Knowledge is Power
Tips & Information to Minimize Food Waste
This page provides resources to help households better understand strategies for minimizing food waste, including storage recommendations and guidance on interpreting food labels.

The Ultimate 9

Amidst the plethora of information and techniques available for reducing food waste at home, we’ve distilled it down to 9 ultimate tips that you and your household should commit to memory and put into action. With these powerful strategies, you’ll not only minimize waste but also embrace a more sustainable lifestyle:
1. Cook What Everyone Loves
Prepare dishes that your family enjoys. This reduces the chances of food being left uneaten and eventually thrown away.
2. Diversify Your Meals
Just like variety is the spice of life, diversifying your meals can keep your appetite excited and reduce waste. Try incorporating different cuisines, ingredients, and cooking methods to keep things interesting and ensure you use up all your groceries.
3. Store & Prioritize Leftovers
Make it a habit to use leftovers for your next meal. This way, nothing goes to waste, and you get to enjoy delicious meals without extra effort.
4. Cook for Multiple Days
Balancing between cooking daily and preparing meals for several days can be tricky. While cooking fresh daily can maximize flavor, preparing meals for 2-4 days can save time and reduce waste. Plan your meals wisely to ensure you enjoy fresh, delicious food without the hassle of daily cooking.
5. Plan Your Shopping
Create a meal plan for the week and shop accordingly. This helps you buy only what you need, reducing the risk of overbuying and wasting food.
6. Inventory Check Before Shopping
Always check your pantry and fridge before heading to the store. Write down what you need to avoid buying duplicates.
7. Master Food Storage
Learn the best ways to store different food items to keep them fresh for longer. Proper storage can make a big difference in reducing waste.
8. Invest in Quality Food Storage Containers
Avoid throwing away food due to lack of proper storage. Invest in high-quality, versatile containers like glass containers with bamboo or wooden lids. These not only preserve your food better but also help in organizing your fridge and pantry efficiently.
9. Team Effort
Make sure everyone in the household is on board with these practices. Collective effort is key to effectively reducing food waste.


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By following these tips, you'll be well on your way to a more sustainable and waste-free kitchen!
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How to store Food Items in The Fridge
Where should I store eggs, leftovers, and other food items? This section addresses these concerns by providing guidance on the optimal storage locations for various food items in your fridge.
Top Shelf

Dairy products: Milk, yogurt, cheese.

Leftovers: Cooked meals, takeout.

Ready-to-eat foods: Deli meats, pre-packaged