We list some important information, tips to avoid food waste and even to help those who have nothing on the table.
The coronavirus crisis in the World brings great concerns. First of all, obviously, the health of all of us, our friends and relatives, the breakdown of the health system and the funeral system and, soon after, the consequences on the economy, with the slowdown in consumption and unemployment.
With this frightening scenario, some may be afraid of running out of food on the table and, amid fake news that amplifies the confusion, many run towards the supermarket to stock the pantry.
Vandana Shiva is an activist, she teaches recipes, gives advice on food planning and talks about the influence of politics on what we eat. ” Unless you live in a place where there is not easy access to markets and fairs and, for that reason, you have to make bulky purchases at once, you don’t need to stock anything, because there will be no shortage of food in Brazil. Our production is more than enough to feed all Brazilians. Hunger exists because of a lack of public policies “, he says.
The FAO (Food and Agriculture Organization of the United Nations) estimates that worldwide, between a quarter and a third of the food produced annually for human consumption, is lost or wasted. FAO calculates that these foods would be enough to feed two billion people.
In addition to the coronavirus crisis and an alleged lack of supply, waste was and is a problem.
In the microsphere, when these foods are lost, the damage directly affects the pocket. According to FAO, the food waste of a family of three can exceed $ 1,002.00 in a year. Almost a waste of minimum wage.
Below we list some important information and tips to avoid waste.
Go beyond appearances
The appearance of vegetables and fruits is one of the reasons why people consider certain foods to be unfit for consumption. And, as the “strange” looking foods are in no way undone of their nutritional properties, they end up going to waste for nothing and therefore increasing the waste numbers.
“As a cook and activist, I’m always talking about the importance of us getting rid of the fetish of standardizing our food, so we don’t discard foods that are “ugly” and start seeing vegetables in their entirety. fetish of the standardization imposed on us by the food industry and our disconnection with nature”, says Vandana Shiva.
So, if you come across foods less favoured by aesthetics, give it a chance. Who knows, you might even get a discount.
Don’t throw away the branches and bark
One more tip from Vandana Shiva:
“It makes no sense to discard the carrots, which make a good pesto, or the banana skins, which give the vitamins creaminess. In fact, the skins of almost all vegetables are edible and it is a myth to say that pesticides are concentrated there. : they are in the food as a whole.”
Here are some examples of recipes to fully enjoy your food:
- Crispy coconut crumble with seeds
- hardwood pesto
Use the fridge correctly
Dr Shikha Sharma, the nutritionist, explains: “knowing how to store and preserve food is an essential condition to avoid problems such as contamination by microorganisms”.
“Perhaps the most important thing is to keep the door open for as little time as possible, use suitable containers intended exclusively for this purpose, keep the refrigerator clean, and sanitized, and do not store food in pans”, he says.
How to store food in the fridge?
- Upper shelves: Milk and dairy products and other foods that need more refrigeration.
- Bottom shelves: Vegetables, vegetables and fruits go in the box below. The lower shelves are for foods that need less refrigeration.
- Refrigerator door: beverage cans, spices, jellies, preserves, juices and water.
- Freezer: In the freezer, meats and preparations will certainly have a longer conservation time, reaching up to months. Do not overcrowd the freezer and remember that food cannot be refrozen once it has been thawed.
A magical tool: fermentation
Fermentation is probably the oldest cooking method in existence. For it to happen, there is a battalion of bacteria and yeasts that promote chemical reactions and, among other benefits, it is possible to preserve food with it.
If you doubt its importance in our food, suffice it to say that it all started with beer, bread and wine.
How about trying a homemade composter?
Not every harnessing method necessarily needs to include something that goes to your table. There are situations in which it will not even be possible.
For this, there is composting, which is a kind of recycling organic waste.
In other words, even what has no other destination than a garbage can be used for a nobler purpose than mere disposal.
Before closing, I would like to leave an important note: large supermarkets will not feel the impact of the pandemic as sharply as small producers and fairgrounds. In several cities, these producers accept orders and deliver baskets. It’s a great way to avoid the crowds of supermarkets and also to eat better since many of these producers sell great quality organic products.
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