Food waste is a major issue. We throw away 7 million tonnes of food and drink from our homes every year, the majority of which could have been eaten. It’s costing us £12bn a year and is bad for the environment as well.
UK food wastage costs the average household £470 a year, rising to £700 for a family with children, the equivalent of almost £60 a month!
The greenhouse gas emissions associated with avoidable food and drink waste is the equivalent of approximately 20 million tonnes of carbon dioxide per year – which is the equivalent of around 1 in 5 cars on UK roads.
It’s not just the methane that is released when the food goes to landfill that is the problem, but also the energy spent producing, storing and transporting food.
By doing some easy practical everyday things we can all waste less food, which will ultimately benefit our purses and the environment too.
Every one of us can make a difference and every little bit really will count.
Your challenge is to do one thing different to reduce your food waste. eg :
- If you store your apples in the fruit bowl, get them into the fridge to keep them fresher for longer.
- Soggy salad? Once opened pop into an airtight container with kitchen roll and seal. It will keep for much longer.
- If your bread usually goes mouldy before you’ve eaten it all, slice and freeze half and then toast straight from frozen.
- Wrap up any leftovers and store them in the fridge as soon as possible – they’ll be good to eat for a couple of days.
- Check out Love Food Hate Waste for more tips on food waste.
If you end up with left over Hot Cross Buns, try out this recipe. Lemon Curd can be replaced with Marmalade for a zingy alternative
Hot cross bread & lemon pudding – Serves 4
Cooking time : Prep:20 mins Cook:40 mins plus standing
- knob of butter, for the dish
- 4 stale hot cross buns
- 200g lemon curd (or marmalade)
- 2 large eggs
- 200ml double cream
- 200ml milk
- ½ tsp vanilla extract
- 4 tbsp caster sugar
- little lemon zest
- cream or vanilla ice cream, to serve (optional)
- Butter a 1-litre baking dish that will quite snugly fit the buns. Cut each bun into 3 slices, and sandwich back together with a generous spreading of curd/marmalade. Arrange buns in the dish.
- Whisk egg, cream, milk and remaining curd/marmalade, then sieve into a jug with the vanilla and 3 tbsp of the sugar. Pour over the buns and stand at room temperature for 30 mins for the custard to soak in.
- Heat oven to 160C/140C fan/ gas 3. Scatter the remaining sugar and lemon zest over the pudding. Bake for 30-40 mins until the top is golden and the custard gently set. Stand for 5 mins, then serve with cream or vanilla ice cream, if you like.