Grandma and grandpa know best - life hacks to make food last longer
Kira Zabe
August 18, 2024
Perhaps some of you are familiar with this. You've just put the freshly bought food in the fridge and as soon as you want to wash and cut it, the vegetables, for example, are limp again. Cucumbers are particularly affected by this. Even our grandparents knew tips and tricks on how to preserve food for longer - and they are more relevant than ever in the fight against food waste.
Preserve strawberries
This popular fruit can be preserved for up to a year by preserving it - to bridge the gap until the next season. You will need sufficiently large jam jars for this. Place the strawberries and 1 tbsp of sugar in the jar and then fill with water. Then place the jars upside down in a pan of water. Bring the water to the boil, turn off the heat and leave the jars in the hot water for two hours. The strawberries can then be kept unopened for approx. 1 year.
Freezing herbs
Fresh herbs are a perennial favorite in the kitchen. The only problem is that herbs don't usually stay fresh for very long, especially if you have bought large quantities. The solution: simply freeze the herbs with a little oil. This keeps them fresh and crunchy for longer. Chopped herbs can also be frozen in an ice cube tray (mixing ratio 2/3 herbs, 1/3 oil or water). In the Smantry app, it is also possible to assign the freezer and/or the freezer as a storage location.
The cucumber thing
Cucumbers are a real vegetable all-rounder. You can enjoy them as a snack between meals and they refine pretty much any salad. However, cucumbers should be used as fresh as possible, otherwise there is a risk that they will quickly become soggy and mushy. How can this be prevented? First of all, cucumbers don't really belong in the fridge. The ideal storage temperature for vegetables is between 10 and 13 degrees. If a cucumber is stored in the fridge, it will keep for a maximum of four days. The ideal place to store them is in the vegetable drawer. However, not in the vicinity of apples, tomatoes or the like. These produce ethylene gas, which causes the cucumber to ripen more quickly.
Dehydrate food
Another way to preserve food for longer is to dehydrate it. The best-known dried fruit is probably the raisin - the dried grape. Dehydrating removes moisture from the food, which means that the microorganisms and enzymes responsible for food spoilage have no breeding ground. You can either dry food in a dehydrator, in the oven or on the balcony. A detailed blog post will follow here.
Homemade pickles
Another method of preserving food for longer is to pickle it in alcohol, brine or oil. Here too, the microorganisms are deprived of oxygen. Pickled food can be kept for about a year. High-proof spirits such as rum, vodka, cognac, arrack or brandy are particularly suitable for pickling in alcohol. Fruit in particular is pickled in alcohol, with rum pot, Calvados apples and Williams-Christ pears probably being the best known. Vanilla, basil or parsley, for example, can also be added to achieve a special flavor.
Extending the shelf life of bananas
We all know that bananas don't really belong in the fridge. But there is a way to keep this popular fruit from turning brown for longer. You simply have to hang the bananas up. Bananas tend to get bruises from lying down, which later turn brown or black. The tropical fruit feels best in a dark, cool place, but it should be dry. To slow down the ripening process, you can also wrap cling film around the stem.
Onions and nylon socks - a match made in heaven
Onions can be stored for quite a long time by nature, but there is a trick to extend their shelf life: using nylon stockings. To do this, place the onions in a long nylon stocking (e.g. used tights or socks) and tie a knot after each onion. If you need a bulb, simply cut it off above the knot. Spring onions will keep longer if you cut them into rings and then put them in a clean plastic bottle and put it in the fridge.
Broccoli in a glass of water
If you like eating broccoli and want to preserve it for longer, you should cut the stalk of the vegetable and place it in a glass of water like a bouquet of flowers. The water needs to be changed every day. Broccoli likes to be kept cool, so the best place to store it is in the fridge. The vegetable does not ripen, but it does dry out if stored for a long time (whether in a glass of water or not). In addition, the older the broccoli is, the more its taste and aroma change. Frozen broccoli, on the other hand, will keep for several months.
New laws on food waste in Spain
Spain has recently passed a groundbreaking law to combat food waste. This law requires all actors in the food chain, from producers to retailers, to implement specific plans to prevent food loss.
