Make it your mission to save £430 this year!

Every year in Scotland we waste around £430 each by throwing away our unwanted food.  Just think what you could do with that extra money – £35 a month could pay your phone or electricity bill, or you could blow the whole lot on something special.  Even the most savvy food shopper can trim down their waste and make a healthy saving in 2012.  Below are some of the resolutions I’m making this year in a bid to rid my bin of expired treats and put some pennies back into my pocket.  Why not join me in adopting some of these habits, or come up with some of your own?

Leftover day

A devoted hoarder of leftovers, my fridge is often full of Tupperware boxes and little cling-filmed bowls filled with the excess of my week’s meals.  Too often these lurk around in there until it’s too late and ultimately meet their fate at the bottom of the kitchen bin.  This year, as I plan my meals for the week, I’ll be leaving one day free to focus on the tasty overflow from the past few days.  Try mixing things up by joining forces with some friends, turning a revisit to the week’s leftovers into a sociable smorgasbord with just one important rule – no food should be thrown out!

Be brave – ask to box up!

It’s time to extend my food waste rules to the restaurants I eat in.  This year I’ll be taking a tip from our friends across the water, and instead of sending the food I just can’t manage back to the kitchen, I’ll be unashamedly asking for a doggie bag please!  Not only will the leftovers be heroically saved from the bin, but I’ll be able to enjoy restaurant quality food all over again the next day.

Stop guessing and start measuring

Measuring out the exact portion needed can seem like a hassle at the time, but later that night, trying to figure out what to do with a quarter portion of pasta makes you wish you’d reached for the scales earlier – not to mention the overwhelming urge to just eat up the excess there and then.  Even in the absence of scales, you can use other guides to portion your food.  For example an adult portion of rice is 75g, or ¼ of a cup.  Try playing around with your raw ingredient measurements and once you’ve found the perfect portion size, make a note of how much that was.

Experiment with substitute ingredients

Using recipes to use up leftovers can often feel like a vicious circle – in order to use up the quarter onion you have to buy a green pepper and only use half; in order to use up the other half you’ll need to buy a packet of bacon to get a couple of rashers…  Often there’s a tasty alternative right in front of your eyes screaming ‘pick me!’  Root vegetables can be easily interchangeable; recipes involving meat aren’t usually fussy; and in many cases that sprig of parsley adds little more than presentation points.  There may be a few disasters along the way, but ultimately getting to grips with this skill could lead to improved recipes and getting to use the ingredients you want more often.

Learn to love my freezer

The ultimate solution to extending the life of food, my freezer never lets me down, and yet it’s usually disorganised, under-utilised, and unloved.  Almost any foods, up to the end of their ‘use by’ date, can be frozen, and although the taste may fade after a while, it can stay in there for years without becoming unsafe to eat.  And what’s more, freezing seals in the goodness and nutrients so it doesn’t have to be a last resort – why not cook an extra portion and pop in the freezer to eat at a later date?  Just make sure you label anything you put into the freezer, unless you prefer to play the guessing game at dinner time.

Become a smarter shopper

In 2012 I’m saying goodbye to the erratic supermarket sweep – rushing around on an empty tummy, impulsively stuffing deals into my trolley and arriving home with barely a complete meal to cook.  Planning out my meals for the week and making a shopping list means that a trip to the supermarket is an altogether more pleasant experience, while having a plan means that I’ll avoid buying BOGOF offers that never get eaten, and all the deliberation about what to cook for dinner will be over in one fell swoop.  Just remember to include a degree of flexibility, and if plans change, why not utilise your freezer.

Take the store cupboard challenge

We all have them.  Items bought months ago as a bargain that sit idle in the back of the cupboard, constantly being dismissed in favour of a dependable favourite.  My mission is to rid my cupboard of such items, reaching for the jar of mince-meat, tin of azuki beans, or packet of spring roll wrappers and getting creative.  These patient ingredients will finally see their day come, and I’ll hopefully discover some new favourite recipes too.  Use the LFHW blender to find inspiring ideas.

Visit www.facebook.com/lovefoodhatewastescotland to tell us what your food waste new years resolution is!

Burns Night – Zero Waste Style

 

This year as you go haggis hunting in the annual celebration of Mr Burns’ birthday there a few simple tips to make this year’s Burns supper a great one and a zero waste one to boot. From the haggis aficionado’s to the haggis virgins amongst us here are our top tips.

Have an excelent birthday Mr Burns!

