LATEST RECIPES

  • New recipes don’t always mean starting from scratch with a set of pristine ingredients, this delicious soup is a brilliant example of that, give it a go.

  • A delicious zero waste brunch, which compleats the whole potato, parsnip, broccoli, spring onion and herbs (stalks, peels and all). Or swap out for any leftover veggies you have at home! This recipe can also be made vegan and/or gluten free – see Cate’s top tips below.

  • In this case, made with leftover wild mushroom risotto and stale end slices of a white loaf of bread. Crunchy on the outside with a hit of rosemary and gooey mushroomy and cheesy goodness on the inside.

  • Italian-style breadcrumbs, flavoured with herbs, garlic and lemon zest. Use generously to add a dash of texture and a pop of flavour to anything from pasta, soups, risotto and salads. Just sprinkle a good helping on top. I made this using the end slices of a brown bread loaf.

IT ALL ADDS UP

What To Do

Why Save Food

  • We have a range of food waste fighting activities and curriculum-linked lesson plans to get your waste warriors geared up to make the most of the good food we love in Scotland.

  • Every year in Scotland, a shocking 60 million meals will go to waste in December.

    In our fight against festive food waste, we’ve teamed up with Scotland’s National Chef and Masterchef: The Professionals winner, Gary Maclean.