Why I don’t need apps to reduce food waste

Recently many apps have been in the news for reducing food waste- it seems in the digital age, we need our smartphones to tell not not waste food and share food.  But food waste is a relatively new phenomenon.  In the past, nothing really went to waste, despite not having fridges or freezers.  In my village, food was cooked fresh and as there were no fridges, it was stored for a few hours. Usually most of it got eaten, if not by us, it was distributed to the rest of the village.  Anything leftover after that was given to the cows, dogs, chickens, ducks and compost heap. I never saw any rotting mounds of food anywhere and generally everyone looked happy and healthy.  Even when we went there for our summer holidays of two months, we put on weight as we were generally malnourished in the city. I have also lived in communes and villages in the UK and have not seen wasted food.

So it seems food waste is an urban problem, which is where these apps come in. I also see many homeless and hungry people in the cities all over the world.  So there are people wasting food while there are people wanting food, similar to how I see there are people with second homes while some have none.  It isn’t an equitable world.

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We’ve had people sleeping here and foraging food from these rubbish bins

I’ve given to food banks and donated to charities which distribute food to the poor, and helped at soup kitchens which I think is a better way to do things.  Apps don’t really solve the problem of poor people going hungry, they are for the rich. So I think for those of us who have more than enough, there could be ways of reducing our waste.  This could not only help our bank balances but also the environment.  Here are some ways that I have done so-

  1. Using up all bits, i.e. roots to shoots cooking-  Some of my recipes use the broccoli stems, carrot leaves, beetroot leaves, potato skins and stems of greens such as summer greens, cabbage, etc.
  2. Using water left over from boiling pasta and vegetables- these make useful and healthy soup stocks and the pasta water is also very useful for mixing flours for bread and chapati making.
  3. Many preserves and pickles come in olive oil or salted water and these can be re-used.  The sardine or anchovy olive oil can be used with pasta or bread- it makes lovely base for bruschetta.  The salted water or brine can be used in the preparation. I’ve also used up the lemony mixture in the preserved lemons bottle in a chicken bake that had a Moroccan twist.  The vinegar that comes with olives has been used for ‘washing’ lamb that makes the strong smell disappear.
  4. I’ve saved up the fat from cooking bacon and burgers and used those for further cooking.  Sometimes I’ve added the pasta water to the hot pan with the lovely bacon fat and then put that away for freezing. The beauty of this is that the starch in the water soaks the fat away and it makes it quicker to clean.
  5. I use bits of bread to make croutons for soups and spicy mixes to sprinkle over baked potato, cabbage and spinach.  Birds can also have leftover stale bread
  6. Seeds and lentils can be used to make bird feed if you don’t want those.
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    Spicy Indian preparation with carrot and beetroot leaves, along with bits of broccoli stems and carrots

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    Even the stems of the lettuce can be used to grow more!
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Pasta and vegetable water are always in my fridge and freezer to make soups and bread

Sometimes I’ve used a tiered cooking arrangement that soaks away the fat and cooks food with it.  You see, my way is the lazy way to cook and clean!

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The fat from the sausage cooks the green below and saves them from being scorched.

I also carry ‘doggy bags’ for uneaten foods at restaurants and events- I’ve been told that much of the food at events gets thrown away after four hours because apparently that is when the food goes off.

Remember the best way to stop food waste is not to have food waste in the first place.

 

 

 

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