The haggis – Taking centre stage you will want to know if you are going to go for traditional or vegetarian haggis. Perhaps a bit of both of this Great Chieftan o’ the Puddin’-race! But how much haggis does one person need? If you only cook haggis a few times a year it can be hard to remember. Here is a quick guide for how much to serve:

• Starter 100g (4oz) per person
• Main course 150-200g (6-8oz) per person

When you buy your haggis look for the number it serves if this is on the packet or ask your butcher what size you will need. If you end up with more haggis than you need you could freeze the extra for a later date or use it in an alternative recipe.

Neeps and tatties – The ever trusted sidekicks of creamed potatoes and mashed turnip are the truly classic companions to the champion dish.  Although they are not the main attraction make sure you don’t cook a mountain of mash or overlook these by using a portion guide:

• Mashed potato 80g (3oz) per person – about 5 small potatoes
• Turnip 80g (3oz) per person – this is about 3 heaped table spoons

If you have extra mash that you are not able to finish don’t despair. These can be frozen for use in a recipe sometime later or refrigerated to use within a couple of days.

Haggis lesagne, stuffed peppers or haggis nachos. What will you be having?

Recipes – The telling and the retelling of a story is like following a recipe. You can take the characters – the food you have – and rework them to tell a very different tale. From haggis lasagne, to haggis nachos or haggis pakora there are many alternative ways to make serve this. These can be the perfect way to use up any leftovers, to put your own spin on the Burns night or serve to fussy eaters.

You, your family and friends along with Mr Burns can surely have a fantastic time. Whatever story you tell together, write it with intention and passion and look to leave out all the waste.

There are plenty of puddings around this time of year, just try not to become one yourself.

An Android to reduce food waste?

Food waste android

We’re delighted this week to announce that the Love Food Hate Waste mobile app is available on Android and can be downloaded from the Android Market now.

Zero Waste Scotland has been overwhelmed by the popularity of the Love Food Hate Waste iPhone application. Never in our wildest dreams did we expect so many iPhone, iPod Touch and iPad users to embrace the app and use it as inspiration and a tool in their bid to reduce their food waste.

 

We’ve received lots of great feedback from users suggesting ways improve the app and make it an easier or more useful tool for them. Consequently, we’ve released updates with extra recipes and improved interfaces.

One recurring question was, ‘is it available on Android?’ Now we can answer…yes!

The app went live in the Android Market this week, meaning thousands more Scots around the country can access the nation’s favourite food waste reduction app. In fact, I think it’s an even better tool. The graphics look amazing on some of the beautiful Android devices on the market, taking full advantage of the high-definition graphics.

Like the iPhone app, the Android app provides information on portions so that shoppers never buy more than they need, as well as a range of other features. The unique food waste ‘blender’ asks users to enter the leftover ingredients they have in their fridge, freezer or cupboards and whizzes up suggested recipes from a bank of over 350, from some of Scotland’s top chefs.

Handy recipe blender

The easy to use app gives hints and tips that make it easier for shoppers to plan their weekly meals, cut down on food waste and make the most of what they already have. On average, Scottish households throw away £430 per year of food that could have been used, largely due to buying too much or forgetting to use it.

We’re already receiving lots of feedback on the Android version and look forward to hearing your thoughts.

The Android phone app is free and can be downloaded here: https://market.android.com/details?id=com.lfhw.tabtesting

Scan the QR code with your Android device to download

The free iPhone app can be downloaded here:

http://itunes.apple.com/gb/app/love-food-hate-waste/id348154861?mt=8

Visit www.wasteawarelovefood.org.uk for a collection of hints, tips, recipes and advice from the Love Food Hate Waste campaign.

Is it just a Pancake?

To create the humble pancake all you need is just a few ingredients, a touch of skill and an eye for imagination. This little creation, synonymous with Shrove Tuesday, is a fantastic way to use up some leftover ingredients that you need to eat. From using up some eggs, milk, flour and butter in the cooking to the sweet and savoury ingredients that can form the toppings there is a host of ways to love food and hate waste with just a pancake.

Here are some of our top tips for some classic pancake toppings. These can make the pancakes and the toppings go even further.

The Classic – Lemon and Sugar:  

The classic combination - lemon and sugar

These are the truly classic toppings for crepe style pancakes. The sweet sugar takes the edge off the sharp lemon and both work with the richness of the crepe.

Extra lemon juice – to get more liquid from your lemon roll it on a hard surface before giving it the squeeze. Any lemon juice that is left over can be frozen in ice cube trays to be used a little later.

  The Savoury – Ham or chicken with cheese and vegetables:

Savour the flavour

A simple cheese sauce with any spare ham or cooked chicken from the fridge makes a great topping. Cover the pancake and roll up before heating in a medium oven until piping hot. This makes a delightful savoury snack or light meal.

