Glasgow households are wasting hundreds of pounds a year by throwing away food unnecessarily.

Around 90 million meals per year are thrown away in the city, costing the average person £200.

Today, the Evening Times launches a campaign to help residents save money and slow down global warming by watching their waste.

Alongside Love Food Hate Waste, part of Zero Waste Scotland, we are challenging Glaswegians to ask what’s in their kitchen before throwing out food that could potentially be reused.

Over the next three weeks, we will be working with the organisation to help our readers make the most of their shopping and learn recipes to turn ‘leftovers’ into another delicious meal.

Throughout Glasgow, 7,900 tonnes of fresh vegetables and salad and 2,500 tonnes of meat every year, are thrown away by the average household.

On top of this, over 236,000 slices of bread a year are given the bin, while 9,852 eggs a day are wasted - the equivalent to the height of nearly five Glasgow Towers.

One Glasgow family have already started doing their bit to save money and cut waste.

Izzie Eriksen, 40, and her husband Martin, and two children Lelia, 7, and Anton, 4, from Pollokshields, have a created a routine for their family to make sure they use up as much food as they can.

The parents, who both work full time while the kids are at school, are constantly trying to find a way to use of leftovers and make their money go further.

Izzie explains: “We try and sit down every night for dinner.

“It’s a bit chaotic and finding something that everyone enjoys isn’t always that easy.

“We try and make the right amount of food in the first place and kind of keep it quite plain for the kids.

“Children can be quite fussy, one day they like things and the next day they don’t. We’ve tried to manage what we feed them.

“We adapt to suit their younger palette and I just use everything up the next day.

“If there’s vegetables that looks like they’re on their way out, we make a soup because it’s a great way of getting veg used or if banana looks mushy we make a banana cake or put fruit into baking.

“If there’s bits of meat and vegetables leftover, we make a lot of things like frittata’s, egg based omelettes and we eat leftovers for lunch.

“If it’s a smaller portion we’ll keep it in the fridge and if it’s cooked meat, it’ll go in a sandwich.

“For anything that can be chopped up and put in a salad - we would do that.”

For food that might not be eaten within a few days, Izzie relies on recycling containers to store in the fridge or freezer.

“My tip would be, if you’ve got leftovers, get some good containers and shove them in the fridge - you might be surprised with what you can do with it.

“Don’t just chuck it away. The freezer is really handy if it’s not something you fancy the next day.

“Cooking during the week can be challenging if you’re busy and you don’t want to start cooking from scratch, so it’s good to have something you can take out and don’t have to worry about.”

To support families looking to cut down on their food waste, What’s In Your Kitchen? has been created with food waste advocates from across the country.

Recipes and guides to creating dishes based on leftover food, including fruit, vegetables and dairy products, have been specially designed to help households do their bit.

The campaign is in line with the Scottish Government’s commitment to reducing all food waste by 33 per cent by 2025 - a move which will put Scotland on track to deliver the UN Sustainable Development Goal of halving food waste by 2050.

Since 2009, the country has already reduced waste by 5.7 per cent.

Recipes from the What’s In Your Kitchen campaign will be featured in the Evening Times over the next three weeks.