Leftovers neglected no more, and other tales of declining food waste
I know I'm not the only one paying attention to whether or not our "food capital" is being wasted. Not only do I have company on my wild blackberry-picking expeditions, but major European grocery chain Sainsbury's has "discovered" that people are eating their leftovers. 62% of consumers are "concerned about food waste" due to rising cost of groceries. As such, they're digging into their fridge and finishing off that leftover casserole; definitely a good thing for all involved.
One lesson I've learned this year, in penance for my past wastefulness (how many half-used veggies and fruits have I let rot in the fridge? too many to count), is how to preserve leftover produce with simple techniques like lacto-fermentation and vinegar or brine pickling. When I have too much zucchini or green beans, I'll throw some in a crock and start a batch of delicious spicy pickles or relish. I recommend Wild Fermentation and Blue Ribbon Preserves as places to start if you, too, want to stop wasting your precious food resources!