It All Adds Up
There’s nothing like mealtimes to help us get creative and get together with people we love. Saving food does a lot more than just saving money – and every single slice of bread, potato and chicken breast saved makes a difference. It's good for our communities, our country and our planet, as well as our pockets.
Here in the UK, millions of us are already doing our bit to use more of the food we buy each week. Between us, we’re saving just under £5 billion a year compared with 2007, not to mention saving 5.0 million tonnes of CO2 – that’s like taking 2.1 million cars off the road. So, keeping good food out of the bin really does make a difference.
What’s next? How does it all add up? And how can we make sure we’re working together to drive an even bigger change? Take a look at what others are doing and think about what you can do to make a difference where you live – from the people going the extra mile, to the schools doing their bit to inspire a new generation.
“Between us, we’re saving £3.3 billion a year compared with 2007.”
Latest Articles
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Festive food hacks for a more thoughtful, caring and reflective Christmas - for each other and our planet.
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Life can be hectic and sometimes forming new habits can be tough! The thing is, when it comes to food waste, little changes can make a big difference!
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A Sunday roast is a wonderful tradition: a chance to sit down with the family and enjoy a delicious spread.
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There’s no better time to rally the kids and get them involved in making meals and Gary Maclean has provided his top tips to cooking with the family.
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ISARO’s Climate Challenge Initiative brings communities together to learn more about climate change
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Stephanie Kerr, Good to Go Programme Officer at Zero Waste Scotland, shares her recent American foodie experience.
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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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Now, we know not everyone likes to be the first on the dance floor, but without someone going first the party might never get started. Fear not! We’ve got you covered. Many of your favourite brands, Instagrammers and YouTubers are already adopting the Compleating philosophy, inspiring you to be more confident in compleating your food.
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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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Comedian, writer and poet Kate Fox shares her humorous new poems with us to celebrate our Fresher for Longer activity.
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What would you do with a saving of £60 a month over the course of a year? Here are a few ideas for starters.
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Every day in UK homes, 2.2 million slices' worth of ham are thrown in the bin. That's enough to make a ham sandwiches for every person in Glasgow. Read on for top tips to keep the meat and fish you buy out of the bin.
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We teamed up with kitchenware specialist Lakeland to help them make the most of their practical ideas with customers – from everyday utensils to the latest cookware.
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In partnership with Clear Pharmacy, we met the lovely local people of Mount Merrion to run a food-saving session focusing on health and wellbeing. The event was a big hit with everyone, helping residents to make the most of every mouthful.
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With just a little encouragement, some help from us and armed the right knowledge, staff at First Choice housing were able to spread the food-saving word throughout Wales to colleagues and tenants.
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Social inclusion organisation Men United invited us along to support them in helping men over 55 years to get food-saving savvy, make their food last longer and feel good about cooking for one, on a budget.
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We helped JIGSO – a children’s charity in Cardigan – to share food-saving tips and advice with over 300 families in South West Wales, to help make their shopping budgets go further and make the most of the food they buy.
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Aston University loved our everyday food-saving tips so much they decided to
run a special event to help students on campus get to grips with better planning, portions, storage and food labels. -
A whole range of organisations in Belfast City jumped at the chance to learn more about food saving and making the most of every mouthful – with a shared event that made the most of our expertise too.
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It takes water, energy, fuel and packaging to produce the food we love. It's a valuable resource and about half of what we throw away every year comes from UK households. If we all do our bit, we could save up to 7 million tonnes of food every year – here's how you can start with the simple spud.
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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.
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As part of our 10 Cities initiative in Belfast, we worked with the Indian Community Centre on Clifton Street to help their volunteers incorporate food-saving hints and tips in their activities within the community.
