate the slices!

Broccoli

Broccoli should be stored in the fridge in its original packaging, to keep it at its best.
Freshen up broccoli by placing the stem in a jar or glass of water in the fridge.
Cooked broccoli can be blitzed with milk and used as a creamy sauce for fish or chicken.
Don’t discard broccoli stalks: these are the best bits! Cut them lengthways and cook with the florets. Or use them in a soup.

Budgeting tips

Frozen fruit and vegetables can be cheaper than fresh and you only need to take what you need out of the freezer.
Tinned fish - salmon, tuna and sardines - is good for you and cheaper than fresh fish.
Stock up on store cupboard basics. Use them to stretch leftovers to create new meals.

Cereal

Once opened, seal the bag with a clip. Or use an airtight container to keep it fresh.
Use up unwanted cereal for crispy cakes.

Cheese

Keep it in the fridge. Re-close the pack tightly or wrap it in foil or put in an air-tight container.
Freeze your cheese! If you are buying a big block of hard cheese, to make the most of a bargain, grate some and freeze to use later. This is good for cheese on toast, on top of baked beans or in an omelette.
Stale, hard cheese can be grated into mash or used over pasta dishes or chilli.

Chicken

Chicken thighs, wings and drumsticks are a cheaper alternative to chicken breast or a whole chicken. Freeze before the Use By date for a tasty treat at a later date.
Always keep cooked meats in the fridge, well wrapped and away from raw meat.

Eggs

Eggs are best kept in their box to protect them - in the fridge.
Providing eggs are cooked through, they can be eaten a day or two after their Best Before date.
Eggs can be frozen, but you must separate yolks from whites first.
Use for a nutritious, cheap meal in an omelette, if getting close to the Best Before date.
Visit this website for more: http://www.nhs.uk/Livewell/Goodfood/Pages/eggs-nutrition.aspx

Fruit

Store fruit in the fridge, except for bananas and pineapples.
Use up wrinkly or soft fruit in smoothies.

Juice

Make your own ice lollies from leftover smoothie, or apple and orange juice.

Lettuce

Lettuce should be left in its packaging in the fridge (if it came wrapped) and in the crisper drawer - if your fridge has one.
Put lettuce leaves in a tub lined with a piece of kitchen paper to keep them fresher.

Milk

Freeze semi-skimmed milk in ice cube trays to use when you need it. You can pop them straight into your tea or coffee!
Milk near its Use By date can be used up in sauces, puddings, smoothies or custard.

Mushrooms

The best way to store mushrooms is in a paper bag in the fridge.
Fry wrinkly mushrooms in butter or oil for use as a pizza topping. Or use in stews, sauces and casseroles, or freeze them for later.

Onions

Onions are best stored in a cool, dry, dark place; ideally in a cloth bag.
Buy smaller onions. They are often cheaper and there is less waste if cooking for 1.
If you only need 1/2 an onion, chop up the rest and freeze to save time when you next need to cook in a hurry.

Pasta

Cooked too much pasta? Rinse it in cold water and freeze in meal-sized portions. This can be re-heated in a microwave when needed.
Leftover cooked pasta can be kept in a fridge for up to 2 days. It makes great pasta salad!

Peppers

Store a half pepper with the stalk and seeds still in - it will last longer.
Store them in the fridge. Always put peppers that are cut open in a storage container or bag in the crisper drawer - if your fridge has one.

Plantains

Store at room temperature until ripe, then move to the fridge. To freeze, peel and mash the plantains and sprinkle with lemon juice to stop them going brown. Put into a container or freezer bag.

Potatoes

Spuds don’t like to be kept in the fridge. Take them out of plastic bags and store them in a cool, dry, dark place; ideally in a cloth bag and away from strong-smelling foods like onions.
Use a potato peeler rather than a knife as this will cut down on waste. Or don’t peel at all; you can boil, roast or mash them with their skins on!
Keep potato peelings to make delicious home-made crisps. Add salt and pepper then bake in a hot oven.
If potatoes have sprouted, simply remove the sprouts before use, and remember to cut off any green or rotten bits before using.
Store leftover mash in the fridge until the next day. Use to make potato and fish cakes or as a topping on a cottage pie.
Leftover boiled potatoes can be added to an omelette or fried up in slices.

