Yeo Valley Organic Food Ambassador Paul Collins Yeo Valley Organic Food Ambassador Paul Collins

Our Top Tips for Reducing Food Waste

Thursday 15th April 2021

We wanted to share our top tips for reducing food waste helping you to put nature first at home!

From saving the last knob of butter or spoon of yogurt; to using up a hard piece of cheese for a delicious recipe, there are lots of small steps that can help you on your way to zero waste cooking.

Here, our Food ambassador Paul Collins shares his top tips and we hope they will provide some inspiration so you too can minimise food wastage.

LOVE YOUR LEFTOVERS

At Yeo Valley Organic, we love all food – especially leftovers!  A great way to enjoy your leftovers is by being creative and turning them into another, delicious dish.  In our café, we like to make Crostini from our leftover Sourdough and freeze them sliced, ready to be used during the busiest days. If we have any whole loaves of bread left over, we sell it to the staff at a reduced rate and if there is still any left, we turn it into breadcrumbs ready for future recipes!

Organic Bone Broth made in the Staff Canteen Kitchen at Yeo Valley HQ
Making bone broth makes great use of your leftover bones

BOIL YOUR BONES

All the beef we use in the Yeo Valley Organic café and canteen is from our own farms, and we try to use every last bit of meat, including the bones!  We make a bone broth or a stock which you can turn into whatever recipe you like. We like to make gravy with it – it takes two days but it’s well worth the wait!

You can also reduce food waste when preparing fish by using the bones for a fish stock, or using any leftover trim for fishcakes, fish pie or croquettes.

KEEP ALL CUTTINGS
There’s a huge amount of waste in every kitchen from food preparation, but we love to see what trimmings and cuttings can be used in other recipes – you might be surprised about what you can repurpose!  We save all the trimmings from our root vegetables, such as onions or carrots, for our stock pot, which minimises the need to put in extra veg.  Any leftover veg from roast dinners can also be used for bubble and squeak for lunch the following day, and we make surplus veggies or other food items into soups, chutneys or purees.  We can do this at the height of their season to maximise flavour and extend the season – it’s especially good with broad beans, tomatoes, or wild garlic which is in season now!

STORAGE IS KEY
When saving and reusing leftovers, where we store our food can have a huge impact on its freshness and versatility.  Bread and eggs can have a much longer life if they’re stored in the fridge, but some vegetables such as tomatoes are much better kept out in the air so they can ripen and be enjoyed at their best.  The freezer is the star of a leftover lovers’ kitchen though, and we treat the freezer like it’s our best friend because when it comes to keeping wastage to a minimum, it is!

Yeo Valley Organic carrots from the garden
Save your trimmings for the stock pot!

AND LASTLY, THINK BEFORE YOU BUY
At Yeo Valley Organic, we love dairy but hate food waste, so always try our best to only buy what we need in the first place.  With organic farming, we put nature first every day, but you can do this when shopping too.  Making small changes to your everyday habits can help to make a huge difference – it really can be as small as just thinking more about the environment to help you shop more consciously.

In our café and canteen, we like to put nature first by buying food supplies daily, from local and trusted suppliers. Doing this also helps us only order what is needed without having excess leftovers.  Another way we can put nature first is to buy more seasonally, so we try and source from suppliers that grow, rear or make everything we use in our café and canteen. Buying local is extremely important to us and can not only stop food waste but save food miles too.

By making small changes to our daily habits, such as reducing food waste or buying organic more often, we can collectively make a positive impact on the natural environment.

Comments on “Our Top Tips for Reducing Food Waste”

  • Any odd bits of cheese can be grated and used in a quiche, cheese toastie or pasta bake. Parmesan rinds can be kept in the fridge and put into soup while it cooks to flavour and thicken it. Just remove the rind before you process or eat it!

    Sara Brennan on 28th April 2021 at 4:12 pm

  • A wartime child, I appreciate entirely the value of 4 peas on a saucer. Keep up your good work on leftovers and reducing food waste.

    dora on 22nd April 2021 at 11:07 am

  • We never waste anything but we save peel from any vegetable and fruit with the worms in our wormery They also enjoy eggshells, tea and coffee waste and the vaccuum cleaner contents,paper and egg boxes.They hate orange peel and onions.

    Stella on 20th April 2021 at 5:55 pm

  • Peelings from ALL veg, the “tops & tails” of veg, mushroom stalks, broccoli stalks, in fact anything can be turned into a delicious smooth soup. Just add black pepper corms, thyme, coriander & chicken stock. Tasty, nutritious & oplanet-savi8ng.

    Carol on 20th April 2021 at 5:37 pm

  • All of these ideas are really valuable. I’ve just returned to studies (doing a PhD at 53 years old!) and so I’m trying to count the pennies! I especially like the top tip about veg peelings going on the stock pot!

    Geraldine Chell on 20th April 2021 at 5:07 pm

  • If you have an excess of herbs why not make a roll of herb butter. Portion it, freeze it and pop a piece on top of your next steak, lamb chop or grilled chicken

    Stephanie Alden on 20th April 2021 at 10:31 am

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