Call to use leftovers to cut waste and help environment

Cook leftovers to cut waste and save the environment, says new Goverment campaign

DON’T THROW AWAY the remains of last night’s roast dinner – everyone should learn the art of cooking leftovers, one of the earliest forms of recycling, to help save the environment, says a new Government campaign.

Waste reduction agency, Wrap, says recipes like bubble and squeak and shepherd’s pie must make a return to our menus to reduce the mountains of food thrown away from our kitchens.

UK households throw away 6.7 million tonnes of food a year, one third of all food purchased, of which at least half is still edible.

Supported by the Women’s Institute, set up in the First World War to help make the most of food supplies, Wrap says discarded food is a bigger problem than packaging because the food supply chain accounts for a fifth of UK carbon emissions, and decomposing food releases methane, the strongest greenhouse gas.

Liz Goodwin, Wrap’s chief executive, told the Telegraph: ‘If we stopped the amount [of food waste] that we could, it would be the same as taking one-fifth of cars off the road.’

The new campaign will urge people to plan meals, write – and stick to – shopping lists, make smaller portions, and learn to prepare and cook food past its peak.

A spokesman for the campaign added: ‘It is about re-establishing our relationship with food. Being aware of what you buy. Eating what you buy. Too many people are buying food and then throwing it away. It is a cost to people’s pockets and to the environment. People don’t realise that waste food is bad for the environment. They think it just rots away.’

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