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 Carina's pumpkin and pear soup with onion Scones This velvety smooth soup by Carina Contain has both sweet and savoury notes, a good winter warmer that soothes the soul. Ingredients (Serves 4) 50g unsalted butter 2 tbsp extra virgin olive oil 400g onions, coarsely chopped 1kg pumpkin flesh Cut into pieces Salt 1.2 litres vegetable stock, hot 50g pumpkin seeds 2 firm pears Freshly ground black pepper 100g mature Cheddar (such as Isle of Mull Cheddar or similar mature cheddar) grated Method Heat the butter and olive oil in a large pan over a medium heat then add the onions and fry gently until translucent. This will take about 10 minutes. Add the pumpkin, stir well, then season with salt and add the hot stock. Reduce the heat and simmer for 30 minutes until the pumpkin is tender. Meanwhile, put the pumpkin seeds on a baking tray in an oven at 180oC/350oF/Gas 4. Turn the seeds occasionally, until toasted. Set aside. Peel the pears and chop coarsely, then add to the soup and heat through. If the pears are ripe, they won’t need to be cooked but if they are hard, simmer for 5 minutes to soften them. Transfer the soup to a blender or use a hand-held stick blender to blend until smooth, then add salt and pepper to taste. Serve sprinkled with plenty of cheese and the toasted pumpkin seeds to add a little crunch. This recipe was kindly donated to the #PumpkinRescue campaign by Carina Contini, Sustainable Restaurant Association member.