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10 easy London food hacks to reduce kitchen waste

By
Samantha Willis
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Do you open your fridge door and wince when you clock three bags of spinach, all of which have wilted? You’re not alone. According to research from Wrap, the not-for-profit sustainability organisation, Londoners are spending a whopping £1.4 billion each year on buying food, with councils paying around £50 million to dispose of it when it becomes waste.

Not only is this waste environmentally damaging, but families could save up to £70 a month by slightly changing the way they shop, prepare, store, eat and dispose of food. 

Here are some #LondonFoodHacks from Small Change, Big Difference to prevent food waste, eat healthily and recycle the inedible bits:

- Freeze half your loaf if you don’t always use it all. Pop the slices into your toaster straight from the freezer.

- Once you have opened your bagged lettuce, place it in a container lined with kitchen roll to make it last longer.

- Eat from your freezer one day a week.

- Try canned veg in your cooking – it’s packed with vitamins and lasts longer.

- Did you know you can freeze eggs? Crack them into a bowl and either separate or whisk together.

- Take a ‘shelfie’ of your fridge before shopping to avoid doubling up on items.

- One recycled banana peel could generate enough electricity to fully charge a smartphone twice.

- Did you know you can recycle bones, eggshells, fruit peelings and coffee grounds in your council food waste bin?

- Any container can act as a caddy in your kitchen, so long as you place it in the correct council container outside your property.

- Make healthy ice cream using frozen banana. Just slice and blend. 

Easy peasy. 

Small Change, Big Difference hosts nights out, cook-ins and workshops across London, most of which are free to attend. Go check it out and make a change!

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