16 December 2014
The following table shows all revised Christmas and New Year collection dates in Dorset (not including Bournemouth and Poole):
|Normal collection day
(recycling and rubbish)
|Revised collection day
(recycling and rubbish)
|Thursday 25 December
||Saturday 27 December
|Friday 26 December
||Monday 29 December
|Monday 29 December
||Tuesday 30 December
|Tuesday 30 December
||Wednesday 31 December
|Wednesday 31 December
||Friday 2 January
|Thursday 1 January
||Saturday 3 January
|Friday 2 January
||Monday 5 January
|Monday 5 January
||Tuesday 6 January
|Tuesday 6 January
||Wednesday 7 January
|Wednesday 7 January
||Thursday 8 January
|Thursday 8 January
||Friday 9 January
|Friday 9 January
||Saturday 10 January
12 December 2014
UK households throw away a massive £12 billion worth of food each year. By taking a few simple steps to avoid wasting food the average Dorset household can save up to £50 each month and contribute to the same environmental impact of taking 1 in 5 cars off the road!
Top 4 tips to reducing food waste:
- Make a shopping list and only buy what you need. We tend to overbuy and overcook and it can lead to food going to waste.
- Make the most of your freezer – Freezing leftovers on the day they were cooked means they can be eaten up to a month later.
- Check your dates – Try and cook food with earlier dates first. Never eat food past its ‘use by’ date but ‘best before’ dates should be safe to eat later on – it just may no longer be at its best.
- Plan meals in advance – Plan your meals over a few days, checking what you have and need to get so that you can use up anything left in the fridge or cupboards can help make sure everything gets used up.
Dorset Waste Partnership provides food recycling collections, helping to ensure that not only is waste food kept out of landfill, it is being used as a resource. Food can be put in the bin loose, in compostable liners or wrapped in a couple of sheets of old newspaper.
11 December 2014
With all the presents, parties and puddings over the Christmas period it can sometimes lead to a lot of leftovers, of the packaging and food kind. So we have got some handy and helpful tips on reducing, reusing and recycling this Christmas.
- Count down to Christmas by eating food from the freezer. It clears space for leftovers and makes use of what’s already there, saving money in the run up to the celebrations
- Leftover food is always around at Christmas, so check out the Love Food Hate Waste website for lots of festive treats made from leftovers. You can put anything you can’t use in the brown bin for food and garden waste.
- A whole range of jars – from cranberry sauce to baby food – can all be recycled: just give them a rinse in your leftover washing up water and recycle them at your local recycling site.
- If you’re having visitors to stay this Christmas, let them know where your recycling bin is and what goes in it. You can also get the kids involved in the household recycling routine while they’re on Christmas holidays
- Remember there are lots of unexpected Christmas items you can recycle like sweet tins, tin foil and aerosols.
- Don’t forget that you can recycle your Christmas cards when you take them down. You can put them in the recycle bin with your paper and card recycling.
- Wrapping paper can also be recycled in the blue bin, as long as its not the metallic or plastic kind
Real Christmas trees will be collected during January in some parts of Dorset or can be taken to a local household recycling centre to be composted.
Please remove all decorations from your tree before disposing of it. Fake or plastic Christmas trees will not be collected.
If you subscribe to the garden waste collection service, you can cut your real tree into small pieces and put it in your garden waste bin for your first collection in January.
5 December 2014
The mulled wine flavours the chicken is cooked in smacks of Christmas and is delicious served with a creamy leek mashed potato or baked potato or you could even serve it with couscous. Accompany with seasonal vegetables or braised red cabbage.
