Home Cooks - How do you minimize food waste?

Question

One thing I'm working on is reducing/eliminating the amount of food we waste in this house, for ethical and financial reasons.

What are some tips/tricks you use to limit what you waste?

- I love the idea someone posted here about keeping vegetable scraps and using them to flavor chicken stock.

- I've all but stopped buying lettuce because we so rarely eat salad and end up wasting it.

- I've invested in a couple of prepworks containers that keep veggies fresh - they work really well to extend the shelf life

Answer

The number one thing I do to eliminate waste is to meal plan. Having a general blue print for the week means I rarely buy food that will go to waste.

A well stocked pantry cuts down on food waste too because if I find something that looks like it won't get eaten I can usually come up with some kind of creative dish so it does or one that can be frozen and eaten later.
 
I have a vacu-sealer which gets a lot use. Its great to package up leftovers that look like they won't get eaten. I can also take advantage of "family packs" and sales by breaking it down and freezing in smaller portions.

I have an ancient tupperware celery crisper which keeps most veggies fresh for weeks.

Bread is kept in the fridge and/or freezer to keep it fresher longer. Stale bread goes into a freezer bag for bread crumbs.

Hard cheese rinds are frozen to be added to soups and stews.

Leftover/unused herbs are frozen in water in ice cube trays to be added to all kinds of dishes.

Bones are saved in the freezer until there is enough to make stock. Same with excess stock friendly veggies.

I'm sure there is more. What can I say? Im frugal!

Answer

At the end of the week, I figure out what's leftover and make an egg dish for breakfast Sat. or Sun.
Frittata, egg casserole, quiche etc.

You'd be surprised how most anything can work in an egg casserole.

The leftovers make a quick breakfast during the week.

Answer

In addition to what's already been said -
Use a FoodSaver. Frozen meats last much longer. It especially cuts down on wasted cheese. We just don't eat cheese often enough to go through a pound before it goes south when just wrapped in parchment- particularly since I like having a variety around.Yes, I know vacuum sealing cheese halts the natural aging process - but the slight compromise in quality is more than offset by not having to throw out a hunk of mold in 3 weeks.

Answer

Specifically for lettuce, when I first buy it, I wash and wrap in paper towels and keep in plastic bags. That way, I can easily make a salad for lunch or dinner. 

Other than that, meal planning, regular pots of soup to use up aged vegetables, regular inspections of the veggie bins to identify things that need to be used, and being good about taking leftovers to work for lunch. Oh, and composting. That makes me feel not terrible about the occasional vegetable that goes bad before being used.

Answer

About half the time, I cook only enough food for my meal for that evening so there are no leftovers. Sometimes that involves using a scale, to portion out things like burger, sausage, pasta, etc. and knowing my appetite that night.

Second strategy involves the times when I make something not easily portion-controlled, but not a batch cook. I keep a number of different sizes of Glad/Ziploc containers on hand; I decide before I pack away the leftovers if it is going to be something for the freezer, or something for tomorrow's meal, whether it's breakfast, lunch, or dinner. I've learned that almost any leftover can be repurposed into a soup, sandwich or salad. Whatever, I have to commit to eating it the next day.
If it's going into the freezer, to repeat the meal at a later date, I have freezer tape and a Sharpie in my utensil drawer and everything gets date-labeled and finds its freezer home.

When I'm batch cooking, like making big pots of marinara sauce, chili, stew, etc., I fill portion-controlled glad/Ziploc containers (1/2 cup, 1 cup, 2-cup) dating and labeling each. Foods like this are great for nights when I don't feel like cooking, or the weather has me house-bound. I keep an iPad freezer inventory so nothing languishes to freezer burn.

Answer

cook less food

Answer

plan ahead

Answer

Reduce your shopping to daily or twice a week. Purchase only items on sale....everything goes on sale at least once a month....Wait until it does, e.g., mustard or mayonnaise...meats. this week beef, next week pork, then chicken....sea foods follow the same pattern.

