Hellmann’s helps Brits love their leftovers with recipes developed with bestselling author, Dr. Rupy

24 May 2021

• Highlighting the extent of the food waste crisis in the UK, the UK’s largest redistribution charity, FareShare reports that they have received 2,000 tonnes of potatoes, 450 tonnes of chicken and over 320 tonnes of pasta in the last 12 months alone – all perfectly edible food that would have otherwise gone to waste
• Helping Brits make better use of their leftover food and playing a part in minimising the food waste crisis, Hellmann’s has joined forces with Dr Rupy Aujla to create four new recipes using some of the UK’s most commonly wasted ingredients
• The partnership is announced alongside the brand’s sponsorship of Channel 4’s new ‘Cook Clever, Less Waste’ four-part TV series, hosted by Prue Leith and Dr Rupy, airing from Monday 24^th May and is also supported by a donation of an equivalent 40,000 meals to FareShare

Inspiring a nation of foodies to enjoy great food without waste, Hellmann’s has joined forces with bestselling author and NHS doctor, Dr Rupy Aujla to create four new recipes using the most commonly wasted food items. Each family friendly recipe aims to help Brits love their leftovers and minimise food waste at home – a simple and tasty way to help combat the UK’s food waste crisis.

According to sustainability charity WRAP, 70% of food we throw away in the UK still comes from the home. What’s more, of the 6.6 million tonnes we throw away each year, 4.5 million tonnes is food that could have been eaten¹.

While Brits might have the best intentions when it comes to their weekly food shop, fridges are the epicentre of the problem, as food that has been forgotten – such as bagged salads, fruit, vegetables and meat – often end up in the bin.

The food waste crisis is a major issue outside of the home as well, a problem that food redistribution charity FareShare aims to address. In the last 12 months alone, FareShare has received 2,000 tonnes of potatoes, 450 tonnes of chicken and over 320 tonnes of pasta – all of which would have otherwise gone to waste.

As the UK’s number one mayonnaise brand³, Hellmann’s believes that one of the best ways to make the most of leftover food is by getting creative with the condiments in your cupboards. Mayo is a versatile ingredient that can be added to a multitude of dishes. From potato salads to roast chicken sandwiches and creamy coleslaws – a simple sauce can elevate the most basic of ingredients.

Motivating the nation to become food waste warriors and preventing some of the UK’s most commonly wasted foods from going in the bin, Hellmann’s has worked with Dr Rupy on four unique and delicious recipes:

• Bubble and Squeak Croquettes: a tasty way to make the most of leftover greens and potatoes
• Swedish-style Meatball Sub: a saucy sub the whole family will love, utilising stale bread and extra pork mince
• Pasta Frittata: a fresh take on the classic frittata, levelled up with leftover cooked pasta
• Quesadilla Pie: a stacked quesadilla loaded with leftover chicken and veggies from your Sunday roast

Dr Rupy Aujla, bestselling author and NHS doctor, said:

“Some of the obstacles Brits face when rustling up dishes from the fridge are not just busy lifestyles – particularly for families and convenience-loving Millennials – but also a lack of culinary inspiration to turn leftovers into delicious meals.

 “That’s why these simple yet superb recipes are designed to take less than 30 minutes to make – perfect for those aiming to reduce their food waste with limited time.”

Hellmann’s has also launched their very own Food Waste Hacks portal to give a helping hand to those looking to make a real difference in their kitchen. The website plays host to plenty of delicious food and recipe inspiration.

Fikerte Woldegiorgis, Marketing Director Foods UKI at Unilever, says:

“At Hellmann’s, we believe food is too good to waste and as the UK’s favourite mayonnaise brand we want to help Brits make the most of their food and reduce in-home food waste – one delicious recipe at a time.

 “By working with Dr Rupy, we hope to show the nation how easy it can be to turn your forgotten foods into quick, easy, and enjoyable recipes the whole family will love. Together, we can make great tasting dishes without the waste.”

As part of the brand’s ongoing commitment to fighting food waste, Hellmann’s is challenging the UK to ‘Cook Clever, Waste Less’ with a unique brand funded four-part Channel 4 show, hosted by celebrity chef Prue Leith and Dr Rupy Aujla. The show is designed to educate consumers on how to reduce food waste by re-using leftover food. The show will air over four weeks in a primetime Monday evening slot, starting on the 24^th of May. Each episode will feature recipes and tips to give Brits practical ways to help reduce food waste and save money in the process.

Hellmann’s is also donating the equivalent of 40,000 meals to FareShare to supplement the campaign, which will help to feed some of the nation’s most vulnerable people.

James Persad, Head of Marketing and Communications at FareShare adds:

"We are thrilled that Hellmann's is supporting the fight against hunger and the needless waste of good food in the UK by supporting FareShare. It's been a difficult year for many people, and we continue to provide over two million meals per week to thousands of frontline charities that are supporting communities across the UK. Thank you to Hellmann's and everyone that partakes in fundraising for FareShare, without your help, we couldn't continue our much-needed work."