1 00:00:07,133 --> 00:00:10,453 Speaker 1: You're listening to the Saturday Morning with Jack Team podcast 2 00:00:10,573 --> 00:00:12,853 Speaker 1: from News Talks That'd Be and. 3 00:00:12,813 --> 00:00:16,093 Speaker 2: Our sustainability commentator Caate Hall is with us this morning. 4 00:00:16,133 --> 00:00:20,533 Speaker 2: Calder Kate, what am I? We're just coming up to, Well, 5 00:00:20,733 --> 00:00:23,453 Speaker 2: the last couple of weeks of April and next month, 6 00:00:23,533 --> 00:00:27,213 Speaker 2: I know is food appreciation month. I feel like every 7 00:00:27,453 --> 00:00:31,333 Speaker 2: month is food appreciation in my household. But that I'm 8 00:00:31,333 --> 00:00:33,293 Speaker 2: being facetious, I'm putting a twist on it that isn't 9 00:00:33,333 --> 00:00:37,013 Speaker 2: supposed to be there. Really, it's an opportunity to kind 10 00:00:37,053 --> 00:00:41,773 Speaker 2: of consider the ways in which we don't use food 11 00:00:41,813 --> 00:00:44,373 Speaker 2: scraps as well as they could be used. Right, we 12 00:00:44,373 --> 00:00:47,733 Speaker 2: waste so much food in New Zealand, and you know, 13 00:00:47,853 --> 00:00:50,413 Speaker 2: being fortunate to me in a country with real abundance 14 00:00:50,453 --> 00:00:53,373 Speaker 2: on that front, it's such a shame it is. 15 00:00:53,613 --> 00:00:57,253 Speaker 3: I mean, I agree, every every day, every month we 16 00:00:57,293 --> 00:01:02,053 Speaker 3: should be every celebrate celebrate food. But we just I 17 00:01:02,053 --> 00:01:05,573 Speaker 3: think we're so blind to how much food we waste 18 00:01:05,573 --> 00:01:07,933 Speaker 3: because it's kind of just come the norm. But here's 19 00:01:07,973 --> 00:01:10,613 Speaker 3: some like figures that always just blow me away every 20 00:01:10,613 --> 00:01:13,933 Speaker 3: time I read them. Were in New Zealand homes waste 21 00:01:13,973 --> 00:01:19,053 Speaker 3: over one hundred and fifty seven thousand tons of edible 22 00:01:19,093 --> 00:01:22,533 Speaker 3: food every year. So that's not even like you know, 23 00:01:22,613 --> 00:01:26,533 Speaker 3: your citrus peels or eggs, n it's not we're not 24 00:01:26,573 --> 00:01:28,893 Speaker 3: going to say like let's or eat those, but maybe 25 00:01:28,893 --> 00:01:31,693 Speaker 3: citrus pels, different recipes with that. But you know, that's 26 00:01:31,933 --> 00:01:35,253 Speaker 3: edible food. That's enough to feed everyone in Dunedin for 27 00:01:35,293 --> 00:01:41,893 Speaker 3: almost three years. That's crazy and that's like, yeah, yeah, 28 00:01:41,933 --> 00:01:44,293 Speaker 3: it's very frustrating, and that's I mean, we can talk 29 00:01:44,293 --> 00:01:47,893 Speaker 3: about environmentally how just ridiculous it is that we've made 30 00:01:47,933 --> 00:01:51,093 Speaker 3: this food, grown it, produced it amazing, It's been transported 31 00:01:51,093 --> 00:01:53,773 Speaker 3: to shelves, we take it home, we forget about it. 32 00:01:54,013 --> 00:01:58,093 Speaker 3: The bread goes moldy, the you know, we don't get leftovers, 33 00:01:58,093 --> 00:02:00,613 Speaker 3: we go get taken out instead. But it's also a 34 00:02:00,653 --> 00:02:03,093 Speaker 3: cost thing as well. I think this is one of 35 00:02:03,093 --> 00:02:06,933 Speaker 3: the things that you know, some environmental kind of actions 36 00:02:07,013 --> 00:02:09,053 Speaker 3: do take a bit of going out of our way 37 00:02:09,173 --> 00:02:11,933 Speaker 3: or maybe spending some more upfront money to do that. 38 00:02:12,013 --> 00:02:13,093 Speaker 2: But this, like. 39 00:02:13,613 --> 00:02:17,893 Speaker 3: Currently food waste is costing every key household on average 40 00:02:18,253 --> 00:02:22,053 Speaker 3: three hundred and twenty six dollars a year, So we 41 00:02:22,053 --> 00:02:23,253 Speaker 3: were focusing. 