A large share of the food produced in the US is never eaten, and households are one of the biggest sources of that waste. The EPA has practical tips on preventing wasted food at home. Wasting less saves money and is also the simplest way to make your kitchen more sustainable.
Plan before you shop
- Check the fridge, freezer and pantry before writing the shopping list.
- Plan meals for a few days, including a “use-it-up” night.
- Buy loose produce in the quantity you need rather than large bags.
- Do not shop hungry, and be cautious with bulk deals on perishables.
Understand date labels
“Best if used by”, “sell by” and “use by” dates on most foods refer to quality, not safety (infant formula is the exception). Many foods are fine after the best-by date if stored properly. Use your senses, and the storage guidelines for perishables like meat and dairy.
Store food so it lasts
- Keep the fridge at 40°F (4°C) or below.
- First in, first out: move older items to the front.
- Store herbs, greens and berries properly, see how to store and use up fresh herbs.
- Freeze bread, ripe bananas, leftovers and meat you will not use in time.
Use leftovers creatively
- Leftover rice becomes fried rice; roast vegetables go into frittatas, soups, grain bowls or pasta.
- Stale bread makes croutons, breadcrumbs, French toast or bread pudding.
- Overripe fruit goes into smoothies, banana bread, compote or the freezer.
- Wilting vegetables and odds and ends become soup or stock. See the best ways to make homemade soup.
- Keep track of leftovers: label containers and eat them within 3 to 4 days, or freeze them.
Use the whole ingredient
Broccoli stems can be peeled and sliced, carrot tops turned into pesto, citrus zest frozen for baking, and vegetable peels and onion skins saved in the freezer for stock.
Cook more sustainably
Beyond waste, a few habits lower the footprint of your cooking:
- Eat more plant-based meals; meat, especially beef, has a much larger environmental footprint than beans or grains.
- Cook with seasonal and local produce when possible, see the best ways to use seasonal ingredients.
- Use lids on pots, match burner to pan size, and use the microwave, pressure cooker or air fryer for small amounts.
- Batch cook to use the oven once for several meals.
- Choose reusable containers and wraps over single-use plastic.
Compost what is left
Fruit and vegetable scraps, coffee grounds and eggshells can be composted at home or through municipal collection, keeping them out of landfills where they produce methane.
Freezing, canning and drying are explained in the best ways to preserve food.
