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Thoughts from category: Food and Drink

How to use your fridge

We’re all guilty of wasting the odd bit of food here and there. Whether it’s forgetting we bought that cheese and finding it brown and funny smelling at the bottom of the fridge, or never using that unpronounceable herb we bought for that recipe that time, some things do slip under our anti-food- waste radar from time to time.

Even though it often feels like small titbits here and there, according to this article in the Telegraph, a massive 7.2 million tons of food and drink are wasted each year in Britain (which actually costs the average household a pretty massive £480). That is better news than it was a couple of years ago, but we still reckon we could all do a bit better.

One pretty simple way of cutting down your food waste is to start using your fridge properly. It may sound a bit silly (and obvious) but where you store certain products can make a big difference to how long they last.

Here’s a handy little diagram (that we found here) which shows the dream food in fridge scenario, if you will:

 

So, the next time you’re unpacking your shopping and stuffing food into your fridge higgledy piggeldy, try organising it on to its designated shelf. Your carbon footprint, and wallet, will thank you.

 

Feast with Foodcycle

An estimated 400,000 tonnes of surplus food is thrown away by shops every year. That’s the same weight as 4,000 blue whales. And blue whales are huge (their tongues alone are heavier than elephants).

FoodCycle is a great charity that uses the food rejected by supermarkets to feed people at risk of food poverty and social isolation. In 15 locations across England, and with an army of over 1000 volunteers (click here to get stuck in), they cook delicious food for people who really need it, serving up an astonishing 67,000 meals since 2009. 

“In this day and age throwing food away is madness, especially when some don't have enough to eat and we have the means and technology to recycle and put leftovers to good use,” says Giorgio Locatelli, who's been involved with FoodCycle since visiting one of their kitchens early in 2012. 

This month, FoodCycle are throwing a posh Mardi Gras Feast, offering a fancy 7 course meal cooked by Michelin starred chefs, including Signor Locatelli himself, to celebrate what can be done with surplus food destined for the bin. It promises to be an evening of fun, good music, and glorious food, all for a great cause. All funds raised by the feast will help FoodCycle continue to save perfectly good food from the bin and serve delicious meals to vulnerable people. 

The Mardi Gras Feast will be held at Battersea Arts Centre in London, on Thursday 27th February 2014. 

To buy a ticket, contact Kim Jones on 020 7729 2775 or kim@foodcycle.org.uk. 

Find out more

 

foodcycle_mardi_gras

get a bit more veg into your dinner

A few small changes to what we eat can be really good for the planet (and really good for us too). Next time you make spaghetti bolognese try swapping a bit of the meat for some seasonal veg. Find out more and download some tasty recipes on our website here.

how to get more veg in your spag bol

Thanks to Dabble With Your Dinner for the seasonal veg tips and the great photos.

making the world (a bit) better

What we eat has a massive impact on our health and the health of the planet, and in the UK the food we eat (growing, producing and importing it) is responsible for 30% of our carbon emissions. But the good news is thata few small changes to what we eat can be really good for the planet (and really good for us too). Our friends at WWF UK have developed the five Livewell principles to help make our food choices both healthy and green, and the best part is that there are no complicated rules to follow, no need to chop everything up into tiny pieces, and no need to start eating lettuce soup (unless of course you really like lettuce soup). Find out more and download some tasty recipes here.

5 steps to a healthier planet