Waste not, want not workshop series: Transforming the way you think about food and the seasons.

Yellow label cookery

Every year in the UK, we throw away 6.6 million tonnes of household food waste – much of it perfectly good produce that simply wasn’t used in time. Meanwhile, the cost of living continues to rise, and many of us are looking for practical ways to make our food budget stretch further while eating well.

Over a series of two hour workshops, you’ll learn time-tested techniques for preserving seasonal produce – whether it’s from your garden, local markets, or those yellow-sticker bargains that represent genuine savings and rescue perfectly good food from unnecessary waste.

Eating seasonally isn’t just about saving money or reducing waste (though it does both beautifully). Seasonal eating connects us to the natural rhythms of the year, often provides better nutrition and flavour, and supports local growers and sustainable farming practices. When we preserve food at its peak, we capture not just its taste, but its nutritional value too.

By the end of each workshop, you’ll have the confidence to turn surplus into treasure – transforming those “too good to waste” moments into a well-stocked cupboard that serves you year-round.

What you’ll bring with you, create and take home: Yellow label cookery

Buying reduced food at supermarkets, especially at the end of they day, is a smart and sustainable choice helping cut down on food waste and saving money, often 30-75% off the original price and can significantly reduce your weekly food shop bills.

These items are often perfectly good but nearing their sell-by date, and with a little planning, they can be turned into delicious meals or snacks. For example, reduced fruit can be stewed, baked into pies, or frozen for later use; discounted vegetables can be roasted, made into soups, or added to curries; and marked-down meat can be cooked immediately or frozen for future meals. We will also look at how to bulk out ready meals to feed a family.

By choosing reduced items, you’re not only stretching your budget but also giving you meals in your freezer.

To make this workshop even more practical and personalised, we encourage you to bring two yellow label food items you’ve purchased from any supermarket. Whether it’s slightly soft fruit, vegetables nearing their best before date, or marked-down bakery items, our chef will help you transform them into something completely new.

Don’t worry if you can’t find yellow label items beforehand – we’ll have plenty of examples to work with during the session!

Workshop details

Grow, Cook, Share, Care is a Hands of Hope programme engaging vulnerable groups, those with complex needs, families, especially those living in food poverty, and older people, in learning, wellness and social activities aligned to growing, cooking, and nature.

Suitable for all. Priority for spaces will be given to people meeting the criteria: aged over 50, young carers and young adults with learning disabilities.

There is no charge for this workshop, donations are always welcome!

Please ensure you arrive ten minutes before the start time to ensure we can get everyone registered.