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The Guardian - Back to homeThe Guardian

Cook: the no-waste issue

Cook brings together experts, leading chefs and the latest ideas to show you how to get more out of your food and put less in your bin.

13 March 2017

  • Beetroot, squash, beans, seeds and carrots along with the wasted parts of these ingredients that we usually throw away

    Use it all: Anna Jones's recipes that waste nothing

    The Modern Cook: ‘Throwaway’ veg tops become a zingy pesto for a tray of roasted roots, and a pot of beans is made with the liquid they were cooked in

11 March 2017

  • leftover spaghetti tortilla

    Four infinitely adaptable recipes for leftover food

  • A sort of root-to-fruit risotto: Rye porridge with mushroom, artichoke and celeriac leaf salt.

    How to make a feast without packaged food

10 March 2017

  • Nell Frizzell

    Supermarket shut-out: why buying direct from farmers should be easier

    Nell Frizzell
    Local produce: Community supported agriculture (CSA), where you can buy directly from farms near where you live, is a natural remedy to food waste – but are we ready to embrace it?

9 March 2017

  • A fish head, a pig's trotter and other items that are normally overlooked in cookery, are arranged in an artful way.

    Home cooks can beat food waste. So where do we start?

    Dan Barber
    The no-waste manifesto: Thriftiness is the foundation of many great cuisines. It’s time to reconnect with these traditions and cook our way out of a frighteningly casual habit of wasting food
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