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 Kid-friendly veg kebabs These veg skewers make a great dish for getting kids to try new vegetables. Give kids a sense of control by letting them pick which veg to pierce. Preparation time: 8 minutes, plus marinating. Cooking time: 10 minutes. Ingredients (4 skewers, 2 to 4 portions) Marinade 2 tbsp olive oil 2 tbsp balsamic vinegar 1 tsp sugar Salt and pepper, to taste Skewers 1 large red bell pepper 1 large yellow or organge bell pepper 1/2 medium courgette 1/2 medium aubergine 3 - 4 mushrooms You will also need 4 wooden skewers, soaked in water for 30 minutes. Method Carefully cut off the tops of the bell peppers and remove the cores and seeds. Kids can get involved with this step, using a spoon. Cut into rings. Slice 4 circles from each squash, approximately ¼ inch thick and cut each circle across in half to give 8 semicircles each of green and yellow squash. Put the marinade ingredients into a medium bowl and whisk together, seasoning to taste with the salt and pepper. Add the vegetables and toss to coat. Marinate for a minimum of 2 hours, or overnight, stirring the vegetables occasionally. This brings out their natural sweetness, making them more palatable for children. Preheat the grill to high and lightly grease a baking tray with oil. Pierce the pieces of bell pepper and squash onto the skewers. Put the skewers on the foil and brush with some of the remaining marinade. Cook for 4 to 5 minutes, until the vegetables start to soften around the edges - watch carefully, as they can brown very quickly if they are too close to the heat source. Turn the skewers over and brush with more marinade. Cook for 4 to 5 minutes more, until the vegetables are cooked through. Again watch carefully; you want the vegetables to brown without burning. Allow the skewers to cool slightly before serving. Leftover vegetables can be removed from the skewers and stored, covered, in the fridge for up to 2 days. Serve with rice, fresh salad and pitta bread.