Think.Eat.Save 2017

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Forgotten fridge food was the target of this year’s Think.Eat.Save campaign run by OzHarvest, Australia’s leading food rescue organisation, in partnership with the United Nations Environment Programme. Events across the country highlighted the alarming amount of food wasted globally, with OzHarvest calling for consumers to take action in the fight against food waste starting with their fridge.

In Australia, over four million tonnes of food goes to waste each year, costing the economy an estimated $20 billion, nearly half of which is generated by households. A recent study by Love Food Hate Waste revealed food left for too long in the fridge is the main reason for food waste at home.

The national campaign hoped to inspire change by using these simple steps; THINK what’s in your fridge and plan meals, EAT what you have and freeze what you don’t need, to SAVE precious food, time and money.

As the top wasted ingredient in Australia, Brasserie Bread is proud to be an in-kind food supporter by donating overbaked bread to events held in Sydney, Gold Coast and Melbourne.

Events across the country served thousands of people delicious food made from rescued ingredients, and showcased recipes, tips and tricks and expert advice on reducing food waste at home, including a delicious day-old bread dumplings using Brasserie Bread. recipe:

Ingredients

300g left over Batard Sourdough, diced

225ml milk

3 eggs

600g plain flour

3 tbsp. parsley, chopped

150g tasty cheese

45g butter

1 onion, finely chopped

2 tsp. salt

Pepper

Nutmeg

Method

Place bread, milk, eggs, salt, pepper and nutmeg into a mixing bowl. Mix well and rest for two hours covered in the fridge, stirring occasionally.

Remove from fridge, add flour, parsley, cheese and mix gently.

Sauté diced onion in oil and butter, cool and add to the mix.

Use hands to form dumplings and roll in flour. Place them on a baking tray lined with paper, spray with oil and bake for 15 minutes at 180C degrees or until golden brown.

Serve with grated cheese and fresh herbs.

(Images and Recipes are courtesy of OzHarvest. For more information about the event and “wasty” recipes please visit OzHarvest)

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