How to avoid leftovers?

"Waste" always happens when people think they are still rich, and so does the waste of food. At the end of the supply chain, human beings have a large number of rich, perfect and glamorous ingredients to choose from, so they don't understand the invisible consumption in the whole industrial chain and the ecological limit that they will face because of these massive wastes.

Those foods that do not meet the supermarket purchasing standards but are completely edible: radishes that are too small, tomatoes that look irregular, and oranges that are crooked are all discarded.

If you pay a little attention in your life, you will find that food waste is everywhere. For example, the most common sliced bread in supermarkets or bakeries has been discarded before the skins at both ends are put on the shelves. In some revolving sushi restaurants that emphasize the original and absolutely fresh ingredients, the slogan will tell you that the life of each prepared sushi here will not exceed 300 meters on the turntable, and waiting for them at the end of the turntable is a trash can that swallows sushi.

Foods that are completely edible, but only because they are picky about the shape or size of bananas, may be thrown away. These discarded foods in the supply chain are called "leftovers". They are not bad food that is hard to swallow, but intact and fresh food. There are usually three sources of surplus food: farms, a large number of raw materials that have been eliminated in the procurement process, usually ingredients with insufficient size and shape, or fruits with unpleasant taste; Supermarket/vegetable market, those temporary foods that are left behind and are no longer full and shiny; Restaurant, because eating too much every day leads to the loss of ingredients.

The leafy vegetables on the table were pinched off, leaving only the middle part; The apples in the supermarket are crystal clear, and the crooked melons and cracked dates have long been kicked out; Many people have only seen peeled jackfruit, but they don't know that the silk and core inside can still be used to make soup. In fact, there are many ingredients to eat in life, and the nutrition may be better than the main ingredients, and the taste is unique.

As long as the pulp does not deteriorate, bananas can be eaten with spots and blackness.

Bananas have black spots for four main reasons: first, mechanical damage, such as bumping during transportation; Second, when it encounters mold, the "injured" banana will be moldy and rotten if it encounters mold; Third, it turns black after refrigeration. Banana, as a tropical fruit, can't stand low temperature. If you put them in the refrigerator, they will get frostbite. Fourth, I haven't eaten it for a long time, and it's overcooked. "Waste" always happens when people think they are still rich, and so does the waste of food. At the end of the supply chain, human beings have a large number of rich, perfect and glamorous ingredients to choose from, so they don't understand the invisible consumption in the whole industrial chain and the ecological limit that they will face because of these massive wastes.

Those foods that do not meet the supermarket purchasing standards but are completely edible: radishes that are too small, tomatoes that look irregular, and oranges that are crooked are all discarded.

If you pay a little attention in your life, you will find that food waste is everywhere. For example, the most common sliced bread in supermarkets or bakeries has been discarded before the skins at both ends are put on the shelves. In some revolving sushi restaurants that emphasize the original and absolutely fresh ingredients, the slogan will tell you that the life of each prepared sushi here will not exceed 300 meters on the turntable, and waiting for them at the end of the turntable is a trash can that swallows sushi.

Foods that are completely edible, but only because they are picky about the shape or size of bananas, may be thrown away. These discarded foods in the supply chain are called "leftovers". They are not bad food that is hard to swallow, but intact and fresh food. There are usually three sources of surplus food: farms, a large number of raw materials that have been eliminated in the procurement process, usually ingredients with insufficient size and shape, or fruits with unpleasant taste; Supermarket/vegetable market, those temporary foods that are left behind and are no longer full and shiny; Restaurant, because eating too much every day leads to the loss of ingredients.

The leafy vegetables on the table were pinched off, leaving only the middle part; The apples in the supermarket are crystal clear, and the crooked melons and cracked dates have long been kicked out; Many people have only seen peeled jackfruit, but they don't know that the silk and core inside can still be used to make soup. In fact, there are many ingredients to eat in life, and the nutrition may be better than the main ingredients, and the taste is unique.

As long as the pulp does not deteriorate, bananas can be eaten with spots and blackness.

Bananas have black spots for four main reasons: first, mechanical damage, such as bumping during transportation; Second, when it encounters mold, the "injured" banana will be moldy and rotten if it encounters mold; Third, it turns black after refrigeration. Banana, as a tropical fruit, can't stand low temperature. If you put them in the refrigerator, they will get frostbite. Fourth, I haven't eaten it for a long time, and it's overcooked. 1. The unfinished food is thrown away. 2. Electronic devices such as mobile phones and computers are abandoned prematurely. 3. Discard learning materials such as textbooks and notebooks. Large items such as household appliances and furniture will be discarded if they are not repaired. The hotel wastes too many washing products, towels and other items. 6. Excessive waste of fuel when the vehicle is driving leads to environmental pollution. 7. Building vacant buildings and facilities requires a lot of energy. 8. Useless gifts and giveaways take up a lot of resources. 9.