Cookery School
We asked Rosalind Rathouse, founder of Cookery School, to fill us in about the scale of food waste in the UK and what we can do in our homes to combat it. – read on for her top 10 tips and favourite recipe for using up bananas.
Cookery School
So did you know that 7.3 million tonnes of food is wasted in the UK annually, much of which is still edible? Cooking in bulk and then freezing the leftovers is a great way to reduce your carbon footprint and save the pennies at the same time.
We are so concerned about the exorbitant amount of food that goes to waste in the UK, we ran a survey asking what our customers what their biggest source of waste is. Using these findings, we have created a class dedicated to the browning banana, the surplus potatoes and other bits and pieces people find themselves throwing away at the end of the week.
We want to teach clever, easy and creative ways to use up these ingredients to make tasty dishes whilst reducing food waste.Half of our respondents admitting not to using stalks or peelings as well as tossing bagged salad, potatoes, pasta, bread, fresh herbs and milk regularly. Our Waste Matters cookery class demonstrates not only recipes from popular ‘to be binned’ ingredients but also how to recycle ingredients and what to do with leftovers.
100g/3.5oz brown sugar
50g/2oz butter
4 tablespoons rapeseed oil
2 eggs
4 tablespoons milk
1 cup mashed bananas
2 cups flour
1 teaspoon baking powder
½ teaspoon bicarbonate of soda
½ teaspoon salt
2 teaspoons mixed spice or cinnamon, nutmeg, ginger, mixed as desired
METHOD
Tips, recipe and photography by Cookery School.
London Food Link: London Food Link brings together community food enterprises and projects that are working to make good food accessible to everyone in London to help create a healthy, sustainable and ethical food system for all.
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