Recycle all your festive leftovers

To avoid throwing it out, there are many ways to use leftovers from our Christmas feast. For example, you can make your leftover turkey or chicken into filo parcels with some vegetables and cheese, or use it as part of a salad. And the all-time favourite use of leftover ham is pea and ham soup or if you prefer, pea and ham risotto or simply a fried ham and cheese sandwich. Leftover roast vegetables can be used to make bubble and squeak or a frittata. Be creative.

For the rest of the year, work out what you can do with soft fruit or brown bananas. I freeze my bananas to use at a later time. You can add leftover green leaves to a smoothie or turn limp vegetables into a curry or casserole.

Also try to use all of everything. For example, don't peel your fresh food where possible, as a lot of the nutrients are actually stored just under the skin. And with beetroot you can use the leaves in a salad and the beet itself can be roasted or made into the delicious soup, borscht. And for the really dedicated, you can even make carrot tops into a pesto by combining them with rocket, parsley or mint, some garlic, nuts, parmesan cheese, seasonings and oil.

However, the best way to reduce food waste all year round is to not buy so much. 

When you shop only buy what you specifically need. Don't be taken in by the large trolleys, subtle smells, smooth music or the bright colours and lighting that are used by supermarkets to get you in the door and spending more than you originally intended. 

Plan a weekly menu and only buy what you need for that. Not wasting food not only makes for a better planet but a happier hip pocket.

Karen Bowley is a Member of Wooragee Landcare and Wodonga Albury Towards Climate Health (WATCH).