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 LEON's pumpkin, leeks and sage Ingredients (Serves 4) 500g pumpkin flesh, peeled 2 tbsp olive oil Salt and black pepper 1 red onion, sliced 5 fresh sage leaves, shredded 4 leeks, sliced across finely 1 tbsp balsamic vinegar Slivers of vegetarian Parmesan-style cheese, to serve (optional). Method Preheat the grill or a griddle pan. Slice the pumpkin finely, then put into a bowl and toss with half the olive oil. Season well, then grill for a few mins on each side.While the pumpkin is grilling, heat the rest of the oil in a large pan. Cook the onion with the sage leaves for 5 mins over a medium heat. Season, then add the leeks and cook for a further 5 mins, stirring well. Stir in the balsamic vinegar and remove from the heat. Arrange the pumpkin slices in a large serving dish and top with the onion and leeks. You can also add some Parmesan slivers, if you like. This recipe was kindly donated to the #PumpkinRescue campaign by LEON Restaurants.