Here’s 5 simple food waste hacks you NEED to know! There’s so many reasons to reduce your food waste, even if you overlook the fact that we waste 4.5 million tons of edible food each year in the UK.
As I’m sure we all know; being gluten free is expensive. But did you know that reducing your food waste can save an average family of four up to £60 a month? And on a much bigger scale, reducing our food waste can help slow down global warming too. How do I know? Love Food, Hate Waste told me so! Ok, let’s get into the 5 simple food waste hacks you need to know…
(also, if you keep reading to the bottom, I’ll share my recipe for this beautiful ‘accidental masterpiece’ – my heart-shaped spicy gluten free Pepperoni pizza! Take a look at it below 👇🏻)
1. Meal plan your way to less food waste.
Planning your meals ahead of time is awesome for many reasons that clearly make you a super-organised human-being. But most of all, it’s a great way to reduce food waste before you’ve even bought any food!
By planning exactly what meals you’ll be having every day of the week, you can buy exactly what you need, right down to every individual ingredient and no more.
And if your paella calls for half a red pepper for example, you can plan another meal during that week which calls for the other half of that veg, like a chilli con carne. Simple!
2. Learn to spot any opportunity for a good ol’ ‘flung together’ meal.
Did anyone else used to watch Ready, Steady, Cook? I used to love watching how they’d reverse engineer recipes – from seeing the ingredients first, instead of starting with the recipe first.
And I like to think I’ve had that sort of thinking instilled in me, even though it now hasn’t been on telly in over 10 years – now I feel old! I mean, would you ever guess that the heart-shaped gluten free pizza in the photo above, was made using all the ingredients in the photo below?
(I only added some lonely leftover pepperoni, gluten free flour, some oil and that’s it!)
So when I look in the fridge on a day I haven’t meal planned for, instead of just seeing a bunch of random leftovers, I now see at least 4-5 different meals that I could make with them. I mean, here’s a good little test for you. What would you make out of the random leftovers below?
We’ve got leftover passata (about half a carton), half a red pepper, half a ball of mozzarella, the bottom of a jar of jalapenos and half a pot of natural yoghurt. Of course, you can throw in whatever store-cupboard ingredients you want as well!
3. The freezer is your friend!
I know it sounds obvious, but it’s true. Plus, this tip relies on one very important factor… having space in your freezer! Our freezer was in massive need of defrosting recently. Once we did it, we had *tons* more space that was previously taken up by a Titanic-sized iceberg.
Now, anything that’s nearing its expiry date goes straight into the freezer. Plus, we’ve also started to batch cook with the sole purpose of freezing those meals. It not only makes our lives so much easier, but those meals then last anywhere from 2-3 months. So there’s no danger of it going off any time soon!
Plus, this is how Mark discovered that he actually love eating frozen grapes. Trust us, try it if you haven’t, it’s amazing!
4. Use up the entire food.
This is a really easy one for me! There’s parts of fruit and veg that we’re quite happy to peel off without thinking, like apple skin or potato skin, carrot skin. Then there’s foods like broccoli where we often only use the florets and the stalk goes straight into the food waste.
But if you really want to make a massive difference to your food waste, skip the peeling and don’t waste any part of the veg. Yep, you can eat the stalk of broccoli!
Obviously, this doesn’t apply to banana skin though I swear I’ve seen people use it to make vegan bacon recently?! Not sure about that one. But when it comes to potatoes and carrots etc, not only is the skin packed with tons of good stuff, but it’ll also save you loads of time on peeling too.
5. Be storage savvy.
It’s a simple fact that, if you don’t keep certain foods at the right temperature, they’ll go off faster than you’d expect. And potentially, even faster than the use by date on it! Can you answer these three questions correctly?
Should you keep an avocado in the fridge? Should you keep potatoes in the fridge? Do eggs go on the fridge, or the cupboard? If you’re unsure of even one answer to those questions then definitely head over to Love Food, Hate Waste’s website and check out their Food Storage A-Z list.
I didn’t know that you should actually keep eggs in the fridge… because when you buy them at the supermarket, they’re never kept chilled. They’re just out! So see if you’re right or wrong when it comes to individual items like that – it’s quite fun!
Oh and here’s the recipe for the gluten free heart-shaped pizza in the photos. You really can top it however you like and it’s a great way to use up leftovers!
For the base
Serving Size: 1
Amount Per Serving: Calories: 625 Total Fat: 12g Saturated Fat: 3g Trans Fat: 0g Unsaturated Fat: 8g Cholesterol: 14mg Sodium: 2494mg Carbohydrates: 105g Net Carbohydrates: 0g Fiber: 4g Sugar: 11g Sugar Alcohols: 0g Protein: 21g
If you’re looking for any more food waste hacks, then definitely head over to Love Food, Hate Waste’s ‘Spoiled Rotten’ post. It’s a great place to start and there’s lots to point you in the right direction.
Any questions about the pizza recipe? Please do let me know by following me on Instagram and leaving me a comment on a recent photo!
Thanks for reading,
This is a sponsored post with Love Food, Hate Waste.