4 easy ways to reduce food waste

Shop smarter

The best way to reduce food waste is to simply buy less. Plan your meals in advance and arm yourself with a shopping list to ensure you only buy what you need. While it might be convenient to buy produce in bulk, make sure you are mindful not to produce higher amounts of waste.

Alternatively, buy loose fruit and veggies so you only purchase what you need. Or grow your own!

If you haven’t already, try self-serve for things like nuts, dried fruit, flour and rice (BYO reusable container). Many supermarkets have serve-yourself sections, as do most health food stores.

And, of course, eat seasonally and locally. Getting fruit and veggies from your local farmers market or greengrocer usually means your food has lower food miles, your local shopkeepers can give you tips on how to get the most out of what you’re buying, and it fosters a sense of community.

Store things properly

Avoid food going to waste by keeping tabs on what’s in the fridge, and how long it’s been there. Move older produce to the front of the vegetable crisper so you’re more inclined to use it.

Research suggests wrapping your veggies in damp kitchen paper or a beeswax wrap so they last longer and don’t wilt (just make sure you replace the paper every day or so).

Keep herbs in a jar with a little water in the bottom (like a bunch of flowers) in the fridge to keep fresh. If you know you won’t use them within a few days of buying, roughly chop and freeze them in ice cube trays or reusable bags.

Use what you've got

It’s easy to fall into the trap of only using the ‘good’ parts of your veggies, or throwing things out when they get a bit squishy.

Try adding thinly sliced broccoli stems to stir fries and pastas, roast up cauliflower leaves to add to salads and soups, blitz up carrot and radish tops for a tasty pesto, and toast pumpkin seeds with a little salt, pepper and olive oil for a healthy snack.

Fruits like apples, pears, and stone fruit can be stewed and enjoyed with muesli, while bananas, grapes, berries and citrus can be frozen and used in cakes and smoothies.

Many peels are high in fibre and nutrients, so resist peeling potatoes, carrots, parsnip and apple when you’re cooking.

Keep scraps like pea pods, onion skin, and leek tops for homemade veggie stock. Store in a bag in the freezer, then boil them up in a big pot of water with some aromatics like herbs, seaweed, and peppercorns for a fragrant stock. Throw in some old Parmesan rind for an umami hit.

Annabel Langbein is a director on the Sustainability Council of New Zealand and knows a thing or two about this topic. Check out her ideas for minimising food waste, rubbish and ethical shopping. Also check out the Zero Waste Chef for some great recipes and an exhaustive list of waste saving tips to use around the kitchen.

With a bit of forward planning, one dish can make several meals or lunches by using leftovers, even throwing them into a wrap and toasting for a few minutes is a great way to tick all the boxes. Mission Nutrition has some great ideas to shop better while saving money and reducing waste by being selective over what you buy.

Compost what you can’t

We can’t eat everything, and some foods will inadvertently end up going to waste. Rather than chucking them out, start a backyard compost bin. After a few months, you’ll have nutrient-rich compost to throw on your garden. If you don’t have space for a compost bin, you can throw kitchen scraps in your green waste bin, or check the ShareWaste app to see who’s accepting scraps near you.