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Guides do not throw food away hastily
Huge quantities of food are being dumped in Germany day after day. Be it shredded vegetables, fruit with brown spots or the mushroom dish from the day before. For the waste they are actually too bad. Experts give tips on how to prevent waste.
Some consumers become wasteful with small deficiencies
According to the UNICEF Children's Fund, about one in four children under the age of five is chronically malnourished worldwide. While nearly one billion people in other parts of the world suffer from hunger and malnutrition, huge amounts of food are thrown away in western states. Millions of tons of food end up in garbage. But that does not have to be. Even though consumers in this country have learned to look closely, they often overdo it and waste money on even the tiniest flaws in food. In some cases, because they worry unnecessarily, my experts say. In a message from the dpa news agency, the initiative "Too Good for the Tonne!" By the Federal Ministry of Food and Agriculture provides tips on how to prevent the wasting of food.
Shriveled vegetables for delicious casseroles
Even older and shriveled vegetables can still be used. The taste makes no difference, only the appearance is different, explain the experts. For example, it is suitable as an ingredient for delicious casseroles or pans. Also no need to worry is cut fruit and vegetables that has brown spots. The harmless discolorations are a natural reaction of plant compounds with the air. That's why the fruit is not inedible.
Beware of green discoloration
For preserving potatoes, the experts explain that, depending on the variety, they can be kept for several weeks to several months. A warning sign is green discoloration, because such sites contain solanine, which can cause poisoning. This can lead to symptoms such as upset stomach, fever, diarrhea, nausea and vomiting. Nevertheless, you do not have to throw away the potatoes immediately, but simply cut away the affected areas. Cooked potatoes stay in the top fridge compartment for two to three days.
Reheat mushrooms and spinach
Consumers are still worried that it would be dangerous to reheat mushrooms, spinach and fish. But these concerns are unfounded and date from the days when there were no refrigerators and such foods quickly became bad. This is quite easy to avoid, as the remains of mushrooms, spinach and fish cool down as quickly as possible and then packed in the fridge. The best place for this is the bottom glass plate just above the vegetable compartment, as it is the coldest there. Up to two days, the leftovers can be picked up there. When reheating, care should be taken to thoroughly heat the food at least 70 degrees for at least two minutes.
Freeze thawed foods again
The experts clear up with another myth: Accordingly, the common rule "Do not re-freeze after thawing" is not correct. For example, frozen vegetables may also be thawed back into the freezer as it is heated anyway before eating. It should not be left out long, though. The faster it gets back into the freezer compartment, the fewer germs can form. In addition, the nutrients and vitamins are better preserved.
Targeted purchasing avoids waste
Very important to avoid waste is to only buy as much as you expect to need. If you always buy in stock and keep track of durability, you risk spoiling food. Therefore, it is worth checking the inventories before shopping. It makes sense in this context, if you look regularly in the freezer or the freezer: up to a year is about frozen fruit and vegetables edible. In contrast, fish, meat and ready-to-cook meals only last three months. Therefore, frozen should always be provided with the freezing date before it comes into the chest. (Ad)