Make the most of food as part of European Week for Waste Reduction

Posted on Dec 8 2014 - 8:43am by Sustainable News

Free Lunch as part of European Week for Waste Reduction (EWWR). Fairlie, whose Gleneagles restaurant is famed for its focus on

Andrew Fairlie and Ylva Haglund of Zero Waste Scotland take a zero waste approach to cooking with cuts of pork often discarded, at Andrew’s Gleneagles kitchen

Andrew Fairlie and Ylva Haglund of Zero Waste Scotland take a zero waste approach to cooking with cuts of pork often discarded, at Andrew’s Gleneagles kitchen

sustainability, led the call for people across Scotland to mark European Week for Waste Reduction by holding a Waste Free Lunch to raise awareness about food waste and how to prevent it.

European Week for Waste Reduction is the biggest waste campaign of its kind in the world with countries from all over Europe taking part, and is co-ordinated in Scotland by Zero Waste Scotland.  The theme for this year’s campaign is cutting food waste, and Zero Waste Scotland is calling on Scots to get involved and hold a Waste Free Lunch in offices, schools and in local communities.  Avoidable food waste costs Scotland £1.1billion a year and one fifth of the food we buy every year ends up being thrown away. This is the equivalent of a family of four having another mouth to feed and costs the average household £470 per year.

Holding a Waste Free Lunch is a great way to highlight the types of foods that most commonly go to waste, and provide some inspiring ways to use them up and keep them out of the bin.  Waste Free Lunches are happening up and down the country this week, with organisations including Glasgow Food Policy Partnership,
Earthtime in Elgin, Centre for Stewardship in Falkirk, Transform Dundee, Orkney Zero Waste and many more taking part.  Edinburgh University’s ‘Come Dine with Me’ society is running a ‘Come Dine Waste Free’ event, Stirling University are holding a Waste Free Dinner and the East Dunbartonshire Voluntary Action
Group are holding a Waste Free Breakfast for local young people.

Andrew Fairlie said: “I’m delighted to support the Waste Free Lunch. I’m passionate about sustainability in food, and I strive to make sure food is used as responsibly as possible in my restaurant. That includes buying local, sustainably sourced ingredients, using as much of the produce as possible and reducing waste. In the restaurant some of our most popular dishes are made from things some people might discard, like our Roulade of Head with Crispy Pig’s Tails. Every meal we serve is a waste free meal, and it’s fantastic to see people across Scotland embracing this ethos as well.”

Zero Waste Scotland’s Ylva Haglund, co-ordinator for the Love Food Hate Waste campaign in Scotland, said: “With food prices rising all the time, throwing food away is like throwing our hard earned money in the bin. It’s not just a waste of money, but also a waste of the energy and water that went into growing, transporting and refrigerating the food, which causes really harmful greenhouse gases when sent to landfill. So European Week for Waste Reduction is a great time to get the message out that there’s loads of ways to prevent food waste, including planning meals that use up all of the ingredients you buy, checking cupboards before you shop, and making the most of leftovers by having a waste free lunch the next day.”

Find out more at www.ewwr.eu and www.lovefoodhatewaste.com

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