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 carrot top pesto salad This recipe is from Tom Hunt, author, chef and founder of Poco. Carrot tops are a nutritious and versatile ingredient that can be used to replace herbs in any dish. They also make a great garnish. They have a slightly bitter flavour on their own so we like to combine them with other herbs. Bitter greens often contain phytonutrients that are thought to be good for our health and help support our liver. Ingredients (serves 4 as a side) 250g carrots with leaves 1 fennel bulb with fronds 40g pine nuts, lightly toasted 1 small clove garlic, finely chopped 1/2 orange, zested then peeled 75ml extra virgin olive oil 1 tbsp nutritional yeast or grated parmesan Optional- if you are unable to find carrots and fennel with their tops still attached, replace with 50g of basil. Method For the pesto Remove the stalks and leaves from the carrots and fennel bulb and place them in a bowl of cold water for five minutes, remove and rinse under the tap. Bunch the tops together on a chopping board and chop finely. In a large pestle and mortar, crush the garlic to a paste. Add half the toasted pine nuts and crush, then add the orange zest and combine with the pestle. Add the carrot and fennel tops – or basil if using – and grind together into a rough paste, then stir in the olive oil and nutritional yeast or parmesan. You can store the pesto in a jar or container in the fridge for up to two weeks. If you don’t have a pestle and mortar, blend all the ingredients in a food processor until roughly chopped and combined, or simply chop everything finely and mix together. For the salad Wash the carrots and fennel then shave them into slithers using a peeler. Slice the orange into rounds about 5-10mm thick, then cut the rounds into halves. Toss the carrot and fennel shavings with the pesto and orange pieces in a mixing bowl. Serve on a plate topped with pesto and decorated with the saved fennel and carrot tops. The recipe is part of the Taste Not Waste collection from Hubbub, Pop Brixton and Museum of London.