To reduce your food waste, consider these top tips inspired by leading eco-chef Arthur Potts-Dawson who is supporting Ocado's Food Waste Awareness Week 2008:

Plan your weekly shop: ordering online is convenient and helps you to consciously organise meals in a way that's much more effective than dashing around a supermarket with a trolley. If you plan, you're much less likely to over-buy and over-cook.

Twice as nice: There are lots of cooked leftovers that can be cooked again to create a completely different dish. Spare spinach from a fish pie can be reinvented in the next day's frittata; mashed potato can become a stuffing for ravioli – you get the idea!

Learn to cook: Having some simple culinary skills will ensure that leftovers aren't so boring that they become destined for the bin. Stir-frying, roasting, casseroling and grilling all create completely different results from the same ingredients. So instead of using half a pack of pak choi then throwing the rest away because eating it twice in one week would just be too dull, simply try a different cooking technique.

Stock up on some essentials: great spices, herbs and oils are good places to start and can be combined in hundreds of different ways to transform the same staple ingredients with little effort.

Manage fresh food: when you put away your shopping, make a list of the dates by which perishable food has to be eaten. If things change during your week and you can’t stick to your plan as a result, cook the food and freeze it rather than throwing it in the bin.

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