Answer

sorry, my comment earlier certainly looks terse. I invested in an outdoor composter and a kitchen counter compost container about 2 years ago. That has certainly changed my habits regarding most all foods save the dairy and meats. When I started looking at what I was throwing away and what could be composted, that brought about a harder look at my shopping habits and eating habits - I discovered the waste that I was overlooking. The more energy I put into compost/recycle/making my own lunch (big change) the more efficient I became and the less waste I incurred. Saved money at the market, too, and the compost tills well in the landscape!

Answer

I think soup is a great way to use veggies and meats up. I think if you note what you usually waste you can try to buy that in smaller amounts. Personally I try to eat salad daily. Things that make that easier for me (I don't always do these things, but I do sometimes if I think I am going to be really busy) are to wash the lettuce and spin it dry in the salad spinner ahead of time. Then I just have it on hand, ready to use. Make salad dressing ahead of time so it is easy to throw the salad together and dress it. Plan meals that go with salad.

Taking a survey of the contents of your fridge each day (or two) and noting what you need to use up immediately or soon helps. I tend to use my cheese drawer as a place to keep odds and ends of things that would otherwise get lost in the fridge (half a bell pepper, for example).

Answer

I am proactive about freezing. Often I freeze smaller containers of things right when I get home from the store. Otherwise, I end up throwing away milks, cheeses, breads,etc. I grab those frozen items for cooking and baking first.

 I also freeze smaller portions of condiments, leftover bits of alcohols for cooking, specialty flours, sauces, etc. otherwise I end up with a gazillion partial jars and bags of everything and feel pressured to use them up. It is nice to have 10 different flours at your disposal at any time without being worried about them being too old or rancid.

I keep a mason jar in the freezer for leftover "shrapnel" of really good (but perhaps a bit stale) crackers and chips for pulsing in the FP and using for breading/ stuffing/ meatballs. Those expensive seedy crackers make an especially nice breading for cutlets.

I also keep the pickle juice jar in the fridge, throw in random vegetables to quick pickle. I always chop those quick pickles up for use in sandwiche spreads. I really like egg salad with a variety of quick "crisp pickled vegetables" on rye bread.

Answer

buy less/cook smaller portions.

check the settings on your crisper drawers.

take a regular "inventory" of what is actually in the fridge and freezer so stuff doesn't get forgotten.

as for fresh veggies, unless i know i will use them within a couple days, i very often rely on frozen. especially during our long new england winters. although certain veggies like carrots will last for weeks so they are a staple for me.

flours, nuts and nut meals all are kept frozen to prevent spoilage.

carrot ends and peels, onion ends, tomato "butts" get frozen until i make stock.

odd bits often become fritters, especially if there is left-over rice. left-over take-away rice gets frozen for this too.

if you shop weekly, eat the most delicate veggies (like lettuce or raw spinach) early and then eat the sturdier ones later in the week.

batch-cooking veggies like mushrooms and peppers that are starting to fade can extend their shelf-life and if they are already cooked you can easily scramble them into eggs or just quickly reheat for a meal.

many "frugality" tips will succeed but are dependent upon your habits. do you need to learn to re-purpose left-overs? portion and freeze when you batch-cook? stop buying foods you don't really like? (like your lettuce...) keep a better handle on your fridge, freezer and pantry?

Answer

I'm not one to make a plan for the week, and I do like to buy whatever looks good at the farmers market. How I avert a lot of waste:

Most of what I cook can use a random assortment of veggies (cooked or not): pasta, pizza, salad, soups, eggs, fried rice... Become comfortable cooking without recipes, and use your imagination when you open the refrigerator door. 

I have learned that I rarely will plan ahead to thaw a big chunk of meat. If I want roast chicken, I buy when I'm ready to cook it (or maybe a day ahead). I do keep some meat in the freezer like a vacuum packed steak or some fish that can be quickly thawed in water. I think that it helps that we don't eat meat all the time. 

Lettuce, greens, and herbs get washed and bagged with a paper towel when I get home from the farmers market. Not only do they last longer, but its more tempting to make a salad if you don't have to start by washing lettuce. 

And last, be realistic about what you (and your family) will eat.

Answer

By "waste" I'm going to bring up the obvious: veggies.

