Waste Not

All statistics from:

www.wrap.org.ukwww.defra.gov.uk

Waste Not

Household Waste & Avoidable Costs

Household size: 3

Household size: 4

Household size: 1 220 kg per year – £310

Household size: 2

Average household: 2.4

290 kg per year – £420




Food & Drink: 38,500 tonnes

Wasted: 8,300 tonnes – 22%


Food : 27,800 tonnes

Drink : 10,700 tonnes


Proportions of Purchased Food

Fres

h ve

g an

d sa

lad

– 23

%

Drin

k –

16%

All

Oth

er –

16%

Fres

h fr

uit –

13%

Bake

ry –

10%

Proportions of Food Waste

Mea

ls –

8%

Mea

t & F

ish –

7%

Dai

ry &

Egg

s – 7

%

Reasons for Food Waste

Inedible36.5%

Left on plate15.7%

Out of date15.1%

Looked bad8.8%

Mouldy9.3%

Smell /tasted bad4.5%

Left from cooking4%

Other3.8%

In fridge /cupboard too long1.5%

1. Put peels and cores into saucepan and cover with water. Bring to a boil and reduce liquid by half.

2. Strain out the apple scraps. Return liquid to saucepan and add 1 cup of sugar and a pinch of cinnamon. Bring to a boil over high heat stirring often, until the mixture thickens to jam consistency. If you have a cooking thermometer, this will be at 220°F.

3. Tart apples have a higher pectin content than blandly sweet ones and will thicken quicker. Including some peels from red apples will give your jam a lovely blush color.

Peels and cores from 5 applesWaterSugarCinnamon

Apple Peel Jam

1. Gather black seeds from watermelon and rinse thoroughly in colander to remove any excess watermelon. Spread out in even layer on baking sheet and allow to dry.

2. Preheat oven to 165°C / 325°F.

3. Drizzle with oil and a sprinkle of salt and bake for 15-20 minutes, stirring occasionally, until lightly toasted.

4. Pumpkin seeds can also be roasted with the same method, bake for 45 minutes at 165°C / 325°F.

1 cup watermelon or pumpkin seeds1 tablespoon vegetable oil1 tablespoon salt

Roasted Watermelon Seeds

1. Brush or toss potato peelings with oil and sprinkle with salt and pepper to taste.

2. Place on a baking tray and bake in preheated oven for 10 minutes at 200°C/400°F or until golden brown.

Potato Skin Crisps1. Place the peels, scraps and rinds

into a sealable bottle. You could use oranges, lemons, mangos, limes or strawberries. Fill the bottle to about three-quarters with vodka.

2. Leave the mixture in a cool dry place for at least two weeks and then it is ready to drink. Enjoy your flavoured vodka.

Vodka Infusions

1. The ideal compost bin is easily accessible, has no gaps in the sides and may be insulated with cardboard or straw and has a lid or cover.

2. Should be located in a sunny or semi-shaded position, directly on the soil or turf and away from water.

3. Anything that was once living will compost, but some items are best avoided. Meat, dairy and cooked food can attract vermin and should not be home-composted. For best results, use a mixture of types of ingredient.

4. Some things, like grass mowings and soft young weeds, rot quickly. They work as ‘activators’, getting the composting started, but on their own will decay to a smelly mess.

5. Older and tougher plant material is slower to rot but gives body to the finished compost – and usually makes up the bulk of a compost heap. Woody items decay very slowly; they are best chopped or shredded first, where appropriate.

Compost

1. Collect your leftover citrus peels and dry. You could also use blackberries, cranberries, blueberries, strawberries, blackcurrants or elderberries.

2. Lay out on a tray and put in a dry place for a few days. If the sun is shining, you can place your tray outside. The peel needs to completely dry as any moisture will turn the potpourri moldy.

3. You could add lemongrass, lemon, geranium leaves, marigolds, dried petals and whole dried flower heads to complement the fruit.

4. Mix your dried peels, herbs and flowers together in a large bowl. Add a few drops of essential oils of your choice to enhance the scent.

Potpourri

Waste Not

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