Author: admin

While Christmas in New South Wales is shaping up to be warm, busy and full of food, the NSW Environment Protection Authority (EPA) is urging households to make this the year they keep their festive feasts fresh, cool and waste free. 

With food waste costing the average NSW household $2,100 each year, a few smart steps in the kitchen can make a meaningful difference and help ease pressure on the state’s growing waste crisis.

NSW EPA Acting Chief Executive Alexandra Geddes said Christmas is one of the biggest food waste periods of the year, yet the solutions are surprisingly simple.

“The holidays should be a time for joy, not waste,” Ms Geddes said. 

“We all dream for our tables to be filled with fresh seafood and meats, cherries and desserts, but planning ahead and storing food correctly means more of what we buy ends up being enjoyed rather than thrown out.

“Food waste is costing us billions and adding pressure to an already stretched waste system in NSW. The good news is we can all be part of the solution, whether we are hosting lunch for ten or keeping it small this year.”

This year, Ms Geddes says preparation is the secret ingredient.

“A quick tidy of your pantry, fridge and freezer before the big day gives you room to store food safely and helps prevent forgotten items from spoiling behind the leftovers,” she said. 

“Turning your fridge down by a degree or two will also help keep everything cool when the door is opening and closing all day.”

Moisture and temperature remain the biggest culprits for food going off too soon. Keeping food sealed, cool and dry can extend its life significantly and reduce waste during the peak holiday period.

Festive food tips to make Christmas delicious and drive down food waste:

• Seafood: Use a chiller bag or esky when shopping and buy seafood last so it stays cool for as long as possible. Store prawns in a ceramic or glass container in the fridge and keep the shells on until serving.

• Ham: Wrap ham in a clean cloth rinsed in a mix of water and white vinegar or use a ham bag. Refresh every few days. Leftover sliced ham can be wrapped in cling wrap then foil and placed in the fridge for several days or frozen for a couple of months.

• Turkey: Store turkey in the coldest part of the fridge. Separate the meat and stuffing into two containers because stuffing has a shorter shelf life due to moisture and ingredients.

• Salads and herbs: Dressed salads only last a short time at room temperature, so serve in small batches and keep the rest chilled. Store undressed leftovers in airtight containers with paper towels to absorb moisture. The same tip works well for herbs.

• Cherries and fruit: Keep cherries in an airtight container in the fridge. Wash just before eating, not before storing.

• Custard and dairy: Keep custard and dairy chilled until serving and return leftovers to the fridge as soon as possible.

• Christmas pudding and fruit mince pies: Puddings can be refrigerated for months or frozen for even longer. Fruit mince pies store well in a sealed container or can be frozen if needed.

For more food saving guides, recipes and storage tips, visit: www.lovefoodhatewaste.nsw.gov.au