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 Tom's butternut and sage soup School Food Matters is passionate about ensuring that kids get the fresh, nutritious food they need to learn and develop. This butternut squash and sage soup from Tom Aikens is a great recipe to prepare and enjoy together as a family. It freezes great so make some spare for days when the school run runs late. Ingredients (serves 4) 1kg butternut squash, peeled at cut in to 1cm cubes 6g fresh sage, finely chopped 80g unsalted butter 15g sea salt 85g honey 130g double cream 1 litre of chicken stock (swap for vegetable stock for vegetarians) 15g lemon juice Method Heat a large saucepan on a low heat, and then add the butter so it just melts. Add the squash, sage, salt, honey and lemon juice. Cover with a lid and sweat the vegetables for 10 minutes on a low heat. Stir occasionally so they don’t brown. Add the chicken or vegetable stock and cream to the vegetables. Turn up the heat and bring the soup to a slow boil. When it has reached a gentle boil turn the heat down again and simmer for 5 minutes. Turn off the heat and allow the soup to cool for a few minutes. You now need to blend the soup using a stick blender until it is smooth and no chunks of squash are left. Take extra care as the soup will still be hot and could spray when you are blending it. If you are ready to eat, heat the soup through and serve using a ladle. The soup can also be cooled and then chilled in the fridge if you want to save it for another time. Cook’s Code: to sweat means to cook slowly over a low-medium heat with the saucepan lid on so the vegetables go soft but not brown. With thanks to School Food Matters for providing the recipe.