Zero marnowania: utrzymywanie świeżości żywności i kreatywne podejście do resztek

Mniej marnowania żywności

Jak zatrzymać na dłużej świeżość produktów? Jak je odświeżyć?

Każdego dnia do śmieci trafiają ogromne ilości jedzenia. Planowanie zakupów spożywczych, właściwe przechowywanie jedzenia i bardziej świadome podejście do tego, co jesz, może pomóc w ograniczeniu marnowania żywności. Nawet drobne zmiany robią ogromną różnicę! Jednak pamiętaj, że nikt nie jest doskonały – nie musisz od razu całkowicie eliminować jakiegokolwiek marnowania. Lepiej stawiać sobie mniejsze, ale realne cele. Poznaj nasze wskazówki odnośnie utrzymywania świeżości warzyw, owoców i innych produktów, a nawet przywracania do życia żywności, której świetność już minęła. Dzięki temu możesz ograniczyć marnowanie jedzenia do minimum lub nawet całkowicie je wyeliminować. A może zaczniesz też kreatywnie wykorzystywać swoje resztki?

Jedzenie zapakowane w szklane pojemniki i słoiki w celu utrzymania świeżości

Utrzymywanie świeżości jedzenia: jak oszczędzać jedzenie i sprawić, aby dłużej było świeże?

„Żywność konserwowana” nie brzmi zachęcająco. Ale zupełnie inaczej sprawa się przedstawia, gdy chodzi o domowe konserwowanie! Przedłużanie świeżości jedzenia to nie tylko odpowiednie przechowywanie, lecz również takie przyrządzanie jedzenia, aby można było wykorzystać je później. Co można wekować, co kisić, a co mrozić? Ile czasu można przechowywać takie potrawy i produkty? Czy zachowują swoje wartości odżywcze? Wszystkiego dowiesz się poniżej.

Niektóre produkty po dacie mogą być jeszcze dobre!

"Najlepiej spożyć przed" i "należy spożyć do"

Sam fakt, że jogurt jest już kilka dni po dacie wskazanej jako „najlepiej spożyć przed” nie oznacza jeszcze, że już nie możesz go zjeść. Ten termin to po prostu gwarancja, jaką daje producent na to, że określony produkt zachowa w tym czasie swój smak, zapach i wartość odżywczą (jeżeli będzie odpowiednio przechowywany). Jeśli otworzysz wieczko po terminie i stwierdzisz, że jogurt wygląda i pachnie dobrze, zjedz go bez obaw.

Długo po wskazówce „najlepiej spożyć przed” nie powinno się jednak spożywać gotowych produktów spożywczych, takich jak świeże makarony czy kiełbaski. Mogą one zawierać szkodliwe zarazki, wywołujące zatrucia pokarmowe. Jeśli masz wątpliwości, najlepiej te rzeczy wyrzuć. To samo odnosi się do produktów łatwo psujących się, które zwykle na opakowaniu opatrzone są datą przydatności do spożycia („należy spożyć do"). Po tej dacie łatwo psujące się jedzenie powinno trafić do kosza.

Storing and chilling

The FiFo principle and temperature zones in your fridge

Put new food at the back, bring older food to the front. The “FiFo” principle (first in, first out) can help you keep track of what’s fresh and what isn’t. It’s also useful to know that refrigerators have different temperature zones. Above the crisper drawer, the higher the shelf, the warmer it will be. The lowest shelf, just above the crisper, will be the coldest. The fridge door warms up the most when opened. So, to help foods in the fridge stay fresh for as long as possible, make sure you place them on the right shelf. You can find out more about this under “Storing food correctly”.

Freezing

What to watch out for in your freezer

Microorganisms can’t reproduce as quickly in low temperatures. For this reason, the best way to keep food fresh is to freeze it. Here’s some rules for freezing food effectively:

Transport frozen products in cool bags or insulated food boxes to avoid breaking the cold chain.
Defrost frozen products in the fridge and make sure to catch any defrost water to keep everything hygienic.
Freeze food in portions so that you can always defrost just the right amount.
Always freeze food in freezer bags to prevent it from drying out or losing its aroma.
Make sure you note the date on freezer bags – not all food stays fresh in the freezer for the same length of time.

