Good news stories
At Love Food Hate Waste we work with partners, communities and other Government organisations to reduce food waste. This page celebrates all the wonderful projects that are working tirelessly to love food and hate waste.
To celebrate, throughout the month of May we'll be using all our food-loving force to transport you to a galaxy called "food waste avoidance."
February is the shortest month of the year but tends to be a very busy one, with most of us back at work and school. So, given that we might be feeling a little more pressurised and time poor than last month, we’re here to help with some food-loving #Shortcuts!
In one way or another 2020 was a challenging year for everyone and most of us are happy to close the door on this chapter and start a-fresh.
Why the pantry cleanout is my favourite food waste hack for Christmas
Inspired by the launch of our state-wide educational program, Food Smart, this month we will be focusing on positive food waste avoidance behaviours.
This month we will be celebrating our amazing partnerships, starting with Grow it Local a new community initiative to encourage more people to grow, share and eat locally grown foods
We’re thrilled to be waving goodbye to the winter months and embrace the longer and warmer days ahead. Because it’s spring…!
This month, we're championing the nation's unsung crumb!
Knead-to-know facts and hacks
As we continue to enjoy our new-found freedom, cooking skills and time with family and friends, this month let’s celebrate the positive changes we have embraced.
Hearty seasonal dishes to warm the soul with a winter seasonal produce guide and freezer storage tips
Yes we can make that special dish – and a lot more!
Well these are interesting times. I don’t know about you, but my first and quite singular thought when it came to staying at home for any length of time was ‘food’.
Jackfruit is a tropical plant-based alternative that is packed with flavour and nutrients, making it the perfect filler for a variety of dishes.
We LOVE potatoes - fried, boiled, mashed or baked – making spuds the biggest type of produce grown in Australia by volume. Did you know, cooked potato skins are a good source of vitamins and minerals, such as potassium and vitamin C?
Cauliflower can be grated, baked or even crumbed to make a schnitzel! Did you know a single floret contains 10% of your daily vitamin C needed for a balanced diet? Although we love the heart of our caulis, the stalk leaves are edible and yummy too!
Roasted beetroot is a much-loved Australian staple, packed with nutrients and high in fibre. Find out how you can soak up its health benefits by using every part of the vegetable.
The inside of pumpkin is the perfect addition to a salad, frittata or can make a tasty side dish when roasted or mashed. Pumpkin seeds and skins are delicious and with a splash of oil and seasoning can take it to the next level!
Lots of recipes only call for the white stem part of leeks to add flavour to soups and roasted dishes. Boring! Did you know that the leaves and the root can also be used in a variety of tasty ways?
Avocadoes too soft? Make this delicious aioli!
What better than transform tomatoes into a sugar- free tomato sauce to accompany your meals! Talk about stretching your tomatoes!
Cucumbers are super healthy and nutritious. We’re all familiar with throwing them in a salad, sandwich or even solo with a little dip. What do you do when you find a stray cucumber that is looking a bit worse for wear? We say blend it into a delicious healthy juice!
When we see wilted, disfigured or discoloured food in our kitchen or on supermarket shelves we all too often discount it as gone off and unusable. Think again!
This month we are dedicating our content to focus on tips and tricks to love your tired produce and create tantalisingly tasty dishes that will save you money and reduce unnecessary food ending in landfill.
We love food but we also love the soil it’s grown in.
War on Waste Inner West – saving surplus food from landfill while supporting the community