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Less food waste

Zero waste: Keeping food fresh and getting creative with leftovers.

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Tiskanje

Huge amounts of food end up in the bin every day. Planning your grocery shopping, storing it properly and adopting a more conscious approach to what you eat can all help to reduce food waste. Even small changes can help to cut waste or even avoid it completely. But nobody's perfect: We don't need to achieve a zero waste lifestyle immediately, we all just need to start. Equipped with a few tricks for keeping fruit, vegetables and other precious produce fresh, and even reviving a few things past their best, you can reduce food waste to a minimum or even eliminate it entirely. Why not start getting creative with your leftovers?

Keeping food fresh: How to save food and ensure it stays fresher for longer

By chilling, freezing, pickling and preserving food, you can extend its shelf life and save it from being condemned to the bin.

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Dates de péremption

Les dates de péremption sont simplement une indication. Elles sont très différentes des dates limites d'utilisation.

Ce n'est pas parce qu'un yaourt a dépassé de quelques jours sa date limite de consommation (DLC) que vous ne pouvez plus le consommer et l'apprécier. La DLC est simplement une garantie du fabricant indiquant que le produit conservera sa saveur, son arôme et sa valeur nutritionnelle jusqu'à cette date. Toutefois, vous ne devez pas consommer de produits réfrigérés tels que des pâtes fraîches ou de la viande longtemps après leur date limite de consommation. Ils peuvent contenir des germes que vous ne pouvez ni voir, ni sentir, ni goûter, mais qui peuvent quand même vous rendre malade. En cas de doute, il est préférable de les jeter. Il en est de même pour les produits facilement périssables, qui portent généralement une date limite de consommation sur l'emballage. Après cette date, les produits périssables doivent être mis à la poubelle.
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Stockage et réfrigération

Le principe FiFo et les zones de température dans votre réfrigérateur

Le principe "FiFo" (first in, first out) peut vous aider à savoir ce qui est frais et ce qui ne l'est moins. En d'autres termes : Mettez les nouveaux aliments à l'arrière et les anciens à l'avant. Il est également utile de savoir que les réfrigérateurs ont différentes zones de température. Ainsi, pour que les aliments restent frais le plus longtemps possible dans le réfrigérateur, veillez à les placer sur la bonne étagère. Pour en savoir plus, consultez la rubrique "Stocker correctement les aliments".
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Congélation

Ce dont il faut se méfier dans votre congélateur

Les micro-organismes se reproduisent plus doucement à basse température. Pour cette raison, la meilleure façon de conserver la fraîcheur des aliments est de les congeler. Voici quelques règles pour congeler efficacement les aliments :
 

  • Transportez les produits congelés dans des sacs isothermes ou des boîtes alimentaires isolées pour éviter de rompre la chaîne du froid.​​​​​​​
     
  • Décongelez les produits surgelés dans le réfrigérateur et veillez à récupérer l'eau de décongélation pour préserver l'hygiène.
     
  • Congelez les aliments en portions afin de pouvoir toujours décongeler la bonne quantité.
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  • Congelez toujours les aliments dans des sacs de congélation pour éviter qu'ils ne se dessèchent ou perdent leur arôme.
     
  • Veillez à noter la date sur les sacs de congélation - tous les aliments ne restent pas frais au congélateur pendant la même durée.
     
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Conserves

Conserver, mariner et fermenter

Oui, c'est peut-être ce que faisait votre grand-mère, mais l'art de la conservation, du marinage et de la fermentation est très tendance en ce moment ! Ces méthodes vous permettent de conserver les aliments dans un endroit frais et sec, à l'abri de la lumière du soleil, pendant un an au maximum. Étiquetez toujours les aliments fraîchement conservés en indiquant la date et placez-les au fond de votre placard ou de votre garde-manger afin d'utiliser les produits les plus anciens en premier. Nous vous conseillons de jeter les conserves et les cornichons si le couvercle est desserré, si le liquide est trouble ou décoloré, ou s'ils ont une odeur anormale.
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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.
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Pickling

Pickling food in glass jars

If you want to try something new, why not test your culinary skills with carrots, green beans, beetroot or peppers? These are particularly well suited to pickling. To pickle a kilogram of vegetables, you’ll need to use half a litre of vinegar (5%) and up to half a litre of water containing spices and seasonings. Heat the pickling liquid and pour it into the glasses or stoneware pots, leave it to cool, then heat the liquid again and pour it over the vegetables. The liquid should cover the vegetables by the width of a couple of fingers. You should leave it to pickle for four to six weeks, after which the pickled food will keep for a further 3-12 months.
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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.

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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.
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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.
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Fruit

Fruit: de uitzondering op de regel

Overrijp fruit kun je niet meer vers maken, maar je kunt het wel voor allerlei smakelijke recepten gebruiken. Zo zijn bruine bananen het ideale ingrediënt voor bananenbrood of lekkere smoothies. En in de zomer kun je er heerlijk bananenijs van maken. Van verschrompelde appels en peren kun je, prima jam, moes, compote of chips maken. Echter, fruit dat niet meer helemaal goed is moet je zo snel mogelijk gebruiken voor het gaat schimmelen.
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Pain

Le pain dur n'a pas besoin d'être mis à la poubelle

Nous avons tous déjà connu cette situation : la délicieuse baguette ou le petit pain que nous avons acheté hier est devenu dur en un clin d'œil. Cependant, cela ne signifie pas que vous devez les jeter. Prenez votre pain sec, humidifiez-le avec un peu d'eau, mettez-le au four pendant quelques minutes et il retrouvera presque le même goût et la même constistance que le jour où vous l'avez acheté. Si le pain est devenu très dur, vous pouvez l'utiliser pour faire de la chapelure ou du pain perdu.
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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.
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Kaas

Hard geworden kaas wordt weer zacht in melk

Als je kaas te lang op tafel laat liggen, of tegen de achterwand van de koelkast aan laat komen, wordt de kaas al gauw droog en hard. Je kunt hard geworden kaas ongeveer een half uur in melk laten weken. De kaas wordt weer lekker zacht en hoeft dus niet weggegooid te worden.
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Koekjes, cake & gebak

Appels die snacks redden

Koekjes zijn natuurlijk al vrij droog, maar na een tijdje kunnen ze nog droger en zelfs hard worden. Als je het lekkerder vindt als de koekjes wat zachter zijn, stop je gewoon een in plakjes gesneden appel een paar uur in de trommel. De stukjes appel geven vocht af, waardoor de koekjes weer zacht worden. Je kunt dit ook met cake en andere baksels doen.
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Wat te doen met restjes? Laat je creativiteit erop los!

Gesneden groenten, de aardappelen van gisteren, overgebleven pudding: als je niet uitkijkt, staat je koelkast helemaal vol met kliekjes. Probeer restjes altijd nog ergens voor te gebruiken, je kunt er allerlei creatieve dingen mee doen. Gooi ze dus niet in de prullenbak, maar doe ze in een pan en bedenk iets nieuws. Samen met familie en vrienden koken met restjes kan heel leuk zijn!  

Welke restjes er ook zijn en bij welke gelegenheid je ze ook wilt gebruiken, er is altijd wel een geschikt recept te vinden. Van oud brood, overgebleven tomaten en rucola kun je bijvoorbeeld heerlijke panzanella maken. En overgebleven fruit is perfect voor een smoothie of fruitsalade, lekker als gezond toetje. Gesneden paprika kun je met een half blikje maïs en rijst van gisteren omtoveren tot een smakelijke vegetarische curry.  

Heb je nog wat soep van gisteren over, maar is het te weinig voor een hele portie? Geen probleem! Je kunt de soep als basis voor een pasta- of noedelsaus gebruiken. En als het wat te weinig is, voeg je er nog wat fijngesneden groente en groentebouillon aan toe.

Bekijk onze recepten voor meer inspiratie om restjes creatief op te maken.

Zero waste: Other things you can to stop food ending up in the bin


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  • Als je in een restaurant gegeten hebt en de portie was te groot, vraag dan of je de restjes in een doggy bag mee mag nemen. Je kunt ook van tevoren natuurlijk ook vragen om een kleinere portie.​​​​​​​
     
  • Koop je eten voor dezelfde of de volgende dag? Koop producten die de houdbaarheidsdatum bijna hebben bereikt.
     
  • Wees nauwkeuriger bij het schillen en snijden van groente en fruit. We gooien vaak meer weg dan nodig is. De stronk van broccoli is net zo lekker als de roosjes.
     
  • Ooit bedacht om een salade van radijsblaadjes te maken of bananenschillen in een cake te gebruiken?
     
  • Snijd lente-uien in ringen en vries ze in een plastic fles in. Je kunt dan telkens precies de hoeveelheid nemen die je nodig hebt.
     
  • Vaak heb je van producten in blik maar de helft nodig. Doe de rest in een schoon, hersluitbaar bakje, dan blijft het vers.
     
  • Zin in een restjesfeest? Door samen met vrienden te koken, kun je alle restjes combineren en er creatieve gerechten van maken.
     
  • Ga je op vakantie, maar staat je koelkast nog vol? Geen probleem! Ga gewoon naar de buren en vraag of ze iets kunnen gebruiken.
     
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Did you know...

...how to keep your Avocados from browning?

Braun's kitchen hack of the day: after opening an avocado, simply sprinkle some fresh lemon juice on it to keep it from browning. It stays fresh for longer and even tastes good.

Avocado cut in half with citrus juice dripping on it.

…how to save Bananas that turn brown?

You don't like ripe bananas? Don't worry, many people don't. But with our #braunhack there is no need to waste a good fruit. Simply slice and freeze a banana to have it available whenever you need some. Why not try a freshly made and cool smoothie for instance to start your day right?

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…how to keep your Carrots crisp?

We carrot wait to try this hack at home. Place your carrots in a glass of water to keep them fresh and crispy. Do you already treat your carrots like flowers and keep them fresh in a vase?

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…how to keep your Bananas fresh?

Keep calm and go bananas. Did you know that bananas naturally release a gas called ethylene from their stem, and therefore tend to ripen much faster? Try and cover the stem of the bananas with a small piece of leftover foil, and the ripening process slows dramatically. Have you ever heard about this kitchen hack?

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…how to keep your Potatoes from sprouting?

An apple a day keeps the sprouts away. Just place an apple in the same rack with your potatoes. With this little kitchen hack you can keep your potatoes fresh, even if you don't use them up all at once. Have you tried this before? 

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…how to make stale bread fresh again?

Did you buy too much at the bakery the other day? Don't worry, sprinkle your bread with water and bake it in the oven. With this little trick your baked goods will be fresh and warm again, just in time for Sunday brunch. Try it yourself. 

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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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