Tips & tricks to combat food waste

Create your menu plan.
Think about what you can conjure up from any leftovers.


Write a shopping list.
That way, only what you need ends up in your shopping basket.


Storing food.
Dry goods are best kept in the kitchen cupboard. Meat, fish, dairy products, eggs, cold-resistant vegetables, fruits, and leftovers belong in the refrigerator.


Freeze leftover food.
Let cool and freeze any food you cannot use the next day.


Freeze leftover vegetables and herbs.
Leftover vegetables and herbs from cooking can be chopped and frozen. That way you always have a supply for vegetable soup!


Revive herbs and vegetables.
Wilted herbs and rubbery vegetables revive in ice water and become crisp.


Use herb stems.
These are highly aromatic and suitable, for example, for searing meat or making pesto. Vacuum-seal meat and fish. Airtight sealing keeps them fresh longer and prevents freezer burn during freezing.


Can.
Overripe fruits can be used for jam, for example, and overripe tomatoes can be used to make sugo for storage.


Experiment.
With a little imagination, almost everything can be used, e.g. for pizzas, sauces, soups or jams – these are all dishes that originally came from leftovers!

Why not try it too? J