Hubert Cormier’s advice: tips to reduce food waste (+ a vegetable broth recipe)
Many eco-friendly actions can be taken to help care for the environment, including the elimination of food waste. To help you do this, here are some practical information and some simple tips on how to reuse food and to make it last longer.
Foods that are safe to eat after their expiry date
- Yogurt: It can be kept for several months in the fridge if the container has not been opened, since it is a fermented product (and already contains good bacteria).
- Cheese: The less moisture content a cheese has, the longer it can last. For example, a cheddar cheese with 39% moisture can be kept for up to a year, while a fresh mozzarella with 60% moisture is good for about ten days.
- Eggs: They can be consumed several weeks after their expiry date. To know if an egg is still fresh, put it in a glass of water. If it stays at the bottom, it is fresh, and if it floats, it is better to not eat it.
- Honey and maple syrup: They stay good for consumption for several years. The only thing that can happen and disturb consumption is crystallization (the natural evolution of unpasteurized products). If crystallization occurs, warm up the syrup or honey gently so that the crystals melt.
- Condiments (ketchup, mustard and dressings): They can be consumed long after their expiry date, as they contain vinegar.
- Cereals: They can be kept for several months, if stored away from moisture.
- Spices: They never perish, but they can lose a little taste!
Conservation tips (and refrigerator management)
- Since the refrigerator door has a slightly higher temperature, use it to store butter, jams, condiments, marinades and sauces. Despite general belief, milk and eggs should stay on the middle shelf of the refrigerator.
- Line the refrigerator bins with paper towels so that they absorb moisture. Place your new fruits and vegetables at the bottom of the drawer and the older ones on top.
- Store asparagus, beans, beets, broccoli, cabbage, carrot, cauliflower, lettuce, celery, corn, cucumber, pepper, spinach, rutabaga, zucchini, green onion, orange, apple, grapes, strawberries, blueberries, raspberries and cherries in the refrigerator bins.
- Freeze fruits and vegetables that you won’t have time to eat, so you won’t have to trash them.
- Wash your fruits and vegetables just before eating them (do not wash them before storing them in the refrigerator). The only exception: lettuce. It is best to clean it and keep it in a damp cloth.
- Keep bananas, pears, peaches, plums, nectarines, kiwis, melons and mangos on the counter until ripe.
- Keep cookies, crackers and cereals in an airtight container once opened, so that they don’t lose freshness.
Vegetable broth recipe
In addition to allowing you to use your old vegetables, this broth recipe, enriched with natural brown rice protein, will give you 10g of protein per cup. Have it with crackers and tofu or hummus spread and you’ll get a complete meal!
- 2.5L (10 cups) water
- 180 ml (¾ cup) naturallyorganic plain brown rice protein
- 1 onion, chopped
- 4 cloves of garlic, chopped
- 4 carrots, cut into sections
- 4 stalks of celery, cut into sections
- 1 broccoli (head and foot), cut into large pieces
- 1 leek, cut into sections
- 125 ml (½ cup) fresh parsley, chopped
- A handful of fresh thyme
- A handful of fresh rosemary
- 2 bay leaves
- 30 ml (2 tablespoons) of tomato paste
- Salt and pepper, to taste
1. In a large pot, dissolve the brown rice protein into the water. Then, add the rest of the ingredients. Simmer for 45 to 60 minutes.
2. Allow the broth to cool at room temperature.
3. Filter the broth into a colander.
Preparation time: 10 minutes / Cooking time: 60 minutes / Yield: ten 250 ml (1 cup) servings