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 Jianbing Chinese breakfast crêpe Jianbing (煎饼) have a longer history than almost any other Chinese street food, thought to have originated in the Shandong Province during the Three Kingdoms Period (220–280 AD). Today the savoury crisp-fried crêpes are one of China's most popular street breakfasts, and possibly one of China's best kept culinary secrets. Ingredients (Makes three) 3 tbs millet flour 2 tbs bean flour 1 tbs all purpose flour 6 tbs soy milk 1.5 tsp vegetable oil 3 eggs Dried chili flakes to taste or 3 tbs chili sauce 3 tbs soybean paste Handful of freshly chopped scallions (green part) Handful of freshly chopped cilantro Three flat and crispy youtiao (adjust each piece to the size of your 'crêpe') Method Whisk together the millet, bean and all purpose flours, soy milk and vegetable oil until well combined (should be the consistency of whipping cream, add a splash of water if not thin enough). Spray a non-stick skillet with cooking spray and set over medium low heat. Pour 1/3 of the crêpe batter onto the skillet, and swirl until the entire skillet is evenly coated with a thin layer of the batter. Cook for two minutes, until set. Crack an egg over the crêpe, and gently break up the yolk, spreading the egg over the entire crêpe. Cook for two minutes, until set. Sprinkle the egg with chopped scallions and cilantro to taste. Let cook for an additional minute (until the white and yolk is set). Carefully, fold the 'crêpe' in half. Schmear 1 tbs of soybean paste and chili - or chili sauce - to preference onto the folded jianbing. Place a piece of youtiao into the center of the folded jianbing, fold the two sides of the jianbing inwards, then fold the jianbing in half again (fold it like you would a burrito). Slice in half and serve immediately. Mànmànchī (慢慢吃) - eat slow! Recipe recommended by Holly Smith and adapted from CNN Travel. Photo from gpsmycity.