The wisdom behind these words in reducing food waste was presented by Ronnie Kahn, founder of Oz Harvest.
At a large public event in Sydney’s Martin Place, in 2017, Craig Reucassel of War on Waste, passed on such waste-reducing tips as: the biggest food waste in households is iceberg lettuce, but they are good when added to stir-fry.
THINK about your meals before you shop, get only what you need, take into account when you’ll be eating out (and not using what you’ve got in the fridge). One in five bags of food is wasted in an average family’s shopping.
EAT all that you prepare. So don’t cook more than you need, or make sure to eat leftovers. Dig out the foods from the back of the fridge or freezer, or the bottom of the drawer.
SAVE waste by tailoring your shopping to your weekly needs. Also by freezing or being creative with leftovers. Baked goods freeze well (e.g. cakes). All of that saves money.
Rescued Carrot Humus – Vegan
- Soften 350g grated carrots a tbsp of olive oil til soft and orange.
- Blend with 300g cooked chickpeas, 2 cloves garlic, juice of 1 lemon, 1 tsp ground cumin, 1.5 tsp fennel seeds, 1 tsp salt, pepper, water for the right texture
OzHarvest has recently acquired a van, which allows education programs to be made widely available, about local and global food waste.
Transition Bondi runs monthly Film & Feast events where volunteers get together and learn to make filling and delicious vegan and gluten free meals. Read more here:
Kit Shepherd, Transition Bondi, August 2017