Enter your email & we’ll send it to your inbox. Plus, get great new recipes from us every week! By submitting this form, you consent to receive emails from Hurry the Food Up. When we first started HurryTheFoodUp waaaaay back in the day (last year) we made a simple mantra we wanted to follow. Our recipes had to be quick, tasty, healthy and meat-free. So far, so good. But other, less obvious, points were hidden from us at that time. Some were easy – all three of us naturally stayed away from recipes that included little known, or hard to find spices or herbs that would get used once then sit abandoned and forlorn in the cupboard, never to see the light of day again. Wasting food is one of the western world’s biggest problems (one of I said!) and there’s no way we were going to add to that. So when Howie said he still had a half jar of baby corn and a half pack of snow peas sitting in the fridge with nowhere to go, he’d made a valid point. After all, he’d already made a big batch of the curry, for photographing, for eating, for force-feeding to housemates. So what to do with the rest? Maybe we could make them optional ingredients, he suggested, and focus on the frozen veg instead? No no, came the adamant response from Kat – these ingredients are an integral part of the meal. What’s a green Thai curry without the sweet crunch of a baby corn, or the tender bite of a snow pea? It’s just not the same. Which meant we had to find another way. Indeed, it’s nearly impossible to make only recipes that use an exact amount of buyable ingredients (a market might help to combat this, but if you’re relying on supermarkets like we are then it’s pretty much a no-go). So what to do? We put our heads together and here are some of the best options we came up with to avoid wasting food. There must be other ways to avoid wastage, but these were our favourite picks so far. We hope they’ve given you something to think about, and we want to know:
Are you guilty of wasting food? Do you use any of the methods above? Which work best for you? Do you have any more tips or advice to help combat the millions upon millions of tons of good food thrown away every year?
