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 Dirty mushroom burger Veggie burgers sometimes fail to live up the task. This one doesn't. Two portobello mushrooms sandwiched around a tasty mix of herby goats' cheese, and golden breadcrumbs. It's genuinely delicious and isn't trying to be anything it's not. Cook this. Ingredients (Serves 2) 4 portobello mushrooms 100 g goats cheese70 ml double cream250 g button mushrooms2 cloves garlic2 tbsp olive oil50 g fresh breadcrumbs2 sprigs thyme2 slices edam cheese2 brioche buns1 tbsp tomato1 tbsp mayonnaise1 tbsp dijon mustard1 baby gem lettuce, leaves separated1 beef tomato1 red onion Method Before barbecuing, remove the stalks from the portobello mushrooms. Beat the goats cheese with the double cream to get a slightly looser, lighter mixture. Peel and mince the garlic. Remove the stalks and finely chop the button mushrooms. Heat oil in a frying pan over a medium high heat. Add the button mushrooms and the garlic. Fry until the mushrooms are soft and dry. Add a little more oil if it was all used for the mushrooms, then throw in the breadcrumbs and the thyme. Toss and fry until golden brown and crisp. Stir the breadcrumb mixture into the goats cheese then scoop it into the cavities of the mushrooms. Stack two mushrooms on top of each other, with the cheese mix from both meeting in the middle. Repeat to get two full mushroom burgers. To cook, drizzle a little oil over the mushroom burgers. Place the mushrooms onto the grill and press down using a spatula. Cook for a few minutes, then turn 90º and cook for another 2 minutes, pressing down every so often. Turn and repeat, then when the mushrooms are cooked and the filling is gooey, give it one final hard press with the spatula, letting the middle ooze and really flattening the burger. Construct by placing the edam slices onto each burger and let it melt. Slice the buns in half crossways and put them on the grill. Let them blacken slightly and crispy up before removing. Combine the tomato ketchup, mayo and mustard. Spread the sauce over the top and bottom of the buns. Layer up the lettuce leaves, burger, tomato slices and onion slices. Top with the bun and serve! Recipe courtesy of SORTEDfood for the #vegcurious campaign.