- 75cl bottle red wine
- 1 mulled wine spice bag (or use 1 cinnamon stick, 2 cloves, 4 coriander seeds, little nutmeg and 2 all spice wrapped in a muslin bag)
- 2 washed and scrubbed Satsumas studded with 4 cloves each
- 2 tablespoon dark muscavado sugar
- ground black pepper
- 12 chicken thighs or legs
- 1 tablespoon oil
- 1 onion, peeled and finely chopped
- 3 garlic cloves, peeled and finely chopped
- 1 1/2 tablespoon plain flour
- 100g dried cranberries
- 300ml chicken stock
- Put the wine, mulled wine spice bag, Satsumas and sugar in a pan. Bring to the boil and bubble until the mixture has reduced, about 10 -15 minutes. Add the Satsuma studded with cloves.
- Season the chicken skin and in a large pan, heat the oil and fry the chicken pieces until golden. Add the onions, garlic and cook for a further 5 minutes.
- Add the flour and cook, stirring, for 1 min before adding the reduced wine and stock. Bring the mixture to the boil, then cover and cook at 200°C (400°F) mark 6 for about 1 hour, the sauce should be could be the consistency of gravy.
- Uncover the casserole, stir in the cranberries and cook for a further 30 minutes. Remove the Satsuma and put into the compost bin. Serve the casserole immediately.
To freeze: Make the recipe up to the end of step 3. Cool then put into a freezer proof container, label and freeze for up to 3 months.
To use: Thaw over night, put into a flameproof casserole, slowly bring to the boil on the hob. Add the cranberries and reduce to a gentle simmer. Cook for 30 min or until heated through.
4 December 2014
Here’s some ideas and tips to save money and be good to the planet this festive holiday.
Reuse wrapping paper
Don’t throw away wrapping paper – re use it instead. The bigger pieces can be flattened out and used again (kids especially won’t notice the same paper being used year on year), or made into reusable paper gift bags.
Smaller pieces can be used to make gift tags, festive envelopes or used to revamp Christmas decorations for use next year.
Particularly creased pieces can be shredded to provide protective cushioning for gifts throughout the year – or to protect delicate Christmas decorations while in storage,
Reuse or recycle your Christmas cards
Similarly, keep your favourite Christmas cards to one side to recycle into gift tags or recycled decorations next year. Cut others into narrow strips to use as shopping lists – the card is easier to write on than paper when you’re on the go. Keep large cards for crafts – for when you need thin but strong card. There are lots of different ways to reuse them.
If you can’t see yourself reusing them, plenty of high street shops have recycling collection bins especially for cards – typically WHSmith, Tesco and M&S – often with a donation going from the store to a related charity for every bin of cards collected. Some charity shops also collect cards for reusing/upcycling into gift tags and the like.
Give away unwanted gifts & replaced items
Don’t wait until you spring clean – de-clutter now while all the new additions are fresh in your mind.
Give away items that you don’t want or won’t use, or old items that have been replaced by something shiny and new – the sooner you give it away, the sooner someone else will get some use out of it, and it might stop them having to buy new-new in the January sales
Be kind to your Christmas decorations
Store them away carefully and you’ll be able to use them year on year – meaning less waste going to landfill and reducing your need to buy new stuff.
As well as shredded wrapping paper, you can use packaging (such as moulded expanded polystyrene foam and formed plastic) from new toys or gadgets to protect delicate items. Wrap tinsel and strings of Christmas lights around a kitchen roll tube or a plastic bottle to avoid tangling. Label boxes so you can find them again easily.
If you don’t have any space for storage, don’t throw away decorations – pack them away neatly and offer them on Freecycle/facebook sites
13 November 2014
Here’s a novel idea from Sweden to get more people to recycle their glass bottles – by making it into a game.
Check out the video.
10 November 2014
Each year over 40 million poppies are produced for use during the Poppy Appeal and Remembrance. Recycling will help to offset some of the cost of producing the poppies and allow more funds to go towards the vital work the Legion does in supporting the whole Armed Forces family.
This year the Royal British Legion has partnered with Sainsbury’s to provide a recycling initiative for the famous paper poppies.
