LATEST RECIPES

  • This traditional dish has been made in Korea for hundreds of years and is an amazing way to make vegetables go further. With this simplified recipe you can try it in your own home.

  • We caught up with Ruth from The Edinburgh Fermentarium to get her top tips on fermenting this classic cabbage concoction – sauerkraut.

  • This simple recipe creates the perfect addition for the frontline of your fridge and can add a kick to a range of different dishes.

  • Fancy a ferment? You might not have thought of it before, but fermenting is a fab way to use up vegetables and make them last longer. It's easier than you'd think and don't be afraid to experiment with different flavours.

IT ALL ADDS UP

  • Writer, allotmenteer and food charity worker Joe Hind on the joys of growing - and eating - strawberries

  • Scottish initiative, Chefs @ School, are a finalist in the European Week for Waste Reduction (EWWR) Awards 2018 with their food waste fighting soup workshops.

  • Eggs are one of the most versatile ingredients in your kitchen. From frittatas to fry-ups, baking to boiling, they can be turned into something delicious for any meal. But sometimes, we may find ourselves with a couple too many.

  • Meet the Food Waste Heroes making a difference in their communities. First up: Donna Rodgers, Project Officer at Forth Environment Link in Stirling.

What To Do

Why Save Food

  • Food's not rubbish! We caught up with Laurie King, Food Sharing Hub Coordinator at Zero Waste Edinburgh, to find out his motivations and tips for stopping food going to waste.

  • Meet the Food Waste Heroes making a difference in their communities. First up: Donna Rodgers, Project Officer at Forth Environment Link in Stirling.