For most people across the world, life is getting better but diets are getting worse. This is the bittersweet dilemma of eating in our times. Unhealthy food, eaten in a hurry, seems to be the price we pay for living in liberated modern societies. Even grapes are symptoms of a food supply that is out of control. Millions of us enjoy a freer and more comfortable existence than that of our grandparents, a freedom underpinned by an amazing decline in global hunger. You can measure this life improvement in many ways, whether by the growth of literacy and smartphone ownership, or the rising number of countries where gay couples have the right to marry. Yet our free and comfortable lifestyles are undermined by the fact that our food is killing us, not through lack of it but through its abundance – a hollow kind of abundance, as previously noted. Here Zoey Sky, Food.news, reflects on saving money and minimizing food waste:
“Food waste is a serious problem that harms not just the environment, but also your budget. To help your family live a greener lifestyle (and reduce food expenses), try this organization tip to minimize food waste.
Emma Loewe, Mind Body Green’s sustainability editor, talked to Ben Simon, the co-founder of Imperfect Foods, a company that sources and redistributes imperfect produce, about easy ways to reduce food waste.
What is an “eat this first” shelf?
According to Simon, he avoids waste in his kitchen by having an “eat this first” shelf, which contains items that are nearing their expiration date, but are still safe to eat. He explained that instead of throwing away food, you can leave items on this shelf so that the next time you need ingredients, you’ll first use up food from this part of your fridge.
Loewe then consulted Angel Veza, a food waste expert and director of hospitality advisory for First Principle Group, to learn more about the best way to set up an “eat this first” shelf.
Veza has experience designing food waste reduction strategies for restaurants and major companies (e.g., Google) and she supports the green practice of the “eat this first” shelf, a technique that’s very similar to the “first in, first out” rule often observed in professional kitchens.
According to Veza, the shelf helps you determine which items went in first and which products need to be used immediately. When you buy new products, you should place them at the top of your fridge as you move the older food down.”
Read More … Article Source: https://www.food.news/2019-11-11-save-money-minimize-food-waste-kitchen-organization.html
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