Did you know, that around a third of food produced for human consumption every year is wasted? You can help reduce this quantity by making sure you get as much use out of your leftovers as possible.

1. Preparation is key. The most important thing in this case is to make sure that the food is cooled down quickly (in no more than 2 hours) and kept in an air-tight container. Don’t keep leftovers in tin cans as they can quickly take on the unpleasant aluminium taste.

2. Separate the raw and the cooked. Many foods are prone to quick development of bacteria. That is why raw food should always be stored separately from cooked food. Edibles that usually go bad quicker should be kept at an appropriate temperature.

3. Take advantage of your freezer. If you stocked up on fruits and vegetables, but know you won’t be able to use them all right away, it is often better to simply freeze them. It is also possible to freeze both raw and cooked meat products.