The International Day of Awareness of Food Loss and Waste

Reducing food waste at retail, food service and household level can provide multi-faceted benefits for both people and the planet.

Food waste can be reduced, both domestically and in the food service industry, with relatively simple means.

A few basic tips:

• Store food at the right temperature.
• Freeze food that is over.
• Pieces of cheese can be grated and used later in gratins.
• Make use of leftover ingredients – use them in new dishes or for finger food/buffets.
• Apply efficient logistics to food preparation planning – everything from purchasing to portion sizes in the meals. Plan the menu so that raw materials are utilised optimally.
• Save pieces of bread, dry them, and use them as breadcrumbs or croutons.
• Use edged fruits in a smoothie or make fruit salad.
• Season dressings and soups with the stems of the herbs you have used as decoration.
• Plan the menu with the seasons.
• In the grocery store – establish a shelf named “eat soon” and lower the price.
• At the restaurant – offer doggy-bag!
• Use the “whole product”:
  –  make a broth out of leftover chicken
  –  use the stems of broccoli as well as the florets in salads.

Use your creativity, save money and the environment, together we can make a difference!