Australia’s most wasted

New research by the Fight Food Waste Cooperative Research Centre (FFW CRC), supported by Love Food Hate Waste, shows the challenges and barriers we face in changing our behaviour. The study confirms that the reasons we waste food are complex. It also brings to light lots of interesting information. It found that younger people and families with children are the two highest food wasting groups.

As a young person, my age group has a lot to learn it seems from older Australians, who are leading the way in terms of fighting food waste. FFW CRC Chief Executive Officer Dr Steven Lapidge says, “a pleasing 93 percent of people over 75 regularly use up the oldest ingredient first and translating that knowledge to young people would have a big impact on what they throw away.” This comment immediately made me think of my Nan. She has ingrained in me from a very young age the importance of not wasting anything, particularly food. The last time I visited, I really started to notice her habits. She would always have a good look in the fridge and cupboard, and then write a detailed list of what she needs before heading to the shops. When she gets back, everything is stored with care! The lettuce and herbs will be wrapped in a damp cloth and stored in the crisper. Carrots or sliced cabbage are kept on top of a damp tea towel in an airtight container. If an avocado is opened, she will leave the seed in and eat the other side first – squeezing lemon juice on the unused side and storing it in a food hugger.

These hacks from my Nan have helped me keep food fresher for longer, and with guidance from my Mum and her ‘use everything in the fridge/cupboard’ recipes, I have been able to save lots of food from going in the bin. If you have any food waste avoidance tips, tricks or recipes that have been passed down to you from friends or family, please share them with us on Facebook!

The research also showed us what Australia’s most wasted foods are, and that includes bread, cheese and beef. A delicious recipe my Mum recently shared with me is her Greek garlic dip, which she makes to use up any stale bread in the cupboard. Be warned, it is very addictive.

Skordalia

• 3 thick slices of white bread, crusts removed, soaked in water
• ½ cup mashed potatoes
• ½ cup ground almonds
• 6-8 cloves of garlic, crushed
• 1/3 cup white-wine vinegar
• 1 cup extra-virgin olive oil
• A little salt

Squeeze the bread dry, put it in a food processor with the rest of the ingredients, and blend to a smooth, creamy paste. Serve Skordalia as a dip or side dish with some toasted bread, pita bread or roast vegetables.

April