Confessions of a “Garbologist” – Sian’s easy food hacks for busy families

I am a big food lover but between two children in primary school, a busy job and a full social life (mainly my kids!), I’ve had my fare-share of over-purchases and dinner time fails resulting in unintended food waste.  

Working at WRAP has as shown me just how valuable our food is – from the resources that go into producing it to making sure the food we can’t eat is recycled to create renewable energy for Wales. 

I was asked to share my favourite tips for managing the food we buy, with a busy young family in tow. We don’t always get it right, but hopefully it provides some inspiration, making life a little easier, saving time and a few quid from the bin too! 

Become a 'Garbologist' - check your food caddy

If you’ve watched the last Bridget Jones film, you may have clocked the young love interest, Roxster, who claims to be a Garbologist*. I thought, OMG that’s me! Well kind of… I’m not quite a bin diver but my family is used to me querying items that have found their way into the food bin. It’s a good sense check of what edible food is in the caddy as a reflection of changing tastes and our eating habits. Usually, it prompts me to consider what I might buy less of next time, easily done when buying loose fruits and veggies - just one less banana or fewer loose potatoes will save me the cash and avoid the waste. 

*noun: garbology  

the study of a community or culture by analysing its waste.  

A garbologist forages through waste bins in search of interesting documents. 

Shop your fridge first

In the chaos of parenting, between the school routine, kids’ clubs and work, when it comes to the food shop it is easy to be in autopilot mode. Typically, my food shop will be done sometime over the weekend, but I can always guarantee that when I think it’s time to restock my mealtime supplies, there are things in the fridge, cupboard and freezer that can be used to rustle up a few more delicious meals.  

… Something on toast, a stuffed jacket potato or simple pasta dish usually combining handy store cupboard stock with odds and ends that need using up. If I’ve put off the food shop for another day or two, I’m winning! 

Buy once, make twice

When shopping for clothes, I always consider how it can be worn in different ways before assessing if it’s a good buy. When writing my shopping list, I do the same and consider how each ingredient can be used in more than one meal and before you know it you’ve listed far fewer items on the shopping list.  

For example, we never eat a whole head of broccoli in one sitting- half to go with roast chicken, quarter for the kid’s pasta pesto and anything remaining (including slicing up the stalks!) for a stir fry. If I’m planning fajitas, I’ll consider other meals that will include peppers and tortillas, because again, I know I’ll be left with too much for one meal. Peppers I might also use in a chorizo and tomato base with white fish or keep raw for a simple ‘bits and pieces’ tea that my kids love. Tortillas means I’ll plan for quesadillas or bake into crispy taco bowls that week. If I’m lacking inspirations, a quick google will often help me out. 

Stick with favourites

It can be hard enough to ensure you’ve created a meal that everyone will enjoy, but when it comes to using up ingredients from the fridge, I’ve been sneaking them into our family favourite dinners. A game I play with my kids at mealtime is ‘what’s the secret ingredient?’ They love guessing and often it will be ingredients they protest to ‘hate’. The trick is ensuring the answer isn’t revealed until they’ve eaten all of their food, and we are all equally shocked and chuffed that they’ve eaten and enjoyed!  

Classic hidden ingredients are half an onion, finally chopped and softened before including in almost anything, the last few mushrooms finely chopped into a pasta sauce, the few remaining greens at the bottom of the bag like spinach, whizzed up with their pesto. These small amounts are rarely noticed but I know they’ve a little added nutrition in their meals too. 

You don't always have to cook from scratch

Convenience is king, when it comes to mid-week meals, and that’s fine! But I am a big fan of boosting quick and easy suppers with fresh stuff, and usually those that need using up.  

I’ve usually got a stock of our favourite tinned soups, a curry paste or pasta sauce that are super versatile for adding ‘bits and bobs’ in the fridge. Plain, oven ready margarita pizzas are great for this too (usually frozen!), and will allow me to cater to everyone’s taste, the last few slices of ham and cherry tomatoes for one, sweetcorn and peppers for another and an extra grating of cheese to use the last bits that are going hard. 

Let's get Wales to No. 1

Wales is currently 2nd in the world at recycling, but we're going for No. 1! Rescuing food from the bin and always recycle the food you can’t eat in your food caddy; is the top action we can take. See our Mighty Dishes for more inspiration to save time and money and help Wales become the world’s best recycling nation.