How to Tackle Food Waste Like a Boss
Let’s talk about food waste. It’s the sneaky little problem we all know exists but tend to ignore—like that one junk drawer in your kitchen that’s a black hole for random spatulas, expired coupons, and maybe a rogue AA battery. But here’s the thing: food waste is a big deal. Like, really big. Globally, we throw away about one-third of all food produced, which is not only a waste of resources but also a major contributor to greenhouse gas emissions. Yikes.
The good news? You don’t have to be a zero-waste superhero to make a difference. With a few clever tweaks to your routine, you can slash food waste, save money, and feel like the eco-savvy queen you are. Let’s dive in.
1. Get Real About Your Fridge (It’s Not a Food Cemetery)
We’ve all been there (Certainly true for me as this is my actual fridge): you buy a bunch of groceries with the best intentions, then go out for dinner three nights that week. Two weeks later you find a science experiment growing in the back of your fridge. (Mine appears to be Budweiser shaped??). Sound familiar? The first step to reducing food waste is getting organised, primarily with produce. This week I will be testing my own advice. (My kids came home for the weekend and screwed up my system.)
Start by doing a quick inventory of what you already have before hitting the store. (Pro tip: Snap a photo of your fridge and pantry before you go—it’s a lifesaver when you’re standing in the cereal aisle wondering if you need more oats.) Then, plan your meals around what you already own. That half-empty jar of salsa? Perfect for taco night. Those wilting veggies? Toss them into a soup or stir-fry. Here is a great soup maker that has nine different functions, including smooth and chunky soup. You can also make smoothies and drinks, reheat soup and keep things warm. Or a budget option that’s great for the wallet.
And while we’re on the subject of fridges, let’s talk about expiration dates. Use by dates indicate the food might be spoiled so check it carefully although a good fridge can extend these dates 1-2 days. ‘Best before’ dates are more like guidelines than rigid rules. Use your senses—smell, taste, and look at the food. If it seems fine, it probably is. Don’t let an arbitrary date trick you into tossing perfectly good food.
2. Embrace the Art of the “Ugly” Food
Let’s be honest: we’ve all judged a fruit or veggie by its cover. That slightly misshapen carrot or the apple with a tiny bruise? It’s still delicious, but it often gets left behind in favour of its more Instagram-worthy counterparts. This obsession with perfection leads to tons of perfectly edible food being wasted.
Enter the “ugly” food movement. More grocery stores and delivery services are now offering “imperfect” produce at a discount. It’s a win-win: you save money, and the planet gets a break. Plus, let’s be honest—once that wonky zucchini is chopped up in your ratatouille, no one will know the difference.
Alternatively, check out these wonky snacks – Junk food snacks are not just organic and made from wonky vegetables. They are vacuum-fried to maintain nutritional value and reduce oil.
3. Master the Meal Prep Game
Meal prep doesn’t have to mean spending your entire Sunday in the kitchen, portioning out sad little food containers of steamed broccoli and chicken breast. (No judgment if that’s your vibe, though.) Instead, think of it as a way to get creative with what you’ve got.
If you live alone, this is essential. Supermarkets typically sell food in quantities for two people as a minimum, so make up the 2-person batch and keep one for tomorrow. This will take no longer than cooking for one, which means you can use the whole courgette! Plus, you get a day off from cooking tomorrow. On top of it all – you can portion control your meals so you don’t inadvertently eat for two.
Leftover roasted veggies? Throw them in a frittata. Extra rice? Fried rice is your friend. Stale bread? Hello, bread pudding or croutons. The key is to think of leftovers as ingredients, not afterthoughts. And if you’re not in the mood to eat the same thing three days in a row, pop it in the freezer for a future “I don’t feel like cooking” night.
4. Befriend Your Freezer (It’s Not Just for Ice Cream)
Your freezer is a food waste warrior’s secret weapon. Almost anything can be frozen—bread, cheese, herbs, even milk. Got a bunch of ripe bananas you’re not going to eat? Peel them, slice them, and freeze them for smoothies or banana bread later. Too much pasta sauce? Freeze it in portions for quick dinners.
And don’t forget about scraps! Vegetable peels, bones, and herb stems can be saved to make homemade stock. Just keep a container in your freezer and add to it as you go. When it’s complete, simmer it all up with some water, strain it, and boom—you’ve got a flavorful base for soups and stews. Once you’ve made your stock, you could transfer it to an ice cube tray and just take what you need when you need it.
5. Compost Like a Pro
Okay, so you’ve done everything you can to avoid wasting food, but there are still some things you can’t eat (avocado pits and onion skins, for example). That’s where composting comes in.
Composting might sound intimidating, but it’s easier than you think. If you’ve got a backyard, you can set up a simple compost bin. No yard? No problem. There are plenty of countertop compost bins that let you collect scraps and drop them off at a local composting site. Some cities even offer curbside compost pickup.
And if you’re thinking, “But I don’t have time for this,” hear me out: composting is basically just throwing things in a different bin. You’re already taking out the trash—why not make it a little greener? Make sure the bag you use is also compostable, not a plastic sandwich bag that will still be around in a hundred years. Most supermarkets sell compostable caddy sacks.
6. Support Brands and Businesses That Care
Reducing food waste isn’t just about what you do at home—it’s also about supporting businesses that are making a difference. Look for brands that use upcycled ingredients (like turning leftover grains into beer or imperfect fruit into snacks like Junk Food). Shop at farmers’ markets, where you can often buy precisely the amount you need instead of pre-packaged portions. And when you eat out, choose restaurants that prioritise sustainability, whether that’s through portion control, composting, or donating leftovers. Also, consider how far food has to travel. Look for products that have been produced locally, even if they are a recognised brand.
7. Give Yourself A Break (Because Perfection Is Overrated)
Here’s the thing: no one is perfect. You’re going to forget about those leftovers in the back of the fridge. You’re going to buy too much spinach and end up with a slimy mess. And that’s okay. The goal isn’t to be a zero-waste saint—it’s to make small, meaningful changes that add up over time.
So, take a deep breath, give yourself a high-five for trying, and keep going. Every little bit helps, and you’re already doing better than you think.
The Bottom Line
Reducing food waste is good for the planet, your wallet, your kitchen, and your peace of mind. By getting organised, getting creative, and giving yourself a break, you can make a real difference without turning your life upside down.
