How to Cut Your Household Food Waste in Half

A large share of the food bought by households ends up thrown away — bagged salad that wilts, bread that goes mouldy, leftovers forgotten at the back of the fridge.

That is wasted money as well as wasted resources. The good news is that small changes in how you shop, store, and cook make a big difference.

Shop with a plan

Check what you already have before shopping, plan a few meals around it, and write a list. Plan for a “use-it-up” meal once a week — a soup, stir-fry, frittata, or fried rice that absorbs odds and ends.

Understand date labels

“Use by” dates are about safety and should be followed. “Best before” dates are about quality; many foods are perfectly safe after that date if they look, smell, and taste fine. Learning the difference stops a lot of good food being thrown out.

Store food properly

Keep the fridge at or below 5°C (around 40°F)
Store herbs like flowers in a glass of water
Keep bananas, potatoes, and onions out of the fridge and apart from each other
Move older items to the front of the fridge so they are used first

Use your freezer

Bread, cooked grains, ripe bananas, grated cheese, chopped herbs in oil, and portions of leftovers all freeze well. Label everything with the date so it does not become a mystery.

Compost what is left

Peelings, cores, and coffee grounds are unavoidable. Compost them at home or use your local food-waste collection if available, so they are turned into soil rather than sent to landfill.

This is general sustainability information. Recycling, composting, and disposal rules vary by municipality — check local guidance. Cost and energy savings are estimates and depend on your home and usage.

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