What's on New Leaf Two thirds of bagged salad goes to waste! Lettuce consider an alternative. #NewLeaf As the summer warmth teases its way closer, we ditch comfort foods in favour of lighter fruit and veg dishes. Yet fruit and veg are the most wasted foods in our homes, making up 19% of avoidable household food waste (WRAP)! Bagged salad is the biggest culprit with a whopping two thirds of all bagged salad going to waste. But there is another way… Turn over a New Leaf this summer by joining the romaine campaign cooking and composting events below and find out how to keep your salad out of the bin and pounds in your pocket. Get cooking and composting with these events in North London Come along to one of our cooking or composting workshops happening in London this July. Book now. £5 seasonal cooking classes on your door step. All sessions include recipes, food waste fighting advice and a delicious meal cooked by your fair hand. Free introduction to home composting sessions. Learn the basics and leave well equipped to turn your vegetable odds and ends into black gold Wherever you are, you can get storage smart, cook and grow There are loads of ways to reduce the amount of fresh food like cucumbers, tomatoes, salad and bread from ending up in the bin, from nifty storage tricks and scrumptious recipes... just scroll on. If you're looking for something more adventurous why not try growing your own? Salad is a survivor, growning quickly and cheaply pretty much anywhere including in vertical containers! Our quick and dirty guide to growing your own. Every seed that you plant has the power to change the world. See how in this fantastic representation of salad and food sovereignty courtesy of Organiclea. Press the button for our favourite recipes 10 savvy storage tips to wave goodbye to salad waste All the things you've ever needed to know about storing your salad and stopping your leaves from wilting. Moisture is the mortal enemy of our leafy heroes. Store dressing separately to keep tomorrow’s salad fresh. If your using fruits that are likely to go brown in your salad (we're looking at you banana, apple) coat them in a little bit of lemon or lime juice to prevent oxidation. Salad is only as strong as its weakest link. If you've got a fast spoiling ingredient like egg or tuna going into your salad try to store it separately and leave it off the salad till the last minute so it can't sabotage the other ingredients. Keep peppers perky by leaving the stalk and seeds attached when you’ve got half left. Do the same with an avocado, leaving the stone in to delay discolouring. Freeze the big cheese. Yes, you can freeze cheese! You can actually freeze most things. If you’re buying a hefty block of hard stuff, chop off a chunk and freeze for later. Fruit juices can be used to make salad dressings. Try mixing orange juice, honey, mustard and a small amount of balsamic vinegar. Berries are also welcome. Cucumber and lettuce should be kept in its packaging in the fridge (if it came wrapped) and in the crisper drawer - if your fridge has one. This can gift a cucumber 3-4 more days of life. When in the fridge too long, rocket and spinach can loose their colour. What’s not right for a green salad will certainly contribute to a sumptuous soup. If not pre-packaged, wash and dry your salad leaves, store them in a tub lined with a piece of kitchen towel. Alternately, store them in a bowl of water in the fridge – just change the water every couple of days. Onions are best stored in a cool, dry, dark place (they don’t like fridges but do love a tote bag). Chopped onions can also be frozen to save you time when you need dinner on the run. New Leaf events are funded by North London Waste Authority and brought to you by Hubbub.