It all starts with the cart.
Wasting less food begins at the supermarket. Live by the motto “Purchase what you require, and eat what you purchase.” Always have a strategy and a list prior to going grocery shopping. Check your pantry and refrigerator before you head to the store to make sure you’re purchasing what you actually need.
Purchase fresh produce a week at a time.
Buy fresh vegetables and fruits in bulk just if you will utilize them prior to they spoil. If you are able to get to the supermarket weekly, purchase only adequate fresh produce to last that week.
Prepare with canned and frozen vegetables and fruits.
They can be a good solution if you aren’t sure you’ll be able to consume fresh foods prior to they spoil. Reward: they are often more cost effective than fresh and can be a lot more nutritious.
Stock your kitchen.
A well-stocked kitchen can be the trick to whipping up a delicious meal from food that would otherwise go to waste. Read our 10 Tips to Stock Your Pantry.
Adapt recipes to your needs.
Discover to adjust recipes to meet your needs and consume what remains in your refrigerator. Make modifications to a recipe based upon the foods you have at hand, consisting of leftovers.
Make the freezer your buddy.
Freeze bread when it will not be used right away, or if you have some remaining from a meal (bread can be saved in a freezer for as much as 6 months). Freeze remaining vegetables for usage in later soups or stir fries. Slice and save fresh fruits in freezer to utilize for Fruit Smoothies.
Use up fresh fruit prior to it goes bad.
Combine fruits into a fruit salad or top cereal with sliced fruit. Prepare berries, apples or pears into a delicious crisp or fall apart. Usage overripe fruit in muffins, breads, or pancakes.
Consume fresh vegetables before they spoil.
Include veggies to soups, stews, casseroles, pastas, sauces, or omelets. Combine vegetables and a little salad dressing for a side meal or snack.
Change leftovers into a new meal.
Change remaining mashed potatoes into a hearty soup by integrating them with stock, a splash of vinegar, onions, carrots and any other veggies you have on hand. Read more on how to prepare for leftovers (PDF).
Stretch ingredients over multiple meals.
Usage active ingredients more than as soon as to conserve money and avoid food waste. Add veggies to pasta or integrate to make a blended salad.