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Daily Record

Lifestyle

Sarah Lumley & Lucy Farrell

Britain's most commonly-binned kitchen foods revealed in study - from bread to bananas

Kenny Tutt Foodcycle

Brits waste nearly £30 a month by binning over a kilogram of uneaten food, according to new research.

A study, commissioned by Boursin found that bread, bananas, and milk to be the most commonly thrown away foodstuffs from the nation's kitchens. Potatoes, eggs, and bags of salad leaves were also among the top discarded items.

Of 2,000 adults polled, a staggering 81 percent have admitted to throwing away uneaten items at least once a week, while 37 per cent regularly forget about foods until they expire. Findings also found 21 per cent, or one in five struggle to use up all the contents from the likes of multi-packs.

While two-thirds of participants or 67 per cent have trouble transforming leftovers into satisfying meals, 39 per cent revealed they throw foods away simply due to boredom.

Despite this, 98 per cent of respondents said they care about food waste, and 27 per cent would love to be a zero-food waste household – but don't know how, Wales Online reports.

Brits bin bread the most regularly, which in turn wastes money (In Pictures via Getty Images)

The cheese producer has partnered with MasterChef 2018 winner, Kenny Tutt, and FoodCycle to inspire creativity in the kitchen in an effort to help combat food waste.

A video shows the food kitchen being taken over by the celebrity chef to help inspire its volunteers, who face the weekly challenge of serving up delicious, nutritious and affordable meals to visitors, made purely from food that would otherwise go to waste.

The menu included a variety of dishes including spaghetti marinara frittata, roasted pumpkin mac'n'cheese, and vegan tacos.

A spokesman for Boursin said: “People are increasingly committed to combatting food waste, but inspiration can be a real barrier to achieving this.

"That’s why we’re delighted to partner with FoodCycle and Kenny Tutt to try and fight food waste, while also raising awareness and funds for a great cause and a community service ever-growing in demand against the current economic backdrop.”

The study also found a quarter of those who waste food will throw things away twice a week, amounting to 1.1kg or an estimated £26.97 per month. And despite food caddies being widely available, 37 per cent still use the normal bin to dispose of unwanted leftovers.

However, almost half (47 per cent) feel guilty for wasting so much food – with saving money (63 per cent) and caring for the environment (60 per cent) the biggest drivers for change. The study, conducted via OnePoll, also found 20 is the average age at which Brits become most concerned about food wastage, with 81 per cent being raised to never waste what they eat.

However, a fifth of those polled claimed their household rarely eats leftovers, as 79 per cent will adjust how much they cook based on the number of people eating.

And four in ten are happy to eat food that has gone past its sell-by date, with three days considered the acceptable time to keep it. A third are keen to turn leftover food and ingredients into meals, as 24 per cent are aware of the direct impact it has on global warming and climate change.

Mary McGrath MBE, CEO at FoodCycle, said: “Last year, we managed to save 191 tonnes of food from going to waste, all of which was transformed into tasty meals and served at FoodCycle Projects across the country. Our community meals are open to anyone that needs them, and with bills continuing to rise, our services are needed more than ever.

“We work with supermarkets, small independent grocery stores, and food distribution charities to source perfectly edible surplus food in a safe and responsible way. Our aim is to strengthen and build resilient communities by bringing people together to share healthy, delicious meals – so inspiration and effective, smart ingredients are intrinsic to our service.

“It’s been great to work with Kenny and Boursin on some new hearty dishes that our volunteers have loved creating, and our guests have enjoyed eating.”