FROM WASTE TO TASTE

14.09.2021

DID YOU KNOW THAT ABOUT 30% OF ALL FOOD PRODUCED WORLDWIDE ENDS UP AS WASTE? Every year, the average European causes 680 kg CO2e by throwing away food. That’s about the same amount of emissions as caused by a round-trip flight between Helsinki-Berlin. REDUCING FOOD WASTE IS A CLIMATE ACTION BUT ALSO A WAY TO SAVE MONEY. We cannot eliminate food waste entirely, but we can reduce it both in food production and at home.

Food waste in households is often due to the fact that food is bought or prepared in too large quantities at a time. The most common reasons are food going bad and expired dates. Leftovers, making too much food, and reluctance to have the same meal twice also contribute to food waste. Vegetables and dairy products are thrown away more than any other food.

HERE COMES OUR EASY & PRACTICAL TIPS TO REDUCE FOOD WASTE!

1. Plan AND anticipate

By planning you enhance the circulation of goods in the refrigerator. Plan and buy food for the week at once for the need, thus avoiding hut shopping. Think about what you actually need and buy accordingly. If you’re not sure if and when you need it, leave it on the shelf.

When planning your meal of the day, consider what ingredients are already available in your home. For example, vegetable leftover from the previous day’s meal can be easily utilized in tasty tortillas. Freeze your leftovers and be sure to put them to use later. It’s convenient and delightful to have leftovers in the freezer –  especially on busy days. A good tip is to also clean the fridge often to see what expires next!

2. Use your senses to assess quality

Read the date labels! Completely edible food is often thrown away when the best before label isn’t distinguished from the use by label. If it’s past ‘best before’, it doesn’t mean it’s bad. You can tell by smelling and tasting. ‘Expiration date or use by -date’ tells you that the product should be used by that date. By assessing the quality of the food by smelling and tasting, you can actually prevent food waste.

3. Be creative!

Try making woks, vegetable patties or hide grated veggies that have seen their best days in pasta – your creativity is the only limit you have. The best tip for a zero-waste kitchen is to forget to follow recipes and throw yourself into being creative. We gathered some recipes suitable for a vegetarian diet. Use sauces to season wok, to top off stuffed sweet potatoes or to fill the tortillas with. Cream cheese leftovers go nicely in the tomato pasta sauce, yum! Pizza is also a classic zero waste food! Try tortilla wraps as the pizza base.

So, in essence: Plan, smell, see, taste and use your creativity! 

Every Finn throws away an estimated 25 kg of edible food each year.

With our food waste calculator, you can estimate the food waste generated by your household each year. You also get an idea of the euro value and carbon footprint of your waste, and you can compare the results to Finnish household averages.

What are we at Gold&Green Foods doing to reduce food waste?

We want to promote the sustainable future of food and do our part to solve the food waste problem. We are actively working to reduce our own food waste by monitoring losses at different stages of the production process and setting targets to reduce them. We’re constantly developing our operations and looking for new innovative ways to reduce food loss and waste. Biowaste generated in our processing is delivered as a raw material for biofuel production.

We also strive to forecast production batches as accurately as possible. However, if not all products produced end up being sold, we donate them to charity or collaborate with partners that fight food waste (like WeFood and the ResQ app in Finland). Since a large share of food waste is created in households, we also want to inspire and help consumers to make sustainable choices and minimize their own food waste.

As an international food company and a pioneer in sustainability, reducing food waste is important to also our parent company Paulig. Paulig’s sustainability programme is based on the UN Sustainable Development Goals. As part of this comprehensive programme, Paulig wants to cut food waste in half across their value chain by 2030. Read more: pauliggroup.com

Read more about sustainability at Gold&Green Foods and how we are changing the world one meal at a time from our Sustainability Website!

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