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 Fashion Lisa Faulkner's roast pumpkin, pancetta and sage soup This delicious pumpkin soup with pancetta and sage is packed with flavour, and perfect for the whole family after a pumpkin carving session. Ingredients 1 pumpkin approx. 1-1.5kg, peeled deseeded and roughly chopped 1 onion roughly chopped 1 clove garlic peeled and smashed 120g cubed pancetta 8-10 sage leaves a good glug of olive oil 1 Knorr vegetable or chicken stock cubes, dissolved in 1 litre of water Salt and pepper 150 ml double cream Method Preheat the oven to 160c Put the pumpkin, onion, garlic, pancetta, torn sage leaves, olive oil, stock , salt and pepper into a roasting tin. Roast for about 40-45 minutes until the pumpkin is tender. Using a slotted spoon reserve the cubed pancetta and set aside Tip the pumpkin,and the contents of the roasting tin into a large saucepan, add the cream and using a hand blender puree until smooth. Add the pancetta and stir through. Season to taste and warm through. With thanks to Lisa Faulkner for the recipe. Photo credit: Lisa Faulkner