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THEME OF THE MONTH:
Making the Most of
Your Food Waste
1
60%
of UK food waste is by individuals in their own homes.
MENU
This month, we're focusing on ways to cut down on food waste and find creative ways to repurpose food that would otherwise end up in the bin.
THE PROBLEM
33-40%
of the world's food is lost or wasted every year. (McKinsey 2022)
6%
Global greenhouse gas emissions is caused by food waste. (WWF)
60%
of UK food waste is from individuals in their own homes. (WRAP)
1/4
of our water supply is wasted in the form of uneaten food. (Forbes)
Even though global food production could meet the needs of everyone, hunger is still present in many parts of the world. This is largely due to inefficiencies in food distribution that causes a significant amount of waste.
While we produce enough food, much of this is lost during the various stages of the supply chain, from harvesting to transportation and storage. Additionally, some regions have excess food, while others experience severe shortages. Addressing these issues requires a more efficient approach to food distribution and waste management to ensure food reaches those who need it most.
TIPS & TRICKS
How to reduce your food waste
RE-GROW HERBS AT HOME
This method is suitable for Mint, Basil, Lemon Balm, Thyme, or Rosemary.
To propagate, follow these steps:
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Cut a stem from the plant about 10-15 cm from the top.
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Remove the lower leaves, leaving only the top 4-5 leaves.
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Place the cutting in a container with water, ensuring the remaining leaves aren't submerged.
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Refresh the water twice a week to maintain freshness.
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When roots begin to form, transfer the cutting to a pot with compost.
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If you want to take it further, try regrowing from food scraps. Full guide here.
MAKE YOUR FRUIT AND VEGETABLES
GO FURTHER
BLANCHING: Bring a pot of water to a boil, immerse the produce for 5 minutes, then transfer it to the freezer to cool quickly.
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PICKLING: To make a brine, use these proportions relative to the weight of your produce: 100% vinegar, 50% water, 25% sugar, and 12.5% salt. For example the brine for 100g of produce is the following:100g vinegar, 50g water, 25g sugar, 12.5g salt.
Place the produce in a sealed container with the brine. It will be ready in 24 hours. (Here's our recipe on how to make pickled chard)
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FERMENTING: Add salt equivalent to 3% of the produce's weight to a sealed container. "Burp" the container twice a week to release gas buildup. The fermentation process takes 1-2 weeks. Store the container in a dry, dark place during this time.
MORE EVERYDAY TIPS
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Repurpose kitchen scraps. Freeze them until you have enough to boil into a stock.
Plan your meals ahead so you only buy the ingredients you need.
Make your herbs go further by blanching, draining, and then infusing them into oil.
Only buy what you need. Choose loose vegetables instead of pre-packaged ones.
Choose frozen produce over fresh—it lasts for longer and retains its nutrients.
Freeze leftovers to reduce waste and have ready-to-eat meals.
If you're looking for more ways to reduce your food waste we have an article just for you.
Read our "6 ways to reduce your food waste" here.
CROP OF THE MONTH: Chard
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Chard is in the beetroot family, has been selectively grown to just produce the stems & leaves. No taproot.
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It's full of vitamins A, C, and K, plus it has minerals like magnesium, potassium, and iron. It's also a great source of fiber.
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Chard is resilient, thriving in both hot and cold conditions, making it a crop that can be grown across diverse climates.
RECIPE
Egg & Chard Bake: The perfect meal for any time of the day.
DISCOVER
Resources
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BBC GF: How to reduce food waste.
Don't let leftovers and surplus food go to waste. Follow these food waste tips from the Good Food team. Learn how to turn banana peels into cakes and make your own bone broth at home.
VEOLIA: How can we tackle food waste?
Food waste is a major problem for many UK businesses, but even small changes can have a big impact. Veolia shares some straightforward tips to help you and your team cut down on food waste.
CGF PODCAST: Fighting Food Waste
In this episode, host Louise Chester talks with Dr. Richard Swannell, Director at WRAP Global, about tackling food waste, its challenges, and how consumers can make a difference.