Reducing Food Waste at Home

22 items · Cooking · Easy difficulty · 20 min

Cut food waste, save money, and simplify meals with this practical home checklist.

• Sort fridge using first-in, first-out (FIFO)

  Move older items to the front and put newly bought foods to the back.

• Label leftovers and open packages with date

  Write contents and date so you know when to eat or freeze them.

• Organize fridge by category and safety

  Keep raw meat on the bottom, ready-to-eat foods up top, and dairy together.

• Check use-by versus best-before and act accordingly

  Use-by = safety (discard after); best-before = quality (often OK after).

• Plan meals for the coming week before shopping

  List meals from what you already have to avoid duplicate purchases.

• Make a shopping list from your meal plan and stick to it

  Buy only what you need and cross-check pantry items first.

• Buy loose or smaller quantities when trying new items

  Choose smaller packs or single items to avoid spoilage before use.

• Portion-control meals: measure and serve sensible portions

  Use measuring cups or a scale to avoid cooking excess food.

• Save and eat leftovers within 3 days

  Consume refrigerated leftovers within 3 days or freeze sooner.

• Freeze surplus cooked meals and surplus produce

  Freeze extras in meal-sized portions to extend life.

• Cool cooked food completely before freezing

  Cool to refrigerator temperature before sealing to reduce ice crystals.

• Portion frozen food into meal-sized packs

  Split meals into single-serve containers or bags for easy reheating.

• Make scrap vegetable stock from peelings and trimmings

  Turn peels and ends into a flavourful stock instead of throwing them out.

• Collect veg scraps in a jar or bag for stock

  Keep a container on the counter or freezer-ready bag in the fridge.

• Freeze scraps until you have enough for a batch

  Store scraps in the freezer to avoid spoilage and build volume.

• Simmer frozen scraps into stock and strain for use

  Simmer 30–60 minutes, strain, cool, and freeze or refrigerate stock.

• Set up a small countertop or outdoor compost bin

  Collect coffee grounds, fruit/veg scraps, and yard waste for composting.

• Choose a bin type and ideal location

  Pick a kitchen caddy or outdoor bin and a shady, accessible spot.

• Start compost with a brown (dry) layer

  Add paper, dry leaves, or cardboard as the base for balance.

• Add greens, aerate, and turn the compost weekly

  Alternate greens and browns and mix to speed decomposition.

• Check fridge and freezer temperatures and adjust

  Keep fridge ≤ 4°C (40°F) and freezer ≤ -18°C (0°F) for safety.

• Repurpose imperfect produce into soups, smoothies, or bakes

  Use bruised fruit in smoothies and soft veg in purees or soups.

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