A STAGGERING 6.4 million tonnes of food and drink waste is generated every year from UK households – with 1.04m of that from Scotland.
And 59 per cent of food waste in Scotland comes from households – the stuff we all throw away from our kitchens which, even in small amounts, can all add up.
But experts say a few small changes to how we store and use the grub we get could save the average Scots family £1,000.
Meanwhile, it could help us claw back time – around two and a half days per year to be exact a it’s estimated we spend five hours every week prepping and cooking too much food.
It’s Food Waste Action Week and we have some expert tips from Zero Waste Scotland’s Harriet Brace on how to save money, time and the planet.
SOFT FRUIT SAVVY
AROUND 1.1 million tonnes of fruit is wasted every year in the UK – but there is a knack to keeping them from getting soggy and sad.
Harriet said: “Fresh fruit is one of the most commonly-wasted foods from our homes, but there’s a viral storage hack that can help us keep berries at their best.
“Storing fruits like strawberries and blueberries in a glass jar, instead of the packaging they came in, keeps them fresher for longer.”
TIN-SPIRED
EVERY year 1.3m tonnes of fresh veg is chucked in the bin, but there are ways to enjoy your greens while being more green friendly, including occasionally turning to a canned option.
The expert said: “Tinned ingredients are there when you need them – even when dinner plans change. Because they’re shelf-stable we have longer to use them up.
“What’s more they’re budget-friendly and tins are easy to recycle at home. Win-win.”
KNOW WHERE IT GOES
IT always pays to check the storage labels on food you buy.
The environmental pro said: “Around 40 per cent of food thrown out from UK homes is wasted simply because it wasn’t used in time.
“That makes following storage guidance super important to make our food last. Challenge what you think you know and double-check where your food should go, because guidance changes.
“For example, did you know apples and potatoes should now be stored in the fridge?”
NOW YOU SEE ME
IT can’t be easy to fall into an ‘out of sight, out of mind’ trap when it comes to wasting food.
Harriet said: “If we don’t see it, we don’t eat it – so making sure food is visible when we put it away in the fridge or cupboard can prevent it going to waste.
“For foods with a short shelf-life, having a ‘use me first’ section of the fridge can help us keep track of what needs eaten fast.”
Hacks for Keeping Food Fresh in Your Fridge
IF you want your food to stay fresh, you’ll need to try out this useful hacks…
- Herbs in Water: Store fresh herbs like parsley and coriander in a glass of water, then cover with a plastic bag to keep them fresh for weeks.
- Wrap Greens in Paper Towels: Wrap leafy greens in paper towels before placing them in a plastic bag. The towels absorb excess moisture, preventing wilting.
- Use Mason Jars: Store salads, chopped vegetables, and even leftovers in mason jars. They are airtight and keep food fresher for longer.
- Revive Stale Bread: Sprinkle a bit of water on stale bread and pop it in the oven for a few minutes to make it fresh again.
- Baking Soda for Odours: Place an open box of baking soda in your fridge to absorb odours and keep food tasting fresh.
- Freeze Herbs in Olive Oil: Chop herbs and freeze them in olive oil using an ice cube tray. This preserves their flavour and makes them easy to use.
- Keep Cheese Fresh: Wrap cheese in wax paper instead of plastic wrap. Wax paper allows the cheese to breathe, preventing it from becoming slimy.
- Store Avocados with Onions: Place a cut avocado in an airtight container with a slice of onion. The sulphur compounds in the onion slow down oxidation, keeping the avocado fresh.
- Use Vinegar Wash for Berries: Rinse berries in a mixture of water and vinegar (one cup of vinegar to three cups of water) before storing. This kills bacteria and mould spores, extending their shelf life.
- Egg Freshness Test: To check if eggs are still fresh, place them in a bowl of water. Fresh eggs will sink, while old ones will float.
Implement these clever hacks to maximise the freshness of your food and make the most of your groceries.
EASY FREEZY
IT’S easy to over-buy and over-cook, but that doesn’t mean food has to be wasted.
The expert said: “The freezer is a ‘pause’ button for food. Bought more veg than you need? Try chopping and freezing it in an airtight container.
“Got a leftover portion of your favourite tea? Box it up and freeze it for a home-cooked meal that can be microwaved in minutes. Just remember to label food before freezing so you know what you’re getting!”
BEST BEFORE
GETTING to grips with labels is key, insists Harriet.
She said: “Knowing what date labels mean is a food waste reduction superpower. ‘Use by’ is the only date label we need to adhere to, because food may be unsafe to eat after this date. ‘Best before’ is an indication of quality only, and food is perfectly safe to eat after this date.
“Food can be frozen right up to its ‘use by’ date.”
SECOND HANDY
YOU don’t have to buy expensive storage solutions, according to the pro.
Harriet explains: “If you’ve been inspired by trending kitchen organisation content, charity shops are a top spot for the latest kit.
“A large proportion of our environmental impact is linked to our consumption of new materials to make new products. But star storage options – from Tupperware to mason jars, and bread bins to lazy Susans – are all available preloved, and at more affordable prices too.”
GET HELP
HARRIET says there’s a wealth of info online that can help with food waste problems.
She says: “If you’ve a spare 15 minutes, check out Zero Waste Scotland’s ‘Reducing Food Waste at Home’ bitesize course. The free course is available on the Zero Waste Scotland website and is a one stop shop to help busy Scots keep food waste out of the kitchen.
“For more food waste reduction hacks, check out Love Food Hate Waste Scotland on Instagram.”
