- Soup base
Any leftover food can be simmered gently to extract the nutritional goodness and then frozen for later use in soups during the winter months. This can be leftover meat or vegetables, or cooked meals that you simply didn’t manage to finish. Top Tip for freezing: try freezing the food in portions, making it easier for later use.
- Give to others
With the increase in food insecurity due to the pandemic, a lot of people are especially vulnerable this Christmas. See if you can give your surplus food to a local food bank or soup kitchen.
- Compost your waste
With the bokashi system, any food waste can be put in the compost. This includes the skin that comes off the gammon before glazing, egg shells, coffee grinds, chicken bones – absolutely everything. The bokashi system is unique in that it ferments the food waste adding valuable microorganisms to help with the composting process. The microbes in the bokashi ensure that no pathogens contaminate your compost pile. You’ll make beautiful, healthy compost right in your back garden with no smells, rats or flies. Why compost? It saves money, resources, enriches your soil and decreased your impact to the environment. Growing your own veggies and herbs is very satisfying.
Once you start your bokashi system, you’ll wonder how you ever threw food waste in the dustbin before. No more smelly dustbins with maggots during summer. If you’re going away on holiday, you can sprinkle the food waste with bokashi and leave it sealed in the bucket for an indefinite period. It just keeps fermenting. No shocking smells as you would expect with rotting food waste.
When you’re ready to process your food waste into compost, open a hole in your compost pile and add the food waste. Close the hole up and let Mother Nature take care of the rest. Super simple and really good for the planet.