Creating value from waste? It's not crazy! This is the concept of circular economy and businesses realize more and more that they can benefit. The LOOP juices made from fruits and vegetables considered too imperfect for the food industry, are a good example. Especially as a third of the world's food is thrown in the garbage .
It can also act on a small scale in his fridge. But we must first think about the food we buy. A Canadian family throws an annual average of 123 kilograms of fruit and vegetables, 16 kilograms of boneless red meat and 30 liters of milk. That's a lot of money thrown in the trash. How to do more with less by reducing its waste? Experts share their tips.
1- Managing fridge strategically
Even before launching LOOP, Julie Poitras Saulnier has always been a stickler for the management of the fridge.
"I always start by looking for the oldest foods to be cooked now, and I complete with others that I'll get to the market."
You have a small crowd remaining vegetables that make the soul soon? Put everything in a soup or omelet.
Herbs, often sold in big boots, still remain a challenge. Laurence Lambert-Chan, co-founder with her husband Benjamin Gendron-Smith's blog The cocos environmentalistson zero waste lifestyle, has found several effective stuff.
"I make bread with fine herbs tired, or I prepare pesto, or I tie with string and I hang them out to dry."
2- Select bulk
Step grocery is also crucial to avoid waste. Julie regularly goes shopping and buys small amounts, as required.
Laurence also refuses to buy more than they need. She does not hesitate to ask for a smaller amount to the merchant.
"For example, farmers market, vegetables are often sold in baskets, but some accept to sell in smaller quantities, so it is worth asking," she says.
Laurence - who performed with his spouse a mini jar of waste per month! - did indeed swear by the bulk. Of cheese dried food along through the returnable bottles in milk.
"We save a lot because nothing is packed and because we do not pay taxes on these basic foodstuffs, unlike processed foods, she explains. As we avoid much waste, we really cut our grocery bill. "
3. Opt for good conservation techniques
Food preservation is vital to reduce food waste.
"You have to have good containers to store different types of food," said for his part David Côté, co-founder of LOOP.
For example, his collection Tupperware intelli-costs that can control the amount of air in the container to extend the life of fruits and vegetables.
The Quebec company Jarre product for its storage space modules designed for fruits and vegetables that need to be air, darkness, or, daily watering!
4. Use all parts of fruits and vegetables
A big trend is to discover new edible parts of vegetables. For example, when you buy a nice bunch of carrots at the market, the volume tops (stems and leaves) can be impressive! Now we can eat them!
"I was very surprised, but it's really good! exclaims Julie. We can put in smoothies, in green juices and even make pesto. "
Another of his discoveries is the leaves of cauliflower. "You can chop and sauté in a wok says Julie. It's the same with beet greens. These parts are neglected. Before you throw something, we must always ask whether it can be used elsewhere. "
You use these leaves rather than buying a new bunch of kale? This is at least $ 2 in your pocket this week!
Laurence for his part is crazy broth of vegetables she homemade with all its peels.
"I wash always before my vegetables to prepare them and I freeze all peelings and the portions are not used as the green leek, onion ends and what remains in the garlic press.When I have a good amount, I put everything in a pot, I cover two inches of water and let reduce. It's always a super tasty broth that I freeze and I then used to make soups, pastas, etc. "
Done so, buying cubic broths at the grocery store!
Before using a citrus fruit, Laurence also takes its zest, she left to dry one or two hours before freezing. Then she places the bark macerated in vinegar and then filter and lengthen with water to have an all-purpose cleaner.
5- Cooking and freezing portions
Take the time to cook is essential to maximize everything found in his fridge. But also to avoid being in the kitchen with a can pyramid orders from the local restaurant!
Laurence, the key is to plan carefully meals each week and the portions that give each recipe. And ideally, we freeze a little!
"For example, this week, we cooked moussaka and I put half in the freezer and into portions that can help us out on nights when we will not feel like cooking, or if a recipe has finally given fewer servings provided that."
Thus, approximately three meals at the restaurant that the couple avoided each week.
If we can not all run an innovative business based on the concept of circular economy (but then again, what's stopping you?) We can at least ask all these little concrete gestures which, when put together can make a big difference.