Think fresh: don’t waste stale bread

A new campaign launched by Eat Well Tasmania is urging consumers to be more conscious about food wastage, with a particular focus on the alarming volume of discarded bread.

Too Good to Waste campaign manager Libby Mckay said the initiative was designed to empower Tasmanians to enjoy healthy home-cooked meals while reducing personal food waste.

“Australians throw out 456 million loaves of bread every year – this makes bread one of the nation’s most wasted foods,” she said.

“Even when its stale and old bread is a delicious ingredient that can be used at home in a variety of ways.

“We have been incredibly lucky through this campaign to work with some of Tasmania’s finest chefs and most passionate food producers.

“With their help we have crafted some accessible recipes that can help Tasmanians properly use older produce in their cooking.”

Pigeon Hole Bakery managing director Jay Patey said better planning and simple recipes could help reduce food waste both commercially and at home.

“It’s really upsetting to see the amount of wasted bread especially considering the amount of time and effort that goes into making each loaf,” he said.

“It’s important to consider how much bread you actually need when at the shop and think about how much might go to waste.

“There are some easy recipes available through the Eat Well Tasmania website that can help all consumers reduce wastage and enjoy delicious meals.”

Tom McHugo’s co-owner and head chef Tom Westcott is one of many Tasmanians advocating for the advantages of responsible food preservation and mindful consumption.

“Storing food the right way can ensure a longer shelf life and significantly reduce the amount of wastage,” Mr Westcott said.

“Some tips for storing bread include freezing what you don’t immediately need, and avoiding keeping bread in plastic bags which increases humidity and the growth of mould.”

For more information about the campaign and recipe ideas visit www.eatwelltas.org.au

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