In a recent article by chef Normunds Baranovskis featured in TVNET, the importance of freezing food correctly is highlighted. According to research, households generate approximately 160,692 tons of food waste annually in Latvia, averaging 85.8 kg per person. By freezing food, individuals not only extend the shelf life of their products but also significantly reduce the amount of waste, although this relies on proper freezing techniques.

Baranovskis points out that while most foods can be frozen, some may change in texture upon thawing. This is particularly true for fruits and vegetables with high water content, such as cucumbers, tomatoes, and watermelons. To better preserve these items, he suggests freezing them in slices or blends. This advice aims to inform readers on how to effectively freeze their food, ensuring that when it is thawed, it retains optimal quality.

The chef's insights aim to encourage more people to consider freezing as a viable option for food preservation, which can also help streamline meal planning. By learning about common freezing mistakes and their potential consequences, consumers can make informed decisions that support sustainability and reduce food waste in their homes.