The truth about expiry dates, freezing food and vegetable scraps | Carleigh Bodrug and Dr. Will Bulsiewicz
ZOE Science & Nutrition
Deep Dive
Why do we waste so much food?
Food waste is a global issue, with 40% of food purchased ending up in landfills. This waste emits methane, a potent greenhouse gas, contributing more emissions than the entire airline industry. Consumers are the largest contributors to food waste due to busy lifestyles, lack of meal planning, and fear around expiry dates.
What is the hidden value of food scraps?
Food scraps like carrot tops, beet greens, and coffee grounds are nutrient-dense and edible. They offer fiber, vitamins, and other nutrients that are often discarded. Utilizing these scraps can help reduce food waste, save money, and increase plant diversity in diets.
How can meal planning reduce food waste?
Meal planning helps reduce food waste by ensuring you only buy what you need and use it efficiently. It prevents over-purchasing and reduces the likelihood of food spoiling before it can be consumed.
What are the benefits of eating more plants?
Eating more plants provides prebiotics like fiber, resistant starch, and polyphenols, which nourish both the human body and gut microbes. A diverse plant-based diet can improve gut health, lower cholesterol, and aid in weight loss.
What are some edible parts of plants often discarded?
Many edible parts of plants are commonly discarded, such as broccoli stalks, beet greens, carrot tops, and potato peels. These parts are nutrient-dense and can be used in various recipes, reducing waste and increasing nutritional intake.
How can freezing bread improve its nutritional value?
Freezing bread creates resistant starch, which feeds gut bacteria and produces beneficial short-chain fatty acids. This process makes the bread more nutritious for gut health compared to its unfrozen state.
What is aquafaba and how can it be used?
Aquafaba is the liquid from canned chickpeas, rich in fiber and starches. It can be whipped into meringue, used as an egg white substitute in baking, or as a coating for tofu. It contains 80 unique types of fiber that feed beneficial gut bacteria.
What are the benefits of sprouting seeds?
Sprouting seeds increases their fiber, protein, and vitamin content. For example, broccoli sprouts contain 50-100 times more sulforaphane, a cancer-fighting compound, than mature broccoli. Sprouting also introduces a beneficial microbiome to the food.
How can base meals help reduce food waste?
Base meals, like curries, veggie bolognese, and stir-fries, allow for flexibility in using whatever vegetables are on hand. This reduces waste by ensuring that all purchased ingredients are utilized in a variety of meals throughout the week.
Why is soup a good way to consume more plants?
Soup is a gentle way to consume plants, especially for those with digestive issues. Cooking vegetables in soup predigests the fiber, making it easier to digest while still providing nutritional benefits. It also allows for a diverse mix of plants in one meal.
- 40% of food is wasted globally
- Consumers waste more food than grocery stores or restaurants
- Food waste emits more greenhouse gases than the airline industry
- Lack of meal planning is a major contributor to food waste
- Confusion over 'best before' dates leads to unnecessary disposal
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