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.
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.
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.
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.
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.
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.
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).
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.
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.
of sharing your stuff
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.
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:
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 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.
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 from vegetables like pumpkins, squash, or peppers can be roasted and eaten as snacks. You can also save them for planting in your garden.
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.
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.