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Bronwyn from Sustomi has decided to share some of her handy tips around food storage and beeswax wraps. Sustomi sells sustainable food wraps which are great alternatives from plastic food wraps.

Images from Sustomi

Images from Sustomi

Bronwyn tells us that beeswax is naturally antibacterial (it doesn’t encourage growth of mould and fungus), water resistant (meaning your food doesn't dry out), and is a completely naturally occurring product, meaning little energy is required to harvest and use beeswax.  

Beeswax wraps are great because they are not only reusable, but they’re very versatile.  Apart from literally covering and storing any left overs, you can:

  • fashion them into vessels to contain your dry foodstuffs and snacks;
  • wrap your baked goods in;
  • bundle flowers or use to avoid dirt and water leakage while transporting pot plants; or
  • for a variety of other household situations.

Bronwyn adds that at Sustomi we mostly use our wraps for storing part used vegetables, fresh sandwiches, and bread, but we really love using the wraps for cheese and avocados.  Cheese doesn’t dry out and neither does it sweat, meaning it keeps for longer (ours in the fridge has lasted weeks, well unless we don’t demolish it first!) and half eaten avocados stay nice and green with minimal discolouration.

To achieve these results you just have to make sure your wrap is snugly folded around your food to prevent too much air from getting in. The wax is pliable, and it only takes the heat of your hands to gently push it into shape to fit around whatever you are covering.  

Cleaning one of our wraps takes as little time as wiping the used side down with a damp cloth and letting air dry in the dish rack before storing away. This helps maintain the integrity of the wax and means your wrap will last 6-12 months.

If you wanted to be even more self sufficient, you could invest in one of our DIY wax kits, which means when your wrap is starting to lose its form, you can re-wax your material (or even make more of your own).

junkies magazine reduce reuse recycle rethink
FoodSophea Jennings