Why Save Food
From government to home – we can all make a difference
“Food is something that unites. We love to cook it and experiment with it, savouring each mouthful of our favourite dishes. It’s something that is lovingly grown and nurtured for months before it arrives in our shops. It’s a social activity, a comfort, an essential, and a luxury.
And yet in UK households we waste 7 million tonnes of it every year, 5 million of which is edible. We’re not talking egg shells, or bones from your chicken. We mean the last few bites from your plate that you couldn’t quite manage, or your bread crusts, or potato peelings – all stuff which could have been transformed into something delicious.
Those 5 million tonnes are enough to fill 40 million wheelie bins, or 100 Royal Albert Halls. It’s a lot, but we have the power to change this.
Food waste is making headlines more than ever. This week, the Government’s Food Surplus and Waste Champion, Ben Elliot, has launched some new initiatives to help businesses tackle food waste, and we have made some big announcements about food waste redistribution figures. There is a real buzz in the air about joining the food waste fight, and change is possible if we all work together.
Love your food
Your food is at its best when it’s on your plate, ready to be enjoyed. It’s perfect in your fridge, ready to be used, or stored in the freezer for another time. It’s at its worst when it’s in your bin.
Saving food means saving money, but look at the bigger picture, too. Reducing food waste is good for the planet, as it helps slow down global warming. If global food waste were a country, it would be third largest emitter of greenhouse gases after China and the US. By using up every edible bit of your food, you’re doing your bit to look after the environment; imagine what we could achieve if we all make a change?
For the planet, and for your purse
The average family of four can save as much as £70 per month by reducing their food waste. This can come from buying only what you need, storing your food properly, and eating everything you buy. Whether you’re doing the food shop or ordering a meal at a restaurant, every decision is an opportunity to save food from the bin. If you don’t want a side salad, ask for your meal without it. If you won’t make good use of the extra portion, don’t be tempted by it. And if you can’t finish your main, ask for a doggy bag! Food is made to be loved, so that’s what we should do.
We believe that every person has a part to play in reducing food waste and looking after the planet. The time is now, and the answer is simple: love food, hate waste.
We’ll help you every step of the way.”Sarah Clayton
Love Food Hate Waste
As a nation we waste more than we think. But together, we can all stop food being wasted.
It’s impossible to think of Scotland without thinking about the Big Three: haggis, neeps and tatties.
Go on, have a go! With your help, we can turn the tide on food waste in the UK.
Celebrity chef Prue Leith tells us all about her favourite leftovers, her top freezer foods and handy hints for desert island eating.
See why it’s greener as well as leaner when we all do our bit together – with real benefits for our environment, now and for generations to come.
We’ve taken a look at half a dozen of the reasons, macro and micro, for joining the battle to keep our food out of the bin.
What would you do with a saving of £70 a month over the course of a year? Here are a few ideas for starters.
What’s the point of saving more food? Because every mouthful matters. We’ve taken a personal look at what you and your family can do to save more.
As a nation of serious cheese lovers, we know you’ll be hacked off to know how much of the stuff we throw in the bin each year. But it doesn’t have to be that way. Read on to find out how you can be a better friend to fromage.
For the second year running, TV Chef Richard Fox took the Love Food Hate Waste roadshow around Wales to show people how to make tasty meals from the food we usually throw away.
Prue Leith started her catering company Leith's Good Food and opened the Michelin-starred restaurant Leith's in the 1960s. In the 1970s she started Leith's School of Food and Wine and has since opened several training restaurants and a catering college in South Africa.
Here are a few savoury ideas to inspire you to make pancakes a regular on your home menu.
Growers of Walkers Crisps potatoes are pioneering water efficient technology to save the water lost in spud manufacturing.