Households spend on average €700 a year on food that is thrown away

Do you love to cook, but hate to waste food? Does meal planning and food shopping give you a headache? Or do you find yourself binning bread, salads or meat far too often?

Today sees the launch of a series of mini-cookery programmes aiming to help guide and encourage people to plan meals more efficiently in order to prevent food waste. The mini-cookery series will air on YouTube as part of European Week of Waste Reduction 18th – 25th November, 2018 and will inspire viewers with easy-to-make, delicious recipes peppered with hints and tips to reduce food waste.

In five minutes or less, each mini-programme presents the instructions for cooking a gorgeous meal complete with a dollop of friendly advice and useful check lists on planning, shopping, food storage, leftovers and, of course, cooking. See introduction to series on https://youtu.be/nQr-IW6oJws

The series is the initiative of the four Dublin local authorities* and is part of a range of activities happening in the greater Dublin area, as part of TriFocal, an EU-wide project designed to address food waste in cities.  The series features Smart Store Cooking, an economic and time efficient household food plan devised by friends Mary Louise Ward and Eimear McClusker.

“Busy juggling family and work commitments too often leads to a lack of dinner planning and surplus groceries being purchased. We love easy recipes, with interchangeable core ingredients, along with handy checklists, to avoid pointless shopping and reduce food waste” commented Mary Louise Ward, “The recipes we’ve featured in this series include Stove-Top Chicken Casserole, tasty Chilli Beef, vegetarian Sweetcorn Chowder, and almost effortless Honey-Roast Salmon. These are family favs in our houses, real comfort food.”  

Hugh Coughlan, co-ordinator of the Eastern-Midlands Regional Waste Office, which is overseeing the Dublin phase of the TriFocal project commented “On average, in Ireland we waste €700 per household per annum on food. This represents not just a waste of food, but a waste of the resources, such as time, labour, water, energy and transport that go into getting that food to our kitchens. In addition, as wasted food breaks down, it releases the same gases that cause global warming, so the more food we waste as a nation, the more we contribute to climate change. But with a few small changes in how we buy, store and think about our food, we can make a big difference, reducing food waste, saving resources and money and helping to mitigate climate change”.

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