How to reduce food wastage this World Food Day
Australians throw out up to $10 billion of food every year, meanwhile an estimated 1.9 million Australians go without food because they can’t afford it.
“As an organisation, we are very aware of this issue, which is why we are long-term supporters of OzHarvest,” said Order-In managing director Jonathan Rowley.
“We have looked at the reduction habits of hundreds of our customers and found that the best practices to prevent food wastage at work, many of which can also translate to the home, are very easily implemented.”
- Donate, don’t discard: If too much food has been ordered for lunch or a meeting is cancelled at the last minute, donate unused produce to a food collection charity instead of throwing it away. This will not only benefit those in need but will also reduce the amount of food that ends up in landfill.
- Purchase in-season food: Seasonal food will most likely be locally produced, meaning you will be supporting local farmers and growers. The produce will also be fresher and won’t perish as fast.
- Care for the environment: Use reusable or disposal plates, serve ware, utensils and glasses at corporate meetings and lunches. When choosing these items, ensure they are bio-degradable or can be composted and recycled.
- Plan before you shop: At the beginning of the week, plan each meal so you don’t buy unnecessary items, check what you already have at home and construct a list to save time and money.
- First in, first out: Move older products to the front of your fridge or pantry and then put the newer products towards the back. This method will help decrease your food wastage as you utilise the older stuff before it expires.
- Maximise it: Several foods have more than one use. Vegetables, bones and meat scraps can be used to make stocks, overripe fruit can be used in smoothies, muffins or cakes, and wilted vegetables can be used in soups or health juices.