Food Waste
Each time we toss away leftovers or let fruits and veggies spoil, it may not seem like a big deal on this scale. However, when we do throw food in the bin, we're not only wasting money but we're contributing to climate change. Food waste also has wider impacts on the UK both socially and economically.
Take a look at this video, by Information is Beautiful, to find out more about the impact of food waste in fact and figures. 

Good news is, with approximately half of all food waste taking place in the home, there are lots of simple changes to our shopping and cooking habits that we can make to our own habits to reduce food waste (but also save us some money). And we can make these changes right away without any special equipment or training. 

Small steps can lead to big changes, and every plate saved makes a positive impact on our planet.

This page shares information, hints and tips, and some inspiration to help you make positive changes to reduce your food waste. Plus we share some brilliant initiatives that help reduce food waste on a bigger scale, which you can get involved within your area.
We are also asking for your tips and ideas, and inviting you to join the conversation about food waste on our social media pages. 
Each time we toss away leftovers or let fruits and veggies spoil, it may not seem like a big deal on this scale. However, when we do throw food in the bin, we're not only wasting money but we're contributing to climate change. Food waste also has wider impacts on the UK both socially and economically.
Take a look at this video, by Information is Beautiful, to find out more about the impact of food waste in fact and figures. 
Good news is, with approximately half of all food waste taking place in the home, there are lots of simple changes to our shopping and cooking habits that we can make to our own habits to reduce food waste (but also save us some money). And we can make these changes right away without any special equipment or training.

Small steps can lead to big changes, and every plate saved makes a positive impact on our planet.

This page shares information, hints and tips, and some inspiration to help you make positive changes to reduce your food waste. Plus we share some brilliant initiatives that help reduce food waste on a bigger scale, which you can get involved within your area.
We are also asking for your tips and ideas, and inviting you to join the conversation about food waste on our social media pages. 
On this page
On this page
The impact of food waste
1. On the environment
To produce a plate of food a lot of resources are needed. Resources which impact the environment. We’re using the humble can of baked beans to demonstrate.
  • Land and farming
    To grow the beans and other ingredients agricultural land, farming equipment, and labour is all needed. This includes land preparation, planting, picking, irrigation, fertilisers and pest control measures.
  • Water 
    The ingredients require water for irrigation during their growth cycle.
  • Packaging materials
    Baked beans are typically packaged in cans, jars, or pouches. The production of packaging materials involves resources such as metals, plastics, glass, or paperboard. This requires the extraction or manufacturing of raw materials, energy for processing, and transportation.
  • Manufacturing
    Baked beans will undergo processing and canning, which involves cooking, sterilising, and sealing the cans or containers. 
  • Transportation
    Once the baked beans are processed and packaged, they need to be transported to distribution centers, retailers, or consumers. Your can of baked beans may well have travelled by a lorry, ship or a planes. 
  • Energy
    Energy resources are needed throughout the entire process.
When food is wasted so are all these resources. By tackling food waste we can reduce the impact we have on the planet. 
Approximately 38% of the Earth's land surface is currently dedicated to agriculture – for both growing crops and pasturelands for raising livestock. (FAO)
Globally, 25–30% of total food produced is lost or wasted, and food waste is estimated... to contribute 8-10% of total man-made greenhouse gas (GHG) emissions. (WRAP)
£780 the money an average UK family spends on food which is binned , not eaten. (Ethical Consumer)
The impact of food waste
1. On the environment
To produce a plate of food a lot of resources are needed. Resources which impact the environment. We’re using the humble can of baked beans to demonstrate.
  • Land and farming
    To grow the beans and other ingredients agricultural land, farming equipment, and labour is all needed. This includes land preparation, planting, picking, irrigation, fertilisers and pest control measures.
  • Water
    The ingredients require water for irrigation during their growth cycle.
  • Packaging materials
    Baked beans are typically packaged in cans, jars, or pouches. The production of packaging materials involves resources such as metals, plastics, glass, or paperboard. This requires the extraction or manufacturing of raw materials, energy for processing, and transportation.
  • Manufacturing
    Baked beans will undergo processing and canning, which involves cooking, sterilising, and sealing the cans or containers. 
  • Transportation
    Once the baked beans are processed and packaged, they need to be transported to distribution centers, retailers, or consumers. Your can of baked beans may well have travelled by a lorry, ship or a planes. 
  • Energy
    Energy resources are needed throughout the entire process.
When food is wasted so are all these resources. By tackling food waste we can reduce the impact we have on the planet. 
Approximately 38% of the Earth's land surface is currently dedicated to agriculture – for both growing crops and pasturelands for raising livestock. (FAO)
Globally, 25–30% of total food produced is lost or wasted, and food waste is estimated... to contribute 8-10% of total man-made greenhouse gas (GHG) emissions. (WRAP)
2. Food security
Food waste is a paradoxical problem. Approximately a third of all food produced is never eaten, meanwhile millions across the globe go hungry. 