For health and economical reasons (I'm a single doggie-mother), I center a lot of meals around salads, where the focal point is veggies. This helps me go through my veggies with very little waste. Think, Chicken Caesar, Salmon Caesar, Venison Taco Salad, Asian Chicken noodle salad, Pho, etc.

Also, try portion-freezing leftovers. I'm assuming you're a family like most, not single? Then everyone can decide which individual frozen dinner they want. If you have picky teens, this might be handy.

Answer

I freeze leftovers immediately after the first (original) meal so they aren't sitting in the refrigerator for a week getting disgusting, and I freeze them set up as a future meal or future individual portions. That way it is much more inviting on a busy night to grab the sliced pot roast in gravy, the mashed potatoes, the baked beans with bacon, the chicken & noodles, the fresh green beans cooked with bits of leftover ham, or whatever.

Answer

Don't go to the grocery store without a list. Then stick to the list. It helps to cut down on spontaneous buys which often go unused.

Answer

It's possible to make rational decisions about waste when the goal is financial. Take inventory of what you normally throw out, and estimate what it is costing you. Then buy less (or none) of the more expensive things. 

Saving scraps for stock makes sense - if you already are in the habit of making stock. But if you have to buy more chicken, or if the stock ends going bad in the back of the fridge, it was a false economy.

'ethical reasons' are harder to address rationally. Does food, wasted or not, really have value beyond what it costs to buy?

Answer

Freeze leftover sauces in an ice cube tray and then double bag them in freezer bags w/ date & contents noted. (Marinara, pesto, salsa) I buy fresh herbs & don't use them all, so I chop them up & freeze them in olive oil also in ice cube trays. You can then defrost & add to bread you are making, pizza, veggies, soups, etc.

Answer

In the winter i buy more hearty greens like napa cabbage, kale, and collards- all keep well in the fridge and i can either shred for a salad or sautee them so it gives me options. 
Other hearty veggies like winter squash, carrots, brussel sprouts and cauliflower are great since they hold up well. 

The planning ahead is key to reducing waste and maximizing your time in the kitchen. Making a double batch of roasted veggies could be a side dish one night and then mixed into pasta or become a taco filling the next night. 

I take any veggies that are past their prime and either add them to a stew or soup or use for juicing.

Answer

I know it's weird but I label all my leftovers and sometimes date them. I work retail and get these free blank labels that would be discarded anyway. Everyone is scared of unknown leftovers in my house so often they'd g thrown out. Now they're more likely to be eaten or repurposed. This has helped a bunch. Also my containers are mostly washed-out ricotta and yogurt tubs, so I'm saving money there too!

Answer

I cut recipes in half so that I don't end up with huge leftovers. 

My husband takes leftovers for lunch the next day..

I don't bulk buy- it's not cheaper if you end up throwing it out.

I play "iron chef" by looking through my fridge to see what needs using up and then base my recipes around that.

I buy bagged salad greens because heads of lettuce tend to go to waste.

I will make a pasta dish to use up extra vegetables. Lots so times I sautée up chicken, slice it up, sautée a mixture of veggies and then use all of that to doctor up a tomato based jar of pasta sauce. Then I toss it with linguini. Serve with salad.

Answer

I use everything or try to.

Vegetable scraps get saved for stock, particularly if they're asparagus stalks, mushroom trimmings and corn cobs.

Pepper cores become salsa
Carrot tops become ingredients for chimichurri or chermoula, or stock
Watermelon rinds become pickled
Beet peels become vinegar

Chicken carcasses get saved for stock

And a tip for lettuce: you can braise it or turn it into soup. It never lasts long in this house, though on the rare occasions I have extra, I make one of those preps.

Answer

+1 on a plan. Here's my dinner plan for a middle aged couple this week:

Mon: Roast chicken, jacket potatoes, salad.
Tue: Vegetarian day. Pasta with tomato & basil sauce. Make double & freeze half.
Wed: Cold roast chicken & Greek style hot roasted veg. (Briam).
Thurs: Vegetarian day again. Mushroom risotto & salad.
Fri: Fishcakes & ratatouille. 

I'll make a note of any waste and report back!

