As someone in a busy, dual-career marriage, I know firsthand how chaotic our schedules can get. Between juggling meetings and deadlines and carving out time for each other, food waste isn’t always at the top of our minds. But when I started noticing how much perfectly good food was ending up in our trash can—and how much money we were essentially throwing away. I knew we had to make a change.
Food waste isn’t just about the guilt of tossing out wilted lettuce or that forgotten casserole hiding in the back of the fridge. It’s about making our lives a bit easier, our budgets slightly happier, and our habits a little smarter. Here are some simple strategies that have worked for us, and I hope they’ll work for you, too.
9 Quick Tips to Waste Less Food
Plan Meals Around What You Already Have
Before heading to the store, I inventory our fridge, freezer, and pantry. It’s amazing how many meals can be made with what we already own.
Embrace the Freezer
The freezer is your best friend for avoiding food waste. Bread, fruit, meat, even herbs—almost everything can be frozen if you know you won’t eat it in time.
Use a ‘First In, First Out’ System
When unpacking groceries, move older items to the front of the fridge and put the fresh ones in the back. It’s a simple trick that avoids the dreaded “forgotten yogurt” scenario.
Cook Flexible Meals
Stir-fries, soups, salads, and casseroles are lifesavers for using random ingredients. No two versions are the same, and that’s part of the fun!
Understand Expiration Dates
“Best by” and “use by” dates are guidelines, not rigid rules. Use your senses—smell and look at it; if it seems fine, it probably is.
Set a Leftover Night
Every week, we have a “leftover night.” It’s like a buffet of bits and pieces from earlier in the week. Honestly, it’s one of my favorite nights because no one cooks!
Start a ‘Must Use’ Bin
Keep a small bin in your fridge for food that needs to be eaten ASAP. It’s a visual reminder to prioritize those items before reaching for something else.
Shop Smart
Grocery shopping without a plan or when you’re hungry is dangerous territory. Stick to a list and avoid impulse buys (unless it’s ice cream—we all deserve a treat).
Use Chat GPT
List the leftovers in your fridge or pantry in Chat GPT and prompt it to create recipes using your leftovers.
Food Staples for Leftovers Magic
Having versatile ingredients on hand makes whipping up a meal from leftovers easier. These staples are my go-to:
Eggs: Omelets, frittatas, or fried rice with eggs are the ultimate leftover heroes.
Tortillas: Wraps, quesadillas, or burritos are great for repurposing odds and ends.
Rice or Quinoa: A base for bowls, stir-fries, or fried rice dishes.
Pasta: Toss leftover veggies, meat, or sauce with pasta for an easy meal.
Canned Beans: Protein-packed and versatile.
Cheese: A little cheese can tie almost any dish together.
Soup Stock or Broth: Perfect for soups or stews from leftover veggies and proteins.
Bread: Stale bread? Toast it, turn it into croutons, or make bread pudding.
With these items on hand, I can usually create something edible (and often delicious) even on our busiest nights.
The Bonus Side Effect: Saving Money
One of the most surprising benefits of wasting less food is how much money we’ve saved. Every uneaten avocado or spoiled chicken breast is money down the drain. Our grocery bill has dropped significantly by being slightly more intentional, and we feel better about managing our resources.
Progress, Not Perfection
Food waste happens sometimes. There will be weeks when our best-laid plans get derailed by long workdays, travel, or sheer exhaustion. And that’s okay. The goal isn’t perfection; it’s to make small, consistent improvements over time.
Every win counts if you’re in a busy marriage like we are. So here’s to fewer forgotten leftovers, smarter shopping habits, and more creative “clean out the fridge” dinners.
Leftovers and Food Safety
Reducing food waste and preventing foodborne illness is essential when handling leftovers. Food should be cooked to the recommended internal temperatures-145°F for red meat, 160°F for ground meat, and 165°F for poultry-with a food thermometer.
Do not leave food in the "danger zone" (40°F to 140°F) for more than two hours (or one hour if above 90°F).
Divide large portions of food into smaller containers before freezing or refrigerating. A properly wrapped or sealed airtight container helps preserve freshness. Leftovers should be consumed within 3–4 days if refrigerated or frozen within 3–4 months. Leftovers can even be frozen if reheated safely.
Click here for details from the United States Department of Agriculture.
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