Two years ago, on Christmas Eve, a relative of mine was in Lidl and witnessed the staff throwing frozen Turkeys into black bags. Where were they going? she inquired. The bin, she was told. They weren’t allowed to give them away, they had to be destroyed. The staff were very upset but they were under orders. Last year was a little better but as we approach the season of overindulgence I think we should all think about what we buy and what we let rot.
We are all guilty of buying too much, advertising and the choice we are offered allows for a much more varied diet. In our parent’s and grandparent’time food was generally associated with a particular day, leftovers from the Sunday roast became bubble and squeak on Monday and soup on Tuesday. Friday was fish day, a ham was boiled on a Sunday for the week’s sandwiches. People didn’t mind ‘eating up’ the firmer slices of bread or ‘trimming up’ the cheese.
Today the most popular dish in Britain for a Monday night is Spaghetti Bolognese; fresh mince, pasta, nothing from the day before. Of course now we can’t just eat Spag Bol, we need garlic bread, coleslaw, salad….and more often than not the salad (bagged and prewashed in chemicals) is sitting in its own juice come Friday. Into the bin it goes.
As a nation we have been encouraged to obey all sell by dates – when I was a child we used our noses – if something smelt ok, it probably was. Which leads me to wonder whether, now preservatives are used throughout the food industry, they mask the smell of ‘off’ food or preserve beyond the dates stamped…as humanity has survived for thousands of years without use-by dates why can we not trust our instincts now, even if companies are obliged to provide such dates.
The amount of food wasted in this country is ridiculous. With celebrity chefs taking up the cause I think it’s about time to tackle this issue. If we try and cook from scratch we are less lightly to waste, so dig out those recipes from granny, plan meals and perhaps use leftovers for packed lunches or as the basis for soups or pasta sauces; and enjoy the simple pleasure of cold cuts with chutneys and sauces. Bake your own cakes and you rely on their feel, a sponge gone a little hard? Warm it and serve with custard or make a trifle. Think outside the box – you may be surprised at what can be achieved.