42 00:02:22,773 --> 00:02:26,133 Speaker 2: More only Yeah, yeah, I mean there's always a good option. 43 00:02:26,173 --> 00:02:27,933 Speaker 2: It's just focusing on the money. Even for people who 44 00:02:27,973 --> 00:02:30,093 Speaker 2: are like, you know, think that you know, you and 45 00:02:30,093 --> 00:02:33,053 Speaker 2: I are a bit woofy when we're having these conversations. No, 46 00:02:33,213 --> 00:02:35,133 Speaker 2: but I just focus on the money then, like you 47 00:02:35,133 --> 00:02:38,573 Speaker 2: could save one three hundred dollars on average. I mean 48 00:02:38,573 --> 00:02:40,213 Speaker 2: there is there is a huge sum. 49 00:02:41,253 --> 00:02:43,413 Speaker 3: So people don't really believe me when I say it. 50 00:02:43,733 --> 00:02:45,893 Speaker 3: But if you add it all up, you know, half 51 00:02:45,973 --> 00:02:49,773 Speaker 3: a loaf like that letters you forgot about, like you know, 52 00:02:49,813 --> 00:02:53,253 Speaker 3: if people go, oh, that's not me, like, you'd be surprised. 53 00:02:53,493 --> 00:02:56,093 Speaker 2: Yeah. So in our house, this is one of the 54 00:02:56,133 --> 00:02:59,293 Speaker 2: reasons that I do I do like a food delivery 55 00:02:59,333 --> 00:03:01,813 Speaker 2: service just because I really hate waste and I don't 56 00:03:01,853 --> 00:03:04,453 Speaker 2: want to like sometimes plans change and during the week, 57 00:03:04,533 --> 00:03:06,293 Speaker 2: and you know, our house is kind of chaolic at 58 00:03:06,293 --> 00:03:07,893 Speaker 2: the times, and so that's one of the reasons I 59 00:03:07,973 --> 00:03:09,693 Speaker 2: like having a food delivery services because you just kind 60 00:03:09,733 --> 00:03:12,973 Speaker 2: of know, like, we've got we've got food for us 61 00:03:13,013 --> 00:03:15,893 Speaker 2: for this number of meals and this number of lunches, 62 00:03:16,013 --> 00:03:18,733 Speaker 2: and that's it. We're not going to have excess. But 63 00:03:18,853 --> 00:03:21,893 Speaker 2: obviously there are still things like vegps, stems and cores, 64 00:03:22,213 --> 00:03:24,613 Speaker 2: old bananas, stuff like that that I think all of 65 00:03:24,693 --> 00:03:26,333 Speaker 2: us ended up with from time to time. So what 66 00:03:26,413 --> 00:03:28,293 Speaker 2: are your tips on dealing with those sorts of things? 67 00:03:29,413 --> 00:03:32,573 Speaker 3: Totally? So, I think, just like you said, there are 68 00:03:32,573 --> 00:03:35,333 Speaker 3: main things like having a meal plan, in a shopping list, 69 00:03:35,653 --> 00:03:37,853 Speaker 3: and actually knowing what's in your fridge. So if you 70 00:03:37,933 --> 00:03:41,133 Speaker 3: have leftovers, actually labeling it, labeling the date that it 71 00:03:41,213 --> 00:03:44,213 Speaker 3: was made, putting that in the fridge, having like a 72 00:03:44,373 --> 00:03:47,013 Speaker 3: bin in your fridge that says eat me first. So 73 00:03:47,093 --> 00:03:50,533 Speaker 3: if you're in a household where you know there's multiple people, 74 00:03:50,813 --> 00:03:53,213 Speaker 3: how do people know what to use? And they're just 75 00:03:53,213 --> 00:03:55,853 Speaker 3: going to grab something that they want to eat or 76 00:03:55,893 --> 00:03:57,213 Speaker 3: they're going to go, oh, it's not here, I'm going 77 00:03:57,213 --> 00:03:59,253 Speaker 3: to go out and buy it. So having a bin 78 00:03:59,293 --> 00:04:02,853 Speaker 3: that says eat me first. And with veggipels and stems 79 00:04:02,853 --> 00:04:05,333 Speaker 3: and stuff instead of buying stock. Again, this is a 80 00:04:05,373 --> 00:04:10,373 Speaker 3: great cost hack. So ends of carrots, I personally generally 81 00:04:10,373 --> 00:04:13,333 Speaker 3: eat the whole carrot. But if you have onion peels, 82 00:04:13,493 --> 00:04:17,053 Speaker 3: just like any bits of vegetables, just put them into 83 00:04:17,333 --> 00:04:20,293 Speaker 3: a bag or a container in