AS some major supermarkets and brands pledge to halve food waste – here’s how to do your bit at home.

PICKLE AND PRESERVE

Got a glut of tomatoes, cucumber or cabbage? Pickling veggies, or making chutneys, is a great way to use them up, and store them for later use.

EAT THE SKINS

Opt for skin-on chips, roast carrots and parsnips with the skins on, and even beetroot skin is more than edible – it’ll save you time not having to peel them too.

USE YOUR NOSE

The best before date is a guideline, use your nose – if something smells ok and looks ok to eat, it probably is. Use by dates though ought to be abided by.

BUY THE UGLY FRUIT AND VEG

‘Wonky’ veg is most often the kind that ends up in landfill – rescue it, it’ll taste just as good as the aesthetically beautiful stuff.

MAKE SOUPS, STOCKS AND SMOOTHIES

All three can use up tonnes of leftover veggies and fruit on the turn