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Love Food Hate Waste

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The Love Food Hate Waste program was developed by the NSW State Government to help households avoid food waste, save time and money and reduce our environmental impact by planning better, shopping smarter and storing food effectively.

Environmental Factor

According to a NSW Environmental Protection Authority (EPA) benchmark Study, NSW households throw away more than $2.5 Billion worth of edible food per year. That is an Olympic size swimming pool worth of food every 9 hours! A 2011 Waste Audit found that around 40% of waste disposed of in the City of Ryde is actually food waste.

Think about it, by throwing away food you are:

  • Wasting money
  • Wasting time buying food you haven’t eaten
  • Wasting water and energy spent in producing the food
  • Wasting precious landfill space and increasing green house gas emissions 

40% of waste disposed of in the City of Ryde is actually food waste.

Hands-on Workshops

Hands-on workshops are held to educate residents on how to reduce the amount of food waste being produced. The ‘Too Good To Waste’ program includes three workshops;

View our events listing for related workshops and events coming up.

These free events will help to equip residents with the right knowledge and practical tools to save money and make a positive difference to the environment.

Tips on food storage

Use the tips below on food storage as well as useful recipes for common leftovers ingredients:

Leftover Ingredients Storage Tips to Keep it Fresh Recipes
Vegetables Store vegetables in an air-tight food storage container. By placing paper towel in the bottom and top of the container you can extend the freshness of your uncut vegetables (no paper towel required for celery)

Cooked left over vegetables can be turned into a delicious Tart Tatin(PDF, 54KB).

Stir fry mixed vegetable with garlic and add left over rice or noodles.

Soup is a great way to use your leftover veggies. Try our Two step vegetable soup(PDF, 70KB) or Minestrone soup(PDF, 72KB).

Why not try making a tasty dip(PDF, 212KB) with some of your left over veggies. 

Meat and dairy products

If you cannot use all your fresh meat right away, separate into individual or family size portions and place into the freezer.

Meat should be stored in sealed containers on the lowest shelf of your refrigerator to avoid dripping/contamination of other foods.

Dairy items should be stored on the top shelf of your fridge (some fridges have a dedicated dairy drawer/shelf). 

We have some great recipes for gourmet sandwiches(PDF, 216KB) as well as some amazing sauces(PDF, 163KB) to accompany them.

You may also like to try Patty Surprise(PDF, 159KB) made with left overs and serve with some beetroot dip or one of these sauces(PDF, 163KB).

Or try satay chicken(PDF, 49KB) or beef to use up the leftover meat and vegetable. 

Fruit and Nuts

Store nuts in an air tight container. Nuts can be toasted in the microwave on high in one minute intervals.

Did you know that fruit and vegetables emit different gasses? Some fruits and vegetables should not be stored together as these gasses promote decomposition and reduce their shelf-life. Store in individual bags in the fridge to avoid spoilage. 

Left over fruit and nuts can be turned into many delicious cakes, deserts and treats – why not try our recipes for muffins(PDF, 210KB)banana bread(PDF, 208KB)apple butter(PDF, 221KB) or a lovely winter frappe(PDF, 103KB)
Fresh Herbs

Keep herbs fresher for longer by placing stems into a small jar with 1cm of water in the bottom. Re-use a small plastic bag by placing it over the top and closing with an elastic band. Store in the fridge door compartment.

Finely chop herbs with 1 tsp of water. Mix and freeze it into ice cube trays. One cube is equivalent to 1 tsp of herbs. 

Make Pesto sauce(PDF, 71KB) for pasta or Tart Tatin(PDF, 54KB) and save it in an air tight container for future use.

Left over herbs and garlic can also be used with less-than-fresh bread to create a lovely herb and garlic bread to accompany a main meal.

Bread, Cooked Rice & Pasta 

Keep bread in the freezer and only take out what you will use each time.

Portion cooked rice while it is still warm and place into freezer. Defrost and re-heat as required.

Store cooked pasta in fridge 3-5 days or in freezer in portions for up to 2 weeks.

Less-than-fresh or stale bread can be blended in a food processor to be used to crumb various foods. You can also soak bread crumbs in milk or water to be used for meat balls or as a batter for deep frying.

Make croutons(PDF, 214KB) with your leftover bread.

Left over rice can be turned into delicious fried rice and left over pasta can be combined with your favorite pasta sauce or other left over foods to create a baked pasta dish.

Last updated on 21 January 2016