Food waste is a cultural, environmental and economic problem of staggering proportion. According to the UN, if food waste was a country, it would be the third-highest greenhouse gas emitter after China and the United States. Australians alone squander $10 billion of edible food each year. This weekend in delicious. on Sunday, in Stellar magazine, we look to remedy this wasted opportunity by consulting experts in the field. Discover simple ways to reduce your footprint and save money.

In our weekly meal plan, chef Paul West, of River Cottage Australia fame, shares his vegetable-centric recipes. West has long looked to his garden for inspiration and this meal plan is no different, with standout dishes including roast pumpkin with lentil salad, zucchini fritters with herbed yoghurt, and eggplant and soba noodles. In his regular column, Matt Preston is also in a produce state of mind, looking forward to all of his favourite seasonal ingredients—and how to coax the best flavours from them.

delicious. on Sunday also includes the latest news and reviews for each state on the eastern seaboard. In this week’s NSW paper, Anthony Huckstep explores Eastside Grill in Sydney’s Chippendale. For the VIC edition, Megan Millers tries Hopscotch in Melbourne’s Southbank. In QLD, Anooska Tucker-Evans visits Fenek in Brisbane’s Fortitude Valley. (All the reviews live on delicious.com.au.)

delicious. on Sunday appears in Stellar every weekend. Stellar is available in The Sunday Telegraph in New South Wales, the Sunday Herald Sun in Victoria, and The Sunday Mail in Queensland.

If you want to make it a Stellar Sunday, be sure to #makeitdelicious, too!