How to reduce your food waste

Without meaning to, Australians waste much more food than we think. According to The Great Unwaste, the average household throws 265kgs of food waste in the bin every year – approximately $2,500 worth!

Here are some simple and effective ways to reduce the amount of food you throw away, make your groceries go further and save money – all it takes is a little forward planning.

1. Before you shop

  • Take stock of what you have and what needs to be used up first.
  • Look for recipes that include these items – it’s a great way to add something new to your rotation. The Saveful app allows you to search for recipes according to ingredients.
  • If a recipe calls for an ingredient you’re unlikely to use again, see if you can substitute it for something you already have. Or, buy the exact amount you’ll need from a bulk food store instead of getting it pre-packaged at the supermarket.
  • Plan your meals for the week and make a shopping list. It can be helpful to leave one or two nights free for spontaneous dinners out or take-away so you don’t end up with too much food.

2. At the shops

  • Stick to your list! Try not to be tempted by specials or two-for-one deals.
  • Only buy discounted food that’s close to its use-by date if you plan to use it straight away.
  • Buying in bulk only saves you money if you actually use it all! Only buy bulk quantities of items that won’t perish, like legumes and tinned veggies.
  • Shop at your local bulk food shop with your own containers – you can buy exactly what you need and you’ll reduce your waste from packaging too.

3. In the kitchen

  • Cook the right amount – check who’s around and how hungry they are, and increase or decrease recipe sizes as needed.
  • Once a week, make a meal that uses up anything that needs to be eaten. Omelettes, soups and stir fries are great for this.
  • Let everyone serve themselves so they can decide how much they want (and come back for seconds)

4. Storing food

  • Put the food that’s likely to spoil first up the front of the fridge, or on a designated shelf, and use it up first.
  • Always store food in sealed containers.
  • Freeze any leftovers that won’t be eaten in the next three or four days in meal-sized portions and label with the date.
  • Bread, cakes and biscuits can be frozen and defrosted as needed.
  • Most fruits (and veggies) love being stored in the fridge, not the fruit bowl. Potatoes, onion, garlic and tropical fruits prefer room temperature.

5. Left it too late?

  • Revive limp vegetables like carrots, celery, broccoli and asparagus by placing their stems into a glass of water in the fridge.
  • Over-ripe bananas can be used for baking and smoothies.
  • Stale bread can be made into croutons or breadcrumbs.

 

Looking for more ideas?