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 Beetroot, apple and carrot salad Practice improvising in the kitchen with this healthy beetroot salad, throw in any leftover carrots, courgette, fennel - or similar. Grate together in more ways than one! Recipe from Nick Wilkinson, the winging it chef. Ingredients Beetroot Apples Carrots (also nice with fennel, courgette, celeriac – try with whatever you have around) Some lettuce An orange or lemon Olive oil Mustard Sunflower seeds (and/or other seeds) Roughly chopped walnuts Raisins Salt & Pepper Parsley Method Grate the beetroot, apples, carrots etc into a big mixing bowl. Add raisins if using. Get an empty jam jar, and make the dressing with the juice of an orange, a dash of olive oil, a little (e.g. ¼ teaspoon) mustard, salt and pepper. Put the lid on the jar and shake it. Taste, adjust and when happy add to the grated veggies and toss together. Make a bed of lettuce in a serving bowl, and put the grated veg mix on top. Sprinkle with seeds, nuts and chopped parsley (or your herbs of choice). Advice from Nick Wilkinson (chef) 'Experiment at home, branch out, and use up what you have knocking about. Before you chuck something away, think about whether it could be used somewhere. Just remember, when winging it go easy on the seasoning and spices, and taste as you go. If you're not sure it's gonna work out, try out with a little bit first.' Winging it mantras: You can always add more but you can't take it out!! Taste, taste, taste as you cook. This recipe is from the Taste Not Waste cookery class, part of the Zero Waste Kitchen Challenge project in Swadlincote. The theme was 'winging it', so the recipe is a pretty rough guide.