• New recipes don’t always mean starting from scratch with a set of pristine ingredients, this delicious soup is a brilliant example of that, give it a go.

  • A delicious zero waste brunch, which compleats the whole potato, parsnip, broccoli, spring onion and herbs (stalks, peels and all). Or swap out for any leftover veggies you have at home! This recipe can also be made vegan and/or gluten free – see Cate’s top tips below.

  • In this case, made with leftover wild mushroom risotto and stale end slices of a white loaf of bread. Crunchy on the outside with a hit of rosemary and gooey mushroomy and cheesy goodness on the inside.

  • Italian-style breadcrumbs, flavoured with herbs, garlic and lemon zest. Use generously to add a dash of texture and a pop of flavour to anything from pasta, soups, risotto and salads. Just sprinkle a good helping on top. I made this using the end slices of a brown bread loaf.


What To Do

Why Save Food

Social Feed

  • RT @TRiFOCAL_London: It's #StopFoodWasteDay! Did you know that a caddy load of food waste could generate enough electricity to power a ligh…

  • Make a pledge this #StopFoodWasteDay ️

    From freezing leftovers to #compleating your food, small changes can add up to a big difference
    Visit our website to join the food waste fight:

    #FoodWaste #LoveYourPlanet #Environment

  • Who always eats their crusts?

    Some 32% of the bread bought by UK households ends up being thrown away. Try some of our #Compleating tips to make the most of your crusts and save them from the bin!

    #FoodWaste #Bread #UseYourLoaf

  • Happy birthday, Bill

    The meals we eat now might be a little different, but we still share Shakespeare's love of food! Remember to make the most of every bite - visit our website to get inspired:
    #ShakespeareDay #LoveYourFood #TwelfthNight