Meat is the most laborious food to produce.
When we throw away meat, the waste produced is the most impactful out of all other types of food waste. 1/3 of emissions produced by food waste can be attributed to wasted meat. 3/4 of the land used by food waste is used by thrown away meat, even though it actually only accounts for 13% of food waste as a whole.
Wasting meat uses a lot of resources, therefore it’s important that we save as much of it as possible. Read these 9 ways of saving meat so that it does not become waste.
1. Store on the bottom shelf of the fridge
Raw meat and fish should always be kept at the bottom of your fridge to prevent them from contaminating the rest of your food and to store them in ideal temperature conditions since they are highly perishable. Keep them sealed and free of leaks. However, Grundig’s cooling solutions, such as the FullFresh+ 0°C, can keep your meat and fish cooler for up to 3 times longer, without drying them out. Meat and fish products should be stored in 0°C compartments if included. If not, bottom shelf is recommended due to lower temperatures.
Red meats can be frozen for up to 12 months if you can’t finish them. Ground meat can also be stored in the freezer for up to 6 months. Make sure they are wrapped properly, and that you don’t keep on thawing and refreezing them.
3. Cook thoroughly
Make sure leftover meat is cooked thoroughly so that you can store it easily and it continues to be safe to eat. Uncooked meat will allow bacteria to spread, and can make it go bad very quickly.
4. Buy smaller quantities
Although that red and yellow sticker in the supermarket saying ‘PROMOTION’ in big letters might lure you in, don’t fall for it. If you don’t need that much, don’t buy that much, even if you think you will use it up. Working out your meals for the week could potentially save you from indulging in impulse buying. It’ll save you money, and it’ll save the environment.