One-third of food produced for human consumption is lost or wasted globally, according to the World Food Programme. Some of it relates to issues around harvest and processing in developing countries, while in developed countries, 40 per cent of food is wasted after it is bought by consumers, as people are taking more than they need.
Ireland generated 770,300 tonnes of food waste in 2020, the Environmental Protection Agency (EPA) estimates. The EPA said Irish households threw away an estimated 241,000 tonnes of food (31 per cent of total) in 2020, this is equal about 130kg of food waste per household.
Storing ingredients properly to keep them fresher for longer, planning mealtimes and getting creative with leftovers are three simple ways with which we can reduce our food-waste footprint. Let’s start with the five of the most-wasted ingredients.
Bread
We throw out huge amounts of bread every day. I always store half my fresh loaves in the freezer, sliced and wrapped tightly. Revive a stale loaf by sprinkling with a little water, placing on a lined baking sheet and into a low oven for a few minutes (or in the microwave in 30-second blasts). Alternatively, turn it into breadcrumbs (or do like the Italians and make pangrattato), use to thicken soups, such as pappa al pomodoro (Tuscan bread and tomato soup), ribollita and gazpacho, or use instead of pine nuts in a pesto; they’re the secret to thicker sauces, too.
Leafy greens
Some 40 per cent of all bagged salad gets thrown away. To extend its shelf life, wash, pat dry and store half in a sealed container with a sheet of kitchen roll. Blanch the other half, squeeze out the excess water, wrap in a bag and freeze for stews, curries and stir-fries. Or blitz leafy greens with a splash of milk for smoothies, pancake batter or in sweet and savoury bakes such as muffins or chocolate cake – this is a great way to sneak a few extra greens into meals, and you won’t even taste them. You can also freeze blitzed greens in ice-cube trays.
Bananas
Whip overripe bananas into cake batters, muffins or pancakes (they add natural sweetness and act as a thickener), or chop and freeze for smoothies and “nice cream” (AKA peeled and blitzed frozen banana). If they’re organic, you can eat the skins, too. I make a mean BLT (banana peel, lettuce and tomato sandwich) with them: shred the peel with a fork, then marinate in two tablespoons of soy sauce, two teaspoons of brown sugar, a teaspoon of smoked paprika, a dash of liquid smoke and a pinch of garlic powder for 15 minutes. Fry until crisp, then coat with the remaining marinade, or bake for 15 minutes at 190 degrees (170 degrees fan)/375F/gas 5, turning halfway.
Potatoes
Millions of potatoes are binned every day. If they start to sprout, cut them out and the potatoes will be fine to eat – but if they start turning green, it’s time to compost. Store them in a cool, dry, well-ventilated cupboard, covered in newspaper and away from heat sources such as the oven or fridge. Looking for a fun way to eat leftover roasties? Pop them in a waffle maker, and you’ll have mini potato waffles in minutes.
Milk
Every day, millions of glasses’ worth of milk get poured down the sink. Freeze in ice-cube trays to add to sauces (béchamel, garlic cream, alfredo or for mac and cheese). Or make panna cotta, baked rice pudding, batter for French toast or custard. — The Guardian
You Can Cook This!: Simple, Satisfying, Sustainable Veg Recipes, by Max La Manna, is published by Ebury Press at £22.
