Jamie Oliver’s tips for reducing food waste
Food waste is a huge problem, but here are some easy ways to help tackle it at home...
British households throw away an obscene £1bn worth of food every month, which equates to seven million tonnes a year. This is according to research by Hotpoint, which has teamed up with Jamie Oliver for a new campaign.
“Together, we want to inspire everyone to reduce food waste, and we’ve got loads of hints, tips and ideas that you can tap into every day at home. Last year, we focused on easy ways to turn leftover food into delicious meals, and this year we’re all about celebrating every last little bit of veg and fruit.
"With my root-to-stem cooking hacks, it’s totally possible to create mouthwatering meals that are packed with flavour, and are waste-free, too. Win-win,” says Jamie Oliver.
Jamie Oliver’s top tips to reduce food waste
As heat rises, the temperature varies in any fridge. Keep your meat and fish at the bottom in the coldest part, and dairy in the middle. Keep cooked meat on a separate shelf to raw meat.
As the door is the warmest area of the fridge, keep juices and condiments there.
...Know what doesn’t need to go in your fridge...
There are a surprising number of things that don’t need to go in the fridge.
We’ve got a whole article on the matter.
Use your freezer
Freezers are great, especially when it comes to fruit and veg. They lock in nutrients and preserve taste, so if you’ve got any bits that will be going off soon, pop them in the freezer and they’ll be great for a later date.
Keep herbs and salad fresh for longer
Before popping your herbs in the fridge, wrap them in a slightly damp kitchen towel. Paper towel in your veg drawers will also help to absorb the moisture and condensation from your vegetables and keep them fresher.
How many people get through an entire loaf of bread? It’s one of, if not the biggest source of wasted food. But there are things you can do: chop it up for croutons, or blend it into breadcrumbs and freeze.
Cooking for more
If you’re one of those people who only cooks one portion of food, have a rethink and start batch cooking. With a curry or bolognese or chilli, make way more than you need and freeze the rest.
It’s surprisingly easy to make your own pickles. And if you’ve got some veg leftover, it’s the perfect way to use them.
Pop your chopped up veg into a jar with vinegar, salt, sugar and water. Leave for a few days. Done. And you can add extra flavours like mustard seeds too.
I never get through all the herbs I buy, but you can freeze them before they go to waste.
Chop them up, pop them in an ice cube tray with a bit of oil, and throw in the freezer.
Chill those chillies
More things you can freeze: chillies! If you want to add some heat to your dish, grate them into the dish, or over the top of a curry.
That could have been a good use of Matt's chili...
The most wasted meat is chicken, but there’s so much you can do with leftover chicken. Turn it into a salad, a pie or stew, curry, noodle dish, risotto or a soup. Even a really great chicken sandwich!