12 Helpful Tips to Reduce Food Waste

Every year, billions of tons of food are wasted worldwide. In fact, about one-third of all food produced never gets eaten. That waste carries a heavy cost: when we toss food, we also throw away the energy, water, and labor it took to grow, harvest, transport, and package it. And once food ends up in a landfill, it rots and releases methane, a greenhouse gas far more potent than carbon dioxide. Experts estimate that cutting food waste could reduce 6–8% of global greenhouse gas emissions.

The Good News

We can all be part of the solution, starting in our own kitchens. Finding creative ways to use up ingredients before they spoil doesn’t just help the planet, it also stretches our budgets and makes the most of what we already have. Small everyday choices, multiplied across millions of households, add up to big change.

So here are my top tips and tricks to use in your own home to make the most of your ingredients and celebrate your food.

1. Plan your meals. Write a shopping list for the week so you only buy what you’ll actually eat.

   
   

2. Organize your fridge. Keep older items at the front and newer ones at the back so nothing gets forgotten. A tidy fridge means less food going off before you notice it.

   
   

3. Love your leftovers. Before shopping, raid the fridge for a “use-it-up” meal. Veggies can become curries, frittatas, pies, or dips.

   
   

4. Use up herb stems & wilted greens. Blitz them into pestos, salsa verdes, or sauces.

   
   

5. Rescue fruit. Turn bruised apples or soft bananas into cakes, crumbles, or muffins.

   
   

6. Blend into treats. Overripe fruit makes creamy smoothies, frozen yogurts, or ice lollies.

   
   

7. Eat the leaves. Cauliflower leaves, broccoli stalks, and carrot tops are edible, nutrient-packed, and tasty when roasted, stir-fried, or blended into dips.

   
   

8. Freeze it. Leftovers, milk, bread, bananas, cheese, and even butter can go in the freezer instead of the bin.

   
   

9. Don’t peel away the goodness. Potato and pumpkin skins roast into crispy, fiber-rich snacks.

   
   

10. Buy ‘ugly’ produce. Misshaped fruits and veggies are just as nutritious as perfect ones, and buying them keeps them out of landfill.

    
    

11. Store food smart. Keep potatoes, onions, garlic, tomatoes, and cucumbers out of the fridge. Separate ethylene-producers (like bananas, peaches, and avocados) from ethylene-sensitive foods (like leafy greens, berries, and apples) to slow down spoilage.

    
    

12. Track your waste. Write down what you throw out. Spotting patterns helps you adjust how much you buy.

Because when food is saved, everyone wins – our wallets, our plates, and the planet!