Answer

I also bought some high end plastic food storage containers by Martha Stewart.They help immensely with keeping my fruits....vegetables and salads fresh. I also cook only enough food for one meal because no one here likes leftovers. I have learned to buy only the foods we like and will eat.If I do see some stray vegetables that are looking frayed I will chop season and saute them and freeze them for later use in a casserole or *dinner* omelet. I also ( marginally) plan meals ahead and have had to learn to refrain from behaving as if I am still shopping and cooking for a family of 6 adults (3 adults now). One thing I learned here on Chowhound is to try to use the items in your freezer and cupboard before *stocking up* again. I do that now and it is a very good tip. I found out I could cook for about 3 straight weeks worth of dinner main dishes doing that.I also shop sales but buy only what I need and use.I was diagnosed with Celiac disease 9-22-14 after being ill all of 2014 and having a long hospital stay last summer. My B/F and son are both gluten free here at home.Needless to say all meals are cooked from scratch.There are no specific *Gluten Free* products here.I will not eat them. So all meals are natural whole foods and it is a LOT of work to pull it off.But to avoid waste I believe that buying only what your family will eat and learning to cook just enough food for meal times avoids wasting food.Every morsel of food I purchase has a designated purpose and I dialogue clearly to my son and B/F about what is *off limits* and destined for a meal.We never buy take out (gluten) and I am terrified of dining out so leftovers/waste from that is not an issue. One thing I did recently was join a few Facebook groups that help hungry families,etc. If people have a plate of dinner leftovers.....or are *purging* their cupboards...fridge or freezer there is always a family in need somewhere that will gladly welcome whatever you offer. We also do that with household items....clothing,etc.

Answer

Another idea for one or two people is to buy exactly what you need for a recipe from the bulk aisle if you are near a store that has one. For instance I want to make a soup that calls for 1/2 cup of white rice and I don't have any on hand and want to wait until I can buy a bag of Jasmine at Trader Joe's, an hour away. So I'll just buy what I need in the bulk aisle. I often use it for baking ingredients when I don't want a whole big container of something like rolled oats or whole wheat flour.

Answer

When living in Canada, I had two huge pantries that were always laden with fabulous goods. I would literally open the doors just to feast my eyes all the glorious little jars and containers! It was delightful. But very wasteful. This may sound insane but I would sometimes hoard and keep things just to have them. 

Moving to Europe completely changed that for a few reasons - here space is at a premium. The fridges, freezers, etc. are often much smaller. Plus fresh markets abound so rather than stocking up and hoarding as I used to, I buy fresh for a few days and that is it. European culture is so different. We also must return to Canada a few months each year(residency requirements) so are always be mindful of what can be used up in a certain timeframe. It has really forced us to make better use of storage, time and to develop better planning/organizing habits. No more hoarding!

Answer

We have a "smorgasbord" meal, splitting the single or half-portion leftovers as a spoonful of this, dab of that on the plate. Nourishing and usually colorful, although sometimes odd flavor combinations.

Even with planning, lettuce just doesn't get eaten fast enough. When we really want lettuce, I've resigned myself to tossing half whether it's bagged salad or a fresh head. Spinach survives longer and because some of it can go into cooked dishes, with a bit of planning a bag does get fully used.
 
Almost all raw meat and seafood gets frozen right away. I keep a list of what's in the freezer and use that as I plan meals. I only buy perishable vegetables for a planned use within 3 days, and keep a variety of frozen vegetables on-hand for most purposes. Carrots, potatoes, sweet potatoes and onions are all stored in the refrigerator.

Make leftovers attractive by varying the sides. I also put leftovers on the meal plan for the week, cooking fewer new meals. When I first started making lunch/supper menu lists, I tracked plan vs. actual for a few months and realized how often planned meals got deferred to the following week due to impromptu meals out with friends and/or leftovers needing to be used. Now I plan (and shop for) only cooking 3 - 4 mains, varying the sides. 

I don't have freezer space for stock, so don't make my own.

Answer

I use bones, shrimp shells and fish heads to make stock. I learned that tip here.

Answer

We only buy what we really like, and we shop for veg every three days so they are fresh and appealing.

Answer

I waste a lot of food, and I feel so guilty about it.

I bought a small composting bin, so that in the summer time veggie scraps can be used in the garden out back. It's a tiny counter-top bin, so it's not going to produce a whole lotta material. It might be a good option if you wanted to sprinkle the stuff on the tree out front or use it in a window-box/planter.

I also just bought a Food Saver, so I will see if that helps. My fridge is set to a cooler temp, and I find it helps with my food a lot. Yay to the newer and better fridge.

I tend to eat many foods past their prime so as not to waste it. Apple no longer crisp? Eat it. Greens getting a little wilted - tough, eat it. Pick out any really bad bits, and eat the the stuff that won't make me sick.

But the reality check for me is that I just have to stop buy such large portions, even if it is a better deal, and stop buying so many options. I don't buy lettuce either - I get the more expensive salad mix that is in smaller portions. I can easily finish that, but I can't finish off the heads of lettuce that I will want to mix in other veggies with. If I crave 3 things, I don't buy all 3. I buy one or maybe 2, and get the 3rd another time (or don't at all when the craving goes away). I still buy in bulk when I can reasonably store it without going bad.

Answer

Leftovers

Answer

Conventional wisdom says to meal an. I never do that, or rarely as I have no way of knowing two or five days ahead what I will want to eat . So we buy foods we like according to what looks good in the market and theme we always have a range of choices about what to eat. If we make food we want there is no waste.
I take leftovers for lunch unless I have made a large amount with the intention of freezing some.
We very rarely throw out food.

Answer

All vegetable scraps as well as aging vegetables and bones get made into stock. We use the stock in soups, risotto, and to replace the water called for in savory recipes.

We combine small amounts of different vegetables (for example, mushrooms, green beans, red/green pepper, onions -- whatever we have) into stir fries flavored with Braggs aminos and lemon (or for an Asian take, equal parts of oyster sauce, dark soy and light soy). We roast other vegetable combinations (including cherry tomatoes), usually in a toaster oven at 425 degrees.

We add left- over cooked vegetables or meats into omelets and even soft scrambled eggs. Left over pasta becomes fritata.

Coffee grounds, tea leaves, egg shells (crushed) are spread among the plants.

Small portions of salveable fruit are cut up and arranged around a mound of plain lowfat yogurt and drizzled with honey and topped with granola.

Answer

I find it relatively easy to keep food waste to a minimum. 

We plan meals and shop specifically for them - usually every five days or so. We'll buy, say, just the number of turnips we need, rather than a pre-packed bag. Within that, we know that some dishes will happily freeze so we'll make a larger portion which, in itself, may utilise vegetables that would otherwise might be wasted.

Nothing ever actually goes completely to waste. Vegetable matter goes in my own compost bins. Other foodstuffs go in the council's compostable bin which they collect weekly.

Answer

Onions....learned a "life hack" online.

Punch holes in a standard brown paper bag. I used a pliers-style hole punch.

Put your onions in that and store them in a dark, dry place.

It's as effective as it is simple.

As a newly single Hound, I'm watching this thread with interest.

Answer

I buy and portion out meat into zip lock baggies so that one bag = one or two days worth of food for me before freezing. Since I only defrost what I need, meat rarely goes to waste. I save up bones and trimmings in a big box also in the freezer. When it gets full, soup is make. Veggies that I know I won't get to in time go in the dehydrator pre-chopped. They can be used for soups or stews later. 

My main problem tends to be cans I use half of but not the rest. The main point of a can to me is convenience. I like to pull one out and crack it open as needed. If I stick it in the freezer I have to remember to pull it out early to defrost which I almost never do so either I end up with a freezer full of partially used cans of various things or a fridge full of moldy open cans I have to toss.

Answer

I stopped overbuying, stopped overcooking and don't shop as long as there is still food to eat. I don't meal plan and am not a recipe cook- whatever we have and whatever is coming out of the garden dictates what we are having and as long as the spice cabinet is well stocked and we have the basics like fats/oils there has never once been a time when I couldn't figure out something tasty and satisfying to make. I stay within my self imposed modest grocery budget so I don't impulse buy too much food.