Key provisions of the law:
Obligation to donate surplus food: Supermarkets with a floor space of more than 1,300 square meters are now required to form partnerships with non-profit organizations to donate surplus food that is still fit for consumption. These donations are exempt from value-added tax.
Offer of packaging for leftover food: Restaurants and bars are required to provide their guests with free, reusable or recyclable packaging so that they can take home uneaten food. The aim is to raise consumer awareness of food waste and encourage them to take leftovers with them.
Promotion of the sale of products with approaching expiration dates: Retailers should offer products that are nearing their expiration date or have aesthetic defects at reduced prices to encourage their sale and reduce waste.
Hierarchy of priorities for dealing with surplus food: The law establishes an order for handling surplus food. Priority is given to human consumption through donations. If this is not possible, the food should be used for the production of processed products. The last options include using it as animal feed or for energy generation.
Sanctions for violations:
Companies that violate the provisions of the law can expect fines ranging from 2,000 to 500,000 euros.
Critique and Outlook:
While the law is considered an important step in the fight against food waste in Europe, there is also criticism. Some voices argue that the strict framework of sanctions could disproportionately burden companies and that the law does not sufficiently address the role of consumers, who are responsible for a significant portion of food waste.
Nevertheless, the law is seen as a significant advancement in reducing food waste and promoting a more sustainable awareness in society.
Join in and reduce food waste! 🌱📲
Spain's new law demonstrates: Sustainability starts in the pantry! With the Speisekammer App you can keep track of your groceries, plan meals efficiently, and avoid unnecessary waste.
👉 Download the app now and join the movement for less waste and more conscious consumption! 💚 Try it now!
Sustainable barbecue – how to make your BBQ eco-friendly & delicious
The sun is shining, the evenings are getting longer – it's finally BBQ season again! But even when barbecuing, you can save a lot of CO₂, avoid waste, and even be really creative. In this blog, we'll show you how sustainable grilling works – without sacrifice, but with lots of flavor and responsibility. 🌱🔥
1. Shop regionally & seasonally
The foundation for sustainable grilling starts with shopping. Instead of relying on grill classics that have traveled far, it's worth taking a look at what's available locally:
- Seasonal vegetables such as zucchini, bell peppers, corn, or mushrooms are perfect for grilling.
- Fruits like peaches or pineapples add a sweet touch to the grill.
- Regional cheese or Tofu from European organic soy are great alternatives to imported or meat-heavy products.
💡Tip: Use the Smantry App to see what ingredients you have at home and what you can conjure up with them.
2. Less (but better quality) meat
Meat has a high carbon footprint – but you don't have to give it up entirely. Pay attention to:
- Organic quality
- Species-appropriate husbandry
- Regionality
Alternatives such as marinated cauliflower, halloumi skewers, or homemade lentil burgers are not only climate-friendly but also really tasty.
3. Grill without aluminum foil
Aluminum foil is harmful to the environment – and can even be hazardous to health when heated. Instead, use:
- Stainless steel grill pans
- Grill baskets
- Banana leaves or corn husks as natural packaging
- Reusable skewers made of stainless steel or wood
4. Upcycling Recipes: Smartly Repurposing Leftovers
After barbecuing, there's often something left over. Here are a few ideas:
- Grilled vegetables can be turned into a salad or wrap the next day.
- Bread leftovers are turned into crispy croutons.
- Fruit leftovers are perfect for a fruity iced tea or sorbet.
The Smantry App helps you keep track even after the BBQ – and avoid wasting food.
5. Conscious Grilling: Ambiance over Mass Production
Sustainable grilling also means: Less is more.
- Eat consciously, instead of preparing extra-large portions
- Plan your shopping efficiently and without excess with the app
- Avoid single-use products like plastic cutlery or paper plates – a BBQ is more enjoyable with nice dishes anyway!
In conclusion: Sustainable grilling is easy – with the right planning
With a little preparation and creativity, your barbecue will not only be delicious, but also good for the environment. And the best part: You don't have to make any compromises. The Smantry App helps you to use everything you already have – for less waste and more enjoyment.
