A third of the food is wasted every year produced for human food. Food production which must increase by 70% before 2050 to feed the population estimated at nine billion people. We never run out of reasons to reduce food waste.
The United Nations recently celebrated the first ever celebration of the International Food Loss and Waste Awareness Day. During this time, In France, food losses and waste represent 10 million tonnes of products per year, be one commercial value estimated at 16 billion euros.
In the short term, businesses and consumers will need to be aware of preserve meat and other foods until supplies return to normal, while long-term plans are still needed to resolve the growing problem of food waste and its environmental impacts.
Temperature is essential to preserve food quality and safety, thereby reducing waste. We have collected five of our best temperature tips for individuals. For any stage of the supply chain, use to avoid waste valuable food resources.
STORE AT SAFE TEMPERATURES
This is essential for businesses and consumers at all times. Maintaining food storage temperatures will protect against harmful bacteria, thus maximizing their shelf life.
The average refrigerator temperature in France is at least 2°C too hot. It is therefore important to use a refrigerator thermometer to ensure that it is equal to or less than the recommended 5°C.
This refrigerator thermometer has a internal sensor to reflect the air temperature indoors from the refrigerator. But also that a external probe to check the internal temperature of food. Son audible alarm means that users will be alerted if the temperature falls out of range. That allows rapid corrective action to be taken to avoid deterioration.
COOK TO THE TEMPERATURE, NOT THE TIME
To help the restaurant chefs and the home cooks to avoid unwanted waste, cookingmeat dishes are important and to everyone’s taste.
A one-second check with the Thermapen One will determine if the meat is perfectly cooked, while the oven thermometer digital DOT will monitor the temperature during cooking and will sound when it has reached the temperature.
COOL AND REHEAT SAFELY
As well as keeping food at safe temperatures. It is essential for safety and longevity to take appropriate measures For cool And warm up leftovers or batch cooking.
The cooling of hot food must be done as quickly as possible. Ideally within two hours, before being refrigerated. Food must be at a temperature below 20°C before being placed in the refrigerator or freezer. Otherwise this will increase the temperature in the refrigerator and will expose your food to risk of deterioration.
Many food production and catering companies will use rapid chillers to quickly cool their food. But for the small businesses or consumers, foods are often stored in smaller dishes. This is why they can go to ice baths shallow to speed up the process. During the reheating food, it is essential to wear them at a temperature of 75°C to assure destruction of bacteria.
INCREASE SECURITY WITH DATA Loggers
For commercial food businesses, there is no better way to protect products than by using data loggers. Of the precise and reliable temperatures taken at regular intervals allow careful monitoring of temperature throughout the cold chain and the cooking and cooling process.
WiFi data loggers even allow individuals to view remotely live data. In order to receive email alerts for temperatures out of range. Not only the transition to the use of data loggers prevents deterioration. But we calculated that it could save more than €600 per year on the workforce.
TRY IT HOT COMPOSTING
Inevitably, we waste food! But it's mostly how you get rid of it is always important when it comes to being more eco-friendly.
Once the food is in the landfill, air cannot reach the waste. That produces methane, a harmful greenhouse gas. Composting is an excellent option for get rid of waste and with hot composting you can transform your waste into land in only four weeks.
You might also like:
