Household food waste

Tips to reduce your food waste

Try these easy tips to start reducing your food waste today:

Plan ahead

• Plan your meals once a week. Take a few minutes to think about breakfasts, lunches, dinners, and snacks for the next 7 days.
• Shop your kitchen first. Check your fridge, freezer, and cupboards. Use what you already have before buying more.
• Use the most perishable foods earlier. Cook seafood, fresh meat, and tender greens near the start of the week. Save longer-lasting foods (like pasta, eggs, and many dairy items) for later.
• Buy smaller amounts of fresh produce. Choose frozen vegetables to help fill in the gaps and reduce spoilage.

Keep it fresh

• Set your fridge to 4°C or lower. This helps food stay fresh longer and reduces food safety risks.
• Store produce the right way:
• Use a high-humidity drawer for vegetables that wilt (like leafy greens).
• Use a low-humidity drawer for fruits and some vegetables that give off ethylene gas (like apples and peppers).
• Freeze what you won’t use in time.
• Bread: up to 3 months
• Chicken: up to 9 months
• Many vegetables: 8–12 months
• Keep this fridge storage guide nearby to help you organize and use food before it spoils.

Use it up

• Refresh wilted vegetables. Soak celery, lettuce, broccoli, or carrots in a bowl of ice water for 5–10 minutes to crisp them up.
• Cook produce that is starting to go soft. Overripe fruits and soft vegetables work well in smoothies, baking, stir-fried and grilled dishes.
• Know the difference between dates. The best before date is about quality. If an unopened product has been stored properly, it may still be fine after the date. Always check for off smells, mould, or unusual texture.
• Use more of what you buy. Try recipes that use the whole food – like chips from potato peels or pesto from carrot tops.
• Preserve for later. Pickling is a simple way to keep fruits and vegetables longer