N E W S
M A Y 14
L E H A V R E
Five Ways to Maximize groceries
and Minimize Waste
14 LEHAVRE COURIER | MAY 2020 | WWW.QNS.COM
PUBLISHER & EDITOR Victoria Schneps-Yunis
ASSOCIATE PUBLISHER Joshua A. Schneps
EDITOR IN CHIEF Jill Davis
WWW.QNS.COM | MAY 2020 | LEHAVRE COURIER 14
(BPT)–Spending more time
in the kitchen means learning
the importance of not only
keeping food fresh for weeks
at a time, but also minimizing
waste for fewer trips to the
grocery store. Food waste also
impacts our wallets. In fact,
a recent Bosch home appliances
survey conducted by
OnePoll found that the average
American tosses $2,798 in
spoiled food a year.
Whether aiming to reduce
waste, save money or just find
new ways get creative in the
kitchen, these five tips will
help you make the most out of
your ingredients while saving
all kinds of dough.
TAKE
INVENTORY
AND GET
ORGANIZED
Seventy-seven percent of
Americans attribute tossed
food to forgetting they are in
the refrigerator or losing them
amongst the clutter. Further,
65 percent agree waste is
due to lack of organization
or space in the fridge, with
one in four admitting their
refrigerator is unorganized.
When it comes to refrigerator
and pantry organization, being
able to see your items is half
the battle.
The first step when organizing
your pantry is to remove
items, wipe surfaces clean
and take inventory. Then, use
clear, stackable containers to
repack loose items or toughto
store packages, such as oatmeal,
condiment packets, nuts
or grains.
When it comes to the refrigerator,
use the first in, first
out method as well as organizational
features like split
or adjustable shelving to your
advantage. Bosch's latest
refrigeration collection has a
clever innovation called the
FlexBar that is specifically
designed to keep items in
view, so eggs and small jars
don't get lost or buried in the
back. The collection also features
thoughtful organization
solutions like the option to
have a dedicated VitaFreshPro
middle drawer that balances
temperature and humidity at
the touch of a button, a threetiered
freezer system and more
to make it easier to see and
store foods.
SHOP FOR A
VARIETY
To avoid overstocking, start
by making a list. In addition
to fresh fruit, vegetables and
other necessities, add versatile
non-perishables, proteins
and starches. Fermented and
pickled foods like kimchi,
sauerkraut and tempeh boost
your immune system, while
also lasting months and adding
a flavorful punch to dishes.
Beans, seeds, alternative milks
and oats, plus a range of spices
can also help add variety to
your meals.
USE THE "STEM
TO PEEL"
METHOD
The average American
wastes 103 pounds of spoiled
food from their refrigerator
per year. One way to maximize
produce is to repurpose
commonly discarded parts.
Peels can be left on almost
all organic veggies for added
flavor, texture and a boost of
fiber. Citrus peels can be used
in anything from baked goods
to cocktails for added acidity
and spice. Stems and veggie
ends can be boiled down into
a stock for use in other recipes,
while leaves from fresh radishes,
beets and carrots can be
sautéed for a healthy side dish
or to freshen up a pasta dish.
Beyond getting creative with
every inch of your ingredients,
home appliance manufacturers
like Bosch have
developed technologies like
the FarmFresh System in
its new French door bottom
mount refrigerator collection
to keep food fresh for longer,
so your favorite perishables
will be optimally stored for
less waste.
BE CREATIVE
WITH WHAT
YOU HAVE
Now is the perfect time to
experiment with new recipes,
but maximizing ingredients
means starting with what you
have. Prioritize items that
are going to spoil soon and
build a recipe from there. The
Home Connect app is a great
way to find recipe inspiration.
Partners like Chefling can
even provide pantry management
and helpful meal suggestions
based on what you
have with the simple scan of a
grocery receipt.
Instead of running to the store
for an ingredient, search your
inventory for replacements. For
example, if you are baking and
run out of butter, replace it with
coconut oil or apple sauce. You
can substitute unsweetened
yogurt for mayo, sour cream or
crème fraiche. As well, lemon
juice, lime juice, vinegar and
white wine are interchangeable
in recipes.
GET FRIENDLY
WITH YOUR
FREEZER
Fifty-two percent of
Americans agree they toss
out food because it will spoil
before they have a chance to
eat it. Freezing foods is a great
way to preserve ingredients at
peak freshness and get more
value when buying in bulk.
When freezing meat, which
will last three to four months
in the freezer, wrap singular
portions in plastic before placing
in a resealable bag. Meat
will thaw faster, and you will
avoid cooking more than you
need.
Blanching vegetables before
freezing helps maintain color
and flavor. Frozen veggies,
berries and cooked grains keep
for two to three months in the
freezer, while soup and bread
will last three to six months.
Just be sure to label all items
with the date and prioritize the
first in, first out rule.
From the pantry to the
refrigerator and freezer, these
tips will help you maximize
all your ingredients for less
food wasted while also getting
more creative and organized in
the kitchen than ever.
LeHavre Courier, 38-15 Bell Blvd.
Bayside, NY 11361
718-224-5863 • Fax 718-224-5441 Sales fax: 718-631-3498
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