GUIDE: Great Ideas to reduce food waste
- Handle your fruit with care, avoid bumps and bruises
- Only buy what you know you can use
- Store ethylene-producing fruits such as bananas, apples, tomatoes separately from sensitive vegetables such as broccoli, lettuce and carrots
- Very “flaccid” fruit and vegetables can be easily saved and made crispy by cutting off a little of the bottom and putting it in water. Works really well on lettuce, cauliflower and carrots, for example
If you have bought more than you can eat, cut out / chop and freeze for later use
- If your fruit or vegetables have become “sad” and cannot be saved by putting them in water, use them in a healthy smoothie, a stew or perhaps in baked goods
- You can cut away brown spots instead of throwing away the whole fruit
- Brune pletter kan du skære væk i stedet for at kassere hele frugten
- Be careful to use the oldest fruit and vegetables first