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Inspired by The Frugal Girl, every week I take part in Food Waste Friday where post up photos of food I’m wasting. This is usually because it’s gone off before I’ve been able to use it up.
A great way to use leftover bread
Well ok then, not FOREVER, but certainly longer than it lasts now. I asked our lovely facebook event fans what their top three wasted foods were and salad leaves and lettuce were one of the top three offenders.
Welcome to Food waste Friday. it’s that time of the week where I stand naked in front of you and confess all my food waste sins.
Hands up who has to deal with UFOs on a daily basis? No, I’m not talking about brightly lit humming dishes that fly through the sky, but Unidentified FROZEN Objects that lurk in the freezer.
One of the ways people reduce food waste is to create a menu plan. The idea is that you know what you will be eating for every meal, so therefore you know exactly which food to buy each week; which results in less waste.
Welcome to the fourth “Food waste Friday”! It’s that time of the week when I keep myself accountable by publicly confessing to food waste that is past its best.
Once I had made a confession over on our Facebook community about sneaking uneaten jacket potato skins into the following day’s soup, they were all at it, sharing the gruesome details of some of the food they have ‘recycled’ at home. Here’s a roundup of what you’ve eaten:
One of our zero heroes wrote to me asking about tinned food. She’d pledged to ferret through her kitchen cupboards and use up all those old packets and tins during zero waste week to reduce food waste.
This recipe is great for those remaining few potatoes and vegetables in the bin .. and for the last bits of rice and lentils in your pantry. The recipe can be easily adapted for leftover veggies making it a perfect way to eliminate food waste … simply adjust the cooking times.