When to rescue aging food and when to throw it out: A nutritionist's guide to reducing waste and saving money
By
The 14
A five-star bake. Worth schmearing, sharing, saving.
Summary
A nutritionist explains how to safely rescue aging foods like brown bananas, wilted vegetables, and stale bread to reduce food waste and save money during the cost of living crisis. The article provides practical food safety guidelines for determining when to eat or discard various foods, backed by research showing Australian households waste about 30% of purchased food. It balances food safety risks with economic pressures driving people to take more risks with food.
Key quotes
· 3 pulledResearch shows on average, Australian households waste about 30% of the food we buy – or 2.5 million tonnes each year.
In a cost of living crisis, where everything from fuel to groceries is getting more expensive, wasting food feels especially painful.
These economic pressures mean more Australians are using food relief services. Many are also buying fewer fresh foods and are taking more risks around food safety.
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