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 Crusted pumpkin wedges You can use all kinds of pumpkin to make these delicious wedges. Perfect served with chimmi churri for a light dinner. This recipe is part of the #PumpkinRescue. Ingredients 700g pumpkin (skin on) 50g Parmesan, grated 20g dried white breadcrumbs 6 tbsp finely chopped parsley 2½ tsp finely chopped thyme Grated zest of 2 large lemons 2 garlic cloves, crushed 60ml olive oil Salt and white pepper Method Preheat the oven to 190° C . Cut the pumpkin into 1cm thick slices and lay them flat, cut-side down, on a baking sheet that has been lined with greaseproof paper. Mix together in a small bowl the Parmesan, breadcrumbs, parsley, thyme, half the lemon zest, the garlic, a tiny amount of salt (remember, the Parmesan is salty) and some pepper. Brush the pumpkin generously with olive oil and sprinkle with the crust mix, making sure the slices are covered with a nice, thick coating. Gently pat the mix down a little. Place the pan in the oven and roast for about 30 minutes, or until the pumpkin is tender: stick a little knife in one wedge to make sure it has softened and is cooked through. If the topping starts to darken too much during cooking, cover loosely with foil. Serve with chimmi churri.