Preserving

Preserving food in glass jars

You can preserve just about anything, even meat or sausages. Of course, the food has to be fresh and undamaged when you do. Fruit should be raw and vegetables should be raw and blanched. It’s actually quite simple… layer washed and prepared produce in a clean glass jar that has either a clip top or screw top and cover with liquid. Put the glass jars in a cooking pot, making sure they aren’t touching. Fill the pot with just enough water so that it comes about three-quarters of the way up the jars and then heat the pot until the water reaches 75-120 °C. Depending on the food, you should keep it at this temperature for between 10 minutes and 2 hours. Later, as the glass jars cool down, a vacuum forms inside them that keeps the lid sealed air-tight. You should repeat the cooking stage a second time when preserving peas, beans and mushrooms.

Preserves

Preserving, pickling and fermenting

Yes, it might be something your grandmother used to do, but the art of preserving, pickling and fermenting is very much on trend right now! These methods allow you to store food in a cool, dry place, out of direct sunlight, for up to a year. Always label freshly preserved foods with the date and put them at the back of your cupboard or pantry so that you use the older produce first. Remember that it’s best to dispose of preserves and pickles if the lid is loose, the liquid is cloudy or discoloured, or if they have an unnatural smell.

Fermenting

Fermenting food in glass jars

Fermentation is an age-old method for preserving food and is used to this day to make sauerkraut. For some people, fermented foods are more digestible, for example. Enzymes and microorganisms break down the sugars in the vegetables in a multiple-stage process. This produces both the lactic and acetic acids that give fermented vegetables their typical flavour and stop them from perishing. Ripe vegetables are ideally suited to fermentation. It’s actually quite simple… before you start fermenting, you need to grate, slice or shred the vegetables. Then add the grated, sliced or shredded vegetables to a glass jar, fill with a 5% brine, and leave for a few days or weeks to pickle. If the jar remains well sealed, the fermented vegetables can keep for several months.

Reviving old food

Even when stored correctly, some foods rapidly lose their freshness and take on a chewy or dry, crispy consistency. There’s no need to throw these foods away, though. Here’s how you can refreshen old food in your stock.

Lettuce & herbs

Refreshing salad leaves and herbs

If you want to refresh wilting lettuce, simply sit it in cold water for a little while. This will make the leaves crisp again. You can also heat some firmer varieties of lettuce, such as raddichio, romaine lettuce and chicory. To revive herbs that have become limp, simply cut them as you would do it with flowers and place them in a glass with water. They’ll soon perk up again! You can also use wilted herbs to make pesto or freeze them in oil in ice-cube trays.

Carrots & co.

Putting the bite back into root vegetables

Just like lettuce and herbs, root vegetables such as carrots, radishes and beetroot just need to be given a little water to bring them back to life. However, it can sometimes take rather longer. Ideally, you should leave the root vegetables in a container with water for several hours or overnight – preferably in the fridge. Alternatively, you could wrap them in a damp tea towel. They will absorb the water and regain their crunch.

Fruit

Fruit – an exception

Overripe fruit can’t be refreshed, but you can use it in a number of delicious recipes. Brown bananas, for example, are a perfect ingredient in banana bread or as the base of smoothies – and, in summer, they’re great for making banana ice cream. You can use shrivelled apples and pears to whip up tasty jams, purées, compotes and crisps. However, if fruit is past its best, you should use it quickly before it gets mouldy.

Bread

Moisten and bake: Hard bread doesn’t need to be binned

We’ve all been there, haven’t we? That delicious baguette or bread roll we only bought yesterday has gone hard in the blink of an eye. However, that doesn’t mean you have to throw them away – you can still get plenty of value out of them. Take your dried bread, moisten it with a little water, pop it in the oven for a few minutes and, soon enough, it’ll taste almost as good as it did the day you bought it. If bread has become very hard, you can use it to make breadcrumbs.

Pasta

Sauté or blanch: Making yesterday’s pasta soft again

Depending on how you store it, leftover pasta can either become watery or it can dry out. If you want to make it taste just as good the next day, simply sauté softened pasta over a medium heat. On the other hand, if your pasta has dried out, just pop it in some boiling water for a minute or two.

Cheese

Hard cheese softens again in milk

If you leave cheese out on the dining table for too long, or if it gets pushed to the back of the fridge, it can soon become dry and hard. You can soften hardened cheese by soaking it in milk for half an hour or so – this eliminates the need to throw it out.

