National Food Waste Week: The Role of Food Hygiene in Reducing Food Waste

Did you know it's currently national food waste week? This year’s theme is increasing vegetable consumption without contributing to additional waste. It's a great opportunity to highlight how proper food hygiene and handling practices can significantly reduce food waste, especially when preparing and storing vegetables.

Food hygiene plays a crucial role in minimizing food waste—not only by preventing foodborne illnesses but also by helping to extend the shelf life of food. Vegetables like carrots, tomatoes, and cucumbers are often wasted due to improper handling or storage. Chopped vegetables, for instance, spoil more quickly than whole ones.

How to Make Vegetables Last Longer

1. Don’t pre-chop your vegetables – Vegetables stay fresher and retain their quality longer when they are cut just before use. This is particularly important for perishable items like cucumbers and tomatoes.
2. Use airtight containers – If you've already chopped your veggies, store them in airtight containers in the fridge to improve their shelf life and reduce spoilage.
3. Know the right storage temperatures – Vegetables last longer when stored at the right temperature. For example, root vegetables like carrots should be kept cool (+2–5°C), while tomatoes are better stored at room temperature.

Chopped Vegetables: A Common Waste Pitfall

Once vegetables are chopped, they’re exposed to more oxygen and bacteria, speeding up the spoilage process. Chopped carrots, for example, lose moisture quickly and their texture and flavor deteriorate if not stored properly.

The Benefits of Good Food Hygiene

Handling vegetables hygienically not only ensures their safety but also reduces waste. Make sure your cutting boards and knives are clean, and always wash your hands before preparing food. These simple practices can extend the lifespan of your vegetables and prevent unnecessary waste in your kitchen.

Extra Tips for Reducing Food Waste:

1. Plan your meals ahead – Avoid buying unnecessary items by planning your meals. A well-organized shopping list can drastically reduce food waste.
2. Get creative with leftovers – You can easily transform leftover vegetables into soups, casseroles, or stir-fries. Leftover veggies are also perfect for smoothies or veggie purees.
3. Freeze your food properly – Freezing is a great way to extend food shelf life. Label your containers with dates and use them before they deteriorate. Chopped veggies can also be frozen!
4. Trust your senses – "Best before" dates don’t always mean food is inedible after the date has passed. Use your senses—look, smell, and taste the food before deciding to throw it away. "Best before" is not the same as "use by."
5. Store fruits and vegetables correctly – Bananas, avocados, and tomatoes should be kept at room temperature, while root vegetables and salads prefer cool conditions. Storing produce at the wrong temperature accelerates spoilage.

Working Together for a Waste-Free Future

Adding more vegetables to your diet is important, but it can be done sustainably. Understanding the basics of food hygiene can help you minimize waste while getting the most out of the produce you buy.

Another tip for food waste management is to learn the basics food hygiene! Hygienepassport.fi offers a gamified mobile app called Trainify where you can study and practice food hygiene themes and organizes online lectures. You can also obtain a hygiene passport to make your hygiene knowledge official!