It All Adds Up

There’s nothing like mealtimes to help us get creative and get together with people we love. Saving food does a lot more than just saving money – and every single slice of bread, potato and chicken breast saved makes a difference. It's good for our communities, our country and our planet, as well as our pockets.

Here in the UK, millions of us are already doing our bit to use more of the food we buy each week. Between us, we’re saving £3.4 billion a year compared with 2007, not to mention saving 5.0 million tonnes of CO2 – that’s like taking 2.2 million cars off the road. So, keeping good food out of the bin really does make a difference.

What’s next? How does it all add up? And how can we make sure we’re working together to drive an even bigger change? Take a look at what others are doing and think about what you can do to make a difference where you live – from the people going the extra mile, to the schools doing their bit to inspire a new generation.

“Between us, we’re saving £3.4 billion a year compared with 2007.”


Latest Articles

  • It takes water, energy, fuel and packaging to produce the food we love. It's a valuable resource and about half of what we throw away every year comes from UK households. If we all do our bit, we could save up to 7 million tonnes of food every year – here's how you can start with the simple spud.

  • In partnership with Clear Pharmacy, we met the lovely local people of Mount Merrion to run a food-saving session focusing on health and wellbeing. The event was a big hit with everyone, helping residents to make the most of every mouthful.

  • With just a little encouragement, some help from us and armed the right knowledge, staff at First Choice housing were able to spread the food-saving word throughout Wales to colleagues and tenants.

  • A whole range of organisations in Belfast City jumped at the chance to learn more about food saving and making the most of every mouthful – with a shared event that made the most of our expertise too.

  • Prue Leith started her catering company Leith's Good Food and opened the Michelin-starred restaurant Leith's in the 1960s. In the 1970s she started Leith's School of Food and Wine and has since opened several training restaurants and a catering college in South Africa.

  • As part of our 10 Cities initiative in Belfast, we worked with the Indian Community Centre on Clifton Street to help their volunteers incorporate food-saving hints and tips in their activities within the community.