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 Peter's beetroot Jam This recipe comes from Peter Bradley a Foodcycle volunteer and Rotarian from Stanmore. Most Jewish festivals revolve around foods made from the simplest ingredients. Our festival of Passover is no exception - who would have thought you could make a jam out of something as simple as beetroot? This dish probably originated in Eastern Europe and came to London with the first wave of Jewish immigrants where it was a cheap peasant food known in Yiddish as 'Eingemacht'. During winter Foodcycle often get large donations of beetroot and this recipe is a great way of using up these gluts and preserving them. Ingredients 2kg cooked beetroot 1.5kg granulated sugar 3 large lemons peeled 150 grams split almonds Ginger to taste Method Cut the cooked beetroot into matchstick-size slivers. Leave the beetroot in a large bowl covered with sugar to macerate (soften) overnight. The next day, put the sugar and beet mixture in a large heavy pan together with the lemons quartered. Bring the mixture to a boil, stirring until the sugar has dissolved. Leave it to simmer on a low heat for up to 3 hours by which time it will turn a translucent brown Add the split almonds along with ground ginger to taste Let it simmer for a further 15mins Leave the preserve to cool and thicken Place in jars and cover with wax discs. The recipe is part of the Taste Not Waste collection from Hubbub, Pop Brixton and Museum of London.