Extra pancakes - can be frozen; just place between layers of cling film, wrap in foil before freezing.

 The Sweet – Bananas and berries:

Add bananas into the pancake batter

The sweetness of ripe bananas can be incorporated into the pancake batter. During the summer you can use any spare berries you may have or fruit for a sweet topping. Soften the fruit in pan over a gentle heat and enjoy the combination.

Extra bananas – keeping your bananas in the bag they come in can help keep them fresher for longer. Bananas can also be frozen for use at a later date, but the skins will turn brown.

  The Sweet and Savoury – Bacon and syrup:

A treat with the savoury and sweet

Combining the sweetness of syrup – maple syrup works well here – with the salty taste of bacon is an odd looking but great tasting combination.

Extra bacon – check the ‘use by’ date label on bacon so that you can use it in time, or freeze this before the end of the use by date for future use.

Whatever you do and however you roll your pancake, find yourself a simple recipe, or use a ready mix and begin to make the most of this little creation. It can use up spare ingredients and may help you reduce your food waste.

Just a pancake? No, it can be so much more.

Don’t let the pasteurised go past-your-eyes

Excuse disregard for the English language used to create a simple play on words for National Dairy Week. But needs must and I am sure that Louis Pasteur would approve of the subtle reference to the process synonymous with his name; Pasteurisation.

If you delight in dairy you may want to divert your ears / eyes as there is some news that may sour your soul, sorry another ban pun.  As each year an estimated £93 million worth of dairy is disposed by households in Scotland. That is cheese that got chucked, yoghurt that went yuck, butter that turned bad, eggs that went from the box to the bin and the cream that was never consumed.

For me, the diary dilemma I can face on occasion that changes me from being a delighter of dairy, to the “dairy disposer” is often simply time itself. As time passes dairy can be quick to changes. Once it has gone past its ‘use by’ date or for eggs their ‘best before’ date then they will need to go. Am I the only one that can quickly find themselves as the disposer of dairy that I had bought to delight in? If so what should I do?

 

 

 

Dairy delights

 

For me, the diary dilemma I can face on occasion that changes me from being a delighter of dairy, to the “dairy disposer” is often simply time itself. As time passes dairy can be quick to changes. Once it has gone past its ‘use by’ date or for eggs their ‘best before’ date then they will need to go. Am I the only one that can quickly find themselves as the disposer of dairy that I had bought to delight in? If so what should I do?

Louis Pasteur at work

If I was Louis Pasteur, the brilliant French chemist and one of the fathers of microbiology, perhaps I would have some hope of avoiding this dilemma by developing an elaborate system to prolong the life of my dairy further. However I am not that brilliant, as you can tell from the title to this blog. I just need to employ another play of words on the technique that Louis is famous for (Pasteurisation) and encapsulate this into a ‘catchy’ slogan. Here it comes…

Dairy. Don’t let the pasteurised, go past-your-eyes…

There is some method behind the madness of this statement, but not much and it is buried deep. It stems from the knowledge that diary is easy to buy, put into the fridge, then use some of it, before forgetting the rest.  So if you have ever gone into your fridge only to find some forgotten fromage you are not alone.

Here are my top tips to prevent the pasteurised from getting past-your-eyes again, so we can all dispose less dairy. 

• Have a rummage through your fridge; looking at what dairy you have in there and plan when you will use it by.
• Rotate the contents of the fridge; bring things that need to be used first to the front of the fridge, such as the cream or yoghurts. 
• Use your freezer for dairy that you will need to use at a later date.
• Before heading to the shops have a quick look through your fridge so you get just the things you need.
• Give a glance to the use by dates on the dairy while at the shops. So you know you will be able to use it all in good time.  

Fromage found whilst fridge foraging.

Finally if you are looking for some inspiration for creative ideas with what to do with your cream or cheese or eggs or yoghut then look no further than the recipe finder. During National Dairy Week make it a time when you are a dairy delighter and not a dairy disposer, and don’t let the pasteurised go past-your-eyes.

Don’t be left over this Valentine’s Day!

This Valentine’s Day cupid needs your help! While he is out firing love infused arrows at prospective couples, he needs you to spread the message of love within your kitchen. To do so you’re going to have to take on the role of Cilla Black (don’t worry he doesn’t need you to practice your Liverpudlian accent or wear a sparkly jacket) and do some matchmaking in your kitchen. Lurking in all of our cupboards, fridges and freezers there will be unloved foods – foods that don’t get used as often or have been forgotten about and left at the back of the cupboard.

Surprise surprise!

This Valentine’s Day the fate of unloved food across the kitchen lies in your hands.

