A chef’s tips to cut food waste – and your bills

Food waste is suddenly the subject on everyone’s lips. A combination of environmental concern and biting inflation has propelled an issue that was already rising up the public consciousness on to centre stage. Some supermarkets are dropping ‘best before’ labels on fresh produce, and this month the British Frozen Food Federation launched a campaign to highlight the virtues of freezing to save money. The issue even gained a mention in the first televised debate of the Tory leadership contest at the end of July, when Liz Truss stated: ‘I am naturally a thrifty person. I like saving money and it also helps the environment. It’s about using less, wasting less, particularly food waste which I think is a massive problem in this country.’

There is no shortage of books, brands and organisations getting behind the cause. ‘Dig for Victory’ era books such as Good Fare (originally published in 1941) and Good Eating (1944) have been republished in the modern era.