It All Adds Up

There’s nothing like mealtimes to help us get creative and get together with people we love. Saving food does a lot more than just saving money – and every single slice of bread, potato and chicken breast saved makes a difference. It's good for our communities, our country and our planet, as well as our pockets.

Here in Scotland, many of us are already doing our bit to use more of the food we buy each week. Between us, we saved £92 million on our household budgets by reducing what we binned from our homes by 7% between 2009 and 2014. Not to mention saving 140,000 tonnes of CO2 a year - that’s like saving the climate change emissions from driving around the world 14 times. Just imagine how much we will all save when we meet the 2025 Scottish Government food waste target of reducing food waste by 33%! So, keeping good food out of the bin really does make a difference.

What’s next? How does it all add up? And how can we make sure we’re working together to drive an even bigger change? Take a look at what others are doing and think about what you can do to make a difference where you live – from the people going the extra mile, to the schools doing their bit to inspire a new generation.

“Between us, we’re saving £3.3 billion a year compared with 2007.”

Latest Articles

  • Whatever your Christmas shopping-style, we’ve got you sorted.

  • Stephanie Kerr, Good to Go Programme Officer at Zero Waste Scotland, shares her recent American foodie experience.

  • As a nation we waste more than we think. But together, we can all stop food being wasted.

  • 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.

  • Now, we know not everyone likes to be the first on the dance floor, but without someone going first the party might never get started. Fear not! We’ve got you covered. Many of your favourite brands, Instagrammers and YouTubers are already adopting the Compleating philosophy, inspiring you to be more confident in compleating your food.

  • 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.

  • Business owner, student and chef, Cristina Comunian tells us how her and her family make the most of good food- the Italian way.

  • 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.

  • It’s impossible to think of Scotland without thinking about the Big Three: haggis, neeps and tatties.

  • It's that time of year again when the days are getting darker and colder and it's all about hearty comfort food - in other words, it's the season for soup! Soup is a great way to use up leftover or forgotten vegetables so what better an excuse to get schools bothered about broth?

  • Scots Waste 1.1 million pumpkins at Halloween

  • Why you should try going the whole hog when eating meat to reduce what's wasted before it even gets to your plate.

  • Comedian, writer and poet Kate Fox shares her humorous new poems with us to celebrate our Fresher for Longer activity.

  • Every day in UK homes, 2.2 million slices' worth of ham are thrown in the bin. That's enough to make a ham sandwiches for every person in Glasgow. Read on for top tips to keep the meat and fish you buy out of the bin.

  • Answer our question about keeping food fresher for longer for your chance to win

  • Prue Leith started her catering company Leith's Good Food and opened the Michelin-starred restaurant Leith's in the 1960s. In the 1970s she started Leith's School of Food and Wine and has since opened several training restaurants and a catering college in South Africa.

  • Social inclusion organisation Men United invited us along to support them in helping men over 55 years to get food-saving savvy, make their food last longer and feel good about cooking for one, on a budget.

  • A whole range of organisations in Belfast City jumped at the chance to learn more about food saving and making the most of every mouthful – with a shared event that made the most of our expertise too.

  • With just a little encouragement, some help from us and armed the right knowledge, staff at First Choice housing were able to spread the food-saving word throughout Wales to colleagues and tenants.

  • As part of our 10 Cities initiative in Belfast, we worked with the Indian Community Centre on Clifton Street to help their volunteers incorporate food-saving hints and tips in their activities within the community.

  • We helped JIGSO – a children’s charity in Cardigan – to share food-saving tips and advice with over 300 families in South West Wales, to help make their shopping budgets go further and make the most of the food they buy.

  • It takes water, energy, fuel and packaging to produce the food we love. It's a valuable resource and about half of what we throw away every year comes from UK households. If we all do our bit, we could save up to 7 million tonnes of food every year – here's how you can start with the simple spud.

  • We teamed up with kitchenware specialist Lakeland to help them make the most of their practical ideas with customers – from everyday utensils to the latest cookware.

  • In partnership with Clear Pharmacy, we met the lovely local people of Mount Merrion to run a food-saving session focusing on health and wellbeing. The event was a big hit with everyone, helping residents to make the most of every mouthful.