How to stop to throw out food from the fridge: Jamie Oliver's tips

The world is lost annuallyWhat is food loss and food waste? one third of the food. Part of her dying on farms, factories or on the way to the consumer, the other thrown shops and shoppers. Meanwhile, the world's hungryFood insecurity is more than just hunger almost a billion people, and their number is growing every year. The production of wasting water and energy. in vain stand out 10% of the total volume of greenhouse gases. Finally, people work for nothing.

British chef Jamie Oliver and his team explain how to buy, store and prepare foods to nothing to throw away. This will save you time, money and the planet a little help.

1. Note especially the refrigerator

On the model dependent changes in temperature in the chamber. Keep this in mind when Set your perishable foods on the shelves.

Modern high-tech device is cooled chamber evenly, but if you have a normal budget refrigerator, the shelves at different temperature is different. Look for the instructions to learn how best to expand the products. Typically, in a two-chamber

the fridge freezes the rear wall, and warm air under the laws of physics rises. Therefore, raw meat stored on the bottom shelf, and ready-made meals - on top. In single chamber apparatus, conversely, top cooler, a freezer.

Warmest always on the door. Therefore, Jamie offersJamie Oliver reveals the BEST way to organise your fridge - as he shares his tips for how you can avoid throwing ANY food away (and he says NEVER keep dairy in the fridge door) shift out dairy products on the middle shelf, and on the door to keep the juices and sauces.

2. Plan the menu and perform the audit regularly

Think about how much and what will be there this week. Do not forget about the planned dinners out. So you do not Navara borsch pan, which still does not overpower.

Before you go to the store, look in the refrigerator and cupboards. Make a shopping list with the account menu and stick to it, not to gain extra food.

From time to time carry out an audit in the refrigerator, in time to find perishable products and have time to cook or freeze them.

3. Not stuffed refrigerator all in a row

Store in a refrigerator some products does not make sense, other ports there even faster. For example, bananas turn black and moldy bread because of the humidity. Therefore advises JamieJamie Oliver reveals the BEST way to organise your fridge - as he shares his tips for how you can avoid throwing ANY food away (and he says NEVER keep dairy in the fridge door) shift them in a dark, dry place. Since the camera is room and all purchases will be in sight.

Here is a list of foods that should not be kept in the refrigerator:

• bow;
• garlic;
• carrot;
• potatoes;
• tropical fruits;
• bread;
• canned food;
• olive oil;
• honey;
• jam;
• chocolate.

For more information about how to store food, we are told in infographics.

4. Keep some vegetables and fruits

Potatoes and onions spoil faster when lying nearby. The point is ethyleneFood Science: Ethylene - plant hormone. It is released as a gas and causes ripening. Some fruits and vegetables produce more ethylene, other more sensitive to its effects. Keep foods from these groups separately. For example, place the cucumbers, carrots, and cabbage in a refrigerator box, and tomatoes - on the shelf. Onions allocates a lot of ethylene and rapidly maturing. So keep it in the closet, separate from other fruits and vegetables.

Ethylene abundantly recovered:

• bow;
• potatoes;
• tomatoes;
• apples;
• pears;
• ripe bananas;
• apricots;
• peaches;
• nectarines;
• grapes;
• mango;
• kiwi;
• persimmon;
• plums;
• avocado.

Sensitive to ethylene:

• bananas;
• bow;
• garlic;
• carrot;
• cucumbers;
• cabbage;
• eggplant;
• pepper;
• broccoli;
• cauliflower.

5. Do not trust the shelf life

Manufacturers understandably determine this date with great care. Jamie advisesCutting food waste: the best-before myth strictly adhere to the shelf life of meat and fish products, and in other cases, to rely on the appearance and taste of food.

Standards which correspond to domestic expiry dates, registered in the sanitary rules2.3.2.1324-03 SanPiN "Hygienic requirements for shelf life and storage conditions of food products" Rospotrebnadzor and guidelinesMUK 4.2.1847-04. Sanitary assessment study shelf life and food storage conditions Federal Center of State Sanitary and Epidemiological Russian Ministry of Health. To determine when product spoiled, conduct tests.

Goods are exploring at least three times: after production, at the end of shelf life and after some time. All tests confirm the absence of pathogens, harmful bacteria, yeast, mold. This means that in most cases the delay for 2-3 days is quite harmless, unless it is meat or fish.

See what dayMUK 4.2.1847-04. Sanitary assessment study shelf life and food storage conditions some foods are supposed still safe. Of course, provided that the food kept more or less correctly, and in good faith state institutions conducted tests and sanitary-epidemiological expertise.

To determine whether the milk is sour, smell it. In the extreme case, try to language, but quite a bit, and do not swallow. If in doubt, cook out of it pancakes or fritters. To check freshness eggs, Put it in a bowl of water - it does not float. If there was a solid cheese mold, cut 2-3 centimeters around it, the rest is quite possible there. Moldy cheese, soft varieties throw: spores penetrated deep into, so that the product is already dangerous.

6. Marinate vegetables

You do not need to sterilize the jars and clock fuss in the kitchen. use anyHow To Quick Pickle Any Vegetable Fresh vegetables: carrots, tomatoes, cucumbers, asparagus.

Rinse the container in warm, soapy water and dry. Prepare the vegetables: wash, brush (if necessary), cut. Optionally, add fresh herbs, garlic, mustard seeds. At half-liter jar Take 120 ml of vinegar and water, half tablespoon of salt and sugar. Heat the marinade to dissolve crystals. Pour the vegetables and tighten them to the bank. When cool, place in the refrigerator for two days. Pickled vegetables in this way can be stored up to two months.

7. freeze

Fruits and vegetables

Fruits throw the world's most frequently, although they are easy to save. Cut all vegetables and fruit lay in bags or containers and freeze.

Make Fruit SmoothiesFrozen fruit smoothiesBy mixing them in a blender with milk or yogurt. Add the optional nuts, oatmeal and honey. To prepareIced fruit smoothies: Jamie's Food Team fruit ice, whisk your workpiece with any juice and freeze in molds.

Frozen fruit It is ideal for pies and compotes. Vegetables are good for all meals.

Greenery

Put the chopped herbs in a container and pour a little oil. Freeze and use in cooking.

Dairy products and eggs

Yogurt in the freezer is stratified, and the eggs cracked. But milk, cheese and egg whites freezeCutting food waste: fabulous freezer tips boldly.

Leftovers

If cooked too much, freeze your lunch - next time will save time on cooking. Homemade food store in zip-bags. They are thin, so they all quickly crystallizes and thaws. Sauces can be frozen in containers for ice.

Sign, which when frozen. Jamie warns that store in this way remnants of food and dairy products can be no longer than three monthsCutting food waste: fabulous freezer tips.

Bread

If the bread hardens, cut it up and freeze it, then to do crackers and crumbs for breading.

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Follow these rules, and in time they will come into the habit. Restore order in the refrigerator, plan menus, procuring reasonable and freeze whatever you can.

How do you feel about the food thrown away? Willing to expend energy on her salvation?