[ad_1]
“I have always thought about wasting zero, but seeing the direct results of our actions in the external environment during this time has made me more aware and less wasteful. Using oil judiciously, segregating waste and saving useful waste for future use is something we can all do, ”says Reem Khokhar, a freelance writer. Staying home and cooking more has obviously increased the amount of organic waste going into containers. The proper use of leftovers and the controlled generation of waste will ensure that the country has an ample supply of food for the poor and needy.
Plan better, don’t hoard
The first step to moving towards a lifestyle without waste is to stop hoarding. Buy only what you need. “Start buying vegetables for instant use only, not weeks in advance. This will allow for less waste of raw products overall, “says chef Dhruv Nijhawan of Prodigal Farms. Making meal plans would help in the full utilization of raw products and even help you plan your week in a more systematic way, thus reducing amount of kitchen waste, also buy dry products with a long shelf life in bulk as this would greatly reduce single-use plastic packaging.
Root to shoot kitchen
San Francisco-based blogger Anne Marie Bonneau says: “Instead of letting our whims choose what to eat for dinner, let our pantries do it. Instead of choosing a new recipe to cook from scratch every night for dinner, who has time to do it? – look at what you have on hand and let that determine what you are going to cook. “Save the vegetable peels and make incredible broths with some whole spices that can be used in the kitchen as a substitute for water, this will reduce waste and it will elevate the flavor of the food. “I keep all my vegetable waste (shells, lids and ends, and any other pieces) for 4 days at a time, storing each day in the freezer and adding until I have about 4 cups. I toss them with some onions, cloves, garlic, bay leaf and some other seasonings and I make a rich broth to season soups, pasta. I haven’t had to get rid of my wet garbage in four days because of this, “says Khokhar.
Make a fresh pantry
Keep food in cool, covered places to make sure it doesn’t spoil. This could greatly reduce the amount of waste that is produced instead. Create a space for a pantry or food pantry to store things you can’t put in the refrigerator. One of the biggest benefits of a home food pantry is that it allows you to prepare for short and long-term emergencies. When it comes to stocking your pantry, just buy and store food you already eat regularly. The perfect pantry should be on the north side of your property to minimize the amount of heat from the sun. Look for cabinets under stairs, next to kitchens, or near garages. During the closing period, try to get a basic idea of the expiration dates of all the food in your home. It is essential to ensure that no canned or packaged food is kept in your home after its expiration date.
Eat clean and healthy
Perhaps the most underrated way to reduce food waste is to eat healthy. Junk food has a much faster decomposition rate compared to fresh vegetables and fruits. Buy fresh produce from local vendors and support local communities. Go plant-based because, as they say, “if it grows from the soil, it can return to the soil, which means that if something is derived or grows in nature, then it can be made into a compost for fertilizing your vegetables or just enrich the soil in your backyard, “illuminates chef Nijhawan. Buy organic vegetables only as you can use all parts of the vegetable without fear of contamination and avoid cuttings and waste. Scrap metal is also good for health: eat leaves, stems, stalks, and husks of vegetables – waste is actually potencies packed with vitamins that can flavor and nurture food.
Freeze it
Losing less food is all about keeping the ingredients fresh, being creative with what you have and knowing your food, especially how it ages and how it stores best. Freezing food can reduce food waste by staggering six times, according to a study published in the British Food Journal. Due to their longer shelf life, frozen foods can generate less waste in the supply and storage chain. When freezing food, it must be stored properly in the freezer to prevent cold air from drying out, a side effect often known as “freezer burns”. Also, save the leftovers for delight. Store vegetable scraps and garnishes in a freezer bag. They are excellent for creating a delicious and tasty broth.
Garbage gardening
A fun alternative to vegetable composting, garbage gardening is an easy and inexpensive way to grow flowers and groceries with kitchen scraps – the pits, seeds, and roots that would otherwise go to a landfill. It is a fun way to recycle. Start new plants on the windowsill using the by-products of roots, nuts, tubers, beans, bulbs, seeds, or cuttings. Leafy vegetables that grow on the head, such as celery, romaine lettuce, and bok choy, are some of the easiest leftovers to grow. With vegetables like turnips and beets, the root is eaten and the top, where the leaves grew, is thrown away. These top leftovers recreate tasty leaves for fresh or stir-fried salads.
And what is more? “Sustainable living also results in mental clarity, improving mental health. Consuming less and generating less waste gives us the opportunity to use our energies for creative activities, social work and introspection, “says Chandra.
