£100 million of vegetable and salad waste is thrown away by Scottish households every year – that’s the equivalent of 34 peppers for every person in Scotland!
Before you shop
- Try to plan your meals in advance so you know exactly what vegetables and salad you need to buy.
- Check your fridge and store cupboard before you go shopping so you know what you already have.
- Planning your meals and food shopping helps you use your food more effectively and saves you money too as you only buy what you need.
When you shop
- Think of buying fresh produce in smaller quantities more often so you can enjoy it at its best.
- Try buying your vegetables loose so you can buy exactly how much you need – Sainsbury’s for example offer smaller ingredient packs for single portions.
Making the most of your vegetables and salad
- Keeping your fresh vegetables and salad in the fridge will help keep them fresher for longer, for the best flavour remember to bring your tomatoes to room temperature prior to eating.
- However, potatoes are best kept in a cool dark place – light and heat will cause them to go green and spout.
Good for you
- Fruit and vegetables should make up around a third of the food you eat. We should all aim to eat 5 a day.
- A portion is usually 80g or any of these:
- 2 broccoli spears
- 8 cauliflower florets
- 4 heaped tablespoons of kale, spring greens or green beans
- 3 heaped tablespoons of cooked vegetables
- 3 sticks of celery
- 2 inch piece of cucumber
- 1 medium tomato
- 7 cherry tomatoes
(source: Food Standards Agency)