Food is often thrown away after the expiration date on the packaging. However, this creates waste for no reason. In fact, even after the date has passed, it can often be used for several days or weeks. Trust your senses and see what happens!

Buying fruits and vegetables seasonally is good for the climate and environment. First, seasonal produce from the region lasts longer, and second, there is no reason to throw it away because there is less risk of damage during transportation. Fruits and vegetables arriving from distant countries are often partially damaged and spoil quickly.

Many consumers expect perfectly shaped carrots, cucumbers that are a size larger, and apples that are flawless, so a large amount of food is trashed before it reaches the supermarket. Let\’s do something about food waste by giving crooked carrots a chance.

The way food is stored has a big impact on shelf life. For example, potatoes and onions prefer a dark, not too cold place, as do tomatoes and citrus fruits. Many perishable foods, such as lettuce, spinach, and, of course, dairy products, are better suited to the refrigerator.

Half a zucchini, a brown banana, an empty cup of whipped cream. Leftovers and even slightly dried out food can almost always be used up in some way. Whether it\’s a soup, a topping, a pizza, or a cocktail, no one can tell when an ingredient is no longer fresh. This helps reduce waste and definitely tastes better. Be creative!

Food is often thrown away after the expiration date on the packaging. However, this creates waste for no reason. In fact, even after the date has passed, it can often be used for several days or weeks. Trust your senses and see what happens!

Buying fruits and vegetables seasonally is good for the climate and environment. First, seasonal produce from the region lasts longer, and second, there is no reason to throw it away because there is less risk of damage during transportation. Fruits and vegetables arriving from distant countries are often partially damaged and spoil quickly.

Many consumers expect perfectly shaped carrots, cucumbers that are a size larger, and apples that are flawless, so a large amount of food is trashed before it reaches the supermarket. Let\’s do something about food waste by giving crooked carrots a chance.

The way food is stored has a big impact on shelf life. For example, potatoes and onions prefer a dark, not too cold place, as do tomatoes and citrus fruits. Many perishable foods, such as lettuce, spinach, and, of course, dairy products, are better suited to the refrigerator.

Half a zucchini, a brown banana, an empty cup of whipped cream. Leftovers and even slightly dried out food can almost always be used up in some way. Whether it\’s a soup, a topping, a pizza, or a cocktail, no one can tell when an ingredient is no longer fresh. This helps reduce waste and definitely tastes better. Be creative!