WELSH chef Bryn Williams called on visitors at the Welsh Game Fair last weekend to think again when it comes to how often they go food shopping.

Bryn urged them not to buy all their fresh ingredients just once a week, but consider three or four smaller shopping trips each week instead.

During an hour-long talk on stage to a packed theatre, host Rob Yorke quizzed the Denbigh native about reducing food waste.

The first Welsh Game Fair, organised by The Game & Wildlife Conservation Trust, took place from September 9-11 at the Vaynol Estate, near Bangor.

He said: “Too many people opt for ‘one big shop’ each week, but plans inevitably change.

“Impromptu invitations to eat out with friends arrive, or last-minute decisions to throw dinner parties are made - and food items in the fridge then get moved to the back and are often wasted.

“It becomes a vicious cycle of wanton waste. People are well-meaning when they buy fresh food, but the week may not always unfold how they expect.

“Inevitably, it takes a bit more time and effort to shop more frequently, but I believe it will not only save on waste, but ultimately reduce bills.”

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Wales plans to halve food waste from 2006-07 levels by 2025, five years ahead of the Sustainable Development Goal target, and introduce a legal requirement for separate food waste collections from businesses by the end of 2022.

Bryn created a bespoke menu for the on-site White Park Restaurant at the Welsh Game Fair, which included wild Welsh fallow and lemon sole.

Sponsored by jewellery brand Clogau Gold, the restaurant was open for breakfast and lunch, accommodating up to 200 diners at one time.

More information on the Welsh Game Fair can be found at: www.welshgamefair.org.