Food Waste
Hints and tips
1. Plan your meals:
Before going food shopping, plan your meals for the week and create a shopping list based on those meal plans. This will help you buy only what you need and avoid unnecessary purchases.
2. Buy only what you need:
Be mindful of your shopping habits. Start by seeing what’s in your cupboard, fridge and freezer so you don’t buy what you already have in stock. Consider the shelf life of perishable items and plan accordingly.
Be mindful of your shopping habits. Start by seeing what’s in your cupboard, fridge and freezer so you don’t buy what you already have in stock. Consider the shelf life of perishable items and plan accordingly.
3. Store well:
Store your food correctly to maximise its freshness and prevent spoilage. Love Food, Hate Waste have some great tips on food storage on their website.
Store your food correctly to maximise its freshness and prevent spoilage. Love Food, Hate Waste have some great tips on food storage on their website.
4. Understand expirations dates:
Best-before dates are different to Use-by. Use-by is about safety, and Best-before is about quality. You can use your judgment, and rely on your senses to determine if the food is still good if it's past it's Best-before.
Best-before dates are different to Use-by. Use-by is about safety, and Best-before is about quality. You can use your judgment, and rely on your senses to determine if the food is still good if it's past it's Best-before.
5. Preserve and freeze:
You’d be surprised at what you can freeze! Or what you can turn into a chutney. If you have excess food that you can't consume in time, consider preserving it through methods such as canning, pickling, or freezing to extend the shelf life of many foods.
You’d be surprised at what you can freeze! Or what you can turn into a chutney. If you have excess food that you can't consume in time, consider preserving it through methods such as canning, pickling, or freezing to extend the shelf life of many foods.
6. Use leftovers creatively:
Repurpose your leftovers into new dishes to avoid wasting them. Not sure what to do with your leftover cooked pasta or that handful of spinach? You can use Love Food Hate Waste's Food and Recipes search to find recipes using the ingredient you have in stock.
Repurpose your leftovers into new dishes to avoid wasting them. Not sure what to do with your leftover cooked pasta or that handful of spinach? You can use Love Food Hate Waste's Food and Recipes search to find recipes using the ingredient you have in stock.
7. Make the most of everything:
Before you throw those beetroot tops or cauliflower leaves in the compost, have you considered using them in another meal? You'd be surprised what you might throw that you can actually eat (and are just as delicious and good for you).
Before you throw those beetroot tops or cauliflower leaves in the compost, have you considered using them in another meal? You'd be surprised what you might throw that you can actually eat (and are just as delicious and good for you).
8. Donate to food banks or put it in a Community Fridge or Larder:
If you have surplus why not consider donating them to local food banks or putting them in a community fridge or larder. They can distribute the food to those in needs.
If you have surplus why not consider donating them to local food banks or putting them in a community fridge or larder. They can distribute the food to those in needs.
9. List it on a food sharing apps
Food sharing apps have gained popularity in the UK, offering a convenient platform for individuals and businesses to share surplus food, reducing waste and promoting community engagement.
Food sharing apps have gained popularity in the UK, offering a convenient platform for individuals and businesses to share surplus food, reducing waste and promoting community engagement.
Inspiration
The success of community fridges in the UK is an amazing example of collaboration in communities, and dedication of local volunteers, community organisations, and businesses. Working together they ensure the fridge is regularly stocked and food safety monitored. They often also organise events, such as cooking workshops and educational sessions, to promote healthy eating and reduce food waste.
Find a community fridge near you:
The Community Fridge Network
Environmental charity Hubbub UK, maintains a map of community fridges across the country. You can visit their website map to find the locations and contact details of community fridges in different regions. The Network offers free guidance on how to set up your own fridge, provides support, knowledge and templates to help you get you started.
The surprising climate (and other) benefits
of sharing your stuff
of sharing your stuff
Watch Tessa Clarke’s, founder of food sharing app Olio, inspiring Ted Talk to learn more about the benefit of sharing more and wasting less as an underrated solution to the climate crisis, but also community building worldwide.
