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Why the topic of food waste is an integral theme to The Good Food and Wine Show this weekend


29 May 2017

The Good Food & Wine Show takes place this weekend in Cape Town, with an all-star chef line-up, tantalising morsels and displays of the local food world's latest innovations.

In the current climate, the show couldn't go on without considerations towards the global food hiccup of wastage. The Good Food and Wine show is turning its full attention to food waste this year marking the 2017 theme and making sure that where there is good food, there is a conscious effort to limit its waste. They will be initiating a spread of consciousness around food waste, as well as providing information for visitors.

All left over food will be given to FoodForward SA, an organisation that gathers edible surplus food from manufacturers, wholesalers and retailers, and redistributes it to various non-profit organisations, who then feed the hungry daily.

But it's not too late to change the way you approach and dispose of food. Remember that you have total control over your food consumption, so what's stopping you from minimising this waste and re-purposing unavoidable waste towards a greater cause?

Here's what you can do:

Donate Food
First off, you can donate dry food waste to FoodForwardSA. They have premises across the country. You can find out more about how to get involved here.

Turn scraps into stock
Use vegetable scraps to make broth or stock. Keep scraps in a bag and freeze until the bag is full. When the bag is full, place the scraps in a pot with 1 tsp. vinegar, 1 tsp. oil and water to cover, and cook for a few hours. When ready, use immediately or freeze and use whenever.

Potato peels
Simply wash and scrub the potatoes before you peel them. Then drizzle the peelings with a little oil, toss in your favourite herbs and spices, or sprinkle with sea salt and vine?gar, and then roast in a hot oven (200 ºC/180 fan/gas 6) for 25-30 minutes. These scraps will become your snacking saviour.

Dry your avo pits and then grind them into a super nutritious body scrub.

Sour milk
Dilute sour milk with water and pour onto garden beds to increase calcium content. It’s supposed to be particularly good for tomato plants.

Sauté cubes of stale bread in olive oil and/or butter with a little Parmesan cheese, and you’ll never eat croutons from a box again. Also use stale bread to make breadcrumbs for batters, or bread and butter pudding. See recipe here.

Leftover or almost old cabbage can be sliced thinly and pickled. Boil cabbage in water with 1 tsp. sugar and salt before placing in a jar and adding vinegar. Refrigerate when cool.

Michelin star chef Jan Hendrik, who is one of the fair's main attractions this year, is also a huge advocate for the limiting of food waste. On his blog he offers a list of suggestions and methods for limiting food waste. One of his approaches is taking part in #LeftoverModays, whereby instead of buying fresh food to cook, you use everything possible in your home first. Jan says 'instead of throwing the last three bananas out, make banana bread. And if you’re watching your waistline, give it to someone who needs it'. Read more of his tips and tricks here.

READ: Jan Hendrik's Mossbolletjies with roasted banana butter

So get involved! At The Good Food and Wine Show, make sure you check out the food waste installation that displays information on the issue and how we can overcome the challenges. The installation forms part of the entrance so it's hard to miss.

Have you booked your ticket yet for the Good Food and Wine Show? If you haven't, hold that thought, because we are giving away 50 double tickets for the Cape Town event taking place this weekend. Enter here.


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