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02.05.22

Stop Food Waste Day at Restaurant Associates

As part of Stop Food Waste Day our restaurant in Chertsey hosted a special food waste showcase attended by some of our sustainably focused partners including FareShare, Toast Ale, Rubies in the Rubble, Waste Knot and Too Good To Go to raise awareness of this important issue and highlight their good work in reducing food waste.

Food losses and waste in supply chains and by consumers account for a over 25% of greenhouse gas emissions from food. That’s 6% of total global emissions.

As part of our net zero pledge we are committed to reducing our environmental impact and lowering our emissions every year.

Here are our top 10 tips to help you to do your part in the fight against food waste.

MAKE A LIST
A family of four loses $1,500 a year on wasted food. Plan ahead by making a list and only buying what you know you’ll need.

LEARN THE ART OF FREEZING
Each of us tosses nearly 300 lbs. of food each year. Get in the habit of freezing leftovers, bread, vegetables and fruit, instead of tossing them in the garbage.

HELP SAVE WATER
Wasting a pound of beef is equivalent to running the shower for 370 minutes because of the resources needed to raise a cow. The longer meat is left out in room temperature, the quicker it will spoil. Always be sure to pick up meat, poultry and seafood last and store it first when you get home.

REVIVE YOUR VEGGIES
A quick soak in ice water for 5-10 minutes can revive wilted veggies. Even if they can’t be restored, some veggies you intended to eat raw in your salad can still shine in a cooked dish.

OVERCOOKED ISN’T OVER FOR GOOD
Overcooked vegetables can always be transformed into soups or sauces. Just toss them in the blender with soup stock, milk, or cream. Vegetables like broccoli, carrots, cauliflower and potatoes are excellent for this.

LESS AIR = LESS FREEZER BURN
This is what happens when food oxidizes in the freezer. Always squeeze any excess air from plastic bags and containers. For example. you likely won’t eat a whole loaf of bread at once, so slice it, wrap it securely and pop it in the freezer. Freezer burn is harmless but does affect taste.

DON’T BE BANANAS
Browning or spoiled bananas are perfectly fine to eat. Bruised parts of bananas may be easily cut away or used. Very brown or frozen bananas are great for baking quick breads, muffins or cakes.

WASTE LESS WITH KIDS
We want our kids to try new foods, but studies show many children have to try a food up to 15 times before accepting it. Start with small portions and minimize untouched food. You can always offer seconds when they’re interested.

USE IT UP
90% of us throw away food too soon. Utilize recipes during the week that will use up the food that’s about to go bad in your pantry or refrigerator. Just because your lettuce is wilted doesn’t mean it’s time to toss it.

GET CREATIVE
Avoid wasting food by seeing what needs to be used up before you go to the grocery store. Think of a meal to make with those items, check your pantry for the rest of the ingredients and add missing pieces to the shopping list.

If you want to learn more about how you can make a difference, visit: stopfoodwasteday.com

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