From Fridge to Fork

Every day, the equivalent of more than one billion meals is wasted in households around the world.

It’s a difficult number to imagine. But food waste isn’t just about the food that ends up in the bin. Behind every loaf of bread, apple and potato are the water, land, energy and other resources needed to grow, produce, package and transport it.

There’s another way to understand the scale of the problem. The FAO estimated that the blue-water footprint of global food waste is around 250 cubic kilometres, roughly three times the volume of Lake Geneva. In other words, when we waste food, we’re also wasting many of the precious resources that went into producing it.

The good news? Reducing food waste doesn’t have to mean making big changes.

Sometimes, it simply means opening the fridge and asking:

“What can I make with what I already have?”

And fall is a wonderful month to ask that question.

A Fall Fridge Clear-Out

Fall is a lovely because summer produce is still making an appearance, while the first flavours of the cooler season are arriving.

You might have a courgette that's starting to soften, a couple of tomatoes that have seen better days, half a pepper left over from another meal or some carrots hiding at the bottom of the fridge. Add some seasonal pumpkin or squash and you already have the beginnings of a delicious meal — rather than a collection of vegetables destined for the bin.

One of Our Favourite Ways to Use Up Odds-and-Ends is Soup.

Soup is wonderfully forgiving. You don’t need exactly the right vegetables, and you certainly don’t need to follow a recipe to the letter. It’s an opportunity to look at what you have and make something delicious from it.

Use-It-Up Squash, Tortellini, and Kale Soup

This warming soup puts fall produce centre stage, with squash and kale at its heart. Tortellini makes it more filling and satisfying, while keeping the dish vegetarian.

Eating meat-free meals more often can also help reduce the environmental impact of our diets, particularly when plant-based meals replace higher-impact meats such as beef or lamb.

And perhaps best of all, this recipe is designed to be flexible.

Have extra vegetables in the fridge? Add them.

Have an open packet of tortellini that needs using? Perfect.

Have a tin of beans or a little Parmesan waiting for its moment? Into the soup they go.

Make it Your Own and Waste Less

Think of this recipe as a starting point rather than a set of rules.

• No kale? Use spinach, Swiss chard or any leafy greens that need using.

• No butternut squash? Pumpkin or sweet potato work beautifully too.

• Vegetables looking a little tired? Carrots, courgettes, celery, peppers or tomatoes can all find a home in the pot.

• Want more plant-based protein and fibre? Add a tin of cannellini or butter beans.

• Have some Parmesan left over? Grate it over the finished soup rather than letting it go to waste.

• Have leftover soup? Enjoy it for lunch the next day or portion it and freeze it for another meal.

The goal isn’t to have the perfect ingredients.

The goal is to make the most of what you already have.

Use-It-Up Squash, Tortellini, and Kale Soup

Serves 4

Ingredients

• 1 tbsp extra-virgin olive oil

• 1 medium yellow onion, diced

• 2 celery stalks, sliced

• 280 g butternut squash or pumpkin, peeled, seeds removed and cubed

• 1½ tbsp Italian seasoning

• 1.5 litres vegetable stock

• 300 g cheese tortellini

• 40 g kale leaves, finely chopped

Optional: add any extra vegetables that need using, or a tin of cannellini or butter beans.

Method

1. Start with the vegetables.

Heat the olive oil in a large pot over medium heat. Add the onion, celery and squash. Cook, stirring occasionally, for about 5–7 minutes, until the onion begins to soften.

2. Add the stock.

Stir in the Italian seasoning, then pour in the vegetable stock. Bring to a boil, then reduce the heat and simmer gently for 10–12 minutes, or until the vegetables are tender.

3. Finish the soup.

Add the tortellini and chopped kale. Cook for another 3–5 minutes, or according to the tortellini packet instructions, until the pasta is cooked and the kale has softened.

4. Serve and enjoy.

Ladle into bowls and, if you have some Parmesan to use up, finish with a little grated cheese.

Small Changes Can Make a Difference

Food waste can feel like an enormous global problem, and it is, but our response doesn’t have to be enormous.

We Can Start Small.

Before throwing something away, pause and ask:

Can I use it in another meal? Can I freeze it? Can I cook it? Can I share it?

A slightly soft courgette can become soup. Overripe tomatoes can become sauce. Leftover vegetables can become a frittata, curry or pasta dish.

When we get into the habit of looking at food differently, the fridge can become a source of possibilities rather than a place where forgotten ingredients go to waste.

So this fall, before your next trip to the supermarket, take a look inside your fridge.

You might already have dinner waiting for you.

Sources

• United Nations Environment Programme (UNEP), Food Waste Index Report 2024

• Food and Agriculture Organization of the United Nations (FAO), Food Wastage Footprint: Impacts on Natural Resources