IN YOUR KITCHEN

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YOUR SHOPPING:

ORGANISE YOUR FRIDGE Put longer-lasting ingredients at the back and those with shorter best-before dates to the front – and have a ‘use first’ fridge drawer, clearly labelled, so any other cooks in your house know what has to be used up. Sarah Akhurst, food director

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SERVE CLEVER Many people waste money by throwing away ‘plate waste’. A simple workaround for this is to allow your family to serve themselves from pots and pans; any leftovers will be ‘clean’ and ready to be stored in the refrigerator. Rachelle Strauss, sustainability consultant

Have a ‘CORN!’ night Once a week, hold a CORN! night (Clear Out Refrigerator Now!). This means grabbing all the food from the fridge that needs using up and getting creative. Depending on what you have, that might be a pasta sauce or casserole… or if you have a lot of random items, serve them up as a spontaneous ‘buffet’. Rachelle Strauss, sustainability consultant

4Sort your storage About 28% of edible food waste in the UK is fresh vegetables and salad. Keep potatoes and onions in a cool, dark place rather than the fridge, but try not to put them together, as they produce gases that can damage each other. Wrap them in paper, but avoid plastic bags. Keep other veg in the fridge (ideally not at the bottom, as most fridges get colder the lower you go) stored in plastic bags, if you want, as long as they have holes punched in them. Keep herbs in a glass of water in a cool place.

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GO SLOW Use your slow cooker. A gas/ electric oven costs £77-£85

per year to run (based on a usage of 182-273 hours), while a slow cooker costs

£85 for 2,555 hours.

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