In collaboration with Love Food Hate Waste.
It’s already week three of the Love Food Hate Waste #GiveUpBinningFood campaign, where is the time going?!
This six-week long food waste prevention campaign running throughout Lent is broken down into weekly themes to help make reducing food waste at home a more attainable goal. These themes are:
1st March (week 1) Meal planning – when’s this for? Read >> Tip for Weekly Meal Planning
8th March (week 2) Storage – where should I put this? Read >> Food Storage Tips
15th March (week 3) Fridge focus – how do I make the most of my fridge?
22nd March (week 4) Portioning – how much should I use?
29th March (week 5) Food labels – what does this mean?
5th – 13th April (week 6) Leftovers – what can I do with my ingredients?
This week we’re sharing some tips and tricks on how to make the most out of your fridge. One of the greatest contributors to the UK’s food waste problem is the perishables that need to be kept in the fridge. Sadly, many fresh foods are not chilled correctly, or aren’t chilled at all, so they don’t last as long as they should. If they don’t last long, you have less time to eat them and then they get binned.
Saying that, be mindful not to overuse your fridge either. Some foods won’t flourish or ripen in the fridge, like tomatoes and avocados – these need to be stored at room temperature. Pineapples, potatoes and citrus fruit also prefer to be kept out of the fridge.
TOP TIPS FOR MAKING THE MOST OUT OF YOUR FRIDGE
- The fridge should be set to below 5 degree Celsius. 4 degrees C is optimal. Consider getting a fridge thermometer if not already integrated and check it regularly to make sure it is still working.
- Your fridge temperature is not the same throughout. The fridge door area is warmer which is fine for condiments. The back is colder, so it’s better for perishables like dairy and meat.
- Overstocking your fridge makes it hard for air to flow and the fridge becomes inefficient. This will impact the quality of your food. Buy less but buy more often.
- Fridge foraging is a great way of pulling out foods that need using up. You’re likely to make an extra meal or two from this simple action. Why not share your recipe creation with the No Waste Food Challenge
- Food can last up to three days longer if stored in the fridge.
- Transfer tinned food to air tight containers. Once a can is open, residual metal on the rim can leak into food, giving it an unpleasant taste and potential health effects.
- Sort out your fridge! It doesn’t take long and it’ll save your food. Wrap up any half used packets such as cheese, sliced meats or sausages to stop them drying out (cheese can also be frozen!). Bring the oldest foods to the front so you can see them and that they get used first.
- Cool down leftovers as quickly as possible (ideally within two hours) to stops illness-causing bacteria growing. Store them in the fridge and eat within two days.
- Mark packets such as ham slices and pickles with the date they need to be used by once you’ve opened them.
Make sure to visit the Love Food Hate Waste #GiveUpBinningFood page for daily tips and tricks to help prevent food waste at home. Sign up to their newsletter too so you don’t miss a thing! In the meantime, check out their latest video about fridge storage with blogger Liberty London Girl, below!
JOIN US WITH THE NO WASTE FOOD CHALLENGE!
I challenge you, dear reader, to share your own recipes and tips to help prevent food waste! You don’t have to have a blog to enter, simply let me know your recipe or suggestion in the comments below and fill out the Rafflecopter form. You can share an image of your dish, if you like, on Twitter as an extra entry option. Tag me @tangoraindrop and use the hashtag #nowastefoodchallenge to help spread the word! I will include a selection of my favourites in next month’s round-up, where we’ll get to do the challenge all over again! Bloggers – link up with the linky tool, as usual, to be included in the roundup – click here for the full No Waste Food Challenge rules. If you want to enter the giveaway, leave a comment and enter via the Rafflecopter form.
HOW TO ENTER
For your chance to win a £25 Amazon Gift Voucher enter using the Rafflecopter form below. Share your recipe, meal planning or food waste prevention tip in the blog comments. Come back and tweet about the giveaway every day for more chances to win!
TERMS & CONDITIONS
This giveaway is open to UK entries only. Entrants must be age 18 or over. The winner will need to respond within 30 days of being contacted; failure to do this may result in another winner being selected.
The prize is offered and provided by Elizabeth’s Kitchen Diary. The prize is to win a £25 Amazon Gift Voucher. There is no cash alternative and the prize is not transferable.
There is no entry fee and no purchase is necessary to enter this giveaway.
The promoter (Elizabeth’s Kitchen Diary) reserves the right to cancel or amend the giveaway and these terms and conditions without notice.
Entry into our giveaways will be deemed as acceptance of these terms and conditions.
If you need some help using Rafflecopter, here’s a quick clip to show you how. Rafflecopter will pick the winner at random from all the entries received. I will be verifying entries. Any automated entries or those who have claimed they have made the mandatory blog post comment and really haven’t will be disqualified. It’s mandatory! Please make sure your comment is eight words or longer or Google views it as spam and this negatively affects my spam score. All entries with comments fewer than the mandatory 8 words will be disqualified and deleted.
Closing date is midnight (that’s 00:00 hours, 12 am on Tuesday night/Wednesday morning) on Wednesday 22 March 2017 (GMT). The winner will be announced afterwards.
This is a paid post in collaboration with Love Food Hate Waste, although all thoughts and opinions expressed are our own. Thank you for supporting the brands who make it possible for me to do what I love: mess up my kitchen and share recipe stories.
Image source: Shutterstock.