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. HomeDo somethingTop tipsRecipesBlogIdeas bankCollaborate Food Autumnal panzanella A delicious bread salad, and not just for Autumn (as in this recipe), sub in seasonal ingredients and drown your bread ends any time of the year. This recipe is part of the #PumpkinRescue. Ingredients 1 butternut squash 1/2 celeriac 2 beetroot 3 garlic cloves finally chopped 4 slices of Hobbs House Bakery stale bread Sprig of rosemary Pinch dried chilli flakes Olive or rapeseed oil A handful of rocket torn up Bunch of chopped parsley Small jar of pesto or 100g of home made pesto Method Peel and chop the root vegetables into inch chunks. Place into an oven tray and toss with garlic, oil, vinegar, chilli and rosemary. Season and roast with a few turns at 180c for 45 minutes. The vegetables should be soft and caramelised. Rip up the bread and plunge into a bowl of cold water for 3 seconds. Remove the bread and drain in your hands and add to the tray of roasted vegetables. Add the rocket and chopped parsley. Gently mix together and serve with a good dollop of pesto. Thanks to Hobbs House Bakery for contributing the recipe. Photo by julochka.