Food Waste: This Crazy Amount That Every Indian Person Puts In The Trash Every Month

In India, 10 million tonnes of food products are in the trash annually. It is, therefore, up to us to consume better to throw away less!

Food waste: Frightening Figures From Ademe!

Each year in India, nearly 10 million tonnes of edible food are wasted, i.e., the equivalent of 150 kg/per capita/per year.

How Much Does Food Waste Cost The Indian Each Month?

First, these figures are provided by the ADEME (Agency for the environment and energy management)! Every year in India, nearly 10 million tonnes of edible food are wasted, i.e., the equivalent of 150 kg per inhabitant at a cost estimated at 67 euros… per month! A dizzying figure results from a study carried out in May 2022 among 1,679 people by the world leader in cooking boxes, HelloFresh, in association with the Censuswide Institute.

The observation of our collective failure raises this question: how can we fight against food waste? By returning to reason, to common sense, to a practical spirit, that of our grandmothers who had a host of tricks in particular so that fresh food does not degenerate too quickly; because not to spoil is also to know how to preserve well. Check them out below!

Food Waste: How To Properly Store Vegetables?

Potatoes, garlic, onions, pumpkins (and all cucurbits) should be placed in a dry place in the shade. Otherwise, they germinate and change color and taste. The other vegetables (zucchini, peppers, etc.) will be put in the refrigerator, in the vegetable drawer, where they will last a week.

Remove plastic packaging and other trays before storing them.

As for some more fragile vegetables, such as mushrooms or salads, wrap them in a paper bag or paper towel. Vinegar preservation is trendy and accessible. Pickles are all the rage, and the traditional recipe is straightforward: wine vinegar, salt, and an airtight jar.

This method of preservation is suitable for all types of cut vegetables provided they have been blanched, that is to say, boiled in water for a few minutes, and dried well before storage in sterilized and airtight jars. Good to know: the salad that has lost its superb remains edible! Put her under hot water to wake her up. Or chop it into a lime and ginger vinaigrette or marinade for your white meats or roast vegetables.

Also Read: 13 Foods That Help You Lose Weight

Food Waste: How To Preserve Fruit Properly?

Are they exotic (banana, mango, pineapple, avocado)? They won’t stand the cold. Please place them in a basket at room temperature. Place a cork cut in half in the basket to avoid midges (in the middle of summer, thanks to the invasion). Some fruits give off a lot of ethylene, a gas that causes other fruits and vegetables placed near them to ripen more quickly. This is the case with apples and pears, which should be kept apart, dry, and in the shade. And the tomato? Same diet: dry and in the shade rather than in the refrigerator, where it loses its flavor.

Meats: Where To Keep Them In The Fridge?

They can be stored in the coldest part of the refrigerator (at the bottom) and in their original packaging designed to preserve them best. Transferring minced meat or calf’s liver to an airtight box or plate is not a good idea. You can also freeze them, but in this case, lower the temperature to -24°C so that freezing is quick. And then store at -18°C.

How Can Fish, Eggs, And Dairy Products Be Stored Well To Avoid Food Waste?

Fish: as soon as purchased, unpacked, dried with a paper towel and wrapped in a paper towel, then placed in the coldest part of the refrigerator (at the bottom as for meat) for a maximum of 48 hours. Eggs: whether chilled or at room temperature, it does not affect the taste and shelf life of your eggs. Dairy products (and cheeses): cool, in the least cold area of ​​the refrigerator, at the very top. Look carefully at the expiry dates, and place them before those you need to eat quickly. To go further, the site çasuffitlegachis. fr, set up by the ADEME (Agency for Environmental and Energy Management) to fight against waste, provides plenty of information and ideas.

Anti-Gasp: How To Reheat Your Dishes Properly?

Warming up, isn’t it rocket science? Error! Reheating (good and sound) is an art … which needs to be mastered. Let’s be clear. Reheated + leftovers, this is not (a priori) the winning equation for foodies. But at the same time, it’s convenient when you have friends over and want to prepare part of the meal in advance; or when you want to cook a dish in large quantities to enjoy for several days.

So how do we play it? First, reheating is not cooking. We don’t boil or put the oven at 180°C or the microwave at 800 watts. The reference temperature is between 70 and 80°C. It’s an exciting temperature because it stays just below boiling point, enough to feel hot. Thus, the temperature rises to the heart while avoiding the evaporation of water and recooking. And we adapt our method of reheating.

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Why Does Heating Well Mean Cooling Well First?

Too soft, too dry, overcooked, too runny… If the reheating is pitiful, it’s probably because the “cooling” operation has failed. The dish must cool quickly (10°C to the core in less than 1 hour) to avoid bacterial proliferation and preserve its organoleptic qualities: taste, texture… If you want to prepare our great navarin of prawns and asparagus the day before, we put it away in the fridge as soon as it is ready. And if we want to imitate the chefs, we go further: we separate the solid ingredients from the sauce and distribute them in small containers, limiting the thickness so that the cooling is even.

How To Reheat Your Dishes In A Frying Pan Or A Court-Bouillon!

For which foods? Small foods: prawns, prawns, mussels… Heat a little oil over high heat, and throw in the food as soon as it is hot. We prefer small surfaces (the big pan for two shrimp is not, we use the blinis pan instead), and we install the food flat to go faster. Another technique, bring a broth to a boil and immerse the ingredients in it for just 2 minutes. Drain or serve with the broth (for example, for an improvised soup).

How To Reheat Your Dishes In The Oven?

Preheat the oven for ten minutes at 80-90°C and reheat for 15 minutes (pizza) to 1/2 hour (mince, gratin). Covered? Discovered? If we want to keep the humidity and softness, we cover. But if you want crispy, you don’t cover it. So we put breadcrumbs, pizzas, donuts, and puff pastries as they are. And we hide lasagna, hash, and gratins under aluminum foil.

If you are afraid the gratin will dry out, sprinkle it with milk or liquid cream beforehand. In the end, we go under the grill for a few minutes to restore the image of the gratin.

How Can You Properly Reheat Your Dishes With Steam Or A Simmering Water Bath?

For which foods? Pasta, rice, green vegetables… Pour the food into a bamboo basket or metal colander (the size of the pot), cover it, and place it over a pot of simmering water for 10 minutes. Other options: immerse the food in the simmering water bath for 5 minutes (good for green vegetables), or pour simmering water over food placed in the colander (perfect for pasta and rice, which heats up without sticking).

How To Reheat Your Dishes In The Microwave?

For which foods? Soups, fish in sauce, vegetables…Use containers suitable for microwaves and reheat covered, using the “reheat” function or at 600 watts maximum. Launch the appliance in one-minute increments, and gently stir between each heating to homogenize.

How To Properly Reheat Your Dishes In A Bain-Marie?

For which foods? Mixed dishes: ratatouille, sauce, dishes in a sauce, Cantonese rice…

Add a little water for cooked rice and pasta because it conducts heat. Reheat in small quantities (the big pot of rice, we avoid) over low heat, stirring from top to bottom. For dishes with sauces (blanquette, bourguignon…), the ideal is to separate the pieces of meat and the sauce. We will only have to warm the sauce gently and replace the pieces of meat in the hot liquid. And let it heat for a few more minutes at a low boil.

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