Tips on Food Waste
Shop smartly. Plan a week’s worth of meals and make a detailed shopping list to prevent overbuying. Leave a few nights free for leftovers. Stick to your shopping list and don’t buy produce that often goes unused.
First in, first out. Keeping food visible works wonders. That means avoiding the cluttered fridge and cabinets where items get pushed to the back. Take a tip from supermarkets: Put the newer groceries behind the older ones.
Know your portion size. Don’t dish out too much. It’s easy to take seconds, but we don’t often save what’s left on the plate. And beware—today’s massive plates make a reasonable amount look tiny.
Love your leftovers. It’s easy to keep the remains of your meals as delicious lunches or dinners, and they’ll save you time and money. Halve your recipes if you don’t like leftovers.
Buy ugly-looking produce and off-cuts of meat. Many food is thrown away because their size, shape, or colors don’t quite match what we think these items “should” look like. These items are perfectly good to eat, and buying them helps use up food that might be tossed.
Facts on Ugly Food
About a third of the planet’s food goes to waste, often because of its looks. That’s enough to feed two billion people. National Geographic, March 2016
In Singapore, food wastage has been traced to each and every step in the lifecycle of food production, from farm to dinner plates. CNA, February 2016
In 2015, Singapore generated over 785,500 tonnes of food waste, NEA December 2015
Consumer demand for perfect-looking food shapes influences the standards of food that retailers purchase from farmers and wholesalers, resulting in farmers and wholesalers eliminating ugly food from their sale stock right from the start. 83% of Electrolux Ugly Food Survey 2016 respondents will only purchase fruits and vegetables that look cosmetically perfect.
Embracing ugly food in your daily food consumption is a key step towards reducing food wastage and saving money
Ugly food can be as nutritious and tasty as food that looks perfectly good on the outside
As consumers, you and I have a role to play towards reducing food waste by embracing food that doesn’t look perfect.
Ugly food Myths Debunked
Your food doesn’t have to look pretty to taste delicious. In fact, a few brown spots on a banana shows the fruit to be sweeter and more ripe.
Vegetables or fruit with blemishes or scarring aren’t any less nutritious.
Use your eyes and nose to help decide if your food still good to eat, the ‘sell-by’ or ‘use-by’ dates are just indicators from the producers of when the food might be at its peak. Exceptions would be deli meats, unpasteurized cheeses and smoked seafood.
Natural honey crystalizes or become chunky in a jar – it’s a natural process and doesn’t change the taste or how you use it.
There isn’t anything wrong with crooked carrots, oval oranges, squashed-looking squash or potatoes –it’s nature’s way of reminding us that beauty is only skin deep.
It’s ok to take the last bag of fruit or vegetables off the shelf – most likely they aren’t any different in taste or nutrition to the first bag sold.