Food Files

Learn how to cut down on food waste and Use it up on this new delicious. podcast

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Welcome to our new weekly podcast, Use it up.

The no-waste movement has never been more relevant. In this weekly podcast, delicious. food director Phoebe Wood, joined by special guests, thought leaders and innovators, will inspire no-waste techniques to apply at home.

Where can I find it?

Subscribe now to Use it up via Apple Podcasts or Spotify.

What is it?

From Matt Preston’s genius homemade feta parmesan, to Danielle Alvarez’s wilted-herb jam, this weekly discussion with industry experts will empower you to have more confidence in the kitchen, to think before you buy, to plan ahead, and to set practical goals to help reduce food waste in Australia. 

Phoebe will be joined by delicious. contributors Matt Preston, Darren Robertson, Magdalena Roze, Ronni Kahn, Silvia Colloca, Monty Koludrovic, Danielle Alvarez, Matt Moran and Cornersmith duo Alex Elliot-Howery and Jaimee Edwards. From recipes you’ll use again and again to clever storage tips, consider this your ultimate guide to Use it up

Why?

When we first started our zero-waste column in the monthly magazine a few years ago, it was inspired by conversations with our food director Phoebe Wood. Phoebe grew up in the Blue Mountains, outside Sydney, with a family who grew their own vegetables, and bottled and preserved anything they had left over each season. Not only is Phoebe a fantastic trained cook and a great recipe writer, she has a knack for making the ugliest things delicious, whether it is fennel-frond pasta or bottom-of-the-fridge kimchi. 

So our semi-regular magazine section and an early blog began, and over the years our passion grew. If food waste were a country, it would be the world’s third-largest emitter of greenhouse gases. It takes 25 years for a head of lettuce to decompose in landfill. Food waste costs the Australian economy $20 billion per year, yet so many Australians go hungry. It just makes sense to approach food and cooking through the lens of seasonality and waste reduction. If food has to travel a long way, out of season, and then gets thrown away because we didn’t use it, these are bad habits to fall into.

This is where Use it up comes in.

 

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