There are various factors contributing to this problem, including insufficient agricultural production, inadequate distribution systems, and economic disparities. 

However, food waste exacerbates the problem. There is a significant amount of food discarded at various stages of the supply chain (read more about this in Celebrating nature with wonky fruit and vegetable and Gleaning below) and at consumption. By wasting valuable resources (remember the baked beans?) we’re further straining food systems, and people are missing out on food that is available and affordable to them.
By tackling food security and food waste, we can strive for a more equitable and sustainable food system.
According to the charity Waste and Resources Action Programme (WRAP), this amounts to around 9.5m tonnes of food each year in the UK alone. Meanwhile, more than 7m people in the country go hungry. (Ethical Consumer)
3. Economic implications
Food waste also has economic consequences at various stages of the food supply chain. Wasted food means wasted resources (time, money, water, energy, land) that could have been used for other things.

We live in a time where we can access most foods all year round, this is due to global transportation and improvements in food preservation and storage technologies. This may seem convenient, but this impacts the UK farming industry and can create more waste. For example, it increases competition amongst UK farmers, as imported foods can often be sold cheaper, this This puts pressure on domestic farmers to compete in terms of price and quality. It might also mean that their produce goes unsold and then ends up in the bin.

2. Food security
Food waste is a paradoxical problem. Approximately a third of all food produced is never eaten, meanwhile millions across the globe go hungry. 

There are various factors contributing to this problem, including insufficient agricultural production, inadequate distribution systems, and economic disparities. 

However, food waste exacerbates the problem. There is a significant amount of food discarded at various stages of the supply chain (read more about this in Celebrating nature with wonky fruit and vegetable and Gleaning below) and at consumption. By wasting valuable resources (remember the baked beans?) we’re further straining food systems, and people are missing out on food that is available and affordable to them.
By tackling food security and food waste, we can strive for a more equitable and sustainable food system.
According to the charity Waste and Resources Action Programme (WRAP), this amounts to around 9.5m tonnes of food each year in the UK alone. Meanwhile, more than 7m people in the country go hungry. (Ethical Consumer)
3. Economic implications
Food waste also has economic consequences at various stages of the food supply chain. Wasted food means wasted resources (time, money, water, energy, land) that could have been used for other things.

We live in a time where we can access most foods all year round, this is due to global transportation and improvements in food preservation and storage technologies. This may seem convenient, but this impacts the UK farming industry and can create more waste. For example, it increases competition amongst UK farmers, as imported foods can often be sold cheaper, this This puts pressure on domestic farmers to compete in terms of price and quality. It might also mean that their produce goes unsold and then ends up in the bin.

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. 
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.  
Click here 
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.
Find out more on the Food Standards Agency website
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.
Get some ideas here
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.
Click here
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).  
More tips on root to stem cooking here.
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.
The Give Food website tells you what your local food bank 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.
See our Resource section to find a selection or food sharing apps.
Inspiration
The rise of Community Fridges and Larders
Community fridges and larders in the UK have emerged as a remarkable initiative aimed at reducing food waste and tackling food insecurity.

These fridges and larders are communal stores placed in public places, where local people can share food. This includes surplus from supermarkets, local food businesses, producers, households and gardens, and others in the community can access it for free.

Benefits for community fridges and larders:

Community Fridge and Larder
The rise of Community Fridges and Larders
Community Fridges and Larders
Community fridges and larders in the UK have emerged as a remarkable initiative aimed at reducing food waste and tackling food insecurity.

