Nutritionist Instructor Hatice Nurseda Hatunoğlu, making evaluations within the scope of April 29 Stop Food Waste Day, drew attention to the growing food waste in homes that often goes unnoticed. Hatunoğlu emphasized that this problem can be significantly reduced with simple but effective measures.
Stating that big changes are not needed to prevent food waste, Hatunoğlu said, “Small but conscious steps yield significant results at both individual and societal levels. Taking only what we need and making the best use of the food we have forms the basis of a sustainable and healthy life.”
Drawing attention to the importance of the “zero-waste kitchen” concept, Nutritionist Hatunoğlu said, “In this approach, not only edible parts but also typically discarded sections such as peels and stems are utilized. Portion control and reusing leftover meals are very important in this approach.”
Instructor Hatice Nurseda Hatunoğlu from Üsküdar University, Faculty of Health Sciences, Department of Nutrition and Dietetics, made evaluations within the scope of April 29 Stop Food Waste Day.
A lot of food goes to waste…
Instructor and Nutritionist Hatice Nurseda Hatunoğlu drew attention to the growing food waste in homes that often goes unnoticed, stating, “The most frequently wasted foods in homes include bread, fresh vegetables and fruits, milk and dairy products, and cooked meal leftovers. Particularly perishable foods can end up in the trash without being consumed due to unplanned shopping and unsuitable storage conditions.”
Planned shopping reduces waste!
Hatunoğlu stated that one of the most important steps to prevent waste is planned shopping. “For this, foods at home should be checked before shopping, and a list should be prepared according to needs. Additionally, one should avoid shopping when hungry, as the feeling of hunger can increase the tendency to buy unnecessary foods.” she said.
Planned weekly menu prevents waste!
Instructor Hatice Nurseda Hatunoğlu noted that making a weekly menu plan is an effective method to reduce food waste. She stated, “Thanks to a menu plan, the same ingredients can be used in different meals, unnecessary shopping is prevented, and the meal preparation process becomes more organized.”
Leftover meals should be utilized correctly
Instructor Hatice Nurseda Hatunoğlu emphasized that leftover meals can be consumed safely with proper storage and reuse methods. She said, “When leftover meals are stored correctly and repurposed with appropriate methods, they can be both safe and nutritious. For example, vegetable dishes can be added to soups, and rice can be re-prepared with different recipes. The most important point to note here is that meals should not be left at room temperature for a long time after cooking, should be refrigerated as soon as possible, should not be kept in the refrigerator for too long, and should reach an adequate temperature when reheated for consumption.”
The “zero-waste kitchen” approach should become widespread
Drawing attention to the importance of the “zero-waste kitchen” concept, Nutritionist Hatice Nurseda Hatunoğlu said, “The zero-waste kitchen approach aims to use food as efficiently as possible and minimize waste. In this approach, not only edible parts but also typically discarded sections such as peels and stems are utilized. Portion control and reusing leftover meals are very important in this approach.”
Stale foods do not have to go to waste
Instructor Hatice Nurseda Hatunoğlu stated that stale bread can be used as breadcrumbs or croutons, while fruits that are starting to soften can be used to make smoothies or compotes. Vegetables can be reused by adding them to soups, purees, or baked dishes.
Emphasis on “Less but smart shopping”
Instructor Hatice Nurseda Hatunoğlu, emphasizing the importance of correct shopping habits, stated, “To shop less but smartly, it is necessary to buy only what is needed, prefer seasonal foods, and shop in quantities that can be consumed. Being conscious and planned while shopping is very important.”
Simple habits that reduce waste!
Instructor Hatice Nurseda Hatunoğlu said, “Simple habits such as making a weekly menu plan, preparing a shopping list, storing foods correctly, regularly checking expiration dates, and utilizing leftover meals are very effective in reducing waste in the kitchen.”
Food waste affects budget and health
Hatunoğlu stated that every food item thrown away is not only an economic loss but also a loss in terms of health and the environment. She said, “Every food item discarded actually means a loss of money spent, effort, and natural resources. Furthermore, unplanned shopping and consumption can lead to unhealthy eating habits. Therefore, food waste is a significant problem not only economically but also in terms of health and the environment.”
Small steps make a big difference!
Instructor Hatice Nurseda Hatunoğlu concluded by emphasizing that big changes are not needed to prevent food waste:
“There is no need for major changes to prevent food waste. Small but conscious steps yield significant results at both individual and societal levels. Taking only what we need and making the best use of the food we have forms the basis of a sustainable and healthy life.”