I Bokashi compost in addition to traditional composting (too many critters to put food scraps outside- they just eat them.) As a bonus, even cooked foods can be Bokashi composted so things like veggie scraps are first turned into stocks and then added to the Bokashi bucket and in a much shorter time than traditional composting are once again soil in my garden growing more veggies.

Answer

What do you all freeze your items in? I use glad/ziplock freezer bags with grea success, but sometimes I don't want to store something in a bag. I've noticed certain containers I've used end up being cracked in the freezer and leaking. What are containers you've liked aside from a bag that freezes well?

Answer

My husband and I both bring our lunches to work most days, which uses up a lot of leftovers.

I don't meal plan but I shop only once a week, and then we cook using the ingredients on hand. I have a fairly standard list of foods that we keep on hand -- not just in terms of pantry staples, but also vegetables, meats, etc -- and we cook dinners based on those ingredients. With the exception of meats (i.e., "proteins" -- so fish and poultry too) to be consumed the day that I shop or the next, they all go into the freezer as soon as purchased, in portions appropriate for one meal, and then are defrosted the day we plan to use them. We try to use up the most perishable vegetables first, saving the least perishable for later in the week -- so for example, I typically buy a head of red leaf lettuce that we use in the beginning of the week and a head of romaine for later; asparagus gets consumed earlier than cabbage. 

In addition to eating up left-overs as lunches, we try to repurpose them for dinner before they go bad. So leftover red sauce from spaghetti and meatballs, is used in meat loaf; leftover rice into fried rice, etc. Leftovers that are not likely to be eaten within a week go into the freezer immediately.

Answer

we eat everything. the best solution i found so far.

Answer

Thanks to this thread I just inventoried the chest freezer in the basement and found several future meals that are now in the upstairs freezer. Also tossed aging condiments in the refrigerator, organized the veggie drawer and ordered some Harvest Fresh Storage Bags from Amazon thanks JoanN!
And we are having leftovers for dinner.

Answer

I generally know what's in my (top freezer) fridge, even that certain jars have been at the rear of the shelves for years and years. On the fairly rare occasions when I do "lost" something, it's because it was at the rear of the top shelf, where I do not see it. If and when I have to replace my current one, I will get either a side-by-side or one with the freezer on the bottom. I suspect I might lose track of what's in a bottom freezer, but for sure, it makes more sense to have the most-used section at eye level. I don't know why freezer-on-top is the default style.

Answer

Not a physical/organization tip, but a communication tip: discuss (briefly) with the adults, what's in the house and what's planned for lunch/snacks/dinner. Make a list, with meal suggestions, and post it on fridge.

I work pretty much every weekend and the husband is on his own. I leave meal components in transparent containers in the fridge so that he can mix-and-match. I let him know what especially needs using up.

It took a bit to get him to understand that food doesn't magically last forever, and to get his buy-in to help use it up. I had to learn what 'hooks' the food needed to have to appeal to him. We discussed what he'd want available; I learned not to expect too much complicated prep from him.

Answer

I repackage food once I get home from the market. Not just to break down portions but to use more favorable storing containers, wrap, ziplocks and glass containers to improve shelf life, avoid freezer burn, etc.

When I buy lettuce greens I go for the clam shell container as opposed to the bag because the leaves stay fresher longer.

Answer

This is what most Americans do...buying more plastic containers and other craps to 'save' environment.

Answer

I try to cook quantities that will we will eat in one sitting or perhaps provide a left over for lunch in a day or two. 
I buy smaller quantities so food doesn't go bad. There is no difference in price per if I buy two pears or 8 pears. I buy whole chickens and cut them up and freeze the parts I dont use. Necks, backs, wings and bones if I i bone the breast or thighs go into a bag in the freezer. When I get 4lbs I make stock. I don't get many vegetable scraps as I tend to eat the entire veggie unless it's an inedible peel or seed... They go the compost bin. If also buy in the quality I will use. If I have a recipe that needs a cup of plain yogurt I will buy the small cup. More expensive but better than throwing out most of the larger tub .

