Leftovers

As leftovers or table scraps are called remnants of food that were intended for human consumption and are left in the preparation or serving. Leftovers are a valuable material for the waste legislation.

Further processing

Small amounts of

In individual households are foods that have remained intentionally or unintentionally left in the preparation or serving, often consumed at subsequent meals. Thus one finds, for example, in " Dr. Oetkers School Cook Book "by 1920 under the chapter" The use of food waste " the note that residues that can never completely avoid be reheated in most households.

On the other hand, residues also be used to prepare new meals on consecutive days. In German-speaking countries there are special recipes, the food particles of a certain type or even generally presuppose as an ingredient or component of a court. Eating and the preparation of dishes made entirely or partly derived from previous meals, is called leftovers.

In restaurants uneaten parts of a meal are packed, guests may wish to take home in a " Doggybag ".

Low

In large amounts of leftovers come up, for example in hospitals, restaurants, hotels, canteens and in the food industry. Leftover but not yet Unopened food are often used to care for the homeless (for example by Caritas or the board).

In very large quantities accumulating leftovers are often collected and further processed in a processing plant for animal feed. In Germany, the feeding of animals was allowed only until 31 October 2006. As an alternative to recycling other hand, can be used as co- substrate for a biogas plant leftovers after a sanitization.

Food Safety and Hygienie

The length and method of storage of food waste for re-use is the subject of numerous bacteriological examinations. According to the guidelines of the American Dietetic Association for the shelf life of food waste can at a temperature of 4 ° C or lower freshly cooked vegetables and soups between three and four days, boiled or roasted meat between one and five days and boiled or fried fish between one and two days are kept.

To reduce the spread of animal diseases when fed to animals, depending on the composition, a sanitizing at a temperature of 90 ° C for an hour or sterilization at 133 ° C and a pressure of 3 bar for 20 minutes is required by law.