Both at home and in restaurants, ready-made plates are often served to all family members. That sounds practical, but there is a catch: If there are leftovers, they can’t be reused in a hygienic way. That’s why everyone should choose their own portion size.

“Everyone helps themselves depending on their hunger. This reduces the amount of leftover food on their plates. What’s left in the cooking pot and pan can be saved and reused more easily,” says Andreas Daxenberger, food expert at Tüv Süd. He took this tip from his in-house canteen.

Write down what is thrown away

There is a monthly evaluation of the food thrown away in the TÜV Süd canteen. This is also suitable for private households. “Keep a food waste tally to see what you throw away most often and take that into account in your future planning,” advises Daxenberger.

His third anti-throwaway tip is efficient and simply says: “Stop offering unpopular dishes – that’s what commercial kitchens do too.”

If, despite planning according to your needs, there are still some leftovers, the leftovers should be handled neatly, always covered and quickly placed in the refrigerator. “This is particularly true if several portions are specifically cooked in a private household. As long as no deviations are recognizable, they can continue to be used,” says Daxenberger. So: If it no longer looks good, please stop using it.