Food waste
We want more veg to go from plates to bellies, not bins. Reducing food waste saves you money, helps food go further and is better for the planet too.
We’ve brought together expert advice and practical ideas to help you cut food waste – and stress – at home.
We want more veg to go from plates to bellies, not bins. Reducing food waste saves you money, helps food go further and is better for the planet too.
We’ve brought together expert advice and practical ideas to help you cut food waste – and stress – at home.
Did you know that if food waste were a country, it would be the third largest in the world?
Watch the video to see the shocking impact of food waste, and why small changes at home really matter.
Reduce your food waste
Reducing food waste saves money, helps meals go further and supports the planet.
Throwing food away is frustrating, it feels like money in the bin. The good news is that a few simple changes can make a big difference.
Below, experts including nutritionist Charlotte Radcliffe RNutr and eco-chef Tom Hunt share their easiest, most practical tips to help you waste less food at home.
Tom's Top Tips
Eco-chef Tom Hunt shares his top ten simple tips to help reduce food waste at home.
You could save money, get more veg into hungry bellies and do your bit for the planet too.
Use by
Have you noticed that some foods have a use by date, while others have a best before one?
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Use by is about food safety – it means the food should be eaten or frozen by the date shown.
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Best before is about quality – the food may not be at its best after this date, but is often still perfectly safe to eat.
Some fresh veg (like bags of mixed salad) have a use by date and should be eaten by then. But most veg has a best before date, and as long as it looks and smells fine, it can still be used, especially in soups, sauces and stews where quality changes are less noticeable.
Storage
Storing and prepping your veg properly can help it last much longer.
If lettuce is starting to wilt, placing it in very cold water can ‘shock’ it back to life. Cut carrots keep well stored in water in an airtight container. Some veg prefers drier storage – adding kitchen paper to washed greens can stop them going soggy.
Knowing which veg belongs in the fridge and which is better kept in cupboards or on the counter can make a big difference. A quick check or simple storage guide can help you waste less food – and money.
Batch cooking
One of the easiest ways to cut food waste is by batch cooking, and it doesn’t have to mean hours in the kitchen!
Batch cooking can be as simple as doubling your family’s favourite meal and planning when to use the extra portion later. You’ll save time, reduce stress on busy evenings, and avoid buying extra food the following week.
Get batch cooking tips from The Batch Lady herself…
Frozen
Using frozen veg makes it easy to use only what you need.
You can measure out portions by the handful, reseal the bag, and return it to the freezer for next time. This is especially helpful when introducing new veg to kids – small amounts, offered often, without worrying about waste.
Frozen veg means no prep waste, less pressure, and great value for money.
Meal planning
Meal planning helps you buy only what you need, saving money and stopping food from going to waste.
By planning meals before you shop, you know exactly what you’re buying and when it will be used. Fewer impulse buys, fewer forgotten ingredients, and more food eaten instead of binned.
If you’re new to meal planning, Love Food Hate Waste has a great beginner’s guide to get you started.
Soups
Soup is perfect for using up veg that’s past its best.
Wilted greens, soft tomatoes or slightly shrivelled roots can all be rescued by adding them to a pot with water or stock, plus herbs, spices or curry pastes for flavour. Blend smooth or leave chunky. Either way, it’s an easy, affordable way to turn leftovers into a meal.
Food Preparation
A surprising amount of food waste happens during preparation.
Award-winning chef, food educator and climate activist Tom Hunt shows how to prep vegetables efficiently, helping you use as much of each veg as possible and waste less along the way.
Bellies not bins
One of the most frustrating kinds of food waste is food rejected by children.
Child psychologist and mum of two Dr Clare Holley explains how to create positive mealtimes, using the three R’s (re-offering, rewarding and role modelling) to help food make it from plates to bellies, not bins.
Making stock from leftover veg
Don’t throw away your veg scraps.
Turn peelings, stalks and trimmings into a flavourful stock that can be used in soups, stews and sauces, creating an extra (free!) meal from food that would otherwise be wasted.
Tom Walker from Hackney School of Food shows you how.
Tom’s food prep guide
Chop, chunk, slice and ice with minimum waste…
These short videos show how to prep everyday veg efficiently, helping it last longer and reducing what ends up in the bin.
Do you have a question you’d like one of our experts to help you with?
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