The checkouts are busy. No, they are overwhelmed. So despite having a full trolly we go for the self service check outs. In the style of a Hannah Barberra cartoon, where a mini devil sits on one of the character's shoulders while a mini angel sits on the other, voices debate in my head as I make this choice.
Let's kick off with some figures on food. Consider, that one third of all food that is produced globally, is wasted. This costs the global economy up to $300billion a year, and for the average family in the UK - that translates to around £700 per year. And all this is happening whilst almost a billion people around the world go to bed hungry each night.
As I watch 50 moist, perfectly round mini quiches mercilessly thrust into a waste bin, flakes of pastry and cheese fluttering from their industrial tray into a dark gaping mouth, my stomach sinks. The caterer promptly puts the tray down and continues her waste rampage, efficiently ridding the kitchen of leftover food from an event.
Most of the time we start with the recipe and then collect the ingredients to fit around what we need. But its time to start thinking about what we have in our fridge, what's best in season or what is there an abundance and how can we can incorporate it into a recipe - or how we make it the best it can be!