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Since the mid-1980s, Waste Reduction Week has been an important initiative that educates the public on the concept of waste reduction, including food waste, as a key component of a circular economy.
Here are some tips to help reduce five of the most commonly wasted foods in Canada. Whether you’re transforming potatoes into chips, preserving bananas for smoothies, or using leafy greens in a fresh pesto, there are endless ways to make the most of your food.
Let’s make a pledge this Waste Reduction Week and do our part to contribute to a more sustainable future!
Storage: It’s important to store potatoes in a cool, dark place, away from direct sunlight to prevent them from sprouting. Avoid refrigerating them, as cold temperatures convert potato starch into sugar, affecting flavour and texture.
If your potatoes have sprouted, don’t throw them out! Make sure you can cut off the sprouts entirely and use the rest for roasting, mashing, or making soups. You can also make potato pancakes or hash browns with any excess. Consider freezing mashed potatoes to extend their shelf life.
Potato peels are packed with nutrients and can be used to make crispy oven-baked snacks. Toss them in olive oil, sprinkle with seasoning, and bake until crunchy.
Storage: To slow the ripening process, store bananas away from other fruits or in a cool spot. If they start to brown, peel and store them in an airtight container to freeze for future use in smoothies or baking.
Blended frozen bananas make a delicious healthy ice cream!
Storage: Store apples in the refrigerator’s crisper drawer to keep them fresh longer. Separate them from other fruits, as apples can produce ethylene gas, making others ripen faster.
Bruised or slightly soft apples don’t need to go to waste. They can be used in baked goods or added to salads and smoothies. In fact, they’re ideal for making applesauce. Add cinnamon and a touch of lemon juice to enhance flavour.
To make apple chips: Thinly slice apples and bake them at a low temperature.
To make vinegar: Apple scraps, such as cores and peels, can be used to make homemade apple cider vinegar.
Storage: Store tomatoes at room temperature away from direct sunlight until they are fully ripe. Once cut, they should be refrigerated but consumed quickly. Tomatoes can also be frozen whole with their skin on. Once defrosted, they’re ideal for cooking into sauces or soups.
Overripe tomatoes can still be used in soups, stews, or as a base for sauces. You can freeze the sauce in small batches for future use.
To make sun-dried tomatoes, slice tomatoes and dry them in the oven or a dehydrator. Sun-dried tomatoes can be used in salads, pasta dishes, or as a pizza topping.
Storage: Keep leafy greens fresh by wrapping them in a damp paper towel and storing them in a perforated bag in the refrigerator. This helps maintain moisture without causing sogginess.
If your greens are about to go bad, blanch them in boiling water for a minute, cool quickly in ice water, and freeze. They can be added to smoothies, soups, or stir-fries later. Wilted greens like kale or spinach can be blended into pesto with garlic, olive oil and nuts.
Dehydrate for chips: Kale or spinach can be dehydrated or oven-baked to make crunchy vegetable chips. A little olive oil and seasoning can transform these greens into a healthy snack.
