1.    Eat seasonal

Fruit & vegetables are cheaper when in season. It’s fresher, healthier - better for you and the planet. Check out the UK food season at http://www.eattheseasons.co.uk.  Learn how to make good use of seasonal abundance.

 

2.    Learn to preserve

Preserving food is a fantastic way to stretch your budget, help the environment and live a healthier life all at the same time. A well-stocked larder will ensure that you have something to eat, despite the absence of a fair and resilient food system. https://www.greencuisinetrust.org/resources

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3.    Plan meals

If you can, plan your meals for a whole week. Try and connect your meals throughout the week, using  the same ingredients more than once and turning leftovers into into a new meal. 

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4.    Love your leftovers

Turn supper leftovers into a simple lunch of frittata, soup or salad. Vegetables can be added to a buckwheat, rice or pasta dish for supper the next day. Left over lentils or beans can be blitzed, mixed with flour and turned into flatbreads.

 

5.    Keep essentials well stocked

Keep your store cupboard stocked with essentials; it makes it easy to cook a budget friendly supper. Versatile ingredients to have on hand include tinned tomatoes, tinned pulses, whole wheat pasta, brown rice, cous cous, potatoes, stock cubes, herbs & spices. 

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6.    Eat less meat (or cut out altogether)

If you decide to include meat in your diet organic is essential for you and the planet. High animal welfare is integral to organic farming systems. Organic meat has greater nutritional benefits and no
antibiotics, synthetic growth hormones, GMO's or pesticides to compromise the immune system.

 

7.    Eat more legumes

Beans, peas and lentils are all legumes. They are affordable, super-versatile and a source of protein and fibre. You can buy them in tins or dried. Make sure you soak dried lentils, beans and peas overnight before using. Sprouting makes them even more nutritious. https://www.greencuisinetrust.org/sprouts-and-sprout-greens

 

8.    Batch cook

If you can, cook in bulk. It saves time, energy and waste. It’s very easy to make a big batch of soup or stew. Store some in the fridge to use over a couple of days and freeze the rest in manageable serving sizes. It's great to know you have something in reserve if you don't feel like cooking.

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9.    Think oven efficiency

When you use the oven make sure you fill it up. If you are baking bread or cooking a tray bake, roast vegetables at the same time to eat throughout the week. Turn the oven off 10 minutes before your dish is cooked. The residual heat will be enough to finish the dish.

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10.    Avoid ultra processed foods

Avoid buying ultra processed foods like mass produced breads, cakes and biscuits, processed meat products, soda drinks and ready meals. Made through industrial processes with a whole range of modified ingredients they lack nutritional value.
https://www.theguardian.com/society/2025/nov/18/ultra-processed-food-linked-to-harm-in-every-major-human-organ-study-finds

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11.    Forage and glean

Foraged nettles, wild garlic, mushrooms, mallow, ground elder, blackberries, nuts and rosehips all aid your wellbeing, and boost the health of your body and mind. Gleaning salvages surplus food left on farms after harvest. Find out more https://gleaning.feedbackglobal.org

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12.    Grow your own

Growing your own vegetables and fruit is a fantastic way to save money and the gentle exercise is good for your health. If you don't have a garden you could go for an allotment and if the thought of
that is too onerous you could share an allotment with friends. https://www.greencuisinetrust.org/post/grow-your-own-vegetables.​