How Can We Feed The World’s Population in 2050?

The World’s Resource report posed the question: How will we increase the amount of calories for the world by 60% for the increasing population by 2050 in a way which will promote economic development and reduce environmental destruction?

Ingenuity in global sustainability is becoming increasingly popular with new ideas spreading across the globe daily. With new salvage grocery stores popping up in many countries it can now be said that One Mans Trash is Another Mans Nourishment. Almost expired food, over ripened fruits and vegetables and over stocked items are now being taken to special grocery stores which sell them at discount prices. In addition many communities as well as stores continue to donate extra or perishable items to soup kitchens and those in need.

Froodly is not only raising awareness and engaging the people of Finland but providing a simple solution in which everyone can contribute to helping reduce the overall amount of food waste.

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Tip Tuesday: How do I Store Eggs?

Stamped egg

What do you do when you get home with a carton of eggs? It’s fine if you throw away the egg carton and store them in the little egg caddy in your refrigerator. However, it is recommended to store them together with their original carton because the carton prevents the eggs from absorbing strong odours/flavours from other foods in the refrigerator through the tiny pores in the egg shell; and you know how fresh they are because the best before date is shown on the carton.

You should also take note of the following:

  1. Store them in the main body of the refrigerator instead of the refrigerator door to ensure they are kept at a consistent cool temperature.
  2. Cold eggs should not be left out at room temperature for too long because condensation might facilitate microbial growth on the shell and probably ingress into the egg.

On the other hand, it is absolutely fine to store eggs at room temperature (“warm eggs”). Since eggs are put on an unrefrigerated shelf in the store, they will stay fresh at least before the best before date (if not longer) on the counter at home too. This is because the production and import of eggs are strictly controlled in accordance with the national Finnish Salmonella Control Programme (FSCP). The eggs are stamped with a producer code, indicating the method of production and the traceable right down to the farm.

In conclusion, almost all Finnish eggs are Salmonella-free. You can rest assured that storing eggs at room temperature or in the refrigerator is completely and equally safe.


The information provided here is served as a general guideline.

Nutritionist of The Froodly Team,

Wan Lih Ching