Years of meticulous planning for meals led to increased food waste, despite intentions. A stressful routine resulted in turning to convenience foods and neglecting fresh ingredients. An audit of spending prompted a change, leading to the decision to grow tomatoes. This experience revealed the importance of understanding food production and its value. The newfound commitment involves creative reuse of leftover food, such as stale bread in soups and vegetable scraps for stock. Engaging with local initiatives like Too Good to Go has further reduced waste.
It took an audit of my spending last summer to get myself in check. During that time, I also decided to grow tomatoes in the garden of my shared flat. I was a novice gardener, but soon I became obsessed with caring for these plants. It was as if a switch had been flicked in my mind as if it had taken the idea of growing my own food to truly understand the value and timescale of food production.
Now, I save every last scrap of uneaten food and integrate it into my next meal: using cubes of stale bread to bulk up soups, or cracking an egg or two into a three-day-old chilli for a breakfast shakshuka. I have a container of vegetable skins in the freezer, which I'm planning to boil for stock.
The scandal of food waste and how we can stop it. When I can, I'll pick up Too Good to Go boxes, which contain surplus food from local cafes, restaurants and bakeries.
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