Biscuits, cakes & pastries

How apples can save snacks

Biscuits are naturally fairly dry, but they can become even drier and a little hard when stored for a long time. If you like your biscuits a little softer, simply pop a sliced apple in the biscuit tin for a few hours. The fruit will give the biscuits a little moisture and soften them up again. You can also do this with cakes and other baked goods.

What to do with leftovers? Get creative with your odds and ends

Sliced vegetables, yesterday’s potatoes, half a pudding – if you’re not careful, your fridge will be brimming with leftovers. You should always give your food a second chance, as it often allows you to get creative. Don’t throw leftovers in the bin, put them in a pan and conjure up something new. Cooking leftovers together with family and friends can be a lot of fun!

Whatever the food, whatever the occasion, there’s always a recipe to match. For example, leftover bread, tomatoes and rocket can become a delicious panzanella. Maybe you could whip up a healthy dessert by turning leftover fruit into a smoothie or fruit salad? And that leftover sliced pepper can be combined with the half-can of sweetcorn and rice from yesterday to create a tasty veggie curry.

Still got some soup leftover from yesterday, but not enough for a full portion? No problem! Just use it the last bit of soup as a sauce for pasta or noodles. And, if that’s still not enough, add a few chopped vegetables and maybe a little vegetable stock.

Check out our recipe ideas for further inspiration on how to use leftovers creatively.

Jedzenie ułożone w lodówce w pojemnikach, do zjedzenia w pierwszej kolejności

What to do with leftovers? Get creative with your odds and ends

Sliced vegetables, yesterday’s potatoes, half a pudding – if you’re not careful, your fridge will be brimming with leftovers. You should always give your food a second chance, as it often allows you to get creative. Don’t throw leftovers in the bin, put them in a pan and conjure up something new. Cooking leftovers together with family and friends can be a lot of fun!

Whatever the food, whatever the occasion, there’s always a recipe to match. For example, leftover bread, tomatoes and rocket can become a delicious panzanella. Maybe you could whip up a healthy dessert by turning leftover fruit into a smoothie or fruit salad? And that leftover sliced pepper can be combined with the half-can of sweetcorn and rice from yesterday to create a tasty veggie curry.

Still got some soup leftover from yesterday, but not enough for a full portion? No problem! Just use it the last bit of soup as a sauce for pasta or noodles. And, if that’s still not enough, add a few chopped vegetables and maybe a little vegetable stock.

Check out our recipe ideas for further inspiration on how to use leftovers creatively.

Braun Bell Frozen virgin strawberry peach margarita 16x9.jpg

Good design should be effective. So are our tips for reducing food waste, which we hope provide practical, useful examples of how we can show great appreciation for our food with even the smallest effort. Together we can achieve a lot with small changes.

Przejrzyj szybkie łącza

Przygotowywanie posiłków

Gotowanie

Śniadanie

Prasowanie

Promocje

Inspiracje

Wsparcie

Przygotowywanie posiłków

Gotowanie

Śniadanie

Prasowanie

Promocje

Inspiracje

Wsparcie

Mniej marnowania żywności

Jak zatrzymać na dłużej świeżość produktów? Jak je odświeżyć?

Utrzymywanie świeżości jedzenia: jak oszczędzać jedzenie i sprawić, aby dłużej było świeże?

Niektóre produkty po dacie mogą być jeszcze dobre!

"Najlepiej spożyć przed" i "należy spożyć do"

Storing and chilling

The FiFo principle and temperature zones in your fridge

Freezing

What to watch out for in your freezer

Preserving

Preserving food in glass jars

Preserves

Preserving, pickling and fermenting

Fermenting

Fermenting food in glass jars

Reviving old food

Lettuce & herbs

Refreshing salad leaves and herbs

Carrots & co.

Putting the bite back into root vegetables

Fruit

Fruit – an exception

Bread

Moisten and bake: Hard bread doesn’t need to be binned

Pasta

Sauté or blanch: Making yesterday’s pasta soft again

Cheese

Hard cheese softens again in milk

Biscuits, cakes & pastries

How apples can save snacks

What to do with leftovers? Get creative with your odds and ends

What to do with leftovers? Get creative with your odds and ends

Good design should be effective. So are our tips for reducing food waste, which we hope provide practical, useful examples of how we can show great appreciation for our food with even the smallest effort. Together we can achieve a lot with small changes.

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