From waste to taste!


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.

How do we at Gold&Green Foods reduce waste?

We strive to forecast production batches as accurately as possible, as loss means unnecessary burdens on the environment – and wasted bucks. However, if not all Pulled Oats® produced ends up being sold, we donate the products to charity or deliver them to food services that fight against food waste, such as WeFood and Kerukaappi, or use the ResQ service. We monitor the formation of losses at different stages of production and have set targets to reduce losses in our production. Biowaste generated in production is delivered as a raw material for biofuels. We have already managed to reduce losses by more than 50% between 2018-2020.

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

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