Answer

We buy most of our fresh produce at Costco in the winter so I end up with a big package of something for about the same price as the small package at the grocery store will cost. With things like cukes, mushrooms, cabbage, bok choy etc. I will use a certain amount in planned dishes. Leftover quantities frequently go into quick pickles that get used as side dishes or put into lunch to go to work. 

If I have lots of fresh veggie odds and ends I usually make stir fry or some sort of soup. 

We had been buying minimally processed milk from a local dairy that sells it in town. I ended up throwing out about every 4th bottle because it went bad before the sell by date and it cost as much as organic milk. I buy the ultra pasteurized organic milk from Costco now. It lasts until it is used up without going bad so every bit of it is consumed. 

I have started re-growing veggie cut offs. Green onions and lettuce ends will regrow in water. Once they are started I put them in a pot of soil inside near the patio windows or out on the deck in summer. I didn't have to buy green onions all summer, just cut them off near the soil and another one would grow back. 

Fresh produce goes into different containers to extend the fridge life. Mushrooms will last 1-2 weeks when we put them in a brown paper bag in the fridge. Instead of going slimy they will sort of dry up. cucumbers get wrapped in paper towels and put in a sealable plastic container. Blueberries go in a glass jar or tupperware container without being rinsed. Things like this has drastically increased how long veggies last in the fridge

Answer

I've reinstituted Thursday as Review of the Week night. We triage any leftovers and eat, save and freeze or toss.

Answer

In order to control the level of my cholesterol I make a very thick soup. I call it 'arrabbiato minestrone denso.' When my wife buys chard or kale, I ask her to save the leaf midrib stems instead of discarding them. The stems are diced and become ingredients of the minestrone.

I make the soup in a large stock pot in a quantity for 14 breakfasts. A bowl is eaten for breakfast each morning. I also use other leftovers on a daily basis like rice or small pasta to add to the minestrone. 

This process of making the minestrone is in its 7th year, and due to the efficacy my medication dosage to control my cholesterol has been reduced. 

Altho I'm a devout carnivore, the soup is vegetarian. One of the ingredients is always some puree of very incendiary chile. For some odd reason the Italian word for 'angry' (arrabbiato) is used in a culinary sense to mean 'spicy.'

Answer

I've been inspired by this thread to start a compost bin--I'm not a big waster, but as a single person who is trying hard not to overeat I can't always eat everything before it goes off. This way I can get some good out of that wilty salad.

Answer

First of all, you are going to have to accept the fact that there is going to be a certain percentage of wasted food, that's unavoidable. Some good tips are to utilize the food in your freezer ASAP because it tends to get forgotten and deteriorate over time. Maybe declare one or two meals a week that you make from things in your freezer or utilizing perishables 'on their way out". I have a dedicated upright freezer which has paid for itself many times over by buying cheaply, in bulk. I also feed my dog table scraps along with her kibble. Expanding your culinary repertoire is key. Periodically, I make large batches of chili or cannelloni which all leftover meat, raw & cooked, goes into. Soups too are a great way to recycle food, blender (cream) soups especially. Don't follow recipes religiously, they are only a general outline. When you learn how to make substitutions and additions you'll be able to utilize many leftovers.

Answer

Just did this today- pick over your chicken carcass twice. First when you are done with the roasted bird, and then after you make stock from the carcass.
You will find more meat to pick once the body and meat are so pliable.

I got a nice big handful that my dogs are going to love.

Answer

I freeze Aubergine/ corgette skins, then use them for my tomato sauce when cooking Italian...it's nutritional plus the kids won't notice. 
I also use frozen veg in curries, Aubergine tend to make curries thick and creamy without the addition of cream! 
Frozen Potato skins is something I have to try next, they contain the most flavour...pop in the oven with a little oil and seasoning
Hope that helps

Answer

great thread! we recently moved and sadly downsized from a 48" to 36" fridge/freezer. lots of forgotten foods were tossed and to avoid that from happening again, i've made changes to significantly reduce wasted food:

-go through the fridge and freezer weekly to monitor items and create menus based on what's on hand
-create weekly menus. i use the menu maker app on my phone to keep me organized. not only does it make the hectic work week less chaotic, but it helps me avoid overbuying.
-label all items that go into the freezer. i label what it is, preparation instructions if any, serving size, date... this is especially helpful for others at home when they need to fend for themselves.
-proper storage to extend shelf life, such as removing mushrooms from the packaging, clean, and place into brown bags prior to storing them in the fridge.
-leftovers go into clear storage containers on the top shelf. eye level is key if you want things to be eaten up.

