Hang the grapes, water the asparagus, pity the lemon. We put together tips from Korean Jihyun Royo to help everyone reduce food waste.
Finns throw away 120–160 million kilos of food every year. Much of the loss is from vegetables, roots, bread, and fruits that could have been eaten if they had just been stored properly or prepared in time.
So there is room for improvement.
You can take a repair shop though From Jihyun Ryou. She is a Korean designer who has been particularly interested in our ways of preserving food for years. Save Food from the Fridge With her Instagram account, Jihyun shares tips on reducing food waste and posts pictures of storage experiments she has done in her own kitchen. He is also interested in how storage affects the taste of food.
For example, Jihyun thinks we push many fruits and vegetables into the cold fridge out of sheer habit, even if they actually stay longer at room temperature. And if food is stored incorrectly, it is more likely to be lost and put a strain on both the environment and your wallet. Food in the fridge may also simply be forgotten.
We compiled Jihyun’s tips for reducing waste.
1. Hang the grapes
Grapes are particularly sensitive to fruit. If they are knocked out or left in the wash water, mold will start quickly.
Therefore, you should keep the grapes by hanging them on a hook. That looks nice! Before washing and eating, the grapes are best kept in their own box in the refrigerator. The hanging method also works for bananas. The grapes in the picture were purchased four days before filming.
2. Kastele parsaa
The broccoli season is underway. Remove the plastic around the asparagus and click on the new cutting surface on the stems. Put the asparagus upright in a glass jar or vase with a hint of water on the bottom. Of course, asparagus is not intended to be stored in a vase for days. Celery, for example, can also be stored in the same way. That, too, looks perky.
3. Pity the lemon
Lemons can be well stored in a cupboard or fruit tray at room temperature. However, long storage in (dry) room air can harden and wrinkle the lemon. They can still be used quite well. Even if the peel is curly dry, there may be quite a juicy lemon inside. For the longest time, the lemon can be stored in a plastic bag in the refrigerator.
4. Make use of dry bread
Extra bread does not have to be moldy. Old loaf can be grated into breadcrumbs or baked into poor knights, but the bread can also be immediately cut into slices or cubes and allowed to dry in a paper bag. Sprinkle bread cubes even on top of the soup.
5. Keep the tomato warm
Tomato does not like a cool refrigerator. An empty egg cell is a convenient place to store small tomatoes, as they are stored separately in the carton and there are no bumps on the sensitive surface. However, do not forget to wash the tomatoes well before use!
6. Do not peel cauliflower
Cauliflower should not be peeled from leaves in a shop or at home, as the leaves protect it from moisture evaporation.
Life in the cell home woke up
Jihyun Ryou, 39, constantly tests the shelf life of vegetables and fruits at home, visits plantations and obtains information from market traders. He also enjoys old cookbooks.
He shares his research findings in a some and a blog whose minimalist images are very beautiful.
Jihyun became interested in food waste years ago when he was a young student. While living in a cell home, Jihyun saw how one roommate could come with a carrot from shopping at the same time as the other threw himself into the trash. For him, wasting food was absurd. The idea arose to do something about it. So Jihyun began to investigate food waste.
– A large part of the loss is due to our lack of understanding of food and its preservation. We often forget what food we have in the kitchen. We have lost touch with the origin of food. We simply no longer understand how food should be handled so that it is preserved as well as possible, Jihyun says in an email Me For Women.
Today, Jihyun divides his time between Seoul, South Korea, and Turin, Italy. Jihyun has a design business along with her Italian husband. Among other things, he designs objects suitable for preserving vegetables and fruits.
In cities, people tend to store almost all food in the refrigerator, even if they don’t belong there, Jihyun says. If the temperature is too cold, many fruits and vegetables will suffer.
Jihyun urges to monitor the well-being of vegetables and fruits, that is, to care a little more about them, and to observe when a food starts to feel bad. Conditions differ because, for example, humidity varies. For best results, try it in your own kitchen.
The story was previously published on Me Naisten’s website in May 2020.
Source site www.is.fi