Genius ways to eat smart and cut down food wastage

If you are an extremely busy person who often finds very little time to manage the kitchen, here are some tips which will help you. From buying smart and storing smart to upcycling smart and ordering smart, here are genius ways to use the available food resources efficiently and cut down on food wastage. Often we buy food items in bulk, which might expire or go stale quickly, which can lead to food wastage. Many times we keep the leftovers in the fridge and forget about them the next day, which also makes them go down the drain. We can be more mindful about our relationship with food by incorporating these small changes into our daily life to reduce food wastage. (image credits- istock)

Stick to your list of needs and avoid impulse buying. Don't buy in bulk, instead, make regular trips to the grocery store and coincide it with your jogging schedule or biking time so the trips become fun! This'll ensure you only buy what you really need. (image credits- istock)

Proper storage of foods will help keep them at their peak for longer. Not all foods need refrigeration - potatoes, tomatoes, garlic, cucumbers and onions should be stored at room temperature. Some fruits and vegetables produce ethylene gas that causes early ripening (or rotting) of foods that are sensitive to ethylene. These should always be stored separately. Foods that produce ethylene gas include bananas, avocados, tomatoes, cantaloupes, peaches, pears, green onions. Store them in separate bags and away from ethylene-sensitive foods like potatoes, apples, leafy greens, berries and peppers to avoid premature spoilage. (image credits- istock)

Stock your fridge using the FIFO method (first in, first out). Place newly bought foods behind older ones. For example, when you buy a new carton of berries, place the newer package behind the old one. This helps ensure that older food gets used before the fresher ones. Also when you've kept leftovers in the fridge, keep them in glass containers so you don't forget about them. (image credits- istock)

While the stems, ends and peels of many items may not be appetizing in their whole form, adding them to a smoothie is a way to reap their nutritional benefits. Spinach leaves and stems that turn soggy after just a day or two in the kitchen can be stored in the freezer and be used to make a super healthy smoothie. (image credits- istock)

Get innovative with leftovers and turn them into delicious sandwiches and rolls. Leftover white rice can be turned into delicious tomato rice/lemon rice or even a fried rice, and leftover sabzis can be used to make healthy parathas and sandwiches! (image credits- istock)

Be mindful of the quantity of food you order at restaurants. When you're unable to finish, always ask for it to be packed to bring it back home. Today, there are multiple restaurants that have a special small-plate menu: an initiative that has effectively proven to reduce leftovers. (image credits- istock)

For scrumptious recipes, videos and exciting food news, subscribe to our free Daily and Weekly Newsletters.