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 Potato tacos Ingredients (Serves 2) Method 3-4 Yukon Gold potatoes, cubed 1/2 onion, diced Jalapeno, seeded and diced Mix together 3/4 tsp cumin 1/2 tsp each: chipotle chili, chili powder, cayenne (if you want it spicy), oregano, salt Method Bring water to poil in a pot (to blanch potatoes - about a quart), add 1 tbsp butter and a 1/2 tsp of smoked paprika. Add cubed potatoes, boil for 3-5 mins until potatoes are al dente. In a non stick frying pan, add 1tbsp butter 1 tsp oil over medium heat. Add potatoes, onion, jalapeno and spice blend, toss so evenly coated. Let cook over medium heat for about 20 mins, stirring occasionally for even browning. Toast tortillas in a cast iron skillet. Fill toasted tortillas with potatos and top with: Guacamole Salsa Cabbage slaw (shredded cabbage, cilantro, thin sliced japaleno, shaved red onion tossed with lime juice, water and salt) Cheese (crumbled Cotija is best) Hot sauce etc./whatever you want Thanks to Waverley Aufmuth at the Good Food Merchants Guild for contributing the recipe.