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 Nicole's pumpkin cookies These tasty cookies are great for when the baking urge takes you and you realise you have run out of eggs. Also makes a perfect recipe for those with allergies and vegans. You won’t need any special equipment – plastic knives are fine to use for the smallest kids – but do have everything to hand/pre-weighed before you start and then get the kids to identify the ingredients and add them as you read the recipe. At The Kids Kitchen, kids as young as 2 have a go at making these. If you pre-roast the squash so it’s cool and melt the butter, this is a great recipe to make with even the tiniest of kids as it only needs mixing by hand in a bowl. Preparation time: 20 minutes. Suitable for ages 2+. Ingredients (makes about 48 cookies) 150g caster sugar 100g butter (melted) or sunflower oil 250g pumpkin puree (sweet potato or butternut squash works as well) 4 tsp vanilla extract 250g self raising flour 1 tsp baking powder 1 tsp bicarbonate of soda 1 tsp cinnamon 100g chocolate chips (optional) Method To make the pumpkin puree, cut the pumpkin in half and scoop out the seeds. Put skin side up in a roasting tin and cook at 200C/ fan 180C for about 30 minutes until the flesh is soft. Carefully scoop out the insides and puree until smooth. Leave to cool. This puree is great fed to babies and can also be frozen for emergency cookie baking in the future. Mix together butter or oil, sugar, pumpkin and vanilla together until light and well combined. Mix in the flour, baking powder, bicarbonate of soda and cinnamon until well combined and then stir in the chocolate chips if you are using. Raisins also make a nice alternative. Drop spoonfuls of the mixture onto a lined baking tray and bake for about 15 mins at 190C/ fan 160C until golden at the edges and lightly set. These have a cake like texture. Nicole's top tip: to make this more fun, I’d encourage the kids to try pumpkin seeds (or roast your own from the pumpkin you use!). If you are being very thrify, you can scrap the inside of the pumpkin leaving the exterior to decorate as practise for Halloween. With thanks to The Kids Kitchen for the recipe. Photo from Flickr.