An award winning chef and Monaghan native says food waste is easily reduced through proper storage and smaller portions.
Peter McKenna, originally from Monaghan Town, is the owner and chef of the Gannet in Glasgow and recently won the Chef of the Year in the The Staff
Canteen Awards.
The philosophy at his restaurant is 'nose to tail', in order to reduce food waste and considering that this year numbers meeting for dinner will be
reduced families should also scale down the amount of cooking done.
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Peter advises cutting back on the side dishes, and only serving what is needed rather than multiple courses and types of potatoes.
He says proper storage and use of leftovers can also help limit food waste:
