Avoid throwing away leftovers and surplus food by reading BBC Good Food's practical tips for running an economical household. Find out how we reduced ingredient waste in our green challenge.
Who took the challenge?
Keith Kendrick, BBC Good Food head of magazines: As a dad and a foodie, I’m used to cooking family meals. I batch cook the kids’ meals, but prefer to cook on a whim for my wife and me. We normally throw out three small caddy-sacks of food waste a week.
The challenge: reduce food waste over a fortnight
WRAP (the Waste & Resources Action Programme) classifies food waste as avoidable or unavoidable. Avoidable waste means food that could have been eaten. WRAP says 7.3 million tonnes of household food waste was thrown away needlessly in 2015. My challenge was to not add to that mountain!
How to reduce food waste
I wrote out two plans for the week – one for kids, one for adults – and ordered lots of ingredients. At the weekend, I cooked the kids’ weeknight meals, plus a dozen jars of soup for my wife and me to take to work. Ever tried roasting a whole cauliflower, stalks and all, then blitzing it with coconut milk and spices? Delicious! I used the stalks of kale and broccoli too – lovely when roasted with Marmite. Our Sunday chicken provided enough leftovers to make a curry, a salad and sandwiches for the kids. We still had a fair bit of waste, but none of it could’ve been eaten.
By week two, we had a rhythm – whatever my kids didn’t finish for dinner, my wife had for lunch the next day. The problem? She wasn’t eating the soups I had so lovingly prepared! I thought about freezing them, only my freezer was already full. It was time for an inventory. I took everything out, which provided the meals for the week. Overall, there were only two disasters: a lasagne declared ‘inedible’ by my wife, and a vegan, gluten-free pie that tasted like plasterboard. A total of 263g of food that we could have eaten. All other waste was unavoidable, and we went from three caddy-sacks to two per week.
A success... sort of. Planning was fun, and knowing that 96% of what we threw away was unavoidable made me feel good. However, as a spontaneous cook, it was stifling to plan meals so far in advance. The way forward for us is balance – planning the kids’ meals ahead, with more educated portion sizes, and deciding on the day what my wife and I fancy for dinner, with one eye on the leftovers.
Top five ways to cut down on food waste
- Don't over buy. Keep track of what you've bought and used. WRAP suggests taking a 'shelfie' - a photo of your fridge and cupboards to remind you of what's there.
- Plan ahead. Think about what you're going to cook and how you'll use the leftovers. I planned in fortnightly cycles, but some might prefer weekly.
- Get to know your grocer. I see mine on the way home from work every day, and he's full of advice on how to use up leftover veg.
- Love your freezer. Use your weekends to batch-cook and freeze. There's plenty of freezing tips in our guide.
- Get composting. Added to soil, compost if great for growing veg and herbs - even i you live in a flat.
More on how to reduce food waste...
What are your top tips for cutting down on avoidable food waste? Let us know in the comments below...