These fridges and larders are communal stores placed in public places, where local people can share food. This includes surplus from supermarkets, local food businesses, producers, households and gardens, and others in the community can access it for free.

Benefits for community fridges and larders:

  • Saving food from going to waste
    They provide a platform for individuals, retailers, and restaurants to contribute excess food that would otherwise go to waste. This surplus food can include fresh produce, packaged goods, and meals. By offering a place for these donations, community fridges help divert edible food from landfills, reducing environmental impact.
  • No questions asked
    Community fridges and larders serve as a valuable resource for people who are facing food insecurity. Anyone can access the fridge and take what they need.
  • Empowering communities
    They also promote sharing, solidarity, and sustainability, by providing an opportunity for individuals to connect, form relationships, and support each other. By redistributing surplus food, they offer a lifeline to individuals and families in need while fostering a sense of community and promoting sustainable practices. These fridges demonstrate the power of collective action and the potential for positive change at the grassroots level.
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. 
Find out more
Council Websites
Some local councils and other local organisations maintain their own directories or maps of community fridges in their respective areas. 
The surprising climate (and other) benefits
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:

  • Overproduction:
    Farmers may produce more crops than the market demand. This can occur due to various factors such as inaccurate market predictions, favorable growing conditions leading to higher yields, or an attempt to mitigate potential losses due to weather or disease outbreaks. When there is excess supply, farmers may struggle to sell all their produce or it might be uneconomical for farmers to harvest all their produce
  • Quality standards:
    The UK has stringent quality standards for fresh produce, especially for fruits and vegetables. If a batch of produce does not meet the required quality criteria, such as size, shape, colour, or appearance, it may not be accepted by retailers or consumers. Even minor deviations from the expected standards can lead to rejection, resulting in surplus produce.
  • Market demand:
    Consumer preferences and market demand for certain products can fluctuate, leading to imbalances between supply and demand. If a particular crop falls out of favor or if there is a sudden shift in consumer preferences, farmers may find themselves with surplus produce that is difficult to sell.
  • Seasonal variations:
    Agriculture is highly seasonal, and certain crops may have a limited harvesting window. If farmers cannot sell their produce during the peak season, they may end up with leftovers as the demand decreases after that period. Perishable goods such as fruits and vegetables are particularly susceptible to this issue.
  • Export restrictions or tariffs:
    Changes in international trade policies, including export restrictions or tariffs, can disrupt the export market for UK farmers. If they heavily rely on exporting their produce, such disruptions can lead to surplus quantities that cannot be sold domestically.
  • Price fluctuations:
    Market prices for agricultural products can be volatile, influenced by factors such as weather conditions, global commodity prices, or changes in government policies. If farmers are unable to fetch profitable prices for their produce, they may choose not to sell or may have to sell at a loss, resulting in leftover produce.
Benefits of gleaning
  • Helps prevent food waste. From picking fruits and vegetables, collecting excess produce from farmers' markets, or salvaging crops from fields after mechanical harvesting, very little gets wasted. It means that crops that would otherwise go unharvested and potentially be left to rot in the fields.
  • It provides a source of fresh, nutritious food for those who may not have easy access to it, including low-income individuals and families. The collected produce is often donated to food banks, community organisations, or distributed directly to those in need.
  • It helps promote a more efficient and equitable use of agricultural resources.
  • Gleaning can also foster community engagement and connection, as volunteers come together to work towards a shared goal.
Gleaning
Benefits of gleaning
  • Helps prevent food waste. From picking fruits and vegetables, collecting excess produce from farmers' markets, or salvaging crops from fields after mechanical harvesting, very little gets wasted. It means that crops that would otherwise go unharvested and potentially be left to rot in the fields.
  • It provides a source of fresh, nutritious food for those who may not have easy access to it, including low-income individuals and families. The collected produce is often donated to food banks, community organisations, or distributed directly to those in need.
  • It helps promote a more efficient and equitable use of agricultural resources.
  • Gleaning can also foster community engagement and connection, as volunteers come together to work towards a shared goal.
Gleaning
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. 
Read more about Gleaning Cornwall
Find out more and opportunities near you on the Gleaning Network
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.
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.
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.
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.
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.
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.
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....
Further reading and resources
Food waste and sharing Apps
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