Most households are throwing away lots of edible foods and drinks each month and letting foods go to waste. Much of the food is thrown away because it is not consumed in time - we buy too much, forget the furthest in the fridge and throw food that is left over instead of eating the leftovers. By reducing the waste a household is estimated to save thousands of dollars per year.
Food waste costs more than money, it has a very negative impact on the environment. Producing food causes greenhouse gases that affect the climate and all this happens unnecessarily when we throw away food. Reducing waste is therefore an important change to make a positive impact on the environment.
Here are some simple tip to reduce your food waste.
Plan your purchases and eat your food on time - keep an eye on the food in the fridge and freezer, even the ones in the furthest back.
Store the food correctly
- Place chilled foods in the fridge as quickly as possible, this will keep the food fresh for longer and the risk of bacteria growing decreases.
- Most vegetables and fruits last longer if stored in a refrigerator.
- The best refrigerator temperature to keep is + 2 - 4 ° C, for freezer the colder the better, but keep a minimum temperature of -18 ° C. It may be a good idea to buy a thermometer to monitor the temperature.
- Avoid storing food in direct sunlight.
Do not throw food just because it passed the best before date
It often lasts much longer, look, smell and taste the food first and trust your senses. Foods stored as directed will usually not be dangerous after the date is passed. However for risk groups such as pregnant women, persons with impaired immune system, elderly or young children extra care should be taken.
Buy food with short dates
If you know that you are going to eat the food in the near future, you can make an effort for the environment by buying food for a short expiry dates.
Freeze your foods
- Keep an eye on the food in the fridge, if it can not be eaten immediately, many foods are good for freezing.
- Regularly review what's in the freezer and plan to eat the food on time. Mark the food with date and content when freezing it.
- Even small amounts of food, such as pasta and rice, are worth freezing
- Try to remove as much air as possible when freezing the food in bags and try to freeze the food as fast as possible to maintain flavor and nutrition.
How to correctly pack leftover food
- Place food into the refrigerator as soon as possible after it has cooled down. If the food is present at room temperature for more than a couple of hours, bacteria may grow. Do not place hot foods into the fridge as it may heat up the inside temperature.
- Larger amounts can be divided into smaller containers so that they cool down faster, or cool in a water bath or outdoors, if it is cold.
- Freeze residues that will not be eaten within the next few days.
- There is no magic limit for how long leftovers can be kept- if they have been in the refrigerator they are good to eat as long as they smell and taste good and have not molded.
Pregnant women, elderly, young children or people with impaired immune system are more susceptible to the bacteria listeria that may form on leftover food. It is therefore recommended for these groups to take extra care when eating leftover foods.
Reuse our food trays
The food trays that our GAFELL meals come in are safe to wash and can be safely reused to pack your foods in. Our trays are specially designed to withstand high heat and can safely be used in the microwave or steamer as well as in a low temperature oven 180C or below. However do not use our trays in a toaster oven as they exceed the temperature our trays can withstand even on low settings.