Did you know you could be throwing £700 a year away with your rubbish? That’s the amount food waste is estimated to cost the average family household in the UK. In Worcestershire as much as 37 per cent of the average household’s general waste is food.

Across the UK 9.5 million tonnes of food is wasted with 70% coming from households. More than 4 million tonnes of that is food that could have been eaten.

The edible part of this food waste is responsible for 14 million tonnes of greenhouse gas emissions. To generate the same amount you would have to fly a plane from London to Perth 4.5 million times.

So cutting your food waste will not only help your pocket but the planet as well.

 Use the links below to find tips and hints to help you cut your food waste.

Tips on using your fridge and freezer

Storage advice

ComplEATing

Learn to love a list

Portion planning

Using up leftovers

Tips on using your fridge and freezer

Make sure your fridge is between zero and five degrees Celsius. Research shows up to 70 per cent of fridges are too warm meaning food goes off much quicker.

Use the online guide to checking your fridge temperature to help you find out what setting your fridge should be on.

Know your storage

Food will spoil faster if it’s not stored properly. You can store more food in the fridge and freezer than you think.

Read the A to Z storage guide to find out more (opens in new window)

Become a complEATer

We waste a lot of food that is fine to eat because of personal choice, such as not eating bread crusts or the stems on broccoli.

Become a complEATer and make the most of the food you buy.

Find out more about becoming a complEATer (opens in new window).

Learn to love a list

  • Keep a pad and pen in the kitchen. When you’ve got through the last of your favourites such as milk or cheese scribble it down on the list.
  • Shopping for specific ingredients with meals in mind and taking a list helps ensure we use what we buy.
  • Look for food with the longest use by date or fresh foods which can be frozen in case you don’t get round to eating them in time.
  • Have a quick rummage through the fridge, freezer and store cupboard once a week. It’ll end those evening runs to the local late-night shop for essentials.
  • Take a quick photo of your fridge as you leave home in the morning so you can see what’s already in there.
  • You don’t have to plan every meal in the week. In fact, just having an idea of what four to five meals will be often works best allowing you to be flexible with unexpected leftovers.
  • Identify a meal from the freezer each week - such as Friday night is freezer night. So, if your plans change and you’re eating out on Friday that meal can happily sit at home on pause waiting until next week.

Portion plan

We all eat way more food than we actually need to because we overestimate portion sizes.

Use the online portion planner (opens in new window) to take control of what you serve up.

Use up leftovers

Using leftovers to create new dishes is a great way of making the most of the food you buy and cutting waste.

Leftover recipe ideas can be found at www.lovefoodhatewaste.com (opens in new window).