Food waste is often overlooked when it comes to sustainability but did you know that sending food to landfill is a massive problem? When food (that hasn't been composted) is sent to landfill, it results in food breaking down without oxygen and emits methane which is a harmful greenhouse gas. We have been reducing food waste in our home and each week we like to break down how to store a specific food and a delicious recipe to help you use those leftover bits.
This week the spotlight is on carrots.
HOW TO STORE CARROTS AND MAKE THEM LAST LONGER:
Submerge your washed but unpeeled carrots in water in a large container with a lid in the fridge. We like using our eco-stows as they're easy to stack in the fridge and save on space. If you don't have anything like this you can slice the carrots and pop it in a large jar. It's incredible the difference it makes to carrot longevity. 
Here's a quick, easy and delicious way to use up leftover carrots and turn them into something special.
SESAME CARROT SALAD
Ingredients:
2 1/2 tbsp lemon juice
5 tablespoons sesame oil
Salt and pepper.
2 1/2 tbsp lemon juice
5 tablespoons sesame oil
Salt and pepper.
Roughly grate one large carrot
3-4 tbsp toasted pumpkin seeds
1 tbsp chopped fresh mint
1 tbsp of dukkah.
1 tbsp chopped fresh mint
1 tbsp of dukkah.
1. Mix together lemon juice, sesame oil, salt and pepper.
2. Add the grated carrot to a bowl with 1/2 the amount of dressing (better to start with less and add more).
3. Sprinkle the toasted pumpkin seeds, chopped fresh mint and dukkah. Mix!
4. Enjoy now or pop in the fridge for 15 minutes and let those flavours develop.
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