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General Information Food storing and minimizing waste

Ways to reduce food wastage and storage tips.


Ways to reduce food wastage and storage tips.

  • Switch to tap water if you are unable to get mineral water. (Tap water fits WHO standards)
  • Prepare a list of items needed before ordering food from stores. Meal planning helps to identify which food is needed and in what quantity. Frequently buying in small quantities strains delivery services and increases the chances of contracting COVID-19.
  • Wash all delivered items (food and others) thoroughly before use.
  • If you have large quantities of perishable vegetables, prepare dishes using them and freeze them in separate containers once cooled. Or, chop the vegetables and freeze them in Ziploc bags.
  • Buy vegetables preserved in packets or cans. These will last longer and they carry nutritional value equal to or more than raw vegetables.
  • Choose to eat non-perishable food such as dhal, grains and canned food.
  • Removing the stems of fresh chilies and refrigerating them in a glass container helps them to last longer. Fresh chilies, chopped and placed in a sealed container, will last for months when stored in the freezer.
  • Refrigerate leftover food to avoid wastage and warm them thoroughly before consumption.
  • Freeze herbs such as curry leaves, pandan leaves, lettuce and moringa tree leaves in Ziploc bags or plastic drawstring bags.
  • Tomatoes, potatoes, onions and garlic are best stored away from direct sunlight, but not in the refrigerator.
  • Storing potatoes separately from onions helps them to last longer.
  • Pack bread in an airtight bag before the expiration date and freeze. Prevent direct contact with other food. The frozen bread can be eaten toasted.
  • Refrigerate vegetables and leaves in a sealed container.
  • Refrigerate leftover rice/roshi to make fried rice or kottu roshi instead of throwing them away.
  • Toast leftover roshi on the pan to make “murana roshi” and store them in an airtight can.
  • Consume liquids frequently.