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 Easter time tiffin This Tiffin is a seasonal leftover saviour! At Christmas it will use up any leftover snacks (nuts, biscuits and dried fruit) and at Easter why not make it with leftover chocolate? Ingredients 300g chocolate - use either milk, dark or a mixture of both - depending on what you've got left over! 250g biscuits 125g butter 125g golden syrup 75g dried fruit such as raisins, cranberries, cherries or apricots 75g nuts such as brazils, pecans, hazelnuts or walnuts Method Line a 20cm baking tin with either greaseproof or parchment paper. Melt the chocolate, butter and golden syrup together by placing in a bowl over a saucepan of simmering water, making sure the bottom of the bowl doesn’t touch the water. Gently stir until melted then remove from the heat to cool slightly. Crush the biscuits in a tea towel with a rolling pin and roughly chop the fruit and nuts. Add your biscuits, fruit and nuts to the chocolate mixture and stir until combined. Spoon the mixture into your tin and roughly flatten. Chill in the fridge for at least an hour until set. Cut into squares and stack in an airtight container separated by greaseproof paper. Store in the freezer until you’re ready to eat. Once defrosted, serve with a light dusting of icing sugar Recipe by Ellie Athanasis at the Sustainable Food Trust. Photo by Ian May.