Most of us have done it: bought a bag of spinach with good intentions, forgotten about it and thrown it away a week later as a slimy mess. Multiply that by every household, and food waste becomes a big problem for both our wallets and the planet.

When food is thrown away, so are the water, energy, land and labour used to grow, transport and store it. Food that ends up in landfill also breaks down and releases methane, a powerful greenhouse gas. The encouraging part is that a lot of household food waste is avoidable, and a few small habits can make a real difference.

Shop with a plan

Most food waste starts at the shop, when we buy more than we can eat.

  • **Check what you already have.** Look in the fridge, freezer and cupboards before you go.
  • **Plan a few meals.** You do not need a strict weekly menu. Knowing what you will cook for three or four nights is enough.
  • **Make a list and stick to it.** It helps you avoid impulse buys that end up forgotten.
  • **Be careful with bulk deals.** A bargain is not a bargain if half of it goes off before you use it.

Understand date labels

Date labels confuse many people, and that confusion leads to perfectly good food being thrown away. In general, “use by” dates are about safety and should be followed, especially for meat, fish and dairy. “Best before” dates are about quality, and many foods are still safe to eat after that date if they have been stored properly and look, smell and taste normal. Labels and rules vary by country, so check local guidance when in doubt.

Store food the right way

Good storage can extend the life of food by days or even weeks.

  • **Keep your fridge cold.** Most guidance recommends keeping it at or below about 4°C (40°F).
  • **Use the crisper drawers.** They help keep fruit and vegetables fresh.
  • **Know what not to refrigerate.** Bread, potatoes, onions and whole tomatoes often do better outside the fridge.
  • **Store herbs like flowers.** Many soft herbs last longer with their stems in a glass of water.

Practise “first in, first out”

When you unpack your shopping, move older items to the front of the fridge and cupboards and put new items behind them. That simple habit makes it more likely you will use food before it goes off. Some households keep an “eat me first” box or shelf in the fridge for leftovers and items that need using soon.

Make friends with your freezer

The freezer is one of the best tools for cutting waste. You can freeze:

  • Bread, which can be toasted straight from frozen.
  • Ripe bananas for smoothies or baking.
  • Leftovers in single portions for easy lunches.
  • Grated cheese, cooked rice and chopped herbs in a little oil.

Label containers with the contents and date so you know what you have.

Cook creatively with leftovers

Leftovers do not have to be boring. Turn extra vegetables into soups, stir-fries, frittatas or pasta sauces. Use stale bread for breadcrumbs or croutons. Wilting greens can go into smoothies or sauces. Once a week, try a “clear-out” meal made only from what needs using up.

Compost what you cannot eat

Some waste is unavoidable, such as peels, cores and coffee grounds. Instead of sending them to landfill, compost them at home or use a local food waste collection if your area offers one. Composting turns scraps into a useful soil improver for gardens and houseplants.

Track your waste for a week

If you want to see the biggest opportunities, keep a simple list of everything you throw away for one week. Patterns will appear quickly. Maybe you always buy too much salad or never finish a loaf of bread. Small changes in those areas can make the biggest difference.

The bottom line

Cutting food waste does not require a big lifestyle change. Shop with a plan, understand date labels, store food properly, use your freezer and get creative with leftovers. You will throw away less, save money and reduce your environmental footprint, one meal at a time.

Image: Food Safety – Cut Waste in Refrigerators (20200605-FSIS-LSC-0017) by USDAgov via Wikimedia Commons, Public Domain Mark 1.0