Daily Food Waste: It's bad enough that discarded items take up space in landfills. But rotting food also releases methane, a greenhouse gas 25 times more potent than carbon dioxide.
Don’t
go shopping on an empty stomach; you’ll buy more than you need. - See
more at:
http://www.safefood.eu/Utility/About-us/Campaigns/Food-Waste/Top-10-tips-to-prevent-food-waste.aspx#sthash.VMqORQo2.dpuf
> Buy Local
> Buy what you need and in small quantities. Do not get lured by offers or discounts. Make a list and stick to it! According to a 2009 study from the Bulk Is Green Council, you can save an average of 35 percent by just buying what you need.
> Maintain a healthy temperature in the refrigerator so that the food
remains fresh for a longer time. It is suggested to store foods between 1
and 5 degrees Celsius for maximum freshness. A fridge thermometer will ensure it stays at the right setting.
> Keep your kitchen well organized. To avoid dumping things and then
forgetting about them reorganize every two weeks. Arrange in a way so
that everything is in sight and within easy reach.
> Learn the label lingo. Get into the habit of giving the labels a read. Buy only after checking the 'sell by' and 'use by' dates.
> Use a FIFO - first in, first out system for your perishables so that you
don't have mystery leftovers lurking in your kitchen cabinets.
> From the farm and to the fork. Buy local produce rather packaged
products to limit emissions. Go for organic products (if you can get
your hands on them!) which have a lesser environmental impact.
> Use up the leftovers. A few simple tweaks and you can transform your
leftovers into a novel dish. Make salads, sandwiches or anything that
you fancy.
