Discover 6 practical tips to reduce food waste and save money in your kitchen. Learn sustainable habits, meal planning ideas, and creative ways to use leftovers for a greener lifestyle.
Food waste is a growing problem globally, but with a few simple changes, we can all make a significant difference. From thoughtful meal planning to using leftovers creatively, there are countless ways to reduce food waste in your home and contribute to a more sustainable future. In this blog, I’m sharing 6 effective tips to reduce food waste, save money, and adopt eco-friendly practices in the kitchen. Whether you’re looking to reduce your environmental impact or simply avoid unnecessary trips to the trash can, these practical strategies will help you make the most of every ingredient you buy.
Did you know that we waste enough food in the U.S. to fill the entire Rose Bowl in Pasadena every single day? I lived in the Pasadena area for 30 years, so I know how big the Rose Bowl is! But if you can’t wrap your mind around that estimate, consider this: An estimated 30-40% of the food produced for human consumption in the U.S. will never be eaten. Food waste is on the rise; it has increased by about 50% since 1974. We are wasting more than 1,400 calories per person per day—that’s almost enough to feed an entire person!
Sadly, along with every pound of food we toss out comes wasted resources, as well as increased burdens on the planet. Wasted food squanders 300 million barrels of oil per year (4% of the total), along with water, soil, and inputs (i.e., pesticides, herbicides, fertilizer) to grow the food. It also fills up landfills (about 18% is related to food waste) and produces methane as it decomposes. Even worse, we waste so much food in the face of so much hunger. The annual food waste—just at the retail and consumer level—in high-income countries equals the entire annual food production in Sub-Saharan Africa.
Food waste occurs on every level of the food chain—at the farm, manufacturing, supermarkets, restaurants, and home kitchens. In particular, the lion’s share of food waste occurs at the consumer level—in our homes, dining room tables, where we purchase food, and when we eat out. But you can do your best to start a zero food waste policy in your own home, with these 6 ways to cut food waste.
6 Ways to Cut Your Food Waste
1. Value Your Food
Why has food waste skyrocketed? Because food is relatively inexpensive in the U.S., compared to many other countries. This may be surprising, given today’s fluctuating food prices, but food is at 11.2% of U.S. total household expenditures, which is very low compared to many countries. Because it’s relatively inexpensive, we often don’t think about the consequences of throwing it out. So, changing our dynamic and honoring where our food comes from, realizing that someone worked hard to get that food to our plates, is key. This is especially true for animal food, as an animal’s life was forfeited for our plates. Don’t let it go to waste.
2. Cut Portion Sizes
One of the main reasons we waste food is because our portion sizes have blossomed to the point that we can’t (and really shouldn’t) eat the whole thing—this happens at restaurants, cafeterias, schools, and hospitals. Try to order small plates, a cup of soup rather than a bowl, or split dishes with your dining partner. And remember to pack a doggy bag to take home.
3. Lose the “Perfection” Principle
We have now grown accustomed to foods that are so pristinely perfect that if it has the tiniest imperfection we don’t want to purchase them. Does every apple grow from the tree without a blemish, or each tomato comes from the vine without a scar? If you try growing your own food, you’ll see just how hard this is to do, and why so much food is wasted before it even gets to the supermarket or restaurant. Interestingly, research shows that imperfect produce—with scabs or scars on the surface—may have even higher antioxidant levels because the plant had to mount a defense. Don’t stop there; remember to use the whole plant—root, stem, leaf, and flower—as much as possible. Learn more about root to stem eating here.
4. Plan Your Meals
Creating a weekly menu and shopping list, and cooking just enough food that can be consumed without going bad can really help cut down food waste. Make sure to inventory your kitchen and purchase only what you can use before it expires. When you get home from the supermarket, organize your refrigerator and plan to use the ingredients that expire more quickly—lettuce, tomatoes, cucumbers, berries, dairy products—before turning to those that have a longer expiration date, such as carrots, potatoes, and celery. In fact, place the more perishable items at the front of your fridge so they won’t get missed. Freeze items if you won’t be using them before they expire.
5. Pack Those Leftovers
There’s no need to toss out perfectly good food! Just pack it up for lunch the next day. As a general rule of thumb, leftovers should be safe for about 3 days if refrigerated properly. Refreeze items, such as beans, stew, and casserole into small containers for an easy meal later on. Or start a “Buffet Thursday” night—one night a week clean out the fridge, reheat leftovers, and use up items, such as sandwich fillings, salad ingredients, and casseroles that are about to expire.
6. As a Last Resort, Compost
If food has absolutely no possibility for consumption, then at the very least compost it. By composting food, you save it from the landfill, and put those nutrients to good use. Decomposing food makes a wonderfully rich, natural method of nourishing your soil. Composting can be as simple as collecting refuse in a black trash bag, or you can purchase a compost bin to keep things neater.
Learn more about cutting food waste here:
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