Preventing Food Waste: Strategies and Solutions
Why food waste? It's one of our main concerns because tackling food waste is crucial to ensuring food security, protecting the environment, and promoting sustainability.
By reducing food waste, we can conserve resources, reduce greenhouse gas emissions, and make better use of the food we produce.
As you already know, households account for a whopping 53% of all food waste, on average 70 kg per person.
Check out these tips to help
you cut down on food waste.
Tips for reducing food waste
at home
Utilise all parts: Use all parts of the chicken, such as bones or carcasses, to make homemade stock or snacks.
Careful meal planning: Plan your meals before you go to the shop so you don’t buy too much
Reuse leftovers: Repurpose leftover chicken, turkey or even duck in dishes such as sandwiches, salads, or soups instead of throwing them away.
Understand expiry dates: Know the expiration date on foods, especially poultry, and consume them before midnight of the date indicated on the label.
Serve smaller portions: Serve smaller portions of food, including poultry, to prevent yourself from eating too much
Store properly: Store chicken, turkey and poultry in general properly by following the instructions on the packaging and keeping the temperature in the refrigerator between 1°C and 5°C.
Monitor pantry and refrigerator: Monitor your pantry and fridge to avoid double stocking and ensure you use up poultry products before they expire.
Practise FIFO the First In, First Out” rule by using older poultry products first to prevent spoilage
In 2020, almost 58 million tonnes
of food waste was generated in the EU, an average of around 131 kg per person.
In 2020, almost 58 million tonnes of food waste was generated in the EU, an average of around 131 kg per person.
What you should consider when shopping in the shop or at the market:
Create a shopping list: Make a list of products you need before you go shopping to so that you don’t buy more than you need. Don’t forget poultry!
Avoid shopping on an empty stomach: Shopping when you are hungry can lead to impulse buys and buying more products than you need.
Purchase the right quantity: Buy poultry in the appropriate packaging size or choose loose poultry to avoid buying excess.
Privilege lean cuts: When selecting poultry, it’s best to choose lean cuts and avoid processed products that are high in fat and sodium.
Consider imperfect poultry products: Look for discounted imperfect poultry products, that are still fresh, perfectly safe and nutritious.
Freeze or cook before expiration date: If chicken is about to expire, freeze it in freezer bags to preserve it for up to ten months or cook it and store it in an airtight container in the refrigerator for a day or two.
Food waste at the consumer level
has a greater environmental impact per kilogram
compared to waste generated during production.
We can also have more control over waste at school or at work:
Demand reasonable portions: When eating in the canteen, request the correct portion size so that as little as possible is left over.
Monitor communal fridges: Monitor the communal fridge at work or school to prevent products from being forgotten and wasted.
Pass on tips: Share tips on avoiding food waste with colleagues or classmates to encourage collective action.
Consumers can significantly reduce
food waste and maximise
nutrition by making informed decisions
What about cafés, restaurants, and hotels?
Opt for smaller portions: When eating out, choose smaller portions to reduce the likelihood of food going uneaten.
Take leftovers home: If you can’t finish your poultry dish at a restaurant, ask to take the leftovers home to enjoy later.
Adjust food expectations: Be aware that food availability may vary throughout the day, especially in cafes and hotels, and adjust your expectations accordingly
The European poultry sector has a key role
to play here: it advises on the purchase, handling
and storage of poultry products
and prepares tasty recipes to limit waste.
