HOW NOT TO WASTE… FOOD
10 MILLION TONNES of food in South Africa is wasted every year, which is a third of the 31 million tonnes produced every year in SA, according to the WWF. It’s estimated that the energy wasted to produce this food that isn’t eaten could power Johannesburg for 16 weeks! These three rules can help you turn that around:
1 BE REALISTIC WITH WHAT YOU’RE BUYING. People are aspirational at the supermarket, says Dana Gunders,
interim executive director of the anti-foodwaste group ReFED. “They hope to cook more and eat better, and then life happens. By Wednesday, they’re ordering pizza and the food is rotting. Beware of overbuying, and plan for lazy nights. We all have them.”
2 SAVE (AND SAVOUR) YOUR SCRAPS. Recipes (and food Instagram accounts) train you to eat the nice-looking parts of foods (broccoli crowns) while ditching the “ugly” parts (broccoli stems). Gunders has another name for those less “liked” parts: delicious.
Carrot or beetroot tops
Slightly expired eggs*
Cauliflower “rice.” In a food processor, pulse chopped stalks into a rice-like texture. Saute with butter.
Fresh pesto. Combine tops with pine nuts and grated Parmesan. In a food processor, blitz, then puree, drizzling in olive oil until saucelike. Season as you like.
Chips! Heat a pan with a half cm of oil over medium high. When the oil shimmers, add skins and cook till crisp.
Mayo. In a blender, mix yolks, a little lemon juice, Dijon mustard and salt. Add olive oil, drop by drop, until thick.
PRO TIP: USE-BY DATES ARE ONLY SUGGESTIONS Except for baby formula, use-by dates on food don’t have to do with safety, and no regulatory body oversees them. Smell okay? Taste okay? It’s probably okay.
3 GIVE LEFTOVERS A LIFT. Fun fact: casserole means “ah, nasty, not again” in French. Okay, not really. Regardless, don’t suffer through another one. Instead, enjoy these meals, which give life to leftovers.
Leftover vegetables, a can of tomatoes, some slightly stale bread, eggs
Vegetables, meat, random fresh herbs, leftover grains, bottled dressing
Shakshuka. Heat tomatoes and veg in a pan till bubbling. Stir in some cumin, red-pepper flakes, salt and pepper. Drop in the eggs, cover and cook till the whites are set. Serve with toast.
A grain bowl. Toss the vegetables and meat in a little dressing; layer over the leftover grains. Microwave, then scatter herbs on top.
HOW NOT TO WASTE… CALORIES
If you’re trying to lose weight, or just not gain any, you have to watch out for wasteful, empty calories. These formerly heavier guys know that – and how to fight back.
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September - October 2020