Trim your waste

We waste 40% of our food, from farm to fork. Wasting food has economic, ethical ramifications, and also environmental impacts. Look carefully every time you cook or eat food, observe how much you consume and how much is wasted. The waste from one day might seem small and insignificant. Keep the waste accumulated for a week, for a month, for an year..it’s a lot. Try to reduce waste as much as you can.

1.       Plan and make a detailed shopping list to prevent overbuying. Don’t buy produce that often goes waste. Be true to yourself. Don’t indulge in impulse buying.

2.       Keep the food items in a place where it is not only easily accessible by you, but also is seen by you. It should be in your line of sight. Food that are hidden behind something else is often forgotten and left to rot.

3.       Just because we have a plate that is big enough to hold food for two people, don’t take a lot of stuff on your plate. Be stingy in taking items on your plate. We don’t usually reuse the food already kept on a person’s plate.

4.       We all keep the leftovers for next day. It is worthless if you can’t eat them. The leftovers from previous night’s dinner is ideal lunch. It saves a lot of time and money.

5.       Don’t buy a product looking at its expiry date. Buy if you need it, otherwise leave it for another instance when you will actually need to use the item.