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 Simple pumpkin pasta sauce Celebrate the autumn in culinary style with this easy and delicious vegan pasta sauce recipe! Pumpkin and squash are a great way keep dinners healthy and to make a thick sauce without having to use cheese or cream. This recipe is part of the #PumpkinRescue. Ingredients 1 kilo of pumpkin flesh 4 tomatoes 200g of spinach 3 cloves of garlic 3 sprigs of rosemary 500ml water 1 vegetable stock cube/1 tablespoon of vegetable bouillon 1 red chilli Method Chop the pumpkin flesh into 1 cm pieces. Chop the garlic finely. Place all the ingredients apart from the spinach into a heavy bottomed large frying pan. Place the lid on and leave for 30 minutes on a low heat. When the pumpkin is soft, stir the mix, and turn off the heat and cover. Chop the spinach and add to the sauce to wilt. Add to your pasta or gnocchi garnished with crispy sage or rosemary. With thanks to Made in Hackney for providing the recipe.