We live in a society where we are constantly encouraged to want and have more, which, of course, is motivational and admirable—except when it comes to the issue of food waste. One-third of the food produced globally, and 20% of what is purchased in Europe, ends up directly in the trash, according to statistics from the European Parliament. In other words, 88 million tons of food are wasted every year, from production to final consumption—all while 793 million people around the world are malnourished, and 55 million people (9.6% of the EU population) couldn’t afford a quality meal every two days in 2014.
In Romania, approximately 1.7 million tons of food are discarded annually by households alone, according to FoodCare.ro, with 6,000 tons of food thrown away daily. This isn't always done out of malice: the main reasons Romanians waste food include products spoiling too quickly (26%), miscalculating how much food is needed (21%), or buying more than necessary (14%), as reported by Gândul via the National Institute of Public Health.
And the alarming statistics go on. Beyond the numbers, food waste is an increasingly serious issue in modern society, yet it remains under-discussed and under-acknowledged. For my part, I began paying attention to this issue years ago when I was still employed, and my time was often limited and dictated by external circumstances. My years working in television and communications—industries where the pace is often dizzying—were exciting and intense, but they also came with a significant energy and intellectual toll. Being creative is pleasant and even alluring from the outside; making creativity your daily job, however, and being ready at any moment to deliver new, effective ideas can generate a great deal of pressure. I loved what I did, but days when I barely had time to eat or grabbed food on the go were not unfamiliar to me.
So I often found myself planning culinary projects, experimenting with recipes, and making shopping lists to explore supermarkets—but by the end of the week, I would sadly realize there had been no time for new experiments or for myself, and the ingredients I had eagerly bought were no longer usable. According to research, the Romanian who wastes the most food is under 35 years old, lives in the city, has higher education, and shops mostly at supermarkets. I fit the profile perfectly—and I’m sure many others do too—though at the time, I had no idea this "profile" existed. But under the impact of those trash bags filled with untouched food, I became aware of and started to seriously address the issue of food waste. I realized I could either continue to blame my busy lifestyle or make an effort to change what was within my power to change over the following years.
Thus, I realized that to minimize food waste, it’s important to start even before heading to the grocery store: making a list of the ingredients and quantities you need is very helpful. The more prepared you are when shopping, the more likely you are to avoid unnecessary or excessive purchases.
Because I’ve always enjoyed making lists, I usually start by drafting a list of recipes I plan to make, whether for pleasure, cravings, or specific projects. From there, I create a list of the necessary ingredients. If I let myself be inspired by what I find at the market without having something specific in mind, I write down a list of what I’ve bought after returning home and storing the ingredients in the fridge. Based on that, I get creative and decide what to cook.
Although it used to be more convenient to make one big trip to the supermarket to get everything at once, I’ve started making more frequent visits to the market, especially for seasonal ingredients. I’ve been doing this for several years now, and I can say that “less, more often, and fresher” has become a motto that has proven to be a great strategy for me, not just when it comes to shopping, but also on a nutritional level (more smaller meals throughout the day rather than one large meal at the end).
But to keep things fresh for longer, it’s not just about smart shopping; you also need proper storage. Not all refrigerators offer the same level of food preservation, even though their interiors may look similar. Recently, I had the chance to discover the LG V+ refrigerator, an ideal choice if you want to keep your food fresh for as long as possible. This refrigerator boasts technologies that may be "invisible but noticeable" — the ones that make all the difference by ensuring proper storage in an environment tailored to each type of food.
The LG V+ refrigerators come equipped with the NatureFRESH system, which helps keep your food fresher. This system includes three features: Fresh Balancer and Moist Balance Crisper, which maintain optimal humidity levels in the vegetable or fruit drawer, and Fresh Converter, which allows you to select the optimal temperature based on what you’re storing in this drawer. The temperature can vary between -2°C and 3°C, and the size of the air vents adjusts depending on the temperature.
Another "cool" feature of the V+ is the Door Cooling+ system, which ensures even distribution of cold air inside (cooling up to 13% faster than a traditional system) and acts as a cold air curtain when you open the door, reducing the temperature difference between the interior and the door compartments. The V+ also has 30% fewer temperature fluctuations compared to regular refrigerators, thanks to the Linear Cooling system, while the Multi Air Flow cooling system ensures that cold air is distributed efficiently and evenly across all compartments of the fridge.
Lastly, the Total No Frost system provides the optimal cooling solution by using forced air circulation, preventing excess moisture build-up. This allows you to store food anywhere in the refrigerator without worrying about spoilage. And if you’re not home, don’t worry: with the LG Smart ThinQ app, you can control the refrigerator’s temperature settings remotely, straight from your phone. All for a better life.
Commentaires