your freezer and then 84 00:04:20,333 --> 00:04:22,613 Speaker 3: when when you have some time to make stock, I 85 00:04:22,693 --> 00:04:25,413 Speaker 3: just put that with some salt and pepper and any 86 00:04:25,453 --> 00:04:27,493 Speaker 3: other kind of herbs they have from the garden and 87 00:04:27,653 --> 00:04:29,853 Speaker 3: just boil it up and it makes a great stock 88 00:04:29,933 --> 00:04:33,413 Speaker 3: that you can use in cooking and things like that. 89 00:04:33,813 --> 00:04:38,333 Speaker 3: And same with old banhanas that I laugh because I 90 00:04:38,493 --> 00:04:42,933 Speaker 3: once had a freezer it was basically only old bananas. 91 00:04:43,573 --> 00:04:45,933 Speaker 3: So yeah, no banana should ever go to waste. We 92 00:04:46,013 --> 00:04:50,333 Speaker 3: have freezers, we have muffins to make, Like, yeah, fruit 93 00:04:50,493 --> 00:04:53,933 Speaker 3: is one of the main ones that we waste, and 94 00:04:54,373 --> 00:04:56,173 Speaker 3: so we really don't need to be wasting it. We 95 00:04:56,213 --> 00:05:00,213 Speaker 3: can use things like our freezers to store stuff for 96 00:05:00,293 --> 00:05:02,813 Speaker 3: when we do need it or even at the moment. 97 00:05:02,853 --> 00:05:06,213 Speaker 3: You know, people have heaps of fijos, I think especially 98 00:05:07,053 --> 00:05:12,333 Speaker 3: the wind the windiness, and it's just an abundance. So 99 00:05:12,573 --> 00:05:14,933 Speaker 3: if you, you know, wack them in your freezer or 100 00:05:15,573 --> 00:05:18,133 Speaker 3: if you want to learn how to preserve them, then 101 00:05:18,253 --> 00:05:20,453 Speaker 3: during the months where it's not for you Joe season, 102 00:05:20,893 --> 00:05:24,213 Speaker 3: you've actually got all this great stuff to cook with. 103 00:05:24,333 --> 00:05:28,253 Speaker 3: But there's a lot of info because it is May's 104 00:05:28,253 --> 00:05:31,333 Speaker 3: Food Appreciation Month. Every bite has a program that's like 105 00:05:31,373 --> 00:05:34,173 Speaker 3: everyone's getting involved sharing tips and you can kind of 106 00:05:34,213 --> 00:05:37,133 Speaker 3: sign up and really make May. Like I know, it's 107 00:05:37,133 --> 00:05:39,293 Speaker 3: a good it's good to have these months because even 108 00:05:39,293 --> 00:05:41,613 Speaker 3: though it kind of sounds explanatory, we can learn and 109 00:05:41,653 --> 00:05:43,693 Speaker 3: do these things. It's good to have a month where 110 00:05:43,693 --> 00:05:45,333 Speaker 3: you're like, right, I'm actually really going to get on 111 00:05:45,373 --> 00:05:47,773 Speaker 3: top of my food waste and I'm going to implement 112 00:05:47,853 --> 00:05:48,613 Speaker 3: some of these things. 113 00:05:48,813 --> 00:05:52,093 Speaker 2: So one thing I find is I go through our 114 00:05:52,213 --> 00:05:54,213 Speaker 2: cupboard because I mean this was going to come as 115 00:05:54,213 --> 00:05:56,333 Speaker 2: a huge surprise. And I've said this before, but I'm 116 00:05:56,613 --> 00:05:59,813 Speaker 2: like quite anal and you know, like I like a 117 00:05:59,813 --> 00:06:03,213 Speaker 2: tidy house, tiny mind, and I don't love having food 118 00:06:03,253 --> 00:06:04,853 Speaker 2: that's going past it's used by dat and all that 119 00:06:04,933 --> 00:06:06,853 Speaker 2: kind of thing. So I kind of go through pantry 120 00:06:06,893 --> 00:06:09,893 Speaker 2: once a month or so. How do you manage things 121 00:06:09,893 --> 00:06:12,093 Speaker 2: in your pantry that are about to be going off, 122 00:06:12,813 --> 00:06:14,733 Speaker 2: you know, past the use by date sometimes soon? Do 123 00:06:14,773 --> 00:06:16,933 Speaker 2: you have some sort of a system whereby you know 124 00:06:16,973 --> 00:06:19,573 Speaker 2: what's going to be going off so you prioritize eating that. 125 00:06:20,933 --> 00:06:24,813 Speaker 3: Yep, different shelves, so different. It's where it is in 126 00:06:24,893 --> 00:06:28,013 Speaker 3: the fridge. Like it's the whole psychology too of when 127 00:06:28,053 --> 00:06:29,973 Speaker 3: you open the fridge, what are you looking at first? 