Sustainable storage: storing dry food correctly

Ein hand greift nach einem kleinen, mit schwarzen Samen gefüllten glasbehälter auf einem holzregal. Neben dem Glasbehälter steht ein großes Glas mit Getreide und eine weiße schale.

Thoughtful storage at home saves time and money. Food can be preserved for longer by storing it correctly. You can find out how to do this and what you need to bear in mind in this article.

Oat flakes, dried fruit, sprouted seeds or nuts - having a stock at home is not only practical, but also saves money and time. This is because unnecessary duplicate purchases and trips can be avoided, and special offers and the purchase of organic bulk packs can be utilised. However, for a stockpile to really last longer and therefore be sustainable, it should be well thought out! By storing food correctly, it can be preserved for longer and is therefore available regardless of time and season. Dry foods such as cereals, cereal products and pulses can be stored for a long time and form the basis of good storage.

What needs to be stored and how depends on the food in question

In principle, all food intended for storage should be kept dry, cool and protected from light. What many people don't necessarily realise: Dry foods are also very sensitive to light and can sometimes dry out and become inedible. Depending on the sugar and salt content of the products, the optimum moisture content is around 5 to 15 per cent and guarantees a good shelf life.

This simple checklist is the perfect way to organise your storage:

Store clearly organised:

To avoid losing track of your supplies, they should be stored in one place if possible. Cupboards with drawers and pull-outs are particularly suitable for storage, as it is quite easy for food to disappear behind cupboard doors in the back, where it is no longer visible.

Dry and closed packaging:

Dry provisions should always be stored in closed kitchen cupboards. Moisture and intensive exposure to light impair the quality and shelf life of the food. The best way to store dry food is in the closed original packaging. Opened packaging can also be stored in transparent, airtight storage containers. A small label on the outer packaging is very helpful for recognising the contents and the actual quantity of the food from the outside.

First in - first out:

Newly purchased provisions should be placed at the back so that older food is used up first. Supplies that are used frequently or even daily should be sorted within easy reach.

Sort ingredients thematically:

Whether it's baking ingredients, breakfast or even your favourite pizza recipe, certain ingredients can be sorted into clear boxes. This means that not only are all the necessary ingredients ready to hand when needed, but you can also see at a glance whether certain ingredients are missing and need to be bought in.

really-raw - Rawfood Association certified

As an organic pioneer, we are committed to contributing to a healthy and balanced diet with our range of raw vegan foods. However, our mission goes much further: together with the Rawfood Association e.V., we have developed a standard that defines the minimum requirements for the "really-raw - Rawfood Association certified" label. It covers all processes from the harvest to the sale of the products - with regard to the raw materials, their processing, transport and storage. Products labelled with the "really-raw" logo are subject to strict controls. Since the beginning of April 2023, we have been able to optimise our entire packaging system as part of our sustainability strategy and in line with the Keimling natural food brand philosophy, our entire packaging system.

In the cycle:

All supplies should be regularly checked for the best-before date, the condition of the packaging and possible pest infestation. As described above, food that is about to expire should be consumed first and then bought again. This creates a cycle in which the stock is automatically replenished.

There are many reasons for stocking up on food: the coronavirus pandemic in particular has shown how practical a basic supply of non-perishable food can be. But power cuts, the hustle and bustle of everyday life or an unforeseen visit can also turn your stockpile into a saviour in an emergency. Many foods can be stored for a very long time without any problems. Unnecessary and spontaneous purchases can be avoided through well-organised stockpiling and help to avoid wasting food and packaging waste.