Sainsbury’s are collecting paper poppies after Remembrance Day at their supermarket customer service desks until 24 November, to enable the Legion to re-use or recycle them.
Look out for the distinctively marked collection boxes.
6 November 2014
A yummy supper for midweek, this cassoulet uses store cupboard ingredients which can be served with crusty bread to mop up the sauce or, if you prefer, leftover rice or mashed potato.
Serves: 4- Prep time: 10 minutes – Cooking time: 10 minutes
- 1 tbsp olive oil
- 1 onion, chopped
- 360g pack jumbo frankfurters, sliced
- 400g can chopped tomatoes
- 400g can mixed beans, drained and rinsed
- 1 tbsp tomato purée
- Heat the oil in a large saucepan and fry the onion for 3 minutes, add the sausage and fry for 2 minutes. Stir in the chopped tomatoes, beans and tomato purée.
- Bring to the boil, cover and simmer gently for 10 minutes, stirring occasionally.
- Serve with salad and crusty bread.
Try using a tin of baked beans for a more child friendly flavour.
Canned frankfurters are a good substitute and a useful store cupboard ingredient. Leftover cooked sausages work well too.
Add herbs, BBQ sauce or chilli for extra flavour.
31 October 2014
Here’s a refreshing and healthy way to use up the Halloween pumpkin with this recipe from Love Food Hate Waste. Save money and avoid waste!
- 1 small pumpkin
- 2 red peppers
- 2 tablespoons olive oil
- 1 onion, chopped
- 3 cloves garlic, crushed
- ½ teaspoon juniper seeds
- 100g celery, chopped
- 2 small red chillies, deseeded and finely chopped
- 1 litre vegetable or chicken stock
- Large bunch of fresh coriander, chopped
- Black pepper
- 2 tablespoons of crème fraiche
- Pinch of Spanish smoked paprika
- Quarter the pumpkin, remove the seeds (don’t discard them, they are lovely when roasted and make a great nibble – see our great recipe).
- Cut the red peppers in half, remove the seeds and place them with the pumpkin onto a roasting tray. Drizzle the flesh with a little olive oil and place into a pre heated oven set at gas mark 6/200C/400F and roast for about 40 minutes.
- Remove from the oven. Scrape the flesh from the skin of the pumpkin and place to one side along with the roasted pepper.
- Heat a little olive oil in a saucepan; add the chopped onion, crushed garlic, juniper seeds, celery and red chillies. Cook for a few minutes until the onions and celery are soft.
- Add the pumpkin and red peppers, the stock and finally the chopped coriander. Bring to the boil, reduce the heat and allow to simmer for 15 minutes. Season with salt and freshly ground black pepper and then process the soup in a blender to make it smooth.
- Serve with a spoonful of crème fraiche over the top sprinkled with a little paprika.
30 October 2014
In the UK in the run up to Halloween it’s estimated that over a million pumpkins are bought ready to be carved into ghoulish lanterns that will adorn doorsteps and windowsills across the country.
Seasonal celebrations bring their own waste and Halloween, is no exception as around 90% of sales of pumpkins takes place then, bought to make Jack O’Lanterns to ward off those pesky witches and ghosts. However how much of the actual pumpkin, which you’ve paid for, do you actually use?
Pumpkin carving is a great way to amuse the kids but what happens to all the succulent orange flesh that has been scooped out of the pumpkins you’ve displayed on your doorstep?
It’s usually among the mountain of fresh tasty vegetables we throw away every year – costing us money! Pumpkins are rich in vitamins and minerals and a great food source; however it is often the case that once carved; many people simply throw away the tasty contents of the pumpkin– a ghastly thought! To help you save money and stop it going to waste, Love Food Hate Waste has some delicious pumpkin recipe suggestions for you to try:
Here are some great and tasty ideas from Love Food Hate Waste to save money and waste.
If you are unsure of where to put your pumpkin once Halloween is over, cut it up and pop it in your food caddy waste bin for recycling.