• 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

  • A whopping 16% of people don't realise you can freeze fruit!

    It's the perfect way to press 'pause' on your fresh food to make it last even longer. Visit our website to find out more:

    #FreezerHero #LoveYourFood

  • If food waste were a country, it would be third in the world for greenhouse gas emissions

    We can all make a difference this #EarthDay by pledging to waste less food Visit our website to find out why it's so crucial:

    #EarthDay2019 #LoveYourPlanet