lET`S reduce waste one meal at a time!


ABOUT 30% OF ALL FOOD PRODUCED WOLDWIDE ENDS UP AS WASTE. Reducing food waste is a climate action but also a way to save money. Here come our easy & practical tips to reduce food waste!

Use your senses to assess quality

Unfortunately, food waste in households is often due to the fact that food is bought or prepared in too large quantities at a time, so that the best before label isn’t distinguished from the use by label. In this case, and very unfortunately, completely edible food is often thrown away. By assessing the quality of the food by smelling and tasting, you can actually prevent food waste.

Plan & 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. 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. You can also simply freeze leftover foods, store in a Tupperware and store in the freezer. It’s convenient and delightful to have leftovers in the freezer –  especially on busy days.

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 to a T 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! 

How do we at Gold&Green Foods reduce 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, Kerukaappi and the ResQ app).

As part of Paulig Group, we support the United Nations Sustainable Development Goal of reducing food waste by 50% by 2030, and want to be active in solving this global issue.

Paulig and the University of Helsinki will launch a unique baseline study to research food loss in Paulig’s raw material supply chain and find new ways to reduce food loss. With the research-based knowledge obtained through the project, we will be able to develop the most effective raw material-specific measures to reduce food waste.

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