FoodMaking 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 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. 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. 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. Home Do something Top tips Recipes Blog Ideas bank Collaborate Food Maria's aubergines in oil This recipe is from Maria and Alessio of Italian street food restaurant Don Luigi. Before the introduction of fridges, Italian households used to preserve vegetables in jars of oil or vinegar to ensure that they had fresh food to eat all year round. Immersing the aubergines in oil removes oxygen, allowing them to keep for longer. Traditionally eaten in pleasant homes with bread, this recipe creates a flavorful topping for bruschetta or pizza. Ingredients (makes 1 jar) Aubergines – enough to fill a jar when sliced Olive oil – amount depends on size of jar and amount of aubergines Parsley – to taste Garlic, minced to taste, but we recommend that you be generous! Method Cut the aubergines thinly (with or without the skins) into long slices. Layer the aubergines in a dish andsprinkle with salt. Weight down and press the aubergines for 12-14 hours so the liquid is completely absorbed. Next, put the aubergines into a bowl of white wine vinegar for about two hours (if you prefer a sweeterflavour leave the aubergines for one hour). Squeeze well and dry the aubergines. Marinate the aubergines with parsley, minced garlic and extra virgin olive oil and let them steep for about 12 hours. Transfer the marinated mixture into a glass jar. Ensure the aubergines are completely covered and that the jar is filled to the brim with extra virgin olive oil. The recipe is part of the Taste Not Waste collection from Hubbub, Pop Brixton and Museum of London.