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 Mark's risotto of pumpkin and parmesan Ingredients (Serves 4) 1 medium pumpkin (or a 1kg piece) peeled, seeded and cut into 1 cm dice (reserve the peelings) A good pinch of saffron strands 1tsp tomato puree 1L hot vegetable stock, or a good quality stock cube dissolved in that amount of water 4 shallots, peeled and finely chopped 60ml olive oil 250g carnaroli rice 60g butter 60g freshly grated parmesan Method Put the pumpkin peelings into a saucepan with the saffron, tomato puree and vegetable stock, bring to the boil and simmer for 30 minutes then strain through a fine meshed sieve. Rinse and dry the pan (oops have I cheated here) then melt the butter and gently cook the shallots in the butter for minutes until soft. Add the rice, stirring it well with a wooden spoon over a low heat for a minute. Gradually add the hot stock a little at a time for 5 minutes, stirring constantly and ensuring that each addition has been fully absorbed by the rice before adding the next. Add the pumpkin, season and continue adding the stock and cooking in the same way until the rice is soft, but still a little al dente and plump: the risotto should be quite moist at this stage, not dry and not too wet. Add the butter and stir in half of the parmesan. Correct the seasoning and serve with the rest of the Parmesan. This recipe was kindly donated to the #PumpkinRescue campaign by Mark Hix.