Reducing food waste and single-use items

Reducing food waste and single-use items

Reducing Food Waste

• Portion Control: Accurately measure ingredients to avoid overcompensation. This prevents waste from uneaten portions.
• First In, First Out: Utilise the FIFO inventory system, where the oldest stock is used first. This helps to avoid food waste due to spoilage.
• Utilise the Whole Product: Use all parts of a fruit or vegetable where possible, like incorporating beet leaves or cauliflower stems into dishes.

Minimise Single-use Items

• Durable Utensils and Cookware: Invest in high quality, long-lasting kitchen equipment. Using reusable items can significantly reduce waste.
• Reusable Containers: Employ reusable containers for storing leftovers and transporting food.
• Opt for Refills: Choose refill options for ingredients like spices, oils, and vinegars instead of single-use packaging.

Conscious Purchasing and Storage Practices

• Buy Local and Seasonal: Purchase local, seasonal ingredients as they are more likely to be free of excessive packaging. This can also promote better product turnover and less waste.
• Correct Storage: Store food correctly to extend shelf life and prevent unnecessary waste.
• Minimal Packaging: Choose ingredients with less packaging or in recyclable packaging. This reduces the waste produced in the kitchen.

Understanding these techniques will pave the way to developing more sustainable kitchen practices, ultimately reducing the environmental impact of your kitchen.