As Halloween approaches, millions of pumpkins across Britain face a grim fate - carved into grinning jack-o'-lanterns only to be discarded days later. But celebrated food writer Alice Zaslavsky is leading a culinary revolution against this seasonal waste.
The Shocking Scale of Pumpkin Waste
Every Halloween, the UK discards approximately 8 million pumpkins that could have been eaten, creating over 18,000 tonnes of food waste. "We've become conditioned to seeing pumpkins as disposable decorations rather than the delicious, versatile vegetables they are," Zaslavsky explains.
From Carving to Cooking: Zero-Waste Solutions
Zaslavsky's approach transforms every part of the pumpkin:
- Seeds become crunchy snacks: "Roast them with spices for a healthy treat"
- Flesh turns into hearty meals: "Perfect for soups, curries, and even cakes"
- Shells serve as natural bowls: "Bake directly in the pumpkin for stunning presentations"
Simple Recipes for Busy Families
Her new book, Feast, features accessible recipes that make the most of seasonal produce. "It's about showing people how easy and rewarding it can be to reduce waste while creating delicious food," she says.
Quick Pumpkin Rescue Ideas:
- Blend roasted pumpkin into smooth, velvety soups
- Add to pasta sauces for natural sweetness and creaminess
- Create spiced pumpkin purée for baking and desserts
Zaslavsky emphasises that this isn't just about Halloween. "Developing these habits helps families reduce food waste year-round while saving money and eating better."
As pumpkin season reaches its peak, her message resonates more than ever: "Don't just carve it - cook it!"
