Plan meals and create a shopping list based on what you already have
Check pantry, fridge, and freezer before shopping
Buy only what you need and choose appropriate package sizes
Store food correctly to extend freshness (temperature, humidity, container type)
Use airtight containers for leftovers and cut produce
Label leftovers with dates and rotate using first-in, first-out
Understand “use by” vs “best before” and follow safety guidance
Freeze food that you won’t use in time (portion it for convenience)
Freeze bread, fruits, cooked meals, and sauces as soon as they’re no longer fresh
Cook flexible ingredients (e.g., roast vegetables, cook grains) for multiple meals
Repurpose leftovers into new dishes (soups, stir-fries, wraps, casseroles)
Serve smaller portions and offer seconds instead of overfilling plates
Keep a running “use first” list of items nearing their dates
Set weekly goals to use up perishable items
Compost food scraps when possible
Donate surplus, safe, unopened food to local food banks or shelters
Use food waste apps or community fridges to share surplus
Track waste patterns and adjust shopping and meal planning accordingly