In the Supermarket
1.Make a shopping List
Check and keep track of what’s in your kitchen to avoid duplicate purchase. Keep a shopping list that include food that are low in supply to keep you focused during purchase.
2.Beauty is Skin Deep
The ugly truth is that we have to look past imperfections.
Odd-looking, bruised and blemished fruits and vegetable can often be trimmed and are safe for consumption.
3.Understand shelf life of food
Being aware of the shelf life, inform us not to over-purchase food that have a shorter shelf life. This minimise the occasion of disposing spoilt food which contribute to food waste and wasting money.
Please refer to SFA website for more storage tips
We can also use this knowledge to store our food safely to prevent spoilage which minimise our food waste too.
In the Kitchen
1.Cook wisely
Plan meals around food that are shorter span for freshness. There are multiple websites that provide a filter function to search for interesting recipes that cater to your ingredients.
Be creative with leftover. Also, there are other ways to consume overripe fruits – such as, baking, blending into smoothie that are healthy and delicious.
Cook just enough and according to the diner’s appetite and eating habits in mind. This helps to guide and determine the portion.
2.Sharing is Caring
Under circumstances when there is really a large amount of food left, simple share the surplus food to extended family, friends or neighbours.
3.Understand the Label
A lot of food are being thrown out as consumers are not fully informed on the label on food packaging which are commonly understood as ‘Expiry Date’.
However, there are minute differences between the labels. Food wastage can be prevented and minimised if the labels are better understood by consumers.
Eating Out
1. Order wisely
Order what you can finish and ask for less rice/noodle if you cannot finish them.
Say NO to dishes that you wont eat.
2. Save up
Bring home food that are not finished for next day consumption (only if the food is safe to keep)