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 Pageon scallion pancakes This is an easy savoury Korean pancake that you can throw any leftovers at including meat, vegetables, cheese and seafood. By Fumio Tanga at Okonomiyaki Sho Foo Doh. Ingredients (Makes 2 pancakes) For the pancake 1x small carrot (grated roughly) 3x stalks of spring onion (cut 5cm length and sliced finely in length) 2x tablespoons of sesame oil 6x tablespoons of white plain flour 2x tablespoon of corn flour 1x teaspoon of veg stock cube Pinch of salt 100cc water For the sauce 1x tablespoon soy sauce ½ x tablespoon of apple cider vinegar 1 x teaspoon of sugar 1x teaspoon of sesame seeds Method Chop vegetables. Whisk all batter ingredients in a bowl. Add vegetables to a batter and mix. Heat the frying pan with mid heat and pour sesame oil. Pour the batter mix into pan and cook until it’s golden. Flip the pancake and cook until golden. Cut it into small pieces. Mix all sauce ingredients and dip the pageon and voila! *I’ve done a vegetarian recipe but it’d go very well with leftover meat, vegetables, cheese, particularly seafood such as squid and prawns. Huge thanks to Fumio Tanga (Okonomiyaki Sho Foo Doh) for contributing the recipe, who operates from Hackney's Pacific Social Club.Photo by Ames Lai.