My Smart Garden

Meal planning reduces the risk of over-purchasing food, so you spend and throw out less.

Check what you’ve got – what’s in the fridge or the back of the pantry that needs to be used up.
Write a simple meal plan for the week ahead – incorporate leftovers, allow for flexibility and your plans for the week.
Write a shopping list – things in season are often cheaper so swap out for what’s available.
Buying in bulk – only for pantry staples that you’ll use and that will last.
Use your freezer – freeze leftover meals for later and remember to use them in your future meal planning.

How we store our food can make a big difference to how long it will last.

Bread – keep in a paper bag or bread bag. Keep your sliced bread in the freezer, never in the fridge.
Leafy greens & soft herbs – in the fridge crisper, in a container with paper towel or wrapped in a tea towel.
Fruit & Veggies – keep separate, fruit emits a gas called ‘ethylene’ so need to be kept separate from veggies.
Bananas – in their own fruit bowl or they will over ripen your other fruit.
Avocado, tomato & stone fruit – only put in the fridge when they’re ripe, otherwise leave them on the bench.
Apple, pear, berries, grapes & orange – best kept in the fridge.
Potato, onion, whole pumpkin & sweet potato – keep in a cool, dark, well ventilated place.
Ginger & chilli – freeze whole then slice or grate straight into your cooking pot.

With a bit of planning, you can save yourself time and money and reduce your environmental footprint by enjoying leftover ingredients and meals.

Bread ends – toast them in the oven and blitz into breadcrumbs.
Sad looking veggies – use them up in soups, curries, frittata, fritters or bolognese.
Leftovers – curries and stews make great fillings for pies or pastries.
Get creative – make small adjustments to recipes to use up what you’ve got rather than buying more, like using lentils instead of mince meat, or swapping onion for celery.

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