Stop food waste

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Notebook magazine

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Australians are throwing out three million tonnes of food every year – the equivalent of 145 kilograms for each and every one of us. That’s why Notebook: magazine has embarked on a Stop Food Waste! campaign that aims not only to raise awareness of the issue but offers practical solutions on how to plan, shop and cook to eliminate unnecessary food waste.

Stop Food Waste
Our Stop Food Waste campaign will be featured every month in Notebook: magazine. Food waste can be somewhat overwhelming, but we hope to give you inspiration along with practical tips to help your household participate.

Our editors journey
To further encourage you, our magazine editor, Caroline Roessler, pictured right, is going to put into practice this campaign in her own home. Over the next 12 months she’ll share this journey with you on her blog page. Join the conversation with your own experiences. She’d love to hear what you’re doing to join her in this movement. Email us at feedback@notebookmagazine.com

Inspiration - food recipes

To get you started here are some delicious recipe ideas to make more great meals - leftover mash, sausages and day-old bread. Reducing food waste has never been more tasty!

 

Find out whats happening in the community

Read what others are doing to reduce food waste here:

http://blogs.abc.net.au/tasmania/2008/08/stop-food-waste.html

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Your say

Your Say

Join the discussion

Notebook is about sharing your comments, ideas, opinions and tips with others. To make a comment you must be a member of myNotebook:

Latest comments:

Asians are not wasteful. I live in the Philippines and Filipinos are good with recycling food......
Chinese fried rice. Add all the sausages (LO), add veggies (broccoli etc), porkchops (sliced thinly), steak (thinly sliced) etc. Stir fry all, either add tomato sauce, accordingly soy sauce or hoi sin, or bbq sauce, accordingly any stock soup or bouillon........viola. Like a paella
Alright here is how I showed them to MINIMIZE, not stop first as this would be such a tremendous work on top of so many other things they all have to do.
When you plan a meal, prepare as well what else can be done with that food.
Just like mix matching clothes.......YES?
Maybe your group can take it from here for me........
So very very true. Every year I visit my family in Sydney and I get shocked at how easily they dumped their LO (left over) foods. Maybe the time not alloted for Australians.....that's the reason, I think.
What's new...
A cooling condiment
A cooling condiment
Fresh coconut sambal - accompany with a spicy Indian curry and naan bread for a feast
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