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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Five tips to avoid wasting food before heading off on holiday
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As a nation we waste more than we think. But together, we can all stop food being wasted.
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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.
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8 foods you never knew you could compleat. Our challenge to you - give them a try!
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Compleating your food makes sense, but how do you make the most of your delicious ingredients? Here are some top tips to get you started.
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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.
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This year, to support European Week for Waste Reduction, we’re focusing on ways that we can look at saving good food from going to waste by sharing. One of the things you can do to join in, is organise a Leftover Lunch with your friends or colleagues.
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Do you end up throwing away the odd portion of chicken that’s been forgotten in the fridge? What a waste. You can end that today with these top tips for using up the whole chicken – saving money and helping the environment. It’s win-win.
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It might shock you, but poultry (like chicken and turkey) is one of the foods we waste the most. But, with some simple tips and tricks, you can store any chicken or other poultry you buy safely so it stays fresher for longer.
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No bread should be destined for the bin. Love every slice of your loaf – whether that’s a classy sourdough, a bit of wholemeal or a leftover bread roll – with these simple tips and bread recipes.
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Business owner, student and chef, Cristina Comunian tells us how her and her family make the most of good food- the Italian way.
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We’ve been getting into the festival spirit, and the one act we want to see get its big break is – proper storage.
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Want to make the most of the bread you buy and enjoy every slice? Our tips will save you money and help bring an end to bread being the most wasted food in the UK.
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Mashed, roasted or fried – we all love spuds. Here’s how to make the most of every potato on your plate.
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The humble potato on your plate has travelled a long journey – from seed to farm, from shop to plate. Yet potatoes are the second most wasted food in the UK. Here’s how to save your spuds.
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Milk is a great secret ingredient in loads of recipes – so there’s no need to chuck it away.
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Do you end up pouring gone off milk down the drain at the end of the week? Well, it’s time to make a change. Save money and stop waste with these simple tips for keeping milk fresh.
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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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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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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.
