LIFESTYLE NEWS - Sustainability is often associated with big changes, but some of the most effective steps begin with everyday decisions about what we buy, how we prepare food and what we throw away.

In South Africa, where food insecurity remains a serious concern, reducing food waste is particularly important.

Research by the Council for Scientific and Industrial Research (CSIR) estimates that approximately 10.3 million tonnes of edible food is lost or wasted annually, equivalent to about 34% of local food production.

Food waste also has a financial cost. Every item thrown away represents resources used to produce, transport, store and prepare food that ultimately goes uneaten.

World Food Day on 16 October and International Chefs Day on 20 October highlighted the importance of looking at food differently. This year’s World Food Day theme, ‘Innovate today. Nourish tomorrow’, focused on the future of food, while International Chefs Day’s Food Explorers campaign encouraged greater understanding of ingredients and where they come from.

Together, these initiatives offer a reminder that sustainability does not always require expensive equipment or dramatic lifestyle changes. Often, it starts with making better use of what is already available. 

“Sometimes it starts with looking at a familiar ingredient, process or habit and asking what could be done differently, because that’s often where innovation and creativity begin,” says Yonela Motloung, marketing director of Unilever Food Solutions South Africa.

Give ingredients a second life

One of the simplest ways to reduce food waste is to find creative uses for ingredients that might otherwise be discarded. Stale bread can become a bread pudding, while suitable vegetable trimmings can be used to make homemade stock.

Leftover vegetables can also be incorporated into soups, stews or other meals, provided they have been stored and handled safely.

The same principles can be applied at home, where planning meals, storing food correctly and using leftovers before they spoil can help reduce unnecessary spending.

However, preventing waste in the first place is even better than finding ways to reuse it. For professional kitchens, this means paying attention to purchasing, storage, preparation and portion sizes to avoid buying more food than is needed or allowing ingredients to spoil before they can be used.

Research by Champions 12.3, a global coalition working to reduce food loss and waste, found that every dollar invested in reducing kitchen food waste across 114 restaurant sites in 12 countries generated an average saving of $7. 

The participating sites reduced food waste by an average of 26% within a year. 

Although the research focused on restaurants, the underlying lesson applies more broadly: understanding where food is being wasted can help households and businesses make better use of their resources.

Cooking appropriate quantities and serving reasonable portions can help reduce leftovers. Photos: Supplied

Four ways to make more sustainable choices

Sustainable food practices extend beyond what ends up in the bin. How food is purchased, prepared and stored, as well as how water and energy are used, all contribute to the overall environmental impact.

1. Plan meals and shop thoughtfully

Planning meals before shopping can help prevent overbuying and reduce the likelihood of fresh produce going off before it is used. Choose seasonal ingredients where practical, check what is already in the fridge and pantry, and build meals around ingredients that can be used in several dishes. For professional kitchens, menus that share ingredients can simplify purchasing, storage and preparation.

2. Prepare only what you need

Cooking appropriate quantities and serving reasonable portions can help reduce leftovers. At home, consider whether leftovers can become another meal before preparing something new. Professional kitchens can monitor which dishes and ingredients are regularly left uneaten and adjust portion sizes or preparation methods accordingly. Even small changes can make a difference when repeated over time.

3. Save water and energy

Water and electricity are essential resources in any kitchen, but unnecessary use can increase both household expenses and environmental impact. Run dishwashers when they are full, avoid leaving taps running unnecessarily and switch off appliances when they are not needed. Where practical, energy-efficient equipment can also help reduce electricity consumption.

4. Reduce unnecessary packaging

Reusable containers can help reduce reliance on single-use packaging when storing leftovers, packing lunches or transporting food. At home, washable food containers and reusable covers offer practical alternatives to disposable wraps and bags. Businesses can also assess where reusable packaging is appropriate and ensure that food is stored safely.

Main image: Deduce where resources are being wasted and find practical ways to improve.

Small changes can make a lasting difference

Building more sustainable habits does not mean changing everything at once. It means identifying where resources are being wasted and finding practical ways to improve. 

For households, that could mean planning weekly meals, freezing food before it spoils or finding new uses for leftovers. 

For professional kitchens, it may involve more accurate ordering, better stock management and reviewing how ingredients are prepared and served.

As Motloung points out, consistent changes can help reduce waste, conserve resources and improve financial outcomes for food service businesses. Ultimately, sustainability is less about following a trend and more about making considered choices. 

By buying thoughtfully, using ingredients fully and avoiding unnecessary waste, households and businesses alike can make their food go further while reducing their impact on the environment.

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