Anna Shepard, author of the London Times’s Eco-worrier blog, focuses her concerns this week on the excess food in her kitchen that finds its way into the garbage can. Her musings on why she wastes food aren’t particularly groundbreaking, but she does point to the newly created food-conservation website, a well-produced offshoot of the UK environmental initiative WRAP, the Waste & Resources Action Programme.

Shepard connects’s endeavor (quickly summarized as “cook [once]; eat twice”) to the canning/conservation effort that sprung up in Great Britain during World War II’s rationing period. And while food-related problems in the UK (and the United States) are now related to an overabundance of edibles, the solutions—meal planning, smarter portioning, creative reuse of healthy and affordable food—are remarkably consistent.

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