Households are wasting £250 million of food every week.
New research by Hotpoint reveals that Brits are having to cook two dishes on average each mealtime to cater for various household dietary requirements.
However, this contributes to a lot of food waste!
In fact, every year Brits throw away enough to fill 40 million wheelie bins, or 100 Royal Albert Halls.
Plus, the research revealed that a quarter of Brits admitted they worry about the amount of food they waste.
And one in three said they have actively tried to stop buying ingredients they know they won’t use.
Yet, in a bid to combat this, chef Jamie Oliver, has teamed up with Hotpoint to share tips on becoming more zero-waste in the kitchen.
The collaboration is part of Hotpoint’s Eat Your Fridge Challenge.
Every time the hashtag #EatYourFridge is used Hotpoint will donate funds to leading food waste charity FoodCycle.
In the last year alone, they transformed 270 tonnes of surplus food into nutritious meals for the community.
Here are Jamie and Hotpoint’s tips for doing your bit:
Know what not to put in your fridge
Only put things in the fridge that actually need to go in. Items like potatoes do not need to be in there, so store those in a dark, dry place somewhere else. The fridge can make some food go off faster, such as bread which will keep fresher for longer outside of the fridge.
Freezers are like a time capsule for fresh food. It is like pressing the pause button, locking in nutrients and preserving taste, especially when it comes to fruit and veg. If you have got some fruit and it is about to go bad, put it in a container and into the freezer in a container and they will be perfect for a delicious smoothie another day.
Blitz your bread
Bread is a British staple and we have been making it for thousands of years, but research suggests that it is the number one most wasted food in the UK. Instead of putting stale bread in the bin, cut it up into chunks to use another time as croutons, or whizz it up into breadcrumbs and pop them in the freezer. You can use breadcrumbs on the top of pasta, or to add texture to tomato pasta sauce.
Portioning up food and freezing it is a lifesaver for those days you come home and just need something quick. If you’re cooking something like a ragu, curry or stew simply make double the amount! If you freeze it thin and flat it will freeze really quickly, and defrost really quickly, too.
Make your own pickled vegetables with any random bits of crunchy veg like carrot, broccoli, cauliflower and cucumber. Simply put it in a jar with some vinegar, salt, sugar and water and you’ve got a brilliant pickle. You can add herbs, mustard seeds and whatever else you like to change up the flavour too.
Herb flavour bombs
A great tip to make your fresh herbs last longer is to freeze them before they go to waste. Chop them, pop them in an ice cube tray with a little bit of oil, and whack them in the freezer. That way you can then use them whenever you need a bit of extra flavour.
Chill your chillies
If you catch chillies before they lose their freshness, or even when they’re slightly past their best, you guessed it, you can freeze them. Then, when you want to add a little heat, you just grate it into a dish whilst cooking, or even over the top of a curry.
Make veg crisps
One thing I love to do is make delicious root veg crisps. Next time you prep some veg, pop your peelings into a roasting tray, toss with a little olive oil, sea salt and black pepper, then roast for 10 minutes at 180°C/350°F/gas 4. Great as a snack, for adding crunch to a salad, or try them in place of croutons in a soup – bonkers, but delicious.