Grandma's tips against food waste

Things were very different in my own childhood. We always had everything our hearts desired. But unfortunately, we also bought a lot of things that were never used and ended up in the bin. The yogurt expired 3 days ago? Get rid of it. The banana has too many brown spots? Get rid of it. The salad is no longer really crunchy? Get rid of it. In hindsight, the whole thing was not only wasteful, but also a real drain on your wallet.

Of course, it is not always possible to completely avoid throwing food away. But with a few helpful tricks that my grandma already knew, you can significantly reduce this:

Grandma's wisdom 1: Good planning is half the battle

For a few years now, I have always done my shopping for the whole week on Saturdays. To make sure that this weekly shop makes sense, I plan all my meals for the next seven days in advance. That sounds restrictive at first, but I leave myself enough leeway to be able to vary from time to time. Such meal plans are also available in ready-made form on the internet, e.g. from various well-known supermarkets or discount stores. When planning my meals, I also pay attention to how long the ingredients will keep at home.

Then, armed with my shopping list, I go to my trusted grocer or to the weekly market. To ensure that fewer impulse purchases end up in my trolley (but sometimes I can't do without them), I avoid going shopping when I'm hungry. When you're hungry, almost everything suddenly looks really delicious.

Over the years, I've noticed that with a little planning, I've thrown away a lot less food. And my wallet is happy too.

Grandma's wisdom 2: Store food properly

Sounds logical at first. But after a few nasty surprises in the kitchen, I realized that I was doing a few things wrong.

There is a simple rule of thumb for fruit and vegetables: domestic fruit and vegetables like to be stored in a cool place. Exotic varieties like it warm. And things that grow in the dark, such as potatoes or onions, also like to be stored in the dark.

Tomatoes, bananas and apples are loners. They secrete a substance that accelerates the ripening process. It is therefore best not to store them next to other fruit or vegetables.

Herbs, spring onions and broccoli can be kept fresh for longer if they are placed in a glass with a little water like a bunch of flowers. However, you should change the water every 1-2 days.

Although you can buy bread anywhere in plastic bags, it is best to store fresh bread (including bread rolls) in an airtight container. You can use a tea towel, a linen bag or a bread basket for this. This is not only more sustainable, but also reduces the risk of mold growth. Because if you can see the mold on the bread, then it has been growing inside for some time.

Dry foods such as flour, rice or pasta should be stored in an airtight container. This prevents moisture or pests from getting into the bags.

Grandma's wisdom 3: When it's been too much

It still happens to me that I've bought too much. I've made a mistake or didn't feel like doing something. What do you do with the leftovers in the fridge?

The quark has expired and the hummus has been open for more than a week, so it's off to the garbage can. That's not right, of course. Before I decide to throw something away, I rely on my senses. If it no longer smells good, if gases or mold have formed or the color looks unnatural, then I throw it away. On the internet, you can find helpful tables on how long food can still be safely eaten after the best-before date (BBD).

Nobody likes cucumbers, lettuce or carrots that are no longer crunchy. But before you dispose of the vegetables, you can try to save them. Simply place them in water overnight and put them in the fridge. This is a great way to store carrots in particular and they stay fresh for longer.

Very yellow or already brown bananas are my personal nightmare. I wouldn't eat them just like that at this stage. But before they end up in the garbage can, there are great recipes, such as banana bread or banana nice cream, where the bananas are just right. You can find such recipes for a variety of "leftovers". On some sites, you can also have recipes suggested or generated using ingredients you have at home.

As a child, I used to watch my grandmother preserving fruit and vegetables from the garden. I do the same today. Apples from the market that somehow no one ever ate are turned into apple sauce. Too many bought vegetables are turned into soup and if the tomato harvest is particularly good in summer, it becomes pasta sauce. This way you can use everything and always have something quick to eat at home.

If bread rolls or bread are no longer quite so crispy, a little water often helps. Simply brush the crust with a little water and place in the oven for 5-10 minutes. The baked goods will then be crispy again. I use older bread or rolls that can't be revived in the oven to make dumpling bread or breadcrumbs.

Of course, grandma's wisdom is not a revolution, but it has helped me to be more conscious of my consumption and thus reduce food waste in my own household.