Changing not just what you buy, but when and how, is the key to making good use of food
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What’s the secret to a zero-waste kitchen?
James, Bristol
Between spud peelings, bread on the turn and last night’s rice congealed into the shape of a brick, we bin £20bn worth of food in the UK annually, according to Wrap, the waste-reduction body. We all need to make changes, James, and this starts with how you’re shopping. Obvious, yes, but taking stock, working out how many mouths need feeding and, as the Guardian’s Tom Hunt puts it, “really eating for pleasure” (by which he means valuing your food) will stand you in good stead.
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