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Updated 16 October 2013

One third wasted

Do you throw food away? A staggering one third of food produced for human consumption is wasted each year.

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Not only does this squander one third of all the resources that go into food production, packaging and transport, but when the discarded food rots in landfills it produces methane, a major greenhouse gas that contributes to climate change.

Some tips for avoiding food waste:

  • Plan your meals a week ahead, check which ingredients you have and make a shopping list of only what you need - and stick to it.
  • Check that your fridge temperature is 1-5 degrees C and that the door seals properly.
  • Don't throw perfectly good food away: use up leftovers wherever possible. Slightly overripe fruit is fine to be made into smoothies and slightly wilting vegetables into soups and stews.
  • Put newly-bought foods at the back of the fridge and kitchen cupboards, and bring older items to the front so you remember to use them before their use-by date.
  • Use your freezer. Freeze food in batches; freeze sliced bread before it goes stale.
  • Serve smaller portion sizes so people will be more likely to clear their plates (our portion sizes tend to be bigger than is good for us anyway!)
  • Start a compost bin.

- Olivia Rose-Innes, EnviroHealth Editor
@ORoseInn 

Got a good green tip to share? Email me at oroseinn@sa.24.com or post on the EnviroHealth Forum if it's a planet-saver, we'll publish it.

 
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