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 Panzanella A quick, simple and wholesome Italian salad that will make good use of any stray vegetables or crusts of bread. Ingredients (Serves 4) 1 red onion, thinly sliced 2 peppers (any colour) 600g ripe tomatoes, roughly chopped 2 tbsp of chopped cucumber and spring onions (optional) 200g stale bread (any colour is fine) 4 tbsp white wine vinegar 1 tbsp capers (if you like capers, or olives are a good alternative) 2 anchovies, finely chopped (optional) 1 small clove of garlic, crushed 6 tbsp extra virgin olive oil Small bunch of fresh basil Method Put the onion slices in a bowl of cold water with a pinch of salt, and leave to soak for an hour. Roast the peppers for 40 mins at 180. Once soft put them in an airtight plastic bag, leave for 20 mins before peeling off the skin. Tear or cut the bread into roughly 2 x 2cm chunks. Chop your tomatoes to roughly the same size and place in a colander set over a bowl. Sprinkle salt over the top. After the tomatoes have drained slightly, add their juice to the vinegar along with the oil, crushed garlic and torn basil. Whisk and add salt and pepper to taste. Drain the onions, chop the peppers and add the tomatoes. Add all remaining ingredients to the bowl and stir in the dressing. Allow to sit for about an hour, et voila.