Crunch Time: Fight food waste with Oddbox in 2023 with this zero-waste fruit and vegetable cookbook, packed with fresh and healthy vegetarian recipes with TikTok sensation Martyn Odell

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It also emerged that, for some, each item of food is a one hit wonder, with one in five (19 per cent) saying they don’t bother to eat leftovers – and only 17 per cent will invent recipes based on food they have left over in their fridge.

PDF / EPUB File Name: Crunch_Time_-_Oddbox_Martyn_Odell.pdf, Crunch_Time_-_Oddbox_Martyn_Odell.epub

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Food waste is a huge contributor to climate change. And our mission is all about fighting it, rescuing fruit and veg that’s already been grown and at risk of going to waste for being “too odd” or “too many”. Since 2016 our community has rescued a huge 35,000 tonnes of fruit and veg that might have gone to waste (impressive, right). But we wanted to take it one step further. Crunch Time is all about cooking creatively to help make a difference to the planet. No more shopping for ingredients to find out you had half of them in the fridge. Instead, you’ll make the most of what you have and swap ingredients you don’t have to make something deliciously odd. So I had the absolute pleasure of working with Jacobs on their latest campaign Less Waste More Taste. I got to hang out with Olympic royalty Greg Rutherford and his wife Susie. What better way to talk about wasted food in the fridge than building a 4.5m high fridge and plonking it right on the Southbank in London.

Make the most of your freezer: Don’t just ghost that half-eaten aubergine, or funny-looking fennel – freeze it! You can freeze pretty much anything (just look at what the shops sell frozen). Even better if you cook it up first, ready for when you fancy something fast. Olympic champion, Greg Rutherford, and mother of his three children, Susie Verrill, have partnered with sustainable chef, Martyn Odell, and Jacob’s, which commissioned the research, to help encourage Brits to be more resourceful with their food. So, we created this cookbook to help you, our community, fight the problem of food waste in their own homes. We wanted to show people that fighting food waste is as simple as making the most of what you already have. Sure, it might require a slight shift in how you think about food and how you use your kitchen, but it’s also about having a whole lot of fun (and enjoying some pretty tasty dishes) along the way. When can I buy it? And 37 per cent know they won’t use the entirety of a product before its expiry date. It also emerged 30 per cent of parents believe they waste more food now than they ever did pre-children. Doug McMaster is pushing the boundaries, Conor Spacey is showing that large-scale commercial kitchens can work with a zero-waste concept at Food Inc and Simon Toohey is doing great things in Australia. Slovakian chef Vojetech Vegh is really showing what is possible with plant-based cooking.

I was given the challenge of coming up with 3 recipes that used the most commonly wasted ingredients in the fridge - this was anything from dips, salad, dairy and even my favourite the potato!! So I went with a classic banoffee pie, a hummus and pesto combination using salad leaves in the pesto and a satay cauliflower and broccoli combo. After setting up Lagom Chef in November 2019 as an online sustainable meal plan company fighting food waste, things didn’t work out quite as planned (pandemic!), he shifted his focus on educating people about food waste and having fun with cooking. He now has an audience of over 1 million across platforms, gaining traction through his energetic fun content that aims to teach, inspire and break down the barriers that assume solving food waste and eating delicious food is complicated and expensive. The study also found that blueberries, cucumber, and cream are also commonly thrown out having only had a fraction of the product used – as well as oranges, apples, and grapes. But nearly half of adults (43 per cent) believe they need to be more resourceful with food now due to the cost-of-living crisis, and how expensive everything is getting. Ginger put straight in the freezer (no need to peel) then whizz over a microplane when needed so you only use just what you want and save the rest for later. Chillies and lemongrass can also go in whole. He then pre-heated the oven, and while it was heating he put the batter in the fridge. The chef claims the hot oil and the cold batter combined to create a good rise in the Yorkshires. Then he cooked them for 20 to 25 minutes.