Originally, I planned to share with you my first attempt at a zero-waste-festival-trip. But, since this week is International Zero Waste Week, this of course takes preference 🙂
What is it?
It is a campaign raising awareness of the environmental impact of waste and empowering participants to reduce waste. It was launched in 2008 and the campaign is conducted almost exclusively online via their website, newsletters and social media. Like with Plastic-Free July, the idea quickly spread from its origins in the UK across the world. It might not be as strong as PFJ yet but it’s definitely an international affair! Anybody can join, doesn’t matter if it’s an individual, community group, company or school – the more the merrier! If you fancy it, you can still do it on zerowasteweek.co.uk.
Every year there is a theme for Zero Waste Week. This year it’s “Use it up!”, focussing on food waste. If you partake, you get a daily email with lots of tips and tricks on how to minimise food waste and be creative with your leftovers, ehm, I mean, future ingredients 🙂 So far, the spotlight has been on salad, bananas, bread and cucumbers – the most wasted foods in Britain according to the ZWW survey.
Their website is full of easy ideas and delicious recipes for tackling food waste. Check them all out here.
My top 3
Buy the right amount
This specifically applies to fresh produce like fruit and veg. The cauliflower or broccoli looks so tempting at the farmers market stall but if I don’t have a specific plan, it might end up sad in the compost bin after lurking in the fridge for about 2 weeks. Even if I do have a specific plan for this or that, something comes up (usually dining out – yay!) and I have to abandon my plan. But I still try my best to use it all up – usually disguised in a curry or stew where the wonky veg is suitably perfect.
Shop in your cupboards/freezer
I make a lot of food from scratch and I always make bigger amounts to save time. Thankfully, we don’t mind eating the same thing three days in a row 🙂 Sometimes though, I freeze half of the food ‘for emergencies’, which are usually office lunches or hangover days… I often cook pancakes (Sunday brunch essentials) and freeze half of batch so the next time it’s a quick and tasty meal with no mess. Or naan bread. Or lasagne. Or pies. I think you can freeze pretty much any cooked (or assembled ready to be cooked) food, more than the obvious soups and stews. If you are using a recipe, it often says something about its suitability for freezing. So, if you have a freezer full of goodies, don’t store them there for a year, take an evening off and declare an emergency 🙂
Cupboards are a funny thing. Even if large and spacious, they have hidden corners where you can find some real, ehm, treasures? The Zero Waste Week campaign prompted me to do yet another audit of what’s in mine and what could/should be used up. The highlights were a sushi making set (including brand new unopened bamboo sushi rolling mats), a can of okra, a sad half-bag of short-grain brown rice and a tub of malt drink bought (in pre-ZW days) for a Jamie Oliver recipe which I made. Once. Oh and about 6 tins of various granulated Indian teas. I thought I was better than this.
Even though some of the above offenders might have passed their ‘due date’, I often think that these are, especially in case of dry or canned goods, very safe estimates. When stored properly (no sunlight, extreme temperatures or bugs), they are fine even after a good while. So, my pledge is to use it all up leaving the cupboards in a better shape than I found them.
Plan your meals
I consider myself to be quite organised but not to the point of having a meal plan ready on Sunday evening for the week ahead. After all, there are only 2 people in our household so it’s not completely necessary.
I do, however, like to think a bit ahead about what we’re gonna eat so that I can minimise my shopping trips. One trip on Saturday usually does the trick with maybe one or two stops for the perishable items during the week. On Saturday though, before going to the shop, I have a good look in the fridge/pantry to see if there is anything that needs to be used up and included in the meal prep 🙂
There are days though when I just don’t have the time to plan (we all do!) so I always keep eggs in my pantry as an omelette is my go-to meal! Quick, easy, versatile. Done.
If you think about it, wasting food is wasting money. Unless you’re super rich and don’t care, you don’t like wasting money. According to research, the average householder wastes €40 of food per month which could be, if you ask me, spent on other fun things!
It doesn’t take a rocket scientist to be clever about the food one eats. As always, apply common sense. Don’t buy what you cannot use in time and use up everything before you go to buy some more!
Here’s to the Zero Waste Week 2016!