Harvesting the value from our food this autumn
It's harvest time and what better opportunity for us to value our food than now. Whether it's leftovers, allotment gluts, supermarket offers or just simply the weekly shop we should all value it: because it costs money and precious resources to buy or produce it.
New research from Love Food Hate Waste shows that while over half of us are taking measures to reduce the amount of water used in our homes, more than three quarters are surprised at the proportion of water used in the products and food we buy . For example, for every glass of milk we drink it takes over 250 litres of water to produce it!
For many this might seem inconceivable. However, when we look at the journey your food has gone through to be produced you can see why. Take the humble chip; water is used by the farmer when he plants the seed potato, fertilises it, and during irrigation to help the crop grow. More water is then used in the factory where it’s cleaned and chipped and yet more to make the packaging to keep it in good condition and finally in the freezer. It takes around 6 buckets of water to produce just one potato!
So over the next two weeks Love Food Hate waste is calling on all of us to make more of the food we buy and grow. In honour of that I have compiled my top 5 new Love Food Hate Waste recipes in celebration of all things vegetable:
- Pea pod soup - it seems such a shame to waste the pods… especially if you have some fresh mint in the garden…Of course, fresh pea pods aren’t always available but you can make this soup with mange tout, instead. If soup-making doesn’t appeal to you on the day when the peas are shelled, you could save the pods in the freezer.
- Courgette koftas - This lightning-fast dish is the perfect way to make something tasty out of a tired courgette. Home-made curries would not be the same without them, but Jane Hughes also offered them as crispy canapés with great success!
- West African peanut sacue with couscous - This impressive dish is interesting enough to serve to friends, amazingly filling and nutritious, and suitable for vegans. Best of all, you need hardly any ingredients - as long as you’ve got a jar of peanut butter you’re well on the way…
- Tomato gratin - Add breadcrumbs and cheese oddments to a punnet or glut of ripe tomatoes to make a delicious lunch or supper
- Easy gnocchi - very simple to make – and easy on the pocket, too.
This autumn make the most of all the food you grow, you buy and you share with Love Food Hate Waste. Please share these ideas, recipes and tios with as many people as you know so that we can make a real difference.