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The Israeli Convention to Reduce Food Waste
The Israeli Convention to Reduce Food Waste
We, the signatories of this convention, are obliged to work for the reduction of food waste in Israel
We declare our commitment to act in favor of preventing and reducing food waste in our areas of influence and call on all stakeholders working in the food chain, from the field to the plate, to take action. We see action to reduce food waste as a significant way to ensure the resilience of the State of Israel and contribute to the well-being of its residents, from the individual level to the economy level, through strengthening disadvantaged populations, reducing the cost of living, preserving natural resources, protecting the climate and instilling awareness of the value and importance of food. We take responsibility for our activity and call on other organizations to join the movement.
Moreover, we call on the decision-makers in the government to adopt a strategic policy in the food sector and to take steps to reduce waste.
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tomatoOptimum storage: Outside at room temperature (not in summer). preferably with the stem upwards. If cut or very ripe - in the refrigerator.Do not wash until the stage of use. It is recommended to take it out of the refrigerator a few hours before eating because the cold breaks its cellular texture and makes it too soft. Shelf life is one to two weeks. Note that the tomato emits ethylene, so do not store it near cucumbers or other vegetables that will harm it. Freezing: Fresh/cooked - not recommended. During defrosting, a lot of liquid oozes out of it and the texture and shape are damaged. You should freeze in the form of a sauce. Tip: If the tomato is too green, put it in a brown paper bag with ripe fruit. Just before the bin: Recommended for cooking sauces, soups and stews even when overripe. A tomato that is smooth with spots - you can remove the ripe parts and use the rest.
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cucumberOptimum storage: Does not get along with cold below 10 degrees Celsius and on the other hand, rots quickly outside the refrigerator. When stored in the refrigerator, it is recommended to wrap in absorbent paper and consume no later than three days. Freezing: Not recommended - when defrosting, a lot of liquid will drain from it, its texture will be damaged and it will lose its shape. Tip: Recommended for use mainly in fresh salads. It is recommended to buy close to use. Just before the bin: Cucumbers are sensitive to ethylene gas, so it is not recommended to place them next to bananas, melons and tomatoes as they will then ripen quickly.
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lettuceOptimum storage: In the home refrigerator in a plastic bag ventilated by holes, to prevent the accumulation of moisture and closed at the upper edge to prevent the leaves from curling. Separate leaves can be kept in the refrigerator for several days. To do this, wash them in running water, dry well and store in a plastic box lined with absorbent paper. Keep for about a week in the fridge. Freezing: Not recommended. If you are still interested, you can brew in boiling water for a short time and then cool in ice water. The solution damages the enzymes that damage the vegetable during its freezing and thawing. Tip: Recommended mainly for use in fresh salads. Found all seasons of the year. Just before the bin: Make sure that the lettuce is not stored in the refrigerator near apples, as the ethylene secreted in large quantities may cause the formation of brown spots along the white veins of the lettuce.
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HerbsOptimum storage: Refrigerated herbs will rot within a day or two, and even if left outside they will suffer from a rapid rotting process. The solution: Put the herbs in a glass of water, cover with a plastic bag and seal the bag with a rubber band. The herbs will remain fresh even after a week. Freezing: Certain herbs, such as parsley, dill and coriander, can be frozen chopped in a closed container. Others, like basil and mint, will turn black. Freezing in oil will help preserve their color. Herbs such as rosemary and thyme are not suitable for freezing. Tip: Recommended for use in cooking, soups, baking, salads and spreads.
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cauliflowerOptimum storage: In the refrigerator in a plastic bag with a large opening, after removing the foliage (covering leaves) or wrapped in cling film. Freezing: Fresh - not recommended. Cooked - you can freeze in pieces but during thawing it can be watery. The stems of the cauliflower can be frozen. Tip: Recommended for use in cooking, baking (recommended in pies), fresh salads, soups and you can even make cauliflower spread. It is not recommended to throw away the stems as they are full of flavor and nutrients and can be frozen and pulled out when making stock or soup that takes a long time to cook. Just before the bin: Chop off black/rotten parts and use the rest as usual.
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ZucchiniOptimum storage: Dark green zucchini is relatively cold tolerant and can survive in the refrigerator for up to two weeks or even more. Yellow zucchini suffers from cold damage already at temperatures lower than -21 degrees Celsius. It should not be kept in the refrigerator for more than a week and the flowers attached to the zucchini must be removed before storing in the refrigerator. Freezing: Fresh - not recommended. Cooked - can be frozen. Tip: Recommended for use in cooking, baking (recommended in pies), soups, salads mainly cooked, but also raw and you can even make a zucchini spread. It is recommended to use shortly after purchase, it is important to choose firm and shiny zucchini. The yellow varieties are best purchased close to the time you intend to use them.
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PotatoOptimum storage: in a dark and cool place - but not in the refrigerator. The cold and moisture in the refrigerator will cause the starch in the potatoes to turn into sugar, which will damage their taste and texture. It is recommended to put them in a paper bag (which is less sealed than a plastic bag). They should be placed away from onions and apples, the ethylene gas they secrete may cause the potatoes to sprout. Freezing: Fresh - not recommended. Boiled - white potato - can be frozen, during thawing it can be watery. Tip: Recommended for use in cooking, baking, soups and boiled salads. Just before the bin: Take off green (indicate toxicity) or rotten parts and use the rest.
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