Raw meat

All raw meat, poultry and fish should be stored at the bottom of the fridge in a clean, sealed container to stop it touching or dripping onto other things.
Freeze it before it reaches its Use By date if you know you won’t use it up in time.

Rice

Rice should be cooked, served and eaten immediately.
Cool leftover rice by running it under cold water. This can be kept in the fridge for 1 day or frozen for use later. Always re-heat until piping hot before eating.
Add a few grains of uncooked rice to your salt shaker. This will stop the salt from getting damp and having to throw it away.

Sandwiches

Use leftover food as a sandwich filler. Even leftover curry makes a tasty sandwich filling!
Did you know you can make sandwiches from frozen bread? They will even defrost by lunchtime, keeping the filling cool.

Vegetables

Put old carrots or soft celery into a glass of water in the fridge to revive them.
Add squashy tomatoes to a chilli or pasta sauce.
Use cheap seasonal vegetables to bulk out meals.
Vegetables that are past their best will make a great soup.
Frozen vegetables from the supermarket are as healthy as fresh.

Yams

Store in a cool, dry, dark place; ideally in a cloth bag. To freeze: wash, peel and boil until tender, slice or mash and sprinkle with lemon juice to stop them from going brown. Cool and put into a container or freezer bag.

Yogurt

Yogurts and fromage frais can be frozen. Mix yogurts with over-ripe fruit, add a stick, pour into lolly moulds and freeze.
Add yogurts getting close to the Use By date to smoothies.

Use By date labels

Food with a Use By date goes off quite quickly. It can be dangerous to eat it after this date, even if it looks and smells OK.
Plan how you will use up all the food you’ve bought, before it goes out of date.

Zucchini

Grate into spag bol, chillis etc to increase the amount of veg in your families diet.
Store in the fridge and in their original packaging if not bought loose.

Out and About This Summer

For those long summer days, homemade food is tasty and can save you money by making the most of your food.

Enjoy good food outdoors with these top tips...

  • A cool box or cool bag with ice packs will help keep food fresh and tasty. Leave food in the fridge until the last possible moment.
  • Leftover potatoes make a tasty salad when tossed with finely sliced red or spring onion and mayonnaise.
  • Cold roast meat is delicious with pickle or chutney.
  • Put frozen, previously cooked, sausages straight into your picnic bag. They’ll have defrosted by the time you reach your picnic spot, but still be nice and chilled.
  • Why not chop up some spare veg from your salad drawer into little crudités for dunking into hummus or your favorite dip?
  • Quiches make perfect picnic food and can help use up eggs, veggies and spare cream. Add File 729 flaked cooked fish or fry that last rasher of bacon and some onion for classic quiche Lorraine.
  • Every day we throw away the equivalent of around 24 million slices of bread. Why not make picnic sandwiches more appealing by using frozen bread that’ll defrost by lunchtime – that way they won’t have gone dry or even soggy! Try chicken, bacon and mayonnaise; mozzarella and sundried tomato; cheese and coleslaw as interesting fillings.
  • Pieces of fruit are great on picnics as they need little preparation. Alternatively, chop them up and take in an airtight box as a fruit salad, or set some chunks into mini jellies.
  • Over-ripe fruit, including bananas, berries, apples and yoghurt, can be blitzed into healthy smoothies or why not try freezing any extra yoghurts from your multipack to take as a delicious frozen dessert?
  • Spare lemons squeezed, combined with sugar and sparkling water make refreshing lemonade. Alternatively, sliced lemons can be frozen on a tray and then bagged up (once frozen) - store in an airtight container in the freezer to use as refreshing fruity ice-cubes in cold drinks.
  • Grated cheese can make a salad more substantial. To store cheese keep it in its wrapping in an airtight container in the fridge or grate and freeze for sprinkling over salads and cold pasta
  • Every year millions of apples are thrown away. Why not enjoy them with salad leaves, a wedge of cheese, slices of ham and a spoonful of pickle – the perfect ploughman’s salad?

