Proper reuse and storage of food can prevent waste

(Image: Freepik)

São Paulo, January 2022 – One of the practices that most contributes to food waste is the lack of planning at the time of purchase. However, other factors can also lead to unnecessary food loss, such as improper storage and a lack of knowledge about how to reuse certain ingredients.

According to Lisiane Miura, chef and nutritionist from the Umami Committee – the organization responsible for promoting the umami taste in Brazil – it is possible to use parts of vegetables in various recipes. “Vegetables such as spinach, carrots, and broccoli – foods that provide umami, the fifth basic taste of the human palate – can be fully utilized if we also use their stems and leaves, for example,” explains Lisiane.

Regarding proper food storage, the nutritionist explains that there are specific recommendations for each type, which can help maintain preservation and durability for consumption.

“Freezing vegetables, meat, and bread are great options to extend food durability. Fruits, vegetables, and greens should only be washed right before consumption. When stored in the refrigerator, vegetables should remain in the bottom drawer, kept in sealed bags to avoid contact with moisture, which can accelerate spoilage,” says the chef.

The specialist shared some practical tips that can help in the process. Check them out:

• Store eggs in a container and avoid placing them on the refrigerator door, as it is an area where temperature fluctuates a lot and affects the food’s shelf life;
• Keep grains and flours in dry, sealed containers to avoid contact with humidity. Storage should be in a cool place, protected from heat and light. Always remember to note each item’s expiration date;
• Freeze food in proper plastic bags, as well as in containers with appropriate lids for freezing;
• For boxes and cans stored in cupboards or pantries, it’s ideal to place the products that expire first in front and those with later expiration dates at the back;
• Make a good shopping plan to avoid food waste at home. Creating a weekly menu, buying only what’s necessary, and planning what should be consumed throughout the week according to each item’s expiration time are some tips that can help reduce waste and even save money.

UMAMI

It is the fifth basic taste of the human palate, discovered in 1908 by Japanese scientist Kikunae Ikeda. It was scientifically recognized in 2000 when researchers at the University of Miami confirmed the existence of specific receptors for this taste in the taste buds. The amino acid glutamic acid and the nucleotides inosinate and guanylate are the main umami substances.
The two main characteristics of umami are increased salivation and the lasting taste that remains for a few minutes after eating.
To learn more, visit www.portalumami.com.br.