Food

Making food go further

Food is a popular way many of us socialise and we spend a good amount of time and money on it. Yet 15 million tonnes of food and drink is thrown away every year. That's the same weight as 2 million double decker buses. Half of this is from our homes alone, costing £470 per household per year.

You can help stop edible food from ending up in the bin. Tuck into the feast of events, blogs and recipes here and see how easy it is to make the most of your food, and save some money.

3 things you can do today

  1. Plan ahead. Take a moment to think about the week ahead - when will you be eating at home? Try and plan a couple of meals ahead, make a list of what you need to buy and only buy what you need.
  2. Freeze it. If you cook too much or forget to eat something near its use by date, chances are you can freeze it and eat it later. 
  3. Eat your leftovers. If you cook too much or can't finish a meal, pack it for lunch. Even if you're eating out, ask for a doggy bag.

Go a bit further - run your own campaign.

Cauliflower and chickpea curry

This curry is a great way to utilise a glut of cauliflowers, just cook, portion and freeze, it will keep for up to 3 months.Read more

Spanish chicken livers with patatas bravas

If you want to try cooking liver this recipe is an ideal starting point. You're sure to impress your friends with offaly good tapas.Read more

Polish mushroom soup

To celebrate Mother's day in Poland, our project co-ordinator Dorota shares her mother's recipe for mushroom soup.Read more

Homemade Hummus

Hummus is a delicious Middle Eastern dip made from chickpeas. Here's our recipe for making your own.Read more

Moong bean daal

Worried about not feeling full after a full-veg meal? Try this moong bean daal, a hearty dish packed full of fibre and protein. Great for digestion, daal is usually served with homemade flatbreads or naan, and basmati rice.Read more

Tom's homity pie

By food activist and eco-chef Tom Hunt. This really is humble pie: leeks, potatoes, and cheese. In order to stay true to its make-do-and-mend roots, use up all your odds and ends of cheese from the refrigerator. Homity pie tastes best cold, so it makes great buffet or picnic food.Read more

Tom's vegetarian moussaka

A recipe full of flavour and sustenance, this vegetarian moussaka from food activist and eco-chef Tom Hunt is a perfect recipe for making use of leftovers.Read more

Corn & quinoa tamale with sticky pork belly

At The Grain Store, Bruno Loubet always aims to give vegetables equal billing to meat and fish. This corn on quinoa tamale puts vegetables centre stage, where it belongs.Read more

Chilli con veggies

At The Grain Store, Bruno Loubet always aims to give vegetables equal billing to meat and fish. This hearty chilli con veggies is a perfect dish for sneaking more veg into your dinner.Read more

Squashed chilli, hummus and feta salad

This Mediterranean delight from our friends at LEON is incredibly simple to make and brightens up any meal time. It’s from LEON's Happy Salads cookbook, which is for people who love salads, and for people who don’t know it yet.Read more