Read more recipes from:  http://england.lovefoodhatewaste.com/recipes

Sustainable and Fair Eating Habits!

The Think.Eat.Save campaign would like to share with its readers some of the tips on how to eat sustainably in order to help ensure that everybody has enough food always.

How? By taking up actions such as eating seasonal, organic, and sustainable foods; supporting small-scale farmers in developing countries; eating less meat and dairy; reducing food waste, and saving energy in the kitchen.

Eat seasonally

“By eating seasonally we can reduce the distance that food travels by almost 40%” (CERES Fair Food, 2013)

Eat seasonally? Well, we waste lots of energy trying to grow food in the wrong place, at the wrong time of year. Seasonal fruit and vegetables don’t use as much energy to reach our plate, which in turn helps reduce the amount of fossil fuels burned to feed us. This helps limit greenhouse gas emissions causing climate change, which is threatening small-scale food producers across the world.

In a nutshell, a smaller foodprint is good for farmers, which is good for feeding the world.

Some inspiration for eating seasonally……

How about starting simple, popping your meal in a jam jar so that it’s convenient, seasonal and upcycling all at once!

But what about the price issue? Surely seasonal food is not just for those with deep pockets?

Check out the top five reasons to visit farmers market, or read about how good it can be to grow your own seasonal produce!

  1. Preserve farmland and support local farmers
    With population growth and pressures to erect more buildings, farms are being increasingly driven away from our cities, which is a problem for transportation and its environmental impact and feeding many more hungry mouths. “Even in the 60s, you could drive 5km up the road to pick your own strawberries,”
  2. Reduce food miles and environmental impact
  3. Know and utilise the power of consumer demand and community
    Buying locally is not just about how far the food travels (often the smaller the distance the better), but how the food is produced and the way it’s travelled to our plates. People buy, and hence farmers produce what’s demanded, even if it’s out of season or area for them. As the saying goes, “If you eat it, you are a partner in farming.”
  4. Reconnect with food
    Not only can you discover where your food comes, who produces it and how, and the method of transportation that has been used to get it to you, but you learn new foods and a little food history along the way, to say the least.
  5. Eat fresh, tasty, nutritious food and keep healthy
    Check out why industrial farming systems are problematic when it comes to a huge raft of sustainable and fair food criteria discussed in the film, Food Inc.
    Bloggers are a great source of inspiration. This article will give you a sense of why three foodie bloggers are passionate about sustainable, seasonal and ethical food.
    Another brilliant way to start get the gastronomic juices flowing is by jumping onto Seasonal Sunday Lunch and hosting or attending a lunch made with seasonal produce.
    What about getting a seasonal fruit and veggie box? Foodconnect and Fair Food can help you with that.
    Seasonal availability of course varies by region, but a few ways you can find out what’s in season in your neck of the woods by visiting the Seasonal Food Guide Australia.

Abolish Your Use of Plastic Bottles

Plastic bottles are bad for many reasons: they usually contain liquids, which are sugary and overpriced, and they are not biodegradable, taking 700 years to decompose. This becomes detrimental to your health, your pocket and the environment. Water is the best drink to consume to keep up sustainable energy and health. Using a stainless steel bottle to carry your liquids is the environmentally friendly way to hydrate.

Think:

  • Are you spending too much money on beverages on the go? Each bottle of water can cost you about $1.20 or £1, which is a cost that builds up on a daily basis. Furthermore, these bottles of water could contain tap water, the same that comes out of your faucet.
  • Are you contributing to plastic waste? According to the EPA, in 2010, the USA alone created 14 million tonnes of plastic waste from containers and packaging. Only 8% of this was recycled. Since it takes around 700 years for plastic to decompose, this provides major landfill issues all over the world.

