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. Home Do something Top tips Recipes Blog Ideas bank Collaborate Food Tom’s Beetroot leaf borani This recipe is from Tom Hunt, author, chef and founder of Poco. Borani is an Iranian-style yoghurt and walnut dip. Beetroot leaves are one of my favourite ingredients, they taste similar to chard – from the same family – but have an earthier flavour. Use them to replace greens in any recipe. Beetroot leaves are a valuable ingredient in this dish, making it quite remarkable and delicious. Ingredients (Serves 4 as a snack or 2 as a starter with bread) For the borani 1 bunch (about 120g) beetroot stalks and leaves, washed 1 small clove garlic, pureed A few glugs of extra virgin olive oil 100g thick full fat yoghurt or soya yoghurt 1/8 lemon, zest and juiced To serve 1 tsp za’atar or dried mint 25g walnuts, crushed into large pieces 2 whole wheat pita bread orCrudite batons of seasonal vegetables: 1 cauliflower with leaves1 small bunch chard (red or rainbow)1 head celery (pick a leafy one)1 head broccoli1 head fennel (with long stalks)2 little gem Method Slice the beetroot leaves and stalks finely. Place in a thick based frying pan with a glug of extra virgin olive oil and a pinch of salt. Place on a low-medium heat with a lid on top. After a few minutes, give them a quick stir, return the lid and cook for a further minute. Remove the lid, add half the garlic, and keep stirring until the juices have mostly evaporated. Remove from the pan and allow to cool. When cold, mix the cooked beetroot leaves with the yoghurt, remaining garlic and lemon zest and juice. Season to taste. Serve in a bowl, sprinkled with za’atar or dried mint if using, a sprinkle of crushed walnuts and a drizzle of extra virgin olive oil. Eat with toasted whole wheat pita bread and or seasonal crudites. I like to make crudites out of the parts of vegetables that often get thrown away. The recipe is part of the Taste Not Waste collection from Hubbub, Pop Brixton and Museum of London.