Do you ever throw away a lot of food when you clean the fridge and pantry? Especially fruits, vegetables and almost full jars that have been forgotten at the bottom of the fridge? Here are 5 tips to help you dramatically reduce food waste and save you money at the same time.
Before you go grocery shopping, check the contents of your fridge and pantry, plan your meals and only buy the missing food you need. If you make a list before going out shopping, you’ll spend less time at the store, and you’ll be less tempted by impulse purchases.
Once back at home, place your new purchases in the fridge behind the food that is already there, according to the FIFO method: First In, First Out. This means that you’ll be less likely to open a new yogurt container when there is already one open in the fridge. To preserve a food’s freshness and nutrients, eat perishable foods such as fish and meat and more fragile vegetables at the beginning of the week, and reserve staple foods (pasta, dairy products, eggs, potatoes, carrots etc.) for later.
Withered vegetables, leftover rice or pasta, stale bread, too-ripe fruit, foods that have been relegated to the bottom of the fridge can all be used in a host of recipes. Once a week, take a few minutes to identify the foods and leftovers that need to be cooked in the next few days. Zero-waste recipes are not limited to soups or fried rice.
For some inspiration read Tips to Cook the Leftovers.