Does your a zero-wa
The UK throws away 6.6 million tons of food every year – but reducing waste is good news, not just for the planet, but for your bank balance and health too. Charmaine Yabsley explains how to get going
If you knew that you were throwing away a substantial sum of money every year, you’d probably take a long, hard look at your spending habits.
Yet the UK wastes 6.6 million tons of food every year – enough to fill the Royal Albert Hall 96 times.
And all this adds up. Not just in your bin, but in landfills in the ground and emissions in the air. Food that is lost or wasted costs the global economy close to £470billion each year.
But there is good news. Each and every one of us has the power to make a real change. And from using up ingredients destined for the bin, to being mindful at the shops, it’s easier than you think to reduce your rubbish.
Reducing food waste helps to cut greenhouse gas emissions and water wastage. It saves money and allows us to eat more healthily, too, by encouraging creativity in the kitchen.
Remember : Save more, eat better, waste less. What are you waiting for?
CHANGE YOUR HABITS Make a list
Make an inventory of what you already have.
Keep a list on the fridge and add to it as you run out of certain foods so you won’t buy duplicates you don’t need.
Fridge raider
Instead of immediately buying more food, pause. Take a good look in your fridge or cupboard. What’s languishing there that could be eaten?
Get creative and find out what you could make with that slightly soft bunch of carrots.
Make a meal plan
Knowing what you’re going to cook can help you save time and money and cut waste. If you buy no more than what you expect to use, you are more likely to keep it fresh and use it all.
Be realistic
Adjust your purchases accordingly. For instance, if you always have several leftover bananas in your fruit bowl at the end of the week, buy fewer or look at the different ways you can use them so they don’t go to waste.
AT THE SHOPS
If you have spare bits of toast, chop, fry and season, then add to soups
Being mindful when at the shops will help you come away with only the items you really need – reducing waste and the amount you spend.
Try to avoid shopping when you’re hungry. This is the most likely time for those unplanned items to jump into your trolley.
Only go down the aisles where your essentials are ( fresh fruit, vegetables, bread, meat, poultry and frozen food). Shop local where you can. Buy your fruit loose, meat from the butcher and, if possible, nuts and seeds from a refill shop, which allows you to buy the specific amount you need.
This bespoke shopping may take a bit longer, but you’ll be buying exactly what you need, rather than pre-packaged sizes that may be too large.
Limit the amount of packaging you’re taking home with you by taking along your own reusable produce bags or containers.
USE IT, DON’T LOSE IT
It’s easy to accumulate leftovers and let ingredients go bad. So don’t consign that bruised apple or surplus rice to the bin – it could be the basis of a tasty meal.
Wine: Pour it into ice-cube trays and freeze. You can then add to gravy or sauces. You can pop them into wine-based summer punches too.
Toast: If there are some spare bits of toast left from breakfast (even if it’s the crust), chop into squares and fry in olive oil and seasoning. Add these DIY croutons to soups and salads. Tomatoes: An excess of tomatoes is a great excuse to make your own tomato
ust add onion, garlic and basil and pizza toppings, bolognese sauce or . Freeze for future use. etti: Don’t throw away cooked tti. Instead, chop it into smaller and use in minestrone, tomato or n soup. f you have only a small amount of over, add a beaten egg, spring and ham for a delicious breakfast ty. ooms: Dry your old mushrooms by them in the oven and baking. in a jar and use to add extra to stocks, soups or casseroles. e: Perk up wilted lettuce by g it in icy water for a few minutes. hizz in a salad spinner to dry. hy not add lettuce to a chicken casserole, stir-fry or pea soup for a tasty vitamin hit?
Garlic: Even dried-out garlic can still be used – it’s a good addition to anything that has to simmer or cook slowly, such as soup, stocks, curries, stew or casseroles.
If your garlic has sprouted, fry the shoots in olive oil, salt and pepper. You can use them as a topping for soup and salads or in a stir fry.
Apples: Use bruised or soft apples in juice or desserts, such as crumbles or pies.
Or create a healthy snack by slicing the apple and baking in the bottom of the oven at 160C for 15 to 20 minutes. Sprinkle some cinnamon on top for sweetness.
● The Zero-Waste Kitchen by Charmaine Yabsley (£9.99, Summersdale) is out now