Celebrating nature with wonky fruit and vegetables
40% of a crop of vegetables can be disregarded because it does not meet the aesthetic requirements of supermarkets. (Wonky Veg)
Some farmers in the UK have up to 10 tonnes of produce rejected on a weekly basis, solely for the reason that this produce is “ugly.” (Wonky Veg)
However, there has been a growing movement to embrace wonky veg and reduce food waste. Many retailers and organisations now actively promote the sale and consumption of these "ugly" fruits and vegetables, either through dedicated wonky veg sections in stores or by incorporating them into pre-packaged meals. This shift in attitude not only helps to reduce food waste but also offers more affordable options for consumers and encourages a more sustainable approach to food production and consumption.
We want to honour the quirky carrot, praise weird potatoes and salute the irregular tomato.
Do you have any peculiar produce in your store at the moment? Share with us on Facebook and Instagram and help us celebrate the uniqueness and personality of nature!
Gleaning
Gleaning is an ancient practice, traditionally performed by those in need, and it is simply the act of gathering leftover crops from farmers' fields after the main harvest has taken place.
Now Gleaning is being carried out by individuals, community groups, or organisations with the goal of reducing food waste and addressing food insecurity. These groups often partner with farmers, who allow them to access fields or orchards to gather surplus or unharvested crops.
But, why do Farmers have produce left in their field? It seems strange that this is the case, but there a number of reasons why farmers might not or might not be able to sell their produce:
Gleaning Cornwall is a great example of a a growing network of volunteer gleaners (harvesters) and drivers who are salvaging produce from farms and growers and distribute it to foodbanks, soup kitchens and charities that feed those most in need.
Root to stem: making the most of your food
Using the whole vegetable, also known as "root-to-stem", is an excellent way to reduce food waste and make the most of the produce. Here are some ideas on how to utilise different parts of vegetables:
Stems and Stalks:
Stems and stalks of vegetables like broccoli, cauliflower, and kale can be tough but are still edible and nutritious. Chop them finely and use them in stir-fries, soups, or stews. You can also pickle them or blend them into pestos and sauces.
Stems and stalks of vegetables like broccoli, cauliflower, and kale can be tough but are still edible and nutritious. Chop them finely and use them in stir-fries, soups, or stews. You can also pickle them or blend them into pestos and sauces.
Leaves and Greens:
Leaves and greens from vegetables such as beetroot, carrot, radish, or turnip tops are often discarded but can be cooked and enjoyed. Sauté them with garlic and olive oil or add them to salads, soups, or smoothies.
Leaves and greens from vegetables such as beetroot, carrot, radish, or turnip tops are often discarded but can be cooked and enjoyed. Sauté them with garlic and olive oil or add them to salads, soups, or smoothies.
Peels and Skins:
Many vegetable peels and skins are edible and packed with nutrients. Scrub them well and use them in stocks, broths, or vegetable purees. Potato peels can be baked or fried to make crispy snacks.
Many vegetable peels and skins are edible and packed with nutrients. Scrub them well and use them in stocks, broths, or vegetable purees. Potato peels can be baked or fried to make crispy snacks.
Seeds and Pits:
Seeds and pits from vegetables like pumpkins, squash, or peppers can be roasted and eaten as snacks. You can also save them for planting in your garden.
Seeds and pits from vegetables like pumpkins, squash, or peppers can be roasted and eaten as snacks. You can also save them for planting in your garden.
Vegetable Scraps:
Collect vegetable scraps like onion peels, carrot tops, or herb stems to make homemade vegetable stock. Simmer the scraps with water, herbs, and spices, then strain the liquid for a flavourful base for soups, stews, and sauces.
Collect vegetable scraps like onion peels, carrot tops, or herb stems to make homemade vegetable stock. Simmer the scraps with water, herbs, and spices, then strain the liquid for a flavourful base for soups, stews, and sauces.
Composting:
If you have vegetable parts that are truly inedible or unusable, consider composting them. Composting allows organic waste to decompose and turn into nutrient-rich soil that can be used for gardening.
If you have vegetable parts that are truly inedible or unusable, consider composting them. Composting allows organic waste to decompose and turn into nutrient-rich soil that can be used for gardening.
Remember to wash all parts of the vegetable thoroughly before using them and use your judgment to determine the quality and safety of the different parts. With a little creativity and experimentation, you can make the most of the entire vegetable, minimising waste and maximising flavor and nutrition.
What to do with your left over....
