the decalogue for not wasting food

The anti-waste decalogue is offered by Phoenixstartup Tech For Good which makes anti-waste a positive and united action, which offers a series of behaviors and healthy habits that can help us considerably reduce the direct passage between the fridge and the garbage.

1 smart shopping list: before entering the aisles of the supermarket, we make a meticulous tour of what is still between the refrigerator and the pantry. Let’s make a list of what is missing and, perhaps, plan the menu for the week as much as possible, in order to buy what you need and avoid buying foods that we could not consume in the short term.

2 Pay attention to the expiration date: we pay attention to the indications indicated on the packaging. If we read: “best to be consumed by …”, it does not mean that when the indicated day arrives, we must immediately discard the product. Instead, remember that from this date it will gradually begin to lose its organoleptic properties (taste, aroma, etc.) and therefore should be consumed as soon as possible.

3 Checking the refrigerator: we pay the greatest attention to the efficiency of our refrigerator, checking its tightness and correct operation. We maintain an internal temperature between 1° and 5°, the most suitable for the good preservation of food, so that it does not spoil before its time.

4 Password: rotation! A strategy to copy from supermarkets is the habit of arranging foods on the shelves according to the expiry date, placing them in front of those which must be consumed first. This little trick will help us not to find, at the bottom of the pantry, packages that have expired because they have been forgotten and abandoned there.

5 Conscious bis: even at the table, let’s not get carried away by gluttony and put reasonable portions on the plate. If we have cooked in abundance, we leave the surplus in the pan or pan, without forcing to add it to the dish. What’s left in the pot is more likely to be stored and reheated for the next meal (or next lunch break), whereas what’s left on the plate almost always ends up in the trash.

6 Cooking with leftovers: leftovers are a huge source of waste. We’re looking for some of the countless recipes that teach you how to enjoy that extra packet we’ve bought in reserve, or the sweet middle that no one has eaten or, most importantly, the bread and pasta that’s left over from the holiday lunch. The motto should be: recycle leftovers.

7 It’s never too little: if we have small quantities of a product, insufficient for a single preparation, let it become the ingredient of a more complex recipe: for example, if the vegetables are not enough for an accompaniment, they can become the filling of a rustic cake or perhaps the dressing of a dough.

8 Give food as a gift: if we realize that we have something in the house that we will never eat, even under torture … give it to someone who might appreciate it, be it friends, relatives, neighbors Or, at least, to charity.

9 Bad But Good: do not throw away food, such as fruits and vegetables, just because they have defects or dents: simply remove the damaged part and use it for example to make desserts, smoothies or soups.

10 At the restaurant: we ask for the doggy bag and we bring back what we haven’t eaten: it’s perfectly legal and even trendy.

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