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 Pumpkin gnocchi and crispy sage Making your own gnocci is easier than you think, try out this easy recipe from Made in Hackney for a simple, healthy dinner. This recipe is part of the #PumpkinRescue. Ingredients 1 kilo of pumpkin flesh 2 floury potatoes 400-500g of brown rice flour/potato flour 1 teaspoon of salt 1 ½ teaspoons of freshly ground nutmeg Method Set the oven to 200°C/gas mark 5. Cut the pumpkin into halves or quarters depending on the size. Scoop out the seeds and put them aside. Brush the flesh with a little coconut or olive oil and bake for ½ an hour or until soft. Bake the potatoes for one hour until soft. Scoop out the flesh of the pumpkin, squeeze out the excess water and either; mash with a fork or in a food processor until very smooth. Scoop out the flesh of the potatoes and mash them with a fork or a ricer. Combine all the ingredients with a spatula. The mix should be sticky but stay together when rolled in a ball. Add some more flour at this stage if necessary. Divide into tablespoon size balls and roll into 1 inch sausages on a floured surface. Cut the dough into 1 cm pillows and roll over a fork to leave ridges. Place the pillows onto a floured baking tray until needed. Bring a pan of salted water to the boil and drop about a third of the gnocchi into the pan. Cook for a few minutes until they rise to the top and pour into a colander and cover until ready to keep warm. Pour into a bowl with pesto, sauce or some crispy sage and pumpkin seeds. Crispy sage Cut 20 sage leaves into small strips. Heat some olive oil and a little salt until hot. Add the sage strips for a couple of minutes, stirring until crispy. With thanks to Made in Hackney for providing the recipe.