One of the most efficient ways to instantly save money is to stop wasting food. The Australian government conducted a study revealing that we waste up to 523kg of the food produce that we buy each year due to it perishing. Whilst there is waste in all links of the supply chain, on average we throw away roughly $1,036 worth of food each year.
That figure put into perspective is too much money to be spent on wilted lettuce and leftover pizza etc. You can take back control of this waste by managing your kitchen and more importantly your fridge better. You could save $3,000 per year by following these simple kitchen and fridge tips and tricks.
First of all you need to get an understanding of what you have by going through your cupboards, fridge, freezer and deep freezer and throw away any spoiled items. If you are unsure, go by the packaging’s ‘use-by’ or ‘sell-by’ date.
This may sound boring but it’s the only way to start getting things in order to save money. This process is good for you though, because it will show you where you are wasting the most money and what the storage lives are on your favourite foods.
To save additional money you can then see all the items that are about to go-off and put them into a dish to use them up. A good way to find recipes is to use a recipe calculator, it will calculate what you have and recommend dishes based on your ingredients. Don’t forget items such as stale bread either, the key ingredient for croutons, French toast and bread pudding.
A smaller fridge will prevent you from being able to lose items at the back you only find when it’s too late. I’m not saying go out and buy a new one, but when your old one needs to go, this is a money saving tip when buying your new appliance, plus you can score online discounts and bargains here.
Out of Sight
Using old butter tubs and similar can be a great way to save money on buying tupperware, but when it concerns your fridge, out of sight generally means out of mind. If you can’t see food it’s difficult to gauge how much is left, even restaurants use clear tupperware to allow the chef to see the quality and quantity of food that’s left.
When storing your vegetables e.g. carrots, turnips, radishes, onions etc., to save money by preserving the produce for longer you should remove the greens. They are responsible for sucking the moisture out of the roots, causing the onion for example to dry up and go limp quicker.
Vegetables don’t like Fruit
Numerous fruits produce ethylene gas which is a ripening agent causing other produce such as vegetables to spoil permanently. The fruits to be aware of are:
The following produce is sensitive to ethylene so keep them seperate:
- Green beans
There are certain foods that can be preserved for longer if kept in an air-tight container, eggs for example are porous and can spoil after a few weeks. These types of produce can be preserved for longer if stored correctly:
- And all cut vegetables
There are plenty of other things you can also consider such as rotating your food so newer items are at the back, or labelling your items to make things easier. However, these are more specific to your needs and may only save money if the system is used properly. If you have any money saving tips or tricks that you use to better manage your kitchen, fridge or pantry then we would love to hear them. Please leave your comments in the section below.