What To Do
As a nation of food lovers and waste haters, it’s surprising how much of our food ends up in the bin. But with just a few small changes every day, we can cut food waste at home and help meet the Scottish Government target of reducing Scotland’s food waste by a third by 2025. We're here to help – providing the inspiration you need to make the food you love go further.
It takes water, energy, fuel and packaging to produce the food we all love. Does it really belong in the bin? Of course not! It’s easy to make a difference, starting at home with your own fridge in your own kitchen.
Because more than half of the food we throw away can be eaten, keeping it out of the bin is good for our pockets and the planet combined. Read more to get the latest on how to make your weekly shop last longer and go further.
“Keeping food out of the bin is good for our pockets and the planet combined.”
Latest Articles
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Strawberries are surely one of the greatest foods of the Scottish summer. They are also highly perishable and we’d hate to see them contribute to the scary statistics of the £79 million worth of fresh fruit wasted from homes in Scotland every year. So how can we keep them fresher for longer? Storage is key.
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MasterChef winner and food waste champion Jamie Scott shares a quick and easy recipe for using up leftovers
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Growers Sam and Judith of Tomnah’a Market Garden on the first harvest of the year, their passion for local and seasonal veg, and why fermenting could help fight food waste
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Prif awgrymiadau ar gyfer achub eich bananas o'r bin.
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Every day in the UK, 20 million whole slices of bread are thrown away - mostly because they are not used in time.
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To celebrate St David's Day, we're championing the humble leek. Whether cooked in a hearty cawl or simply sautéed in butter… we're asking you to share with us your favourite St David's Day recipe using leeks (or any seasonal veg) to win £100 restaurant vouchers!
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It’s impossible to think of Scotland without thinking about the Big Three: haggis, neeps and tatties.
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New date labelling and storage guidance for food businesses will help us all to bin less food.
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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?
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When baking or buying for any occasion it’s very easy to over buy or over cater ‘just in case’. It’s also tempting to buy all you need each time you feel creative – especially with such an explosion of interesting baking ingredients in recent years. This can leave cluttered cupboards full of baking bits and bobs.
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The good news for even occasional bakers is that many ingredients have a long shelf life and are fine to use even after the best before date – flours, sugars, raising agents, flavourings, syrup, treacle and all sorts of fruit, nuts and spices will last for ages in your cupboards.
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It’s that time of year again when organisations, businesses, schools and individuals from across Europe are encouraged to take action to reduce waste. This year the week is running from 18-26 November and we want YOU to get involved!
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With busy lives, it's worth asking yourself, if just by cooking a little more of your planned evening meal, could it provide you with a simple lunch the next day?
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If you still need convincing about lunching on leftovers, we have some handy tips to having a lovely lunch to look forward to, to get you through those long meetings and deadlines at work...
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Don't throw your food away, help pair them up with other lonely foods for a perfect match in simple, tasty meals.
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Did you know that 70% of the food we throw out is binned because we didn’t use it in time? We’ve teamed up with a whole host of fabulous food waste champions doing great stuff across Scotland to bring you a brand new Love Food Hate Waste resource that’ll mean you’re never staring at your cupboards clueless again.
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Labels and packs are improving, but there’s more to do …
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Labels. Not sure what they all mean? Here's everything you need to know about display until, best before and use by dates
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For many folk, Sunday roast is the highlight of the week – but what do you do when half of your ingredients have gone limp, dry or mouldy? Save the Student unwraps the remedies you need!
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Avoid the pitfalls of waste and take a look at these ideas for how you can save on your next shopping trip, without giving in to the stockpiling urge.
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Go on, have a go! With your help, we can turn the tide on food waste in the UK.
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Bubble and squeak is for life, not just for Christmas.
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Love Food Hate Waste has put together their top five tips to help you make the most of the festive fare in your kitchen.
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Our ‘Save More’ pack has been developed to help you share top tips, handy hints and powerful messages on how to save food in ways that are good for your pocket and the planet.
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It’s no secret that Scots love beef – and these exclusive meaty recipes from Ayrshire butchers ‘We Hae Meat’ prove just why.
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As part of the European Week for Waste Reduction, Chef Director of Café St Honore in Edinburgh Neil Forbes has created five delicious recipes to get you through the working week.
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Food-saving champion Zero Waste East Dunbartonshire has partnered with UK charity FareShare to run and innovative new food-saving scheme.
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Rachel Khoo shares two great recipes for you to try: Terrine Forestiere and Poisson Meuniere... Wild mushroom terrine and fish in a lemon and butter sauce - both are absolutely delicious.
