Learn how simple changes in shopping and storage can reduce food waste, save money, and protect the environment.
Watch this informative video to learn about the global impact of food waste and discover practical solutions you can implement today.
Video Credits:
Produced by - Wexford County Council and Waterford City and County Council
Food waste is one of the biggest challenges facing our world today. Understanding its impact is the first step toward creating positive change.
Food waste contributes to greenhouse gas emissions, deforestation, and water waste. When food rots in landfills, it produces methane, a greenhouse gas 25 times more potent than CO2.
Globally, food waste costs approximately $1 trillion annually. For households, the average family throws away $1,500 worth of food each year.
While 828 million people go hungry worldwide, we waste enough food to feed 3 billion people. Reducing waste helps create a more equitable food system.
Make smarter choices at the store to reduce food waste before it starts. These evidence-based tips can help you save money and reduce waste.
Create a weekly meal plan before shopping. This helps you buy only what you need and reduces impulse purchases that often go to waste.
Always shop with a list and stick to it. Studies show that shoppers with lists waste up to 30% less food than those without.
Before heading to the store, check your fridge, freezer, and pantry. Avoid buying duplicates of items you already have at home.
Choose 'ugly' fruits and vegetables when possible. They taste just as good and are often discounted, helping reduce the 20% of produce wasted for cosmetic reasons.
'Best before' dates indicate quality, not safety. Many foods are perfectly safe to eat after this date. 'Use by' dates are the ones to follow strictly.
Resist bulk-buy deals unless you can realistically use everything before it expires. Buying less more frequently often leads to less waste.
Sources & Further Reading:
Proper storage can extend the life of your food significantly. Learn where and how to store different types of food for maximum freshness.
Cool, dry, and dark conditions
Airtight containers, away from heat and moisture
Rice, pasta, flour, cereals, nuts, seeds
Cool, dry place, check expiration dates regularly
Canned vegetables, fruits, soups, sauces
Cool, dark, well-ventilated area
Potatoes, onions, garlic, sweet potatoes
Cool, dark place, tightly sealed
Olive oil, vegetable oil, vinegars, cooking wines
Keep at 40°F (4°C) or below
Warmest area of the fridge
Leftovers, drinks, herbs, ready-to-eat foods
Coldest area, ideal for perishables
Raw meat, poultry, fish, dairy products
High humidity for vegetables, low for fruits
Fruits (low humidity), vegetables (high humidity)
Warmest area, temperature fluctuates
Condiments, dressings, butter, eggs
Keep at 0°F (-18°C) or below
Use airtight containers or freezer bags to prevent freezer burn and maintain quality.
Include the date frozen and contents. Use within recommended timeframes for best quality.
Divide large quantities into meal-sized portions for easier thawing and reduced waste.
Let hot foods cool to room temperature before freezing to maintain freezer temperature.
Organize your freezer so older items are used before newer ones.
Storage Guidelines Sources:
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