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 Squashed chilli, hummus and feta salad This Mediterranean delight from our friends at LEON is incredibly simple to make and brightens up any meal time. It’s from LEON's Happy Salads cookbook, which is for people who love salads, and for people who don’t know it yet. Ingredients (Serves 4) 1 butternut squash 3 tbsp olive oil 1 tbsp cumin seeds, roasted and ground 2 red chillies, sliced (optional) 3 cloves of garlic, thinly sliced 4 spring onions, sliced 2 tbsp lemon juice 50g rocket 100g hummus 2 tbsp toasted seeds (we use sunflower, linseed and sesame, dry frying them separately for 2-3 minutes, before mixing) Feta dressing 100g feta 2 tbsp red wine vinegar 1 tbsp mint, chopped 2 tbsp olive oil 50ml water Salt and pepper Method Cut the squash in half and scoop out the seeds. Cut each half into 4 wedges. Coat with a tablespoon of olive oil and rub with the ground cumin, salt and pepper. Place on a baking tray and cook for 30 minutes, turning halfway through. Leave to cool. Heat the other two tablespoons of olive oil in a frying pan. Fry the garlic, spring onions and chillies (if using) until the garlic slices just begin to brown. Drain through a sieve, retaining the oil. Mix the oil with the lemon juice and set aside. Make the feta dressing by crushing the cheese with the vinegar and mint. Stir in the olive oil and let down with about 50ml water to the desired consistency. Season. Arrange the squash wedges on a serving plate with the rocket. Stir the oil and lemon into the hummus and drizzle over the salad. Sprinkle with the garlic, onion (and chilli) and feta dressing. Finish with the toasted seeds. Recipe courtesy of LEON. Are you ready to come out as #vegcurious?