Today’s headlines have again brought the issue of food wastage to the nation’s attention. Today’s news stories claim that despite a 21% reduction in food wastage over the past 5 years, we are still throwing away far too much food. The common foods to be chucked include bread, bread products and milk. When we’re all still feeling the financial strain as our economy strives towards its fragile recovery, it’s a good idea to review your wastage. Our family tries to reduce our waste wherever possible, so I thought I’d share some tips and ideas with you. Please feel to add your comments on this issue or share your own personal tips.

  • Dont throw away over-ripe fruits; instead turn them into a tasty fruit salad, fruit jelly, fruit smoothie (add natural yoghurt/milk and blend) or stewed fruit
  • When veggies are their way out, make a big batch of soup. I make mine by chucking whatever veg I’ve got into a large pan, adding a teaspoon of low fat spread, and let them cook in the spread for 5 minutes or so to bring out the flavours. I then add about a pint of stock (boiling water with 2 stock cubes or make your own) and simmer till the veg is tender. Blend and add black pepper
  • If you’ve got leftover milk, why not chuck it in a slow cooker with pudding rice and a little sugar to make a delicious homemade rice pudding? This can also be frozen
  • Leftover double cream can be frozen if its been whipped
  • When bread is a little staler than you like it, why not turn it into breadcrumbs (I use a had blender chopper for this)? Bread crumbs can be frozen and used as needed. You could try sprinkling over pasta bakes for a crunchy topping (when grilled), make your own meatballs, make your own breaded fish/chicken, or try your hand at a vegetable crumble
  • Yoghurts are often perfectly fine several days after their use-by dates
  • Many store cupboard foods will be fine for several weeks after their best before dates
  • Simply freeze leftover veg, potatoes or meat and use at a later date. I often use leftover casseroles/stews in a baked potato the next day
  • Store veggies like carrots and potatoes in a brown paper bag. This prevents them from getting soggy and helps them keep for longer
  • Planning your meals can not only keep your food bill down, but also reduce your wastage
  • Consider a compost bin. You can get rid of anything from vegetable peelings to teabags in a compost bin. If you dont have a garden, ask a friend if they’d like compost or use your compost to grow indoor veggies or herbs.


Annemarie Aburrow

Annemarie graduated from the University of Southampton in 2003 with a first class honours in Physiology with Nutrition. She went on to study a Postgraduate Diploma in Dietetics at Cardiff Metropolitan University, leading to registration as a Dietitian. Between 2005 and 2013, Annemarie worked for the NHS in a wide variety of clinical and community roles. More recently, she has specialised in health promotion and prescribing support. She has particular experience in obesity management (both adults and children), diabetes, nutrition for the under 5s and nutritional supplement prescribing. In 2013, Annemarie left the NHS to set up her private practice 'Expert Dietitian'. She now works as a freelance Dietitian, offering private consultations in Hampshire, telephone and Skype appointments, corporate nutrition consultancy and bespoke training. She has a growing portfolio of project work, including working with her local council to provide nutrition training and expertise to Early Years settings, article writing, work with schools and running training/workshops. Annemarie is a member of the British Dietetic Association (BDA) and is registered with the Health and Care Professions Council (HCPC).

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