Fight food waste by freezing like a pro.

We all know January has at least 187 days.

We can’t change that; we can’t rush payday…but we can tell you how to make the most of your groceries.

We are throwing away hope.

According to Scielo, it is estimated that 12 million South Africans, (24.5% of the national population) go to bed hungry each day, and it is reported that South Africa has the largest proportion of food wastage in Africa.

“A study of households in the City of Tshwane, South Africa, found the average food waste generation to be 6 kg per household per week across income groups (with an average three people per household), which is equivalent to about 98 kg per capita per annum.”

Wasting food should be criminalised

Food waste is a global scourge and a major driver of climate change. Resources like energy and water, used to grow and process food, is simply wasted when you chuck out that wilted bag of broccoli or the leftover pasta bake you made two weeks ago and forgot about.

It’s our own fault.

Most food is wasted because people buy too much, make too much or serve too much. We can go on and on about shopping lists and meal planning but lets rather look at the quick fixes your freezer can offer.

Not all food can be frozen.

Freezing is not a solution for when you buy too much celery, cabbage, cucumber and radishes. The water contents in these vegetables is simply too high and they will be soggy and wilted when they are defrosted. Other vegetables like sweetcorn, beans, carrots and broccoli freeze very well if you blanche them before freezing.

Butternut should be fully cooked by roasting in the oven to retain flavour, and cooled down before freezing.

Potatoes do not freeze well…unless you are sure you have very waxy potatoes, don’t even try it.

Freeze for fast food later in the week.

Yogurt, bananas, berries and soft fruit can be frozen to be used in smoothies.

Grated cheese can be frozen to be used in baking or cooking.

Croutons, cooked rice and grains can be frozen for salads or to be reheated and used in warm meals.

Prepared dishes like lasagna, cottage pie and chicken pie, soups and stews can be frozen as quick midweek meals – much like a meal prepper would do.

Freeze to save. (When buying bulk makes sense)

Bread. Flash freeze (see how to below) individual slices before storing in a freezer bag with all the air pressed out. Then take out the slices you need and toast them to warm up.

Milk can be frozen without a problem, simply remember to shake or stir it after defrosting to ensure the fat or cream mixes with the water again. Diary like cream cheese, yogurt and sour cream will lose their texture when frozen, but you can still use it in cooking and baking.

Eggs. Yes, you can freeze eggs! But you will have to crack them, give them a gentle whisk and store them in a freezer proof container. Simply thaw in the fridge when you are ready to use them and cook or bake to your heart’s desire.

Butter can be frozen for up to a year.

Flour that is stored in an airtight container can be frozen for at least two years,

Nuts can be frozen for two years, as can many other baking ingredients.

How to Flash Freeze

Place the individual separated slices on a tray lined with wax paper and place in freezer for two hours.

Now you know.

Knowing how to use your freezer can cut down on your food waste significantly. While it may not be a cure all, it’s the perfect place to stash your excess while you work on your shopping lists and meal planning. One step at a time…