Answer

I'm probably the only person in my circle that doesn't use a K cup machine at work or at home. NPR ran a parody video about the waste associated with this popular appliance/cartridge setup in today's edition.

I buy beans, grind them at home and use the spent grinds in my compost and houseplant mix.

I'm sure there are a few good uses for empty K cups too.

Answer

It's disheartening to me that Keurigs and other pod coffeemakers grew in popularity just at the time when society was supposed to be getting more responsible about recycline, and minimizing waste generation. With the availability of drip machines, Melitta and other filters, French presses, thermoses and thermal carafes, there's really no good reason for single-cup brewing using disposable pods.

How did Mayor Bloomberg overlook this issue? Maybe it's time for a presidential decree ;-).

Answer

My biggest waste savers are 1. Compost barrel for all non meat waste, and our garden is happy, & 2. I make damn sure we eat all leftovers. That was where my biggest waste was. Totally my fault.
Totally corrected.

Answer

Living in an area that is experiencing Weekly blizzard like storms is a great exercise in minimizing food waste. Lol. Not much fun anymore but we're good for the rest of the month!

Answer

I have a couple of recipes in my arsenal that uses up leftovers. Fried rice, omelets and ramen. I used whatever leftover meat and vegetables that I have and toss it in one of those dishes. For example, I would slice up any leftover pork roast and add leftover stir-fried vegetables to my ramen. I really dress up the dish such that my family never knows that it's leftover. 

If that doesn't work to use up all the leftovers, as the cook of the house, I just refuse to cook any new dishes until my family finishes what I already made them. This teaches them not to be wasteful. I've seen children who refuse to eat any leftovers because their mom would scramble up new recipes just to make them eat. If you simply stop cooking, you will be amazed how much food gets eaten up.

Answer

1. Meal planning (3-4 days ahead, sometimes a week ahead).

2. Shopping with a list, and sticking to the list.

3. Tools/habits:
Obsessive labeling and dating of fridge and freezer items (and many pantry items).
Whiteboard inventory (and shopping list) on side of fridge.
Freezer inventory with dates.

4. Looking at the inventories while making a cooking plan -- so that the meal plan uses freezer, fridge, and pantry items that need using up.

5. Periodic bursts of cooking focused on bringing the fridge, freezer, and pantry stores way down. In that phase right now.

Topics

Locations

Your post has been published!

Home Cooks - How do you minimize food waste?

Discussion Summary

Recipe

Swiss Chard Gratin

Recipe

How to Make Vegetable Stock Cooking Basics and Tips

Recipe

Plum Ketchup Recipe

Recipe

Fromage Fort

More from Chowhound

Food News

Win Game Day with These Vegetarian Party Nachos

Recipe Round-Ups

11 Ways to Gussy Up Guacamole for Game Day

Recipe Round-Ups

Quick and Easy Instant Pot Breakfast Recipes for Less Morning Stress

Entertaining

Easy Shortcuts To a (Mostly) Homemade Valentine's Day Dinner

Trending Discussions

What should I look for when it comes to buying a commercial grade vegetable dicer?

Where are you on Synthetic/Cultured Chicken?

February 2021 Cookbook of the Month NOMINATIONS

What's For Dinner #447 (January 2021) - Happy New Year!

What cookbooks have you bought or do you want? Early 2021 edition!

Quick Links

Latest Discussions

Cookbook of the Month

Dish of the Month

Weekly Menu Planning

Get fresh food news delivered to your inbox

January 2021 Cookbook of the Month: VEGAN JAPANEASY & JAPANEASY

Chowhound

Policies

Community

Editorial

Content