At M&S, we're always striving to improve our planet and wellbeing every day through sustainable, responsibly sourced products and community projects. Don't know where to start? Begin with the basics, like making sure you're making the most of your food at home with our guide to cutting waste
Hate seeing food go to waste? So do we, which is why we’re on a mission to ensure every bit of that salad drawer gets put to good use.
Since 2015, we’ve been working with the social network Neighbourly. It connects M&S stores with local charities to share out our unsold food. So far, we’ve donated more than 1600 tonnes (that's 2.24 million meals) to 760 charities. You can help reduce food waste, too, by using every bit of the food you buy – whether it’s the stalks from your parsley as well as the leaves, or courgettes that have lost their crunch. Find out how with our colourful guide to getting the best from your leftovers lurking in the bottom of the fridge.
There’s no need to chuck cherries out just because they’ve lost their shine. De-stone them, put in a saucepan with a dash of orange juice and gently cook down into a compote. Then swirl into Greek yoghurt and sprinkle with sliced almonds.
We love our crisp courgettes raw, peeled into ribbons or spiralised into courgetti. But if they don’t snap when you bend them in two, they’ll make a balmy summer soup. Chop them up, boil with diced potato until soft, and then blitz. Garnish with sprigs of fresh mint for added flavour.
Over-ripe tomatoes are bursting with flavour. Blend with ready-made houmous until smooth or slice and roast in the oven, then toss with butter beans and feta for a summertime snack.
Zest for life
Before you juice citrus fruits, zest them and save the zest to use later. Mix it into mayo, sprinkle over salads or add to home-made cakes. If the fruits are past their best, try freezing chunks of citrus with water in an ice-cube tray, ready to drop into a G&T.
OK, hands up – who hasn’t thrown away half-used packets of fresh herbs? Use yours up by whizzing the leaves with olive oil, pine nuts and parmesan to make a mixed-herb pesto. Add the stalks to a home-made stock. Coriander stalks work well cooked down with ginger and garlic in a curry.
Need some inspiration for using up all that fresh stuff? Look no further than our fruity, veg-packed recipes
Use up punnets of soft berries by making this light granola tower for breakfast or brunch
Got a glut of tomatoes to use up? Blitz them into this easy chutney to save for a later date
Bought too many courgettes? Spiralise them into courgetti and whip up this zingy salad for lunch
Fresh asparagus is a beautiful thing, but it doesn't stay fresh for long. Enjoy it at its best with this super-speedy dinner idea
Discover how you can join our journey to improve our communities, planet and wellbeing every day
Don't let your leftovers linger - stock up on our kitchen storage solutions to make sure your food stays fresh