Eat:

  • How much water do you Drink?
    Since 70% of the human body consists of water, drinking H2O is a vital part of keeping healthy. Eating well must be complemented with drinking well. You can obtain water from many sources, be it in food or as a drink.
  • The best way to stay hydrated is to keep a bottle of water with you at all times. We’ve already discussed the downfalls of plastic water bottles, so you can opt for a reusable stainless steel bottle instead. Chose one that is BPA free so that it will be safe to use for a long period of time.
  • Get acquainted with the nearest refill points in your area. If you work in an office, make sure you know where the water fountains are so you can easily refill without too much hassle.
  • If you have cafés in your local area, discover which ones offer free tap water and use these cafes to fill up on the go. Most importantly, remember to fill your bottle at home before your journey, so that you can stay hydrated and cool on public transport! If you are not sure, just ask!
  • You can also get water from many unexpected places. Here is a list of water-rich foods that can help boost your energy.
  • Watermelon and cucumbers, for example -  97%
  • Tomatoes and zucchini – 95%
  • One slice of whole-wheat bread – 33%
  • A roasted chicken breast - 65%
  • Baked salmon - 62%
  • A cup of boiled red kidney beans – 77%

Save:

  • Buying one reusable bottle can help you save a huge amount of money on bottled water each year. We can think about it in terms of the maths; You could buy a plastic, single use bottle of water every day for 2 weeks. This would cost $14 and keep you hydrated for 14 days. Alternatively, you could by a reusable bottle for $14, and have water for life.
  • Buy a stainless steel bottle that is BPA free. You may feel that cheaper, aluminium bottles will be okay for your use, however these will start to smell over time.
  • Save the environment by reducing your food print caused by water bottles and packaging.
  • A GiveMeTap bottle is a prime example of how you can save not only yourself money, but save the life of another person. For every GiveMeTap stainless steel bottle purchased, they can give one person in Africa access to clean, safe drinking water through water pumps and boreholes. They also have a nifty map where you can view all the cafes in their scheme that have agreed to give free tap water to passers by with no obligation to buy anything. GiveMeTap now operate in 30 cities across the world and hope to expand this with the help of fans and followers.

By Sanum Jain
The Chatterbox at GiveMeTap
Head of Communications & Partnerships

Storage

Better Storage to Save Food
Storing food in the right way helps keep it fresh and tasty for longer and means less of the food we buy gets wasted. That’s good for the environment and our pockets.

1. Use your Fridge

2. Remember to keep your fridge temperature below 5oC.

Research shows that up to 70% of our fridges are too warm, meaning food won’t last as long as it could. Milk goes off much quicker if the fridge is just a few degrees too warm.

3. It’s best not to put bread in the fridge as it goes stale much quicker. Bread keeps better in a cool dark place such as the bread bin or a store cupboard. Bread also freezes well for use another time.

4. Fruit and veg packaging has been designed to help it stay at it's best for longer, so don’t take the packaging off until you’re ready to eat the food. Check the pack for instructions if you're not sure.

5. Once opened, food like cheese and ham keep better if they’re well wrapped by re-closing the pack, wrapping in cling film or foil, or putting it in an airtight container. Make the most of your food by cooling leftovers as quickly as possible after cooking and store them in the fridge. Eat within two days or freeze for another time. We have some great recipe ideas for making the most of your leftovers.

And finally if you aren’t going to eat it, remember you can always freeze food before the ‘use by’ date. Defrost when you need it and use within 24 hours.

Food poems:

BREAD

Don’t get in a spin

it really is no teaser

clip half your bag in a bread bin

and the other half in the freezer.

POTATOES

SPID your spud.

Store Potatoes In the Dark

to keep your tatties good.

CARROTS AND APPLES

Carrots and apples

can happily chillax

at the bottom of the fridge

in their packs.

CHEESE

Easy peasy cheesy store,

Ziplock, Tupperware, fridge drawer.

Fridges and freezers

are good for hard cheeses.

Read more on http://england.lovefoodhatewaste.com/content/storage-0

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