Millions of tonnes of food are wasted in the UK each year. Here are some suggestions to help keep your food waste to a minimum
Planning ahead is essential if you want to make sure that all the food you buy actually gets eaten. Check to see what's already lurking at the back of the cupboard, fridge or freezer – then plan out the week's meals, incorporating ingredients you already have and need to use up.
Write a shopping list for everything else that's needed – and try to stick to the list, as overbuying is one of the main reasons that food gets thrown away.
Once you get your food home, keep an eye on the dates stamped on packaging, and make sure that food approaching its 'use-by' date is eaten first or popped in the freezer to be used later.
Reducing portion size is better for your wallet – and your waistline. Uneaten food left on a plate is likely to go in the bin – but if it's untouched and still in the pan, it can be stored in the fridge or frozen for another day. Mashed potato, cooked vegetables, pasta sauces and curries all freeze well for later use. And you can always serve up second helpings to hungry family members once they've cleared what's on their plates!
There are lots of ideas for avoiding food waste on the Love Food Hate Waste website,
Get creative in the kitchen
The average UK household throws away the equivalent of six meals every week. With a value of around £60 a month, this means that many of us are wasting money by binning perfectly edible food.
However, the good news is that it's quite easy to reduce this waste through careful planning and a bit of creativity in the kitchen.
Fresh fruit and vegetables make up a large percentage of discarded food. Check the state of your fruit and veg regularly, to see which items are going past their best and need to be eaten first. Making soup is a great way to use up less than perfect veg – and can be made from almost any vegetables, so see what you've got lurking in the fridge.
Mincemeat bread and butter pudding
Little Green Space September 2016