🔥 Open the app now, check supplies, and grill sustainably!
Have fun with your barbecue –
your team at Smantry 🍢🌽♻️
Ice cream from leftovers? Here's how to make homemade zero-waste ice cream! 🍦♻️
Even better: You can easily make your own ice cream using ingredients that might otherwise end up in the trash. Overripe bananas, leftover yogurt, or the last bit of almond milk – all of these are perfect for whipping up a delicious and sustainable ice cream in no time.
Why homemade ice cream?
You know what's inside. No additives, no artificial flavors.
You save food. Many leftovers are perfect for freezing.
You save money.Buying ice cream is a thing of the past – your freezer is now the ice cream parlor.
3 simple leftover recipe ideas for ice cream:
🍌 1. Banana Peanut Ice Cream
Ingredients:
- 2 very ripe bananas
- 2 tbsp peanut butter (or other nut leftovers)
- 1 shot of plant-based milk
Preparation:
Slice bananas, freeze them. Then blend with the remaining ingredients – and your creamy Nicecream is ready!
🍓 2. Yogurt Berry Ice Cream
Ingredients:
- 1 cup of plain yogurt
- Leftover frozen berries or fresh berries that have become soft
- 1 tsp honey or syrup
Preparation:
Mix everything and either eat immediately or freeze in ice molds.
☕ 3rd Coffee-Chocolate Slush
Ingredients:
- Leftover coffee from the morning
- 1 tsp cocoa powder
- A piece of overripe banana or some agave syrup
- Ice cubes
Preparation:
Crush all ingredients in a blender – a caffeinated summer dream!
Even more leftovers? No problem!
With Smantry you can see at a glance which ingredients you have at home – perfect for creating your own ice cream. This way, your leftovers can become little summer highlights.
In conclusion:
Leftover utilization has never been so tasty! 🍨
So: Open the freezer, scan the leftovers, and start mixing!
👉 Use the app now and waste nothing
♻️ For the love of your supplies – and ice cream.
Food waste in international comparison – Who does what?
🇫🇷 France – Legally Against Waste
France is considered a pioneer in the fight against food waste. Since 2016, supermarkets have been prohibited from throwing away edible food. Instead, they must donate or repurpose it. Schools and universities are increasingly focusing on educational programs for sustainable nutrition. As a result, France is now among the countries with the lowest proportion of wasted food in Europe.
🇰🇷 South Korea – Smart Waste Fees
In South Korea, households pay for their food waste by weight – through RFID chips in garbage bins or special garbage bags with barcodes. This financial incentive has led to South Korea now recycling 95% of its organic waste. The system is combined with extensive educational efforts and the promotion of biogas and composting facilities.
🇩🇰 Denmark – The movement comes from below
Denmark relies on the power of the community. Initiatives such as "Stop Spild Af Mad" (Stop Food Waste) have sparked societal debates. Moreover, supermarkets like Wefood exclusively offer food products past their best before date – and at low prices. The acceptance among the population is high, and schools are actively incorporating the topic as well.
🇯🇵 Japan – Tradition Meets Technology
In Japan, food waste is also culturally associated with a strong sense of shame – this helps. Additionally, there is a focus on innovation: companies use AI for better inventory planning or apps that indicate when food should be consumed in the household. Bento shops also use data to precisely adjust their offerings to the daily demand.
🇩🇪 Germany – Between Movement and Potential
Germany is making progress: Initiatives such as Too Good To Go, Foodsharing or apps like the Speisekammer App / Smantry help to reduce waste in everyday life. Legally, however, it is not as advanced as France – although the pressure is increasing. 40% of the wasted food occurs in private households – this shows how important individual solutions are.
🌍 What we can learn from it
Whether through smart technology, legal requirements, or social movements: the fight against food waste needs many perspectives – and all are important. The good news: every single step counts.
With the Speisekammer App / Smantry you can start right at home – with smart pantry management, reminders for expiring food, and clever shopping planning.
👉 Discover the app now and make your contribution: smantry.com