10 tips against waste in the kitchen

Hello the greedy

Today I reveal 10 tips to combat waste in the kitchen

10 tips against waste in the kitchen

Read product labels

Remember to check the expiration dates on packaging: much of the food waste is due to discarded products, because outdated.

Depending on the product, the labels may indicate a DLC, or a DLUO. The DLC is the Consumption Limit Date; it concerns the most perishable foodstuffs, including dairy products, eggs, deli meats… it indicates the date at which the commodity is consumable.

More than a few days old, it can be a health hazard

The DLUO, on the other hand, is the Optimal Use Limit Date: it tells you the date to which the commodity is at its best. Then? It will probably be less tasty, but not dangerous!

In any case, read the label. Choose distant dates to limit the risk of expiry

Prepare your shopping list in advance

The best friend of food waste? The shopping list poorly made, incomplete, badly dosed or even absent! 

We've all thought of it at least once: a list, but for what, you always buy the same thing.

It's all about quantities. Without a list, you buy products that you already have in the closets,

In any case, make an inventory of the fridge before you leave. Estimate the number of meals to be planned and the number of people at each meal. Avoid buying too many. And ideally, plan the week's menus to buy what you need

An ugly product is also a beautiful product

No, physical discrimination does not only apply to our so-called defects: fruits and vegetables are also victims. As soon as they are out of the ground, ugly fruits and vegetables have to meet the calibration requirements of purchasing power plants.

Too small, too biscornus, they are left out and end up, at best, in food for the cattle, at worst, in the trash.

most supermarkets reject products that are too twisted or already wrinkled, although perfectly edible

In the markets, many producers will also give you a price on the twisted 

Manage your fridge

We repeat it quite often: buying fresh is better. What if the fee could also reduce food waste? 

More frequent races also lead to easier-to-manage stocks, as they are bought in smaller quantities! 

As for managing their conservation, don't panic, you learn quickly. Book them in the appropriate fridge area, and if the fridge in question is old, consider changing them in the future

Recent refrigerators better control moisture and therefore extend the lifespan of food.

Check the condition of the vegetable tray every day, line it with paper towels to absorb excess moisture and turn them over to prevent them from macerating. Also consider putting the ripe fruit in the fridge, and taking them out of the bag before storing them 

Store and organize your fridge

With a tidy fridge, better preserved food: this is the watchword of the anti-waste activist, 

Not to throw away is to store food for as long as possible, in the best possible conditions

There's nothing more efficient than a tidy, tidy refrigerator. Start by spotting the coldest area in your fridge: generally, low levels, except for ventilated cold models where temperatures are homogeneous.

Also store the latest purchases at the bottom of the fridge, to consume older products, at the nearest DLCs, before the new ones.

A good cleaning of his fridge

We may be watching the products closely, if the fridge is dirty, they will rot, turn and rot twice as fast … to end up in the trash.

Limiting food waste, sometimes, requires attacking the household. Ideally it's once a week

Instead, focus on a bottom cleaning once a month, with a rinse of the tray and a good sponge on the shelves once a week.

In case of leakage or rotten vegetable, on the other hand, no neighborhood, scour. Use a clean sponge soaked in white vinegar. Avoid chemical cleaning products near food!

Changes in temperature promote the proliferation of bacteria. We don't leave the door open for too long

We recycle to avoid throwing away The kitchen of leftovers is an art in itself,

Recycling leftovers and reinventing dishes is fun, economical and eco-friendly. Instead of discarding leftover dishes, pack them carefully and put them in the fridge. The next day, line up the leftovers in a nice bento

Dumplings, croquettes and patties, gratins, quiches and pizzas, omelettes or ratatouilles, French toast and croutons, salads and soufflés…

There are many recipes that are prepared with the leftovers of the day before! They avoid the mess. A vast majority of slow-cooked dishes are even better warmed up…

If you don't know which recipe to adopt, mix! Fruits become smoothies, vegetables turn into soup…

The freezer is your friend

The freezer should replace the trash can. Watching expiry dates is fine, freezing rather than throwing away, even better.

Prepared meals, vegetables, fruits, meats, fish, or even aromatic herbs and sauces, croissants and sliced bread, a vast majority of foods freeze easily.

Be careful not to freeze expired products, and not to refreeze a thawed product. The only way, in this case, is to cook the food concerned in long cooking to eliminate the bacteria, before freezing the dish in portions.

Cut out the diced vegetables and freeze them in sachets, or wash the fruit before freezing, also in sachets. Include the freezing date on the package 

Instead of discarding the fragrant sauces, broths or cooking juices, pour them into an ice cube tray and allow to cool before freezing. Simply slip an ice cube into the pan at mealtime.

Takeaway is good too

Everyone knows the doggy bag. The catch? No one dares to claim it, and the remnants of overly copious plates end up directly in the trash.

in France, the doggy bag struggles to impose itself. However, it is essential in the fight against food waste, as the portions of restaurants are increasingly large, and often impossible to finish… especially when you're going to try dessert.

Compost if you can

The fight against food waste also involves composting!

Nothing is lost, everything is transformed, food waste like the rest. there are balcony composters, or Lombricomposters, made from worms

As for composting in an apartment, there are compact, odour-free kitchen composters, working with an activator to add to the waste! In all cases, compost is based on the decomposition of waste by microorganisms

As a general rule, all plant waste is composted (fruits, vegetables, flowers, cereals, legumes, etc.), as well as crushed egg shells, tea and coffee with their filters, newsprint, dead leaves. Fatty or hard foods should be avoided, as are citrus fruits.


The smaller the waste, the easier it is to decompose. Don't hesitate to tear, grind and cut before composting.

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