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From surplus spuds to dinky apples, we find out what’s at risk of being wasted each week.
To keep our emissions low, our deliveries happen overnight – just like the milkman.
"Too big", "too wonky", "too many".
Around 40% of all food grown goes to waste,
either left behind on the farm or thrown away at home.
From stressed asparagus to out-of-season sprouts. Our growers explain how the weather and other factors affect crops – and how they can lead to food waste.
What comes to mind when you hear the word ‘farming’? Is it a woman in her 60s, driving a forklift truck? A woman in a laboratory, testing soil samples? Or a woman working from home, auditing food safety practices and managing irrigation licences?
Love ‘em or hate ‘em, Christmas lunch wouldn’t be the same without a Brussels Sprout (or ten). But even if you’re not a fan, this year it’s more important than ever to show our little green friends some love.
Growing courgettes is a labour-intensive process. Did you know, every courgette you eat has been harvested by hand?
You don’t need us to tell you that this spring has been unusually cold. But while, for most of us, that just means keeping our winter coats out for a few more months, the knock-on effects for the UK’s farmers and growers have been huge. In fact, the chilly days and sub-zero nights have slowed down asparagus season by over two weeks, meaning farmers have had a worrying time of not being able to meet demand. And it’s not as if they can just pop a few more in the ground for the summer, either, as Malcolm at Red Star Growers explains: “By the time we plant our asparagus crowns (the bare roots of a dormant asparagus plant - a bit like a bulb), they’ve already been growing for two-three years. A year later, we might get a light harvest. And then we’ll only get a full cut of asparagus the year after that – a full two years after planting.” So if the season is delayed, demand is high and supermarkets are banging on the doors for asparagus, why do we need to get involved at all?
Out-of-the-box recipe ideas to help you eat good, do good and waste less.
This spring green pesto is packed with flavour and can be made in large quantities and frozen in ice cube trays to be used in a lot of recipes like this one. Toss this spring green pesto with a pack of ready-made gnocchi, lemon, and frozen peas for a lovely summery recipe in minutes.
A rice salad filled with crunchy vegetables, chickpeas, fresh herbs, and dressed with a simple olive oil and lemon juice dressing. Perfect for your weekly meal planning, picnics, and a guaranteed crowd-pleaser.
Finely chop fresh coconut in a food processor and make these macaroons dipped in chocolate for the perfect treat.
The perfect summer noodle salad with a creamy sweet and salty peanut butte based dressing that is delicious eaten both hot or cold. This salad stores well in the fridge for a few days and travels well making it perfect for gatherings or picnics.
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