Why Save Food
Your food does its job best when it's on a plate ready to be enjoyed. Saving food saves money and helps to slow down global warming and deforestation. Reducing the amount of food that ends up in the bin also means you can say goodbye to unnecessary packaging waste. If we all make a few small changes and start using up the food we buy, together we can make a big difference.
What’s in it for you? Use up what you buy and you could save your household £38 a month. If you are a family of four, you could be saving as much as £60 each month. Throwing good food away costs the average person in Scotland around £200 a year, and the average household £460. So there’s a huge opportunity for all of us to cut what we spend at the checkout simply by saving more of the food we buy from the bin... and it’s a lot easier than you might think!
Turning less food into rubbish can also make a real difference to the world around us – and that’s something we can all get on board with. Read on to find out more about why and how to be leaner and greener, and what you could do with the money you’d save.
“There’s a huge opportunity for all of us to cut what we spend at the checkout simply by saving more of the food we buy from the bin.”
Latest Articles
-
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.
-
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.
-
It's amazing the things you come across in a supermarket...
-
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.
-
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?
-
Go on, have a go! With your help, we can turn the tide on food waste in the UK.
-
Celebrity chef Prue Leith tells us all about her favourite leftovers, her top freezer foods and handy hints for desert island eating.
-
See why it’s greener as well as leaner when we all do our bit together – with real benefits for our environment, now and for generations to come.
-
What would you do with a saving of £70 a month over the course of a year? Here are a few ideas for starters.
-
We’ve taken a look at half a dozen of the reasons, macro and micro, for joining the battle to keep our food out of the bin.
-
What’s the point of saving more food? Because every mouthful matters. We’ve taken a personal look at what you and your family can do to save more.
-
As a nation of serious cheese lovers, we know you’ll be hacked off to know how much of the stuff we throw in the bin each year. But it doesn’t have to be that way. Read on to find out how you can be a better friend to fromage.
-
Here are a few savoury ideas to inspire you to make pancakes a regular on your home menu.
-
For the second year running, TV Chef Richard Fox took the Love Food Hate Waste roadshow around Wales to show people how to make tasty meals from the food we usually throw away.
-
Growers of Walkers Crisps potatoes are pioneering water efficient technology to save the water lost in spud manufacturing.
-
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.
