Following last winter’s popular Waste Watchers Diet, Wiltshire Wildlife Trust, in partnership with Wiltshire Council, has today launched its latest campaign to encourage people to waste less food.
Emma Croft, Waste Minimisation Officer, explained “Wasting food has a big impact on wildlife. Producing, distributing, storing and cooking food uses vast amounts of energy and fuel which emit greenhouse gases contributing to climate change.
"If we stopped throwing away food that could have been eaten, it would be the equivalent of taking 1 in every 4 cars off our roads.
"Wasting food is bad for people too. It’s a waste of money. Christmas is expensive enough without throwing away food!
"So over the next three weeks, I will be giving Wiltshire residents tips on having a less wasteful Christmas.”
Join Emma over the next few weeks for three enticing recipes that make up our Leftovers Christmas Dinner as well as some top tips on how not to waste a single sprout.
Emma’s Top Tip For Starters: It pays to plan
Some simple, quick planning before the chaos begins will mean that you have just the right amount of food for the festive period.
It needn’t be boring – get the family involved and see how much money you can save by only buying food that will get eaten.
And if you’re smartphone-savvy, there’s a handy meal planner on the Love Food Hate Waste website (http://england.lovefoodhatewaste.com). It’s free to download so you’ve got nothing to lose.
Make sure you write a shopping list as well before you hit the shops – and stick to it – this will make sure you’re not tempted to buy things you don’t need. But if you are – check the date & storage guidance and plan them into your meal to ensure they get eaten.
Use your leftover stilton cheese with this delicious recipe from Love Food Hate Waste:
Pear and Stilton Toasts
· 1 ripe pear, cut into slices
· 25g butter
· A splash of balsamic vinegar
· Nutty or seeded bread, such as walnut and raisin or sunflower and pumpkin
· Leftover stilton cheese
· Fry the pear slices in the butter until golden and just tender. Add a splash of balsamic vinegar and cook for 1 minute.
· Toast some bread slices and cut into rough triangles, then top each piece of toast with a little stilton and a slice of cooked pear.