Is your freezer home to a bag of forgotten about peas aimlessly rolling around at the bottom on the drawer? Spoil them this Valentine’s Day with a present of a bag clip – the ideal tool to keep them all safe in the bag! Peas are the perfect partner for most meals! Great as a side dish with a knob of butter and some fresh mint or delicious as an extra ingredient to curries, frittata’s and salads. Why not set them up on a date tonight!

Are you lonesome tonight?

How many of us have spice racks with jars of herbs and spices bought ages ago that you never use…. well now is the time to dust them off and put them back on the market again in some tasty dishes!  Herbs and spices are the perfect partner to all meals. They add bags of extra flavour and have the power to transform a dull meal into something exotic. They are also great for leftovers, one of my favourite things to do is add some chilli powder and chilli flakes to leftover bolognaise sauce to make a simple chilli – perfect with a fluffy baked potato.

Let me spice things up!

Is your kitchen cupboard hiding a bag of unloved lentils, bought last winter to make soups and sadly forgotten about? Well this February show them some love and set them up on a date in your kitchen. Lentils are a great addition to many a recipe such as soups, curries, moussaka’s and hot pots. Even better this ingredient is a cheap date – at under a pound a bag, it’s a great way to bulk up a meal economically.

I'm a cheap date!

If you’re struggling with the role of “Cilla” and need help setting up dates for your unloved foods then the Love Food Hate Waste Recipe Finder is the Casanova for you! Simply type in any leftover/forgotten/unloved ingredients in to the finder and it will come up with a selection of delicious recipes for you. And don’t worry you don’t have to be an expert chef to make them. Our recipes are simple, quick and easy, don’t involve any complex equipment and usually are based around ingredients you will already have in your cupboards.  So no excuses for not cooking your partner the perfect Valentine’s Day meal!

"This is the beginning of a beautiful friendship"

New packaging developed to reduce waste…

Most people, myself included, can get a bit confused when rummaging through the contents of their fridge to assess what’s still edible.  So what are the key indicators you base this important decision on?  Do you stand strictly by the best before, use by and eat within dates – which can in themselves be confusing?  Do you go by physical appearance, and deem a food inedible when mould materialises; or would you simply remove it and progress to the sniff test?  Or do you prefer to haphazardly dive straight in for a taste?

Well for anyone who’s ever had a heated internal debate over something which has been festering in the back of their fridge, there’s good news!  Scientists at the University of Strathclyde are developing a new food wrapping which changes colour when perishable foods such as meat, fish, and salad leaves are going bad.  This new technology will help to reduce unnecessary waste and cut down on the £1 billion worth of food wasted by consumers in Scotland each year.  Scientists estimate this new technology will be hitting the shelves of our local supermarkets within the next couple of years; but until then there are some simple steps which can be taken to reduce the amount of food we throw in the bin.

Firstly, make sure you plan your meals for the week before you go shopping.  This means that you’ll resist the temptation of over-buying and only pick up what you need – as well as having the added bonus that you don’t have to think about what you’re going to eat each night.  When you’re doing your shopping, make sure you check the dates on everything you buy to ensure you’ll eat them before they go off.  The key thing to remember here is that use by dates refer to food safety; whereas best before dates refer to food quality.  Fresh foods such as dairy, meat and fish should not be eaten after their use by dates.  Foods with best before dates are safe to eat after this date, but you may find that the taste and texture has changed.  The exception to this rule is eggs, which should not be eaten after their best before date.

Obviously plans can change at short notice, and it’s not realistic to always stick to your meal plan, so if you find you have food which is nearing its use by date, stick it in the freezer for another time.  But make sure you rotate your frozen food so you don’t forget about things.

For more tips on how to keep your fridge fresh, see the Love Food Hate Waste website.

Britain’s Best Dish visits Scotland

Britain’s Best Dish, ITV1’s nationwide cooking competition to find the country’s most mouth-watering dish returns in 2011 for a fifth series.

The auditions are in Glasgow on Saturday 5th February 2011 and anyone who would like to be considered for the auditions should contact bestdish@itv.com or call 09011 22 33 11.

Last year saw Jonathon Davies from Leeds scoop the £10,000 first prize with a sumptuous dish of Seared Masala Spring Lamb. Amateur chefs from Norfolk and Hampshire have also triumphed in previous contests – so could 2011 be the year when someone from Scotland rises to the top?

Jonathon Davies’s Seared Masala Spring Lamb, Britain’s Best Dish 2010

The show’s producers are hoping to attract lots of local culinary talent to compete for the £10,000 cash prize.

So, this got me thinking: what would Britain’s best dish be for you?

It occurred to me that although we each have different tastes – what makes one person’s mouth water, makes another turn up their nose – surely there must be criteria that we each agree is important in establishing the very best dish to come out of the county?

I imagine that we would agree that British sourced ingredients would be vital. And that the dish would make the very best of those ingredients in terms of flavour and suitable cooking.

What about how the ingredients are sourced? Would the very best dish in Britain come from ingredients sustainably produced?

It won’t surprise you to hear that, for me, not only would Britain’s best dish consider the source of ingredients, but also its responsibility to minimise waste.

The judges await your waste-free culinary masterpiece

As a judge, I’d be looking to see that the dish uses the whole bird or fish, leaving nothing to waste. I’d be ensuring the dish is a sensible portion, so that – no matter how tasty – half will not be left on the plate.

Wouldn’t it be exciting and refreshing if the best dish in Britain came from sustainably sourced ingredients (or leftovers!), tasted incredible and wasted nothing?

So, my plea to the nation of Scotland is to step up to the plate (sorry) with a dish worthy of truly being called, Britain’s best dish!

To get your creative juices flowing visit Love Food Hate Waste’s recipe pages for some inspiration.

O come all ye wasteful

The festivities are almost upon us – the shops are bursting with tasty Christmas treats, the family have RSVP’d  and the blood pressure is reaching heights reserved only for December.

But lords need not be leaping with the stress of the occasion. The easiest way to deal with this mammoth task is to plan, plan and – you guessed it – plan.

Think how many you are feeding and decide what to prepare to satisfy your hungry hordes. Planning meals and writing a list is a great way to ensure you buy exactly what you need and don’t wake up on Boxing Day with more turkey than Norfolk.

If there is a bit of breast or a leg leftover when the family are stuffed and snoozing before the Queen’s speech, cool any leftovers as quickly as possible and store in an air tight container for up to two days. Leftover turkey and other meats are great eaten hot or cold, however remember if you do decide to reheat, make sure that they are piping hot all the way through before you indulge.

Think in advance of a few leftover meals to use up any leftover bird meat –  Wendy Barrie’s Turkey and vegetable stir fry on the Love Food Hate Waste website will ensure you’re not stuck with uninspiring turkey sandwiches!

Like me, over Christmas you probably buy more of your food in advance. But before you buy enough to fill a supermarket distribution depot, check your fridge and freezer to see what space is left (last Christmas, I regretted buying the extra box of mince pies with the short shelf life – by pie six…ugh).

So, when shopping, look out for product date labels so you know you will use them in time and remember to follow all storage instructions on packaging so that you can indulge in your goodies at their best.

And what about the potential arrival of Cousin Jack’s new squeeze? If you are worried about having enough for unexpected guests, make sure what you buy can be frozen – that way if it’s not used over Christmas it can still be enjoyed long after the decorations are back in the attic.

"It's Christmas octopus this year, so we can all have a leg."

Finally, if you’re busy, why not download the Love Food Hate Waste iPhone application.  You can reduce your food waste on the go with its handy portion planner, recipe blender and meal planner. Download here.

Have a joyful and triumphant waste-less Christmas.

Happy holidays!

European Week for Waste Reduction

Did you know that this week is European Week for Waste Reduction? What is this I hear you cry! Well it’s all about highlighting waste reduction activities across Europe and raising awareness of what individuals, organisations, education establishments and businesses can do to reduce waste by making simple changes to everyday behaviour.

As part of the week, Love Food Hate Waste is being promoted across the country by local authorities, community groups, schools and universities in an effort to help people reduce their food waste.  Here’s a wee taste of what’s going on!

Caledonia Primary, Mayfield Primary, St Anthony’s and Winton Primary all in North Ayrshire are raising awareness of the amount of waste produced over lunch times in their school. Throughout the week, the schools will be carrying out a food waste audit which will be fed back to catering and parents so that issues such as portion size can be addressed. What a great idea!

Students at St Mary’s Episcopal Primary School in Dunblane have set a target of reducing their food and packaging waste by half by Christmas, and kick-started this campaign during the European Week for Waste Reduction. Another great initiative!

Pupils at Holy Cross Primary in North Lanarkshire are visiting their local food waste treatment facility so they can learn what happens to their food waste once it’s collected. I am sure it’s going to be an eye-opening experience.

In Moray they are taking waste prevention on tour! The Waste Aware team will be out and about at various locations across Moray helping residents learn how they can reduce their household waste.

Is there an event near you? Visit http://www.wasteawarescotland.org.uk/events.asp to see what’s going on in your local area!

The Love Food Hate Waste team also wanted to get involved in the week and decided it was about time we had organised our first television ad! Look out for it on STV until the 28^th of November or if you want a sneaky peak…