A simple mental check known as the 'hungry kid test' could help households cut food waste and save up to £1,000 annually, according to author Teralyn Pilgrim. The mother-of-three from Oregon asks herself whether she would feel comfortable throwing a particular item away in front of a hungry child. If the answer is no, she finds a way to repurpose, pickle, or freeze it instead.
The Waste and Resources Action Programme (WRAP) reports that UK households throw away 4.7 million tonnes of edible food each year, costing the average family of four around £1,000. Food waste also contributes significantly to greenhouse gas emissions and climate change.
Pilgrim, whose book 'No Scrap Left Behind' has been a success in the US, recommends starting with a cupboard and fridge clear-out. Store regularly used items like flour and rice at the back, and place less-used items at the front in clear containers so they are visible. Before shopping, try 'shelf cooking' by basing meals on ingredients already at home, using apps such as Allrecipes or Super Cook to suggest recipes.
Another key tip is to avoid overbuying. Pilgrim notes that in France, people often shop daily for just what they need. Leftovers can be transformed: a Sunday roast becomes Monday's sandwiches, Tuesday's stew, and Wednesday's pie. The freezer is also a powerful tool—freeze mushy bananas for smoothies, leftover casserole for later, and blanch vegetables before freezing to preserve quality.
