Stop Food Waste Day 2022 and 11 ways to save on your weekly food bill

Stop Food Waste Day on April 27 this yr is all about elevating consciousness, igniting change and figuring out extra methods to vary our behaviour and minimise meals waste.

You’ll all be acquainted with not less than among the statistics. 33% of all of the meals produced globally is misplaced or wasted however do you know that 45% of all root crops grown by no means attain the desk.

Just 25% of all of the meals wasted may feed all of the 95 million undernourished folks on the earth and eight% of all of the greenhouse fuel emissions annually are resulting from meals loss or waste. Shameful statistics – a large difficulty for the planet and each certainly one of us.

Here on the Ballymaloe Cookery School, despite the fact that we’ve bought a powerful concentrate on Zero Waste, we’ve nonetheless on a journey, progressively discovering and sharing extra modern methods to keep away from meals waste, we proceed to encourage college students to be conscious about easy issues like throwing the veg peelings and herb stalks into the inventory pot fairly than the bin. Scraps that don’t qualify for the inventory pot go into the hen’s bucket in each kitchen to be recycled by the hens to come back again as lovely recent eggs just a few days later. The shells return into the hen’s bucket so as to add calcium to the shells of future eggs (and no it doesn’t encourage them to peck the shells of freshly laid eggs!).

For many, unconscious losing has turn out to be an appropriate lifestyle – it could shock many to understand that it is a comparatively new phenomenon. When I used to be a baby within the 1950’s, waste was not an choice, all leftover scraps had been used up deliciously, garments and equipment had been mended fairly than discarded and built-in obsolescence was not a factor. Hopefully as public opinion turns into extra illiberal of the mantra ‘better to buy new than to fix, companies will be forced to rethink their policies.

But back to food and what we can do in our homes and restaurants. Cheap food is certainly part of the problem – ‘easy come, easy go’ however with value spiralling, working in the direction of a ‘Zero Waste’ coverage in our properties or companies was by no means extra well timed. It might take a basic change in mindset for all of the household or group however fairly shortly it could possibly turn out to be a part of the ethos with everybody getting into into the spirit. There’s additionally a superb feel-good issue – good for the surroundings, your pocket and your online business….

1. Look at your bin

Start to solid an ‘eagle eye’ over what’s going into the bins. Ideally plates must be empty after a meal. If not, ask your self, WHY?

2. Portion management 

Are parts too massive or maybe it doesn’t style good. Zone in on the trigger and treatment. We have to view waste as ‘tearing up bank notes’. Every morsel of waste issues and in eating places, the pinnacle chef’s perspective to waste can fairly simply be the distinction between revenue and loss in a enterprise the place margins are already tight.

3. Use each scrap

At residence, you’ll be astonished how a lot cash could be saved weekly when you concentrate on meals waste. We have to be conscientious ourselves and lead by instance. Chefs can scrutinise the menu, look at each single dish and ask – are we utilizing each scrap of every ingredient, from ‘nose to tail’ and ‘root to shoot’. Choose recipes that received’t lead to waste. Often although not at all times, high quality eating eating places are probably the most wasteful. Long tasting menus that solely make the most of the choicest of morsels may end up in the trimmings being dumped.

4. Homemade inventory

Make inventory with meat, fish bones, poultry carcasses and vegetable trimmings. This must be a part of the work ethic. Use as a base for soups, broths and sauces. Stock could be frozen in recycled plastic gallon cream containers.

5. Be conscious of what you serve

Both at residence and in eating places, take heed to requests. If somebody asks for a small serving to, one piece of toast for breakfast or one slice of bread with a soup – that’s what they need, don’t give them two! One can at all times provide a second serving to.

6. Love leftovers

Relearn and educate your loved ones and group the virtually ‘forgotten skill’ of utilizing leftovers to make scrumptious new dishes.

7. Use your whole bread

Leftover bread can be utilized in a myriad of the way to make different dishes similar to bread and butter pudding, strata, French toast, breadcrumbs, croutons, pangrattato, croutini, crostini…

8. Buy native

Link in with native farmers/vegetable growers to purchase ‘ugly’ fruit and greens and gluts in season, use all components of the vegetable. Make it a precedence to pay them a good worth. It’s potential to get 2 or 3 makes use of from many greens – e.g. beets – one can use the roots, stalks and younger leaves in several methods. It’s a worthwhile and enjoyable train to coach your self and your group by visiting the producers and studying about their course of.

9. Engage the retailers

Encourage supermarkets and native retailers to promote ‘less than perfectly shaped and sized fruit and vegetables. They are just as delicious and can be sold for 30% less. This minimises the waste on the farm and increases the farmers income. According to the WHO, over 15% of food is lost before leaving the farm in great part due to supermarkets criteria for perfect produce.

Reducing waste is one of the most immediate and impactful actions we as individuals can do to fight climate change.

10. Save your cheese bits

Whizz leftover Parmesan cheese rind in the food-processor and use in a Béchamel Sauce.

11. Use up cooked fish

Leftover cooked fish can be used in a myriad of ways – in salads, pastas, grain bowls, sandwiches, rice paper rolls, fish cakes. If you have leftover raw fish, it’s actually greatest to slowly poach it both in olive oil or fish inventory, that means it retains means higher. Once it’s rigorously poached, it’s much less time delicate and can be utilized in every kind of recipes for a number of days.

How a couple of easy salad. Just flake the fish ‘confit’, combine gently with mayo or aioli, a number of freshly chopped herbs – chives, parsley, chervil, possibly fennel, slightly pinch of gentle chilli flakes, possibly piment d’ espelette or Aleppo pepper and a squeeze of lemon juice. Taste, season and pile onto toast or crackers to get pleasure from with a glass of dry white wine.

Alternatively, for those who like crudo or evenly pickled fish. Sprinkle evenly with salt and refrigerate for just a few hours or in a single day if it’s a thick piece. For additional pleasure, add a sprinkling of fennel seeds, possibly paprika or chilli flakes or freshly squeezed lemon juice – experiment. One may additionally prepare dinner it evenly and add to pasta or a salad. Have enjoyable.

Moroccan-style stew

A scrummy means to make use of leftover lamb, beef, pork or rooster.

Moroccan-style stew

Preparation Time

10 minutes


  • 15g  butter and olive oil

  • 2 onions, finely chopped

  • 2 garlic cloves, finely chopped

  • 1 x 400g (14oz) tin of chickpeas, drained and rinsed

  • 1 x 400g (14oz) tin of tomatoes, chopped

  • 1 tsp floor turmeric

  • 1 tsp honey

  • ½ tsp floor ginger

  • 1 tsp floor cinnamon

  • 1 tsp salt (or to style)

  • ¼ tsp freshly floor black pepper

  • juice of 1 lemon (or lime)

  • 450ml (16fl oz) home made vegetable or rooster inventory (plus extra if wanted)

  • 1 massive bunch of recent coriander or parsley, finely chopped (or a combination of each)

  • 1 tbsp shredded mint

  • 1 tsp paprika

  • ¼ tsp or extra cayenne pepper or chilli flakes relying on how feisty you’d just like the flavour

  • leftover roast lamb (beef, pork or rooster), diced


  1. Heat the butter and oil combination in a big saucepan. Add the onion and gently fry for about 10 minutes till mushy and barely golden. Add the garlic and stir a few instances.

  2. Add the drained chickpeas and chopped tomatoes. Stir, then add the turmeric, honey, ginger, cinnamon, salt and freshly floor black pepper and the freshly squeezed lemon juice.

  3. Add the inventory, carry to the boil after which simmer for about 20 to half-hour, till the liquid has diminished however not dried out fully. Top up with extra liquid if crucial.

  4. About 10 minutes earlier than the tip, add the chopped coriander and/or parsley, 1 tablespoon of recent mint, paprika and cayenne or chilli flakes.

  5. About 5 minutes earlier than the tip, add the leftover diced roast lamb, beef, pork or rooster.

  6. Check the seasoning, including extra salt and pepper if crucial.

  7. Sprinkle with a number of recent herbs.
    Tip: Add extra greens similar to pink peppers or cooked potatoes.

Crispy rice cwith salmon, avocado and pickled ginger

Ordinary cooked rice works completely too, although it’s not as sticky.

Crispy rice cwith salmon, avocado and pickled ginger

Preparation Time

45 minutes


  • Leftover sushi rice or sticky rice

  • Flaky sea salt

  • Extra virgin olive oil

  • Smoked salmon or gravlax

  • Wedges of avocado

  • Horseradish sauce or wasabi

  • Pickled ginger

  • Coriander sprigs (non-compulsory)


  1. Line the bottom and sides of a small ‘lasagne’ dish with parchment paper. Press the cooked rice into the dish so it’s about 1cm (1/2 inch) deep. Cover and pop the block into the freezer for about 45 minutes.

  2. Then unwrap, season with flaky sea salt. Dust each side with slightly seasoned flour or cornflour. Cut into fingers about 6 x 4cm.

  3. Heat slightly additional virgin olive oil in a large, heavy frying pan. Cook till crisp and golden on all sides (4-5 minutes). Cool slightly, unfold slightly horseradish sauce on every, add a strip of smoked salmon or gravlax, a wedge of avocado and slightly pickled ginger and possibly a sprig of coriander. Alternatively, use uncooked wild salmon when obtainable and a touch of wasabi. Dip in soy sauce and luxuriate in!


Best earlier than and sell-by date.

Learn the virtually forgotten ability of easy methods to choose when meals is suitable for eating by utilizing your senses. A staggering amount of completely good meals is thrown out day by day as a result of now we have misplaced the ability to evaluate and depend on ‘always conservative’ sell-by and greatest earlier than dates. Many folks don’t know the distinction between one and the opposite. Many meals are high quality for weeks, typically months previous the date – it simply requires slightly data and some expertise to evaluate.

“Sell-By Date” This label is aimed toward retailers, to tell them of the date by which the product must be bought or faraway from the shelf. This doesn’t imply that the product is unsafe to eat after the date. Typically one-third of a product’s shelf-life stays after the sell-by date for the buyer to make use of at residence.

Best earlier than” dates are about high quality, not security. When the date is handed, it does not imply that the meals might be dangerous, nevertheless it may start to lose its flavour and texture.

East Cork Gold Medal Awards

Congratulations to Ballymaloe House on their current Gold Medal Awards for ‘Menu Provenance’ and ‘Ireland’s Country House and Guest House Experience’.

Our neighbours, Garryvoe Hotel received ‘Ireland’s Hotel Casual Dining Award’ and Castlemartyr Resort received the ‘5 Star Hotel Spa Experience’. Well accomplished to all.

Food Truck – Niamh’s Larder

‘Niamh’s Larder’ meals truck has reopened for the brand new season. Operating from their household discipline which could be accessed through Ballybrannigan and Ballycroneen Beach in East Cork. Niamh Hegarty (a Ballymaloe Cookery School alumni) might be serving scrumptious takeaway breakfast, lunch, candy treats, espresso and Bkultured water kefir from 10am – 4pm Saturday and Sunday (and Bank vacation Monday).

Instagram – @niamhs_larder

Source hyperlink

Leave a Reply

Your email address will not be published.