128 00:06:30,493 --> 00:06:33,813 Speaker 3: How appealing is it too? You know, like some things 129 00:06:34,133 --> 00:06:37,853 Speaker 3: I think, like I reuse a lot of different containers 130 00:06:37,893 --> 00:06:39,693 Speaker 3: and all that type of stuff, But I also think, 131 00:06:40,293 --> 00:06:43,213 Speaker 3: you know, how am I presenting it to my tired, 132 00:06:44,013 --> 00:06:47,133 Speaker 3: hungry self? So when I open the fridge, like, what 133 00:06:47,773 --> 00:06:49,413 Speaker 3: what does it look like? How can I you know, 134 00:06:49,653 --> 00:06:53,893 Speaker 3: remember to eat that? So also knowing that a best 135 00:06:53,933 --> 00:06:56,933 Speaker 3: before and a use by date often like that's not 136 00:06:57,253 --> 00:07:01,413 Speaker 3: doesn't mean much. Yeah, yeah, and so going with your nose, 137 00:07:02,013 --> 00:07:05,653 Speaker 3: going with your you know, just basic knowledge of food 138 00:07:05,693 --> 00:07:08,813 Speaker 3: safety is is really important. Things say are best by 139 00:07:08,933 --> 00:07:11,053 Speaker 3: date because they want to say, you know, this will 140 00:07:11,053 --> 00:07:14,413 Speaker 3: be the freshest and most delicious before this date, but 141 00:07:14,493 --> 00:07:18,573 Speaker 3: it can be perfectly edible afterwards. So yeah, I think 142 00:07:18,613 --> 00:07:21,293 Speaker 3: working out a good system, you know, thinking about what 143 00:07:21,333 --> 00:07:23,133 Speaker 3: works for your household and how many people are in 144 00:07:23,173 --> 00:07:26,013 Speaker 3: the house and talking with everyone too. It's saying, okay, 145 00:07:26,253 --> 00:07:29,013 Speaker 3: maybe you know, food leftovers from dinner, we're going to 146 00:07:29,093 --> 00:07:31,373 Speaker 3: put in these red tops containers, and so we know 147 00:07:31,453 --> 00:07:34,773 Speaker 3: that if we're gonna you know, put leftovers into that 148 00:07:34,773 --> 00:07:37,533 Speaker 3: container after dinner, we're going to actually prepare it and 149 00:07:37,613 --> 00:07:39,853 Speaker 3: put you all the elements, so it's really easy to 150 00:07:39,933 --> 00:07:43,133 Speaker 3: just grab. So yeah, working out what suits you best, 151 00:07:43,133 --> 00:07:46,253 Speaker 3: if it's a visual aid or if you're able to, like, yeah, 152 00:07:46,373 --> 00:07:50,333 Speaker 3: reculibrate and reorganize your fridge. Just thinking about those systems 153 00:07:50,373 --> 00:07:54,213 Speaker 3: and using may as that month is really like, that's 154 00:07:54,253 --> 00:07:55,293 Speaker 3: going to be the money saver. 155 00:07:57,053 --> 00:07:59,333 Speaker 2: Fantastic. Yeah, I mean that makes a lot of sense. 156 00:07:59,333 --> 00:08:01,893 Speaker 2: We'll put all your little tips there up on the 157 00:08:01,893 --> 00:08:04,413 Speaker 2: news storks he'd be website. I think just being deliberate, 158 00:08:04,653 --> 00:08:06,933 Speaker 2: being purposeful about this, yes, kind of makes all the 159 00:08:06,933 --> 00:08:09,533 Speaker 2: difference in the long run. Thank you so much, Kate, 160 00:08:09,573 --> 00:08:11,893 Speaker 2: Stay dry and we will catch you again very soon. 161 00:08:12,093 --> 00:08:14,933 Speaker 2: That is Kate Haul, our sustainability expert. You can find 162 00:08:14,973 --> 00:08:18,733 Speaker 2: her on the social media platforms by searching ethically Kate. 163 00:08:19,813 --> 00:08:22,893 Speaker 1: For more from Saturday Morning with Jack Tame, listen live 164 00:08:23,013 --> 00:08:25,813 Speaker 1: to News Talks ed B from nine am Saturday, or 165 00:08:25,893 --> 00:08:27,813 Speaker 1: follow the podcast on iHeartRadio.