World Food Day takes place on 16th October and this year we are focusing on fighting food waste. It is estimated that 1/3 of all food produced is wasted, a sobering fact given that there are many who struggle to feed their families. With a warming planet and a rapidly growing population, it is now more important than ever to reduce waste and our negative impact on the earth.


Here at Belazu, we are always looking to improve our sustainability and reduce our impact on the planet. Since 2013 we have been a zero waste to landfill company, so all our waste is recycled, recovered, or sent to a recycling facility to be converted to renewable energy. All surplus consumable food is donated through the Plan Zheroes platform to be redistributed to charity. We are also signed up to WRAP’S business program. WRAP works with businesses to find sustainable solutions for reducing waste and improving sustainability along the food and drink supply chain. In 2019, together with WRAP, we conducted a case study looking at food waste in our on-site canteen and we made a commitment to reduce our food waste by 50% in our own operations before 2030. You can read the case study here.

Reducing food waste at home

Soggy carrots and forgotten salad wilting at the back of the fridge is probably a familiar sight that many of us can relate to. Buying less food more frequently is one of the best ways to reduce your food waste, however with our busy schedules, this is often easier said than done. Composting food scraps is another great way to prevent food waste going to landfill, where it will rot down and produce methane, a harmful greenhouse gas. If you’re lucky enough to live in an area where the council collects organic waste then make sure you request the correct bin and begin collecting your food scraps or, if you have a garden, you can give home composting a go. However the goal is to keep as much food out of the bin as possible so here are some of our top tips for using up those extra bits that would otherwise go to waste.

Crispy Potato Skins

1. Save your potato peels and make homemade Smoked Chilli Harissa crispy potato skins. Chop them up and use them as a topping to add crunch to curries or salads, or dip them straight into some homemade hummus.


All you need to do is heat your oven to 180C. Toss your Potato Peels in some Early Harvest Extra Virgin Olive Oil, then season with salt and pepper. Spread the peels on a baking tray, then place in the oven and cook for fifteen minutes. Remove from the oven and stir through 1tsp of Smoked Chilli Harissa, then place back in the oven for a further ten minutes of until crispy.


Chickpea’s Hidden Secret

2. Don’t pour away the liquid from your chickpeas, instead use it to make an indulgent vegan chocolate mousse. The juice from cans of chickpeas or beans can be used as a vegan egg replacement. Simply whisk it up as you would a traditional egg white and you are well on your way to making vegan meringues, mousses and even ice-cream!

Save your scraps!

3. Make your own vegetable stock from peelings that would otherwise be food waste. As you peel your vegetables put the peels into a airtight box or bag in the freezer. Once you have collected enough simmer them in boiling water along with some additional seasoning and create a flavourful vegetable stock, the perfect basis to a tasty soup or risotto. It is worth noting that scraps from the brassica family should be avoided, but do include scraps from root vegetables, herb stems, celery, onion, courgettes etc.

Dip into some Nachos

4. This recipe for Mediterranean Nachos is a great way to use up any half-full jars, old cheese or herbs that you have. We used Aubergine Mezze and Balsamic Tomatoes, but you can substitute other Mezze Pastes, Tapenades or Harissas if you want a kick! The varieties of cheese can also be swapped, but we do recommend keeping the whipped feta as it complements the rest of the Mediterranean toppings.

Make the most of your Cauliflower

5. Although we should all be practicing reducing our food waste, not letting anything go to waste is even more important now. This warming cauliflower leaf and white bean soup is easy to put together and makes use of the often neglected, but incredibly enjoyable leaves of cauliflowers. Stale bread can be used to make crunchy croutons to top this delicious soup. Simply tear into chunks, toss them in olive oil, and place under the grill until crispy.

We'd love to hear your tips on how you reduce your food waste. Share your ideas with us on Twitter or join our Facebook group.

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