Food waste is a very complex problem. We produce enough food globally to feed 14 billion, yet earth’s population is only 7.7 billion. That means mind boggling quantities of food is going to waste every day. A huge amount of food is wasted by supermarkets and even consumers throw away loads of food every day. It is a sad fact that tons of food get thrown out on a daily basis while a lot of people still go hungry. We need a creative way to find a solution to this. To help to ameliorate this trend, I’m introducing a product that could significantly extend shelf life of fruits and vegetables would go a long way to reduce food wastage.

This is why we have been tasked with creative ways of preserving fruits and vegetables to reduce food waste. Which is why we’ve set ourselves a challenge. Our team have been tasked with creative ways of preserving fruit and vegetables. Reducing the cost barriers, which include the safe handling and storage of food as well as the management time and resources to keep it edible within its life-span, would mean that hundreds of meals could go to those in need, rather than to waste.

The food I’m introducing is: Pasteurised Vegetable Stew, and Applesauce

1) Pasteurised Vegetable Stew

This vegetable stew is a delicious way to preserve vegetables. The main ingredients are roasted pepper, roasted aubergine, carrots, onions, courgette and tomatoes. Other ingredients are bay leaves, turmeric, salt and black pepper. Cook it and preserve it through canning. The vegetable stew can be eaten as a relish or on fresh bread or toast. It is said to improve in taste after some months of maturing. It lasts for years on the shelf.

2) Applesauce

Preserve homemade applesauce for two years by canning it. The ingredients are any kind of apples. Know that some apples are sweet and some are quite tart, which will affect how much sugar you add, if any. 

Most applesauce recipes call for the classic apple pie flavouring of cinnamon and nutmeg. Instead of using ground spices that quickly lose their potency on the shelf, we try tossing one or two whole sticks of cinnamon into the pot along with a few scrapes of freshly grated nutmeg. More add-ins: Lemon juice to brighten up the taste, and fresh ginger and apple cider vinegar to give the mix a little kick. Cook it and preserve it through canning. Yes, we're using glass jars, but it's still called canning.