Romanians are among the most wasteful consumers in Europe, throwing away a gargantuan 188 kilograms of food a year, despite the fact that children in rural areas and others in Romania don’t have enough to eat.
Put in simple terms, Romanians chuck out more than 6,000 tons of food a day, more than a truckload per minute, according to Romuald Bulai, president of the Romanian Federation of Food Banks.
The federation, a non-profit organization, on Wednesday urged Romanians to cut down on waste as the country goes into summer and food spoils quicker.
It pointed out improper storage in high temperatures and impulse shopping saying “summer is also the season when the trash can fills up with food the fastest.”
Eurostat data shows that around 130 kilograms of food per person are wasted annually in the European Union of which 53% is directly from households.
But in Romania that figure rises to about 188 kilograms of food per person.
That is a lot especially if we compare it to the fact that about one child in ten goes to bed hungry in Romania and over 40% of parents in impoverished areas lack the financial means to provide their children with adequate daily meals, according to the World Vision Foundation.
Poor nutrition means children are affected by social exclusion and stunted growth, while one-third of children in disadvantaged regions do not eat breakfast or lunch at home, relying heavily on meals provided at school.
In the summer, food waste can increase as temperatures reach the high 30C s and food spoils much faster if it is not managed correctly.
The temptation to buy “to be, just in case” leads to huge financial and ecological losses, the federation known by its acronym, FBAR said, proposing five ways to cut food waste.
- Refrigerator Logistics in Summer (FIFO Rule)
The heat outside forces us to be more rigorous with cold storage. Apply the First In, First Out principle used in large logistics warehouses. Create a visible area on a front shelf called “Consume Me Priority.” This is where the opened yogurts, melon halves or cheeses that need to be eaten quickly will stay. When everything is in plain sight, the risk of forgetting food behind the fridge until it spoils decreases.
- Pay attention to the “chemistry” of fruits: what sits next to what in the basket
In summer we have an abundance of fresh fruits and vegetables but storing them together can drastically shorten their life. Fruits such as bananas, apples, melons or avocados emit ethylene – a natural gas that speeds up ripening. If you keep them in the same basket as sensitive greens or vegetables, the latter will spoil very quickly. Separate them to prolong their freshness by a few good days.
- Planning grills and reading labels correctly
Picnic shopping is often overdone. Estimate portions correctly and do not keep meat or dairy at high temperatures for longer than strictly necessary. At the same time, heat makes us more cautious, but it is important not to throw away out of reflex. Remember the vital difference on the labels: “Best by” indicates a strict food safety date (valid for grilled meat or dairy), while “Best before” refers only to optimal quality (valid for crackers, rice,
pasta, preserves). Products in the second category are perfectly safe even after that date, if the packaging is intact.
- Reviving heat-wilted vegetables
Due to the high temperatures in the kitchen, greens, carrots or radishes soften quickly, losing their water. Before throwing them in the trash, apply the rehydration technique: immerse them in a bowl of very cold water and ice cubes for 30-60 minutes. Through the process of osmosis, the vegetables will regain their crunchy texture and will be perfect for a fresh salad.
- The freezer is your best friend in summer
Before you go on vacation, do a refrigerator overhaul. The bread can be sliced and frozen. Fruits (apricots, berries, bananas) that have ripened too hard and are no longer attractive to eat raw can be cut and put in the freezer, becoming the perfect base for refreshing smoothies or homemade ice cream. Also, leftover coconut milk or tomato paste can be frozen in ice trays, thus saving micro-ingredients for future recipes.
“In the summer we relax our schedule and escape from everyday life, but respect for food and the family budget should not go on vacation! The food waste that increases in the warm season costs us dearly, not only financially, but also ecologically. By applying a few simple rules of organization, we can enjoy a summer without waste. We also invite companies in the food industry that are faced with season-specific surpluses – such as juices, dairy or fresh fruit – not to throw them away, but to collaborate with the network to turn them into real support for vulnerable people,” Romuald Bulai said.
