About 900 million people are sleeping hungry despite the fact that over a billion tonnes of food — priced at a trillion — goes to waste. That loosely translates to one-third of the of the global food production. In fact, about 20% of food bought in Australia alone doesn't go into the stomach of its citizens. This ought not to be the case, however.
There are unconventional ways to extend the shelf life of food, especially the wholesale fruits and vegetables bought in Sydney and other parts of the country. Simon George & Sons and other suppliers list some of the unconventional ways to preserve food:
The old adage of ‘’one bad apple spoils the barrel’’ holds true when it comes to food preservation by segregation. The principle of separation lies with some fruits producing ethylene gas. Ethylene is a colourless and odourless gas that ripens fruits on a large-scale production. It’s because of this that you should separate fruits producing high quantities of ethylene (such as apples, mangoes and peas) from low and non-producing ones. Other than reducing the catalytic effect of ripening, segregation can prevent food tainting. A good example is onions and potatoes.
Storage Site Matters
Not all fruits and vegetables should be in the refrigerator, like asparagus and herbs. To extend their shelf life, you may choose to dip the trimmed end in a shallow water tray. Root vegetables such as potatoes are best stored in a cool dry place away from sunlight. This ensures minimal sprouting and hence the longevity of your vegetable.
Reconsider your menu
Fruits and vegetables come in all shapes and sizes. With the science of food classification, you can substitute fruits and vegetables that go rancid rapidly with those that are slow in decaying. For example, apples can last up to two weeks as opposed to short-lived grapes.
The Internet is a rich source of information that you can use in your recipes. For fruits, fermentation recipes will go a long way towards achieving the goal of reducing food wastage. Pickling of vegetables and fruits in an acidic medium or salt is also another popular initiative.
Discarded food makes 40% of the household waste in Australia. This is unacceptable considering that millions of people around the globe are going hungry. Besides new technologies of food preservation (canning and refrigeration), you may as well use other unconventional methods to extend the shelf life of your groceries.