Examples Of Food And Kitchen Waste

Examples Of Food And Kitchen Waste

To be clear, “kitchen waste” does not include yard and garden waste, plastic bags and wrap, foil pouches and foil pie plates, metal cans and glass jars, and cereal and cracker box liners.

They are fruit and vegetable scraps; food left-overs and dinner plate scrapings; meat, fish, giblets, and bones; eggshells; dairy products, butter, and mayonnaise; bread, cereal, and grains; pasta and pizza; baked goods and candies.

What are those examples of food and kitchen waste?

Food and kitchen waste includes meal leftovers, expired food, stale food, and blemished fruits and vegetables.

Food waste can be reduced by purchasing, ordering, and cooking only what is needed, as well as adopting smart food storage and preparation practises.

Read also: Advantages And Disadvantages Of Food Waste

What are those examples that define food and kitchen waste?

Bread: Every year, over 240 million slices of bread are discarded. Bread freezes well, especially for toast, so put it in the freezer if you’re not going to use it.

Croutons, breadcrumbs, eggy bread, and even bread and butter pudding can be made from stale bread.

Milk: Every year, approximately 5.9 million glasses of milk are poured down the sink, but it is so simple to use it up.

Large amounts of milk can be used to make a fruit smoothie, béchamel sauce, or rice pudding. If your milk is starting to curdle, try curd cheese or paneer.

Cheese: Because cheese lasts a long time, there is no excuse for throwing it away! If it’s mouldy, simply scrape it off and use the rest in your cooking.

Cheese sauce is simple to make; simply make a béchamel and add leftover scraps of any cheese – perfect for lasagne, macaroni and cheese, and a variety of other dishes. Finally, the majority of cheese can be frozen.

Apples: Each year, an estimated 1.3 million apples are discarded. To keep them fresher for longer, keep them in a cool, dark, and well-ventilated place, away from each other, and clean and dry.

Read also: How To Calculate Food Wastage In Restaurants

What are the kitchen waste to manage as fertilizer?

Egg Shells: We usually throw away the eggshell after eating it, but it can also be used in the garden.

Eggshells contain more than 90% minerals, the majority of which are calcium carbonate, which is a basic component required for plant development.

Aside from the primary component, eggshells are high in magnesium, iron, potassium, and phosphorus. There’s also some protein and manganese in there.

Fruit Peels of Orange or Banana: When we eat fruits like bananas or oranges, we usually discard the peel.

Do not do so and instead place it in the compost bin or directly on your garden. Instead of using synthetic pesticides, use waste orange or banana peels as a natural fertiliser.

Old Water or Milk Bottle/Jug: For those who haven’t yet purchased a watering can, this simple hack of an old milk or water container is ideal.

Simply use a warm needle to poke a few holes in the bottom of the container. Fill the container and water your plants as usual.

Citrus Peels: Instead of throwing away used lemon or citrus peels, use them to sow seed. Make a drainage hole in the bottom of the peel and water the seed until it sprouts.

Place the seeding and peel in your garden or a pot. The peel will naturally decompose and act as manure for the growing seedling.

Coffee Filter: Place a coffee filter at the bottom of your pot before filling it with soil.

This will keep your pot’s drainage hole clear and unclogged. The same can also help with unwanted soil leakage through the drainage hole.

Cooking Water: The next time you boil or steam vegetables, don’t throw away the water.

Ensure it is cool before using it to water your plants. The water is rich in nutrients and is extremely beneficial to plants. You can also use the water used to boil eggs.

Recommended:Importance Guidelines For Managing Food And Kitchen Waste

Conclusion

Kitchen waste is a nutrient-rich, or eutrophic, environment rich in carbohydrates, lipids, proteins, and other organic molecules that can support dense populations of microorganisms.

The anaerobic nature of kitchen waste is typical of a eutrophic environment because aerobic bacteria deplete oxygen through respiration faster than oxygen can be replenished through diffusion.

Reference

  1. Kitchen Waste definition, retreived from here
  2. Kitchen WasteManagement, retrieved from here
  3. Biodegradable kitchen waste, retrieved from here