When thinking about climate change, food waste often gets overlooked. Around a third of food produced for human consumption is lost or wasted* and it contributes a whopping 8-10% of greenhouse gas emissions globally each year**. That is why we’ve launched Sainsfreeze, to help customers try and combat food waste and learn handy hints and top tips along the way.

From leftover butter and milk preserved in ice trays, to herbs and leftover pastries, the temporary pop-up aims to inspire customers about the many ways food can be frozen to help reduce waste and save money. You can read more about Sainsfreeze here. Innovative freezing not only allows us to save food we would otherwise have thrown away, but also to buy reduced priced food close to its use-by date, saving even more money on the weekly grocery bill. We know the way our customers shop and eat has benefits for their health and the planet too. It’s why our mission, helping everyone eat better, supports our customers to make healthier, more sustainable choices, one plate at a time. You can read more about our food waste commitments here. Making the most of your freezer: Sainsbury’s top ten tips Ruth Cranston, Director of Corporate Responsibility & Sustainability at Sainsbury's, has shared her advice for getting started: 1. Think freezer first – Sainsbury’s and WRAP are on a mission to encourage people to check the food they already have in their freezer when cooking from a recipe or planning a meal, and to defrost and use that first. Most people can’t tell you what’s already in their freezer, so remember to always check before shopping in case there’s food waiting to be used and to remind you what you have available. According to WRAP insights, of those who freeze beef, 53% said they used the beef they froze in the past two weeks. By increasing the amount of defrosting we do we could significantly reduce waste. If you’re worried about the best defrosting method, check out Love Food Hate Waste’s best advice here. 2. Portioning is key - Once you’ve decided what to freeze, splitting it out into portion sizes is essential to make sure you defrost the correct amount and avoid any food going to waste. 3. Don’t forget the label - Remember to add a label to your reusable containers or reusable freezer bags, including information about the date you stored it and what it is, helping to make organising your freezer much more manageable. It’s best to use up food in your freezer within three to six months, but it’s always worth checking the packaging for any freezing guidelines specific to that product. 4. Make use of reusable bags - When freezing food, do some research into the best ways to store food to save space. When it comes to freezing meat, rather than just throwing it in the freezer already packaged, try decanting it into a reusable bag, and then laying it flat. Where possible, wash thoroughly and re-use freezer bags to reduce plastic waste. WRAP estimates that by increasing freezing (and use) of key meat items we could reduce waste from items not used in time by c. 15,000 tonnes/year. 5. Don’t forget about using trays - Consider using ice cube trays and muffin trays to make sure food doesn't go to waste. For example, leftover wilted spinach can be blanched and frozen in muffin trays to create the perfect blocks to throw into soups, curries or even scrambled eggs. Ice cube trays can be used to freeze smaller portion items such as leftover sauces, pastes, or liquids. Instead of letting fresh herbs go bad and throwing them away, why not chop or blend them up, including the stems, and store in an ice cube tray with some olive oil or water. This way you’ll be able to easily add extra flavour to your meals whilst reducing waste. 6. Do some research into which foods can and can’t be frozen – Many people will be surprised to know that most items in your fridge can actually be frozen and you can freeze food right up to its use by date. From dairy such as milk, eggs and cheese, to a whole host of fruit and vegetables, take a look through your fridge and look at the labels on the products – you may be surprised! Click here to simply search for a food item and read through the freezing and defrosting guidance. 7. Look out for a yellow label in the aisles - When shopping, keep an eye out for yellow label reduced price food items, ones that are near their sell by date, and freeze them as soon as you get home. Once defrosted, consume within 24 hours. This is a great way to keep costs down. 8. Prepare food before you freeze - Freezing whole fruit and vegetables can cause food waste as after defrosting you may not need all of it when you start cooking, so remember to always chop up before freezing. The same goes for making sure any bread you freeze is pre-sliced so that you can take a slice out at a time and toast it to defrost. Don’t forget to use the whole product - broccoli stems or ‘scraps’ can be used for a soup in the future. 9. Seek out innovative solutions - Whilst some foods may seem hard to freeze at first, there’s often a solution! Instead of letting leftover yoghurt go to waste, just pour it onto a baking tray, scatter some leftover fruit across it and you’ve got yoghurt bark to snack on. Check out a list of foods you never thought you could freeze by Love Food Hate Waste here. If you’re ever unsure how to use up your food, think about donating it to charity instead. 10. Meal prep your ingredients - Why not prepare some pre-made mixes to freeze? For example, chopping up celery, carrot and onion and freezing it in a reusable freezer bag is a great way to have veg ready-to-go for a wide range of dishes – from a Bolognese to a casserole. Of course, writing a list before you go shopping and sticking to it always helps the meal-prep process. Feeling inspired? Here are some handy tips to help you make the most of your freezer at home: