How to Reduce Food Waste at Home

The average American household throws away about $1,500 worth of food each year. That's money in the trash — and it's surprisingly easy to fix. Most food waste comes down to poor planning, improper storage, and not knowing how to use what you have. Here's how to keep more food out of the bin.

Why Reducing Food Waste Matters

Beyond the money, food waste has real consequences:

• Environmental impact — Food waste in landfills produces methane, a potent greenhouse gas
• Resource waste — All the water, energy, and labor that went into producing that food is wasted
• Ethical concerns — Throwing away food while others go hungry

The good news: household-level changes make a real difference. Here's how to start.

Shop Smarter

Only Buy What You'll Actually Use

The best way to reduce waste is to not overbuy in the first place:

• Make a list — and stick to it
• Plan your meals — even roughly, so you know what you need
• Check your fridge before shopping
• Buy smaller quantities — that bulk deal isn't a deal if half of it spoils

Shop More Frequently

Buying a week's worth of produce often means the last items spoil before you use them. Consider:

• One main shop per week for staples
• One quick trip mid-week for fresh items
• Buying only 3-4 days of perishables at a time

Embrace "Ugly" Produce

Misshapen fruits and vegetables taste exactly the same. Many stores discount "ugly" produce, and some services specialize in it. You save money and rescue food that would otherwise be discarded.

Store Food Properly

Proper storage can double or triple the life of many foods.

Refrigerator Organization

• First in, first out — Move older items to the front
• Keep it visible — What you can't see, you forget about
• Use clear containers — See what's inside without opening
• Designate a "use first" area — For items nearing their end

Produce Storage Basics

Store in Fridge	Store on Counter	Keep Separate (Ethylene Producers)
Berries, grapes	Tomatoes	Apples
Leafy greens	Bananas (until ripe)	Bananas
Carrots, celery	Onions, garlic	Avocados
Broccoli, cauliflower	Potatoes	Stone fruits
Peppers	Winter squash	Tomatoes

Extend Freshness

• Herbs: Trim stems and store upright in water like flowers
• Greens: Wrap in dry paper towels to absorb moisture
• Berries: Don't wash until ready to eat
• Bananas: Separate from bunch to slow ripening
• Avocados: Store unripe ones with bananas, ripe ones in fridge

Use What You Have

The "Eat First" Box

Create a designated spot in your fridge for items that need to be used soon. Check this box first when planning meals or grabbing snacks.

Repurpose Leftovers

Don't just reheat — transform:

• Roast chicken → Chicken salad, tacos, soup, fried rice
• Rice → Fried rice, rice pudding, stuffed peppers
• Vegetables → Frittata, soup, grain bowls
• Bread → Breadcrumbs, croutons, French toast
• Overripe bananas → Banana bread, smoothies, pancakes

Embrace "Clean Out the Fridge" Meals

Some of the best meals come from using what you have:

• Frittata — Eggs + any vegetables + cheese
• Fried rice — Rice + any protein + any vegetables
• Soup — Broth + whatever needs to be used
• Buddha bowls — Grains + roasted vegetables + sauce
• Pasta — Noodles + whatever's in the fridge

Preserve It

Freeze Before It's Too Late

If you can't use something in time, freeze it:

• Bread: Slice first, freeze flat, toast from frozen
• Bananas: Peel and freeze for smoothies
• Herbs: Chop and freeze in olive oil in ice cube trays
• Ginger: Freeze whole, grate from frozen
• Cheese: Shred hard cheeses and freeze for cooking

Make Stock from Scraps

Save vegetable trimmings (onion ends, carrot peels, celery leaves, herb stems) in a freezer bag. When full, simmer with water for homemade stock.

Same for chicken or meat bones — freeze them and make stock when you have enough.

Recipes That Fight Food Waste

Track Your Waste

For one week, keep a list of everything you throw away. You might be surprised by patterns:

• Always buying too much lettuce?
• Forgetting about leftovers?
• Letting bread go stale?

Once you identify your waste patterns, you can fix them.