Love Food Hate Waste X

Here are some ideas we thought we’d share:

Thinking ahead!

• Put a list together before you head to the shops – this can save time and money
• Check what’s in your cupboard or freezer – not forgetting the back of your fridge – before you shop for more.
• Keep food "staples" in the cupboard which a quick meal can be made from
• Make sure you know what needs eating first & knowledge of date labels
• Shopping with meals in mind and being realistic about what you’ll eat
  

Value your food…

• Make good use of the fridge and freezer to keep food better - for example, most ripe fruit can be kept in the fridge to make it last longer.
• Soft carrots or cucumber can be sat in water and chilled to give them their bite back
• Use air tight containers to store your food
• Keep your fridge temperature between 1-5ºC – this helps you get the best from your food

Portioning:

• When cooking for a family - take a few minutes to measure food out - perhaps into a favourite cup - so you get the right portion per person.
  
• Measuring uncooked rice:

Adult portion: 5 tablespoons - 75ml

Child portion: 2 1/2 tablespoons - 35ml

Four adults: A full mug - 300ml

Cooking and recipe ideas:

• Meals made from leftovers can be delicious and timesaving– whether its food from the night before or food left in the fridge or cupboard.
• Do your own ‘Ready Steady Cook’ and see what meals you can make.
• Rescue recipes - use "forgotten" foods and ingredients that might have been lost

And the answer for the peelings and cores - home composting is a great way to prevent unavoidable food waste such as peelings, cores and teabags ending up in landfill and can do wonders for the garden.

Waste Awareness Wales works in partnership with WRAP (Waste and Resource Action Programme) to deliver the Love Food Hate Waste Campaign, for more information visit www.lovefoodhatewaste.com

Here are some recipe ideas from Welsh chef Dudley Newbery and other well known TV chefs:

Dudley Newbery - Braised rice with chicken leftovers, mushrooms and courgettes

Antony Worrall Thompson - Asparagus, Smoked Bacon and Spring Onion Hash

Ken Hom - Fried rice

Hugh Fearnley-Whittingstall - 'Glutney' (chutney)