As the New Year’s Eve tables prepare to overflow, a study by the Too Good To Go application, published this Thursday, December 18 and reported by France Infopoints out our excesses.
If the holidays remain synonymous with sharing, they are also the scene of notable waste. Nearly eight out of ten French people admit to throwing away food during this period, with bread topping the list of foods sacrificed (57%).
Faced with this observation, the challenge is twofold: preserve your budget and reduce your environmental footprint. To achieve this, dietician Alexandra Murcier reminds us how to calibrate our menus as accurately as possible.
The fear of missing out: the driving force behind food waste
Why do we buy so much? For 43% of French people, it is the pleasure of receiving that takes precedence, while 24% act out of fear of not having enough to offer. This behavior is accentuated by end-of-year promotions which encourage filling carts beyond reason.
Result: 16% of French people admit to wasting more during the holidays than usual. In addition to bread, side dishes (vegetables, potatoes) represent 26% of losses, followed by desserts (13%) and seafood (10%).
The art of dosage: the expert’s recommendations
To limit these losses upon purchase, Alexandra Murcier recommends a more sober and precise approach. The key, she says, is simplification.
“In order to limit losses, it is necessary to reduce the multiplicity of dishes in favor of rigorously calibrated quantities; It is therefore preferable to avoid the multiplication of entries.
Here are the individual portion guidelines recommended by the expert for a meal without excess:
-
Aperitif: 4 to 6 pieces per person;
- Starter: 50 g of foie gras, 60 g of smoked salmon or 6 oysters;
- Main course: 150 to 180 g of meat (or 200 g of fish) accompanied by 150 to 200 g of garnish;
- Cheese & Dessert: 50 g of cheese and 100 g of log.
Concerning drinks, caution is required. Alexandra Murcier recalls that “the consumption of alcohol, the caloric intake of which has no nutritional value and whose effects are deleterious for the body, must remain moderate. To avoid spoiling opened wines, she suggests not opening several bottles simultaneously.
Second life of products: recycle with creativity
Fortunately, mentalities are changing. More than 70% of French people now consume their leftovers and 35% transform them. To optimize this management, Alexandra Murcier advises prioritizing sensitive products.
“From the next day, it is imperative to consume fish and seafood products as a priority, which have a limited shelf life and do not tolerate freezing well.
The bread can be made into French toast or bruschetta. Meats, for their part, will find a second life in a parmentier or a Bolognese sauce. As for cheeses, the expert suggests incorporating them into quiches or vegetable gratins.
Freezing and sharing: the last defenses
For what cannot be consumed immediately, freezing remains an effective solution, provided that certain hygiene rules are respected.
“I recommend freezing foods in individual portions to allow gradual defrosting, making sure to consume them within a maximum of three months; it is also crucial to never refreeze a product that has already been thawed” underlines Alexandra Murcier.
Finally, for those who do not wish to stockpile, the Christmas spirit can also be expressed through donations: 15% of French people now share their surplus with their loved ones or associations, thus transforming a superfluous purchase into a gesture of solidarity. “The use of “doggy bags” for your guests is also an excellent alternative to avoid any waste.“concludes the dietician.