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The winter holiday season is a time for friends and family, along with celebration. It is a time in which many people like to celebrate and indulge in an abundance of seasonal specialties, food, and drinks.

Unfortunately, there is a dark side to all the fun and celebration: increased food waste. To help reduce holiday food waste, we have adapted the recipe for glühwein, effectively making use of various leftovers. We have specifically included leftovers one tends to accumulate during the holidays, including half-drank bottles of wine, fruit peels, spices from the back of your cupboard, and those almost-finished bottles of alcohol.

Find the recipe below.

This news item was written by Giovanna of the Green Office food committee, as part of our wider countdown to the holiday period.

Is food waste during the holidays that big of a deal?

As reported in 2016 by the Nature and Environment Foundation (), it turns out that people get more concerned about not having enough food over the holidays, than they do about wasting food and money, the fear of which would normally help to curb food waste. The Nature and Environment Foundation also adds that half of Dutch people buy too much food during Christmas time. This results in €124million of food waste during the holidays alone!

This problem could be easily solved though, if people knew that they could turn what they once saw as waste, into wine. That is why we are sharing this great 'Spontaneous Scraps' Glühwein recipe, and why we would also encourage you to go by a new motto: it’s not waste until it goes into the garbage.

What you will need

• 1.5L (2 bottles) Wine - red wine can be fresh or some (3-7) days old (spices soften the acidity of the wine). But white and rose can also be added - half a bottle of which can lighten the mix. Add a total of ~1.5L (2 bottles) wine to pot and set on low heat.

• 50mg Sweetener - sugar counters the heaviness of the alcohol and stronger spices. Brown sugar, honey, syrup, agave, and sweet liqueur are some possibilities.

• 1 or 2 Handfulls of Fruit – Oranges, lemons, apples and pears are some ideas. This is the perfect opportunity to use some leftover mandarin peels – orange zest (do not add too much to avoid bitterness)! Or the apple peels leftover from the apple pie preparations.

• Various Spices - Some classics you might want to include are cinnamon, cloves, nutmeg, and star anise. But, check out what is in the back of your cupboard! Other spices that can taste good and help create a more unique flavour include ginger, vanilla, bayleaves, allspice, cardamom, rosemary, and thyme. Be experimental!

• 250ml Juice (optional)– juices add sweetness and help lower the alcohol content, so keep this in mind when choosing how much to add. We suggest apple juice/cider, pear, and orange or whatever you have handy.

• 30-50mL Liqueur (optional) – Liqueurs can be added to create more complex flavours and increase the alcohol content. Some suggestions included brandy, bourbon, or cognac, however, there’s no reason some vodka or rum wouldn’t do the trick.

• One medium/large pot and spoon

What you need to do

1. Add 1.5L wine to put and set on low heat.

2. Add sugar, to taste. Stir in. If using granulated sugar, it is more important to add now/earlier in the process to give it time to dissolve. Otherwise, it can be added to taste throughout the cooking process. (Reduce sugar content if adding juice later.)

3. Add a handful or two of fruit to the pot. These flavours will take some time to infuse into the wine.

4. Add selected spices. Stir in.

5. Add ~250mL, or to taste, juice (if desired). If you think the wine is a bit thick, this is also the opportunity to add some water.

6. Add 30-50mL liqueur or to taste. Stir in.

7. Continue to heat for 10-15min on low, ensuring to not let boil! Stir occasionally.

8. Take off heat, half cover with lid, and let settle for 30min before consuming, allowing flavours to blend and come alive.

9. Reheat before consuming. Enjoy!

This news item is part of a wider calendar of Green Office holiday tips, compiled by Green Office volunteers and staff.

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