Food waste is a global phenomenon, with Hungarian families alone wasting 300,000 tons of food annually, which could help half a million people live well for a year. The National Food Chain Safety Agency said in a statement that the large amount of food being unnecessarily produced and purchased is not only an ethical and economic issue, but also one of the most important environmental issues that require more attention, especially during the festive season. A timed statement. Customers are required to plan more carefully for the preparations involved.
During Easter after the restricted Lenten period, the waiting for guests and a table full of spirits plays a particularly important role, while often we can’t even estimate the number of guests expected, so some of the delicacies are likely to end up in the trash, Nabih warns. Without his program, there are a bunch of things to look out for to avoid wasting food.
Here are some of them:
- We can actually strive for sustainability when painting eggs. Whether we’re painting painted or boiled eggs, use eggs either way.
- In addition to foam cakes, make them from dry cakes that will last longer.
- Keep in mind that we don’t have to cater to our guests alone.
- It is also worth emptying the refrigerator and freezer compartment before Easter so that there is enough space for the remaining waiting dishes.
- Food should not be left at room temperature for more than two hours.
- Traditional Easter dishes — ham, pork rolls, hard-boiled eggs, egg salad, yellow curd, fried meat, and whipped cream buns — are particularly perishable, with only small portions served at a time.
- Remember: refrigeration or freezing does not destroy pathogens, it only slows their growth!
- Leftovers can be used with a little creativity in the form of new dishes.
In preparation for Easter, the Nabih Food Prevention Program has also announced a tender for painting eggs and watering poems, and submissions are expected until April 17..
