Fair Food to the rescue
Addressing hunger, tackling food waste in West Auckland There’s a modern-day Robin Hood operating in West Auckland on a daily basis. The only thing is, it’s not the rich he…
Addressing hunger, tackling food waste in West Auckland There’s a modern-day Robin Hood operating in West Auckland on a daily basis. The only thing is, it’s not the rich he…
This recipe makes use of the whole vegetables and strips the ham hock of its meat. A hearty soup to eat right away or freeze for another time.
Instead of throwing your silverbeet stalks away, take inspiration from the Italians with this delicious braised silverbeet stalk recipe.
Chicken is one of New Zealand’s most thrown-away foods: we’re throwing away 3,403 tonnes of the stuff each year. That’s more than $40 million-worth of meat! Luckily there are heaps…
Jambalaya means jumbled or mixed up, which is a great way to describe this dish as it contains a mix of spice, chicken, prawns, vegetables and rice. You can experiment with different meats and veg, depending on what’s in the fridge!
When your children eat apples at home, or you use them in baking, collect the cores and skins etc in a container or snaplock bag in the fridge. When there is about half a cup or more, simmer these in a water to cover them, wait for them to break up a bit and turn slushy. Pour contents of the pot into a sieve over a jug or bowl, freeze this pectin stock in ice cube trays and add a couple of cubes to low pectin fruit jams such as strawberry. You can also add these to sauces and marmalade etc which need to set to a thicker consistency.
By: Caroline, Levin
New Zealand families spend, on average, more than $10,000 on food each year. While power bills can skyrocket through winter and rent prices are non-negotiable, food is one area where,…
Kids don’t like crusts? Turn them into breadcrumbs in the blender, then make stuffing. Add herbs, onions, whatever you like, bind with a little stock or egg then roast. You can make the stuffing without the chicken – the kids will love it.
By: Lisa, Lower Hutt
Take all kind of vegetables that would be going to waste, (peelings, ends of carrot etc) and put in a big pot with water and some of you favourite herbs and salt. Simmer for over an hour. You now have a stock for soups or sauces, and it can be frozen.
By: Prika, Hinds
We waste a truckload of cheese in New Zealand. Each year we send 1,349 tonnes of cheese to the landfill, which by volume, actually isn’t very much compared to other…
This tasty soup is perfect for lunch or quick evening meal. You can add any leftover cooked pumpkin or kūmara.
Do you have a dog? I have a big one. To supplement his diet I save my clean vegetable peeling (carrots, potatoes, cabbage, cauliflower, even silverbeet stalks) in freezer containers. At the end of the week I have a cook up – I add garlic and salt and pepper to the mix and I simmer it for 2 hours. I strain the whole lot, mix the vegetables with equal parts cooked rice – he loves it! I throw an egg in for a shiny coat and a big bone. He’s in doggy heaven. The liquid goes in my freezer as vegetable stock and now that’s it getting colder it’s a great base for any kind of soup.
By: Wendy, Opotiki
Lettuce that has gone limp can still be put to use, and it is magically transformed in this rich, sophisticated soup.
You can use potatoes or kumara in this hearty meal that the family will love.
This recipe will feed 8-10 people so if you're cooking for less, make in two dishes and freeze the second dish.
Don't throw out your broccoli stalks, they are a key ingredient in this nourishing soup from Dr Libby Weaver.
Keeping things cold is the best way to extend the life of food. Fridges help keep food fresh and safe while freezers can significantly extend the life of food. This…
Reduce Waste, Save Money Leftovers Love your leftovers to reduce waste. In New Zealand we waste a lot of food because we cook too much. In fact, 50% of Kiwis...
Reduce Waste, Save Money Planning If you don’t have a plan for the food that you buy, then you increase the odds that you’ll toss it out. Planning your meals...
