In a conversation with Heated, Chef Rudi Liebenberg gives advice on how to limit food waste:

“I think it is important to first understand how we shop. Food has become cheaper and we buy in excess. We are given fantastic recipes and ideas from all platforms guiding us on how to entertain and cook. What we do not have is enough information on what to do with the stalks, bones, and wilted items. We consume as fast as possible, as much as possible. We cook in excess. Once we start looking at our shopping basket and fridges differently, we can also look at how we cook at home.”