Waste not, use your creativity

'Cancelled due to rain' -was the message at the entrance to a local game fair at the weekend. A little disappointed, but not at a loss, it was time to switch to Plan B. Suitably dressed for the English autumnal weather, we walked across muddy fields, following the aroma of fresh coffee and burgers to the marquees of the East Midlands Food Festival.

It seemed that half the county had the same idea as the tents were packed and there was a hive of activity around the stands and demonstrations. In the current economic climate, it was encouraging to see such a wealth of support for the smaller independents. The diversity improves each year and the number of people turning up to the event shows that people are interested in the food we eat and are looking for sustainable, regional alternatives to mass manufactured multiple food.

In amongst this feast of inspiration, I discovered some horrifying food facts that, as a food developer, I feel some responsibility for.

A third of the food we buy in the UK ends up being thrown away, which equates to 6.7Mt, or £10bn a year. The majority of this ends up in landfill, which has detrimental effects on our environment and wastes the energy, water and packaging used in its production, transport and storage.

These are scary figures, but there are simple ways to reduce them. Know what is in your fridge, be aware of 'use-by' dates, practise stock rotation and utilise your freezer. With this information, plan your meals and write a list to cut down on impulse buying. Review portion control, especially with carbohydrates and protein.

Keep store cupboard staples stocked so that all the fresh ingredients can be used and go back to the kitchen to create meals with leftovers. The only thing that limits us is our imagination and for an average family it would put £610/year back into the bank.

Becky Sparks is director and food

technologist at Sparkling Innovation

r.l.sparks@totalise.co.uk