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5 Afsca tips for safely throwing away less food

by archyde

How to waste less? The Federal Agency for the Safety of the Food Chain has decided to share 5 anti-waste tips in view of the International Food Loss and Waste Awareness Day, which takes place on September 29.

Expiry dates

A first piece of advice, simple, is to know the difference between the expiry dates. A product labeled “use by” cannot be consumed after this date. On the other hand, when you read “best before”, you can always consume them after the date. “Make sure that the products have been stored correctly and that the packaging is not damaged,” advises Afsca. “Also ensure that the food does not look or smell suspicious. If in doubt, use your senses: observe, smell, taste. »

Buy in bulk

The Afsca also praises the merits of bulk, which makes it possible to reduce packaging and only buy the quantities you need. Again, a few rules regarding the container: it must be clean and suitable for food packaging. “The guarantee of the right choice is the presence of the official symbol of a fork and a glass. »

Soup and compote

Food waste advice nº3: withered fruits and vegetables can be transformed into compote or soup by cutting off the damaged part. However, be careful with mold. When it comes to fruits and vegetables that contain a lot of water, the Afsca advises against their consumption in the event of mould. “For the firmer ones that contain less water, mold cannot penetrate deeply. Even if you discover mold stains, they are still consumable as long as you remove 2-3 cm around the mold. » And don’t forget to clean your knife well if it has been in contact with it!

Tidy up your fridge

You can also avoid waste by storing your fridge properly. This gives you a better overview of what you have left. And your food will be better preserved. The Afsca reminds that there are different zones in the fridge, each with their temperatures. Above it will be between 4 and 6 degrees. You can put “leftovers, open jars, soups, creams, pastries and cheese” in it. At the bottom, between 0 and 4ºC, we will rather find “charcuterie, packaged meat and fish”. In the bins, (4-6ºC), fruits and vegetables. And in the door, drinks, cheese, sauces and milk.

Save leftovers

Finally, keeping leftovers and eating them obviously helps to avoid waste. But Afsca puts a point of attention on conservation. Leftovers should be quickly put in the fridge in closed boxes. And the agency reminds us of a few storage times, 3 to 4 days for prepared vegetables, 2 days for fish in an airtight box and 2 to 3 for well-packaged cooked meats in an airtight box as well. “Canned foods can also be preserved, provided they are stored in a clean container and not directly in the can in the fridge.


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