We separate our waste, check energy labels and try to make sustainable choices regarding the environment. Using food sustainably is part of this. On average, 14 percent of our good food is thrown away unused. Sometimes we’ve cooked too much, often we've bought too much or stored it wrongly. We can change that!

Nowadays, you can vacuum pack products at home. Many fungi and bacteria flourish under the influence of oxygen. And oxygen also affects the flavour and structure of food. Removing oxygen and storing food in airtight packaging slows down changes to the quality and growth of bacteria and fungi in the product. It also prevents products from drying out. However, there are a number of rules to remember when vacuum packing:

-         Products which have to be kept chilled must still go in the fridge after vacuum packing. This keeps the products fresh for up to 5 x longer.

-         Anything that doesn’t need to be chilled can be left out of the fridge after vacuum packing. Products like an open pack of coffee, tea or nuts. If you choose a low vacuum setting, you can also vacuum pack vulnerable products like biscuits, crisps and bread.  

-         Even delicate fruit like berries can be vacuum packed at this setting. However, the fruit must be kept in the fridge.

-         Frozen products keep longer, as long as they are properly packed. But even frozen products can dry out. This is called freezer burn. Ice crystals condense on the surface and damage the structure and flavour. Vacuum packing prevents this!

Defrost vacuum packed products in the fridge. Although the packaging is airtight, it is not sterile. By defrosting products in the fridge, any bacteria present are given little chance to grow further.

But there are many more benefits from vacuum packing.

-         By vacuum packing meat and fish with herbs or a marinade, meat and fish juices can’t leak away. The flavour boosters will add an even more intense flavour to your food.

-         By vacuum packing, you can prepare food sous-vide. You surround a vacuum packed product with steam or warm water, at a moderate temperature, until the core of the product is cooked to your liking. This is a slow and controlled process. A product can’t overcook. Besides meat and fish, vegetables can also be prepared sous-vide.

-         You don’t usually make delicate sauces in small quantities. Any leftover sauce can be vacuum packed in portions and perhaps frozen. They can then be easily heated up in a steam oven and ready for use.

-         Ready-made meals or leftovers can also be divided into single portions, vacuum packed and frozen. Don’t manage to get all the family members eating together at a regular time? No problem! Put all the portions in a steam oven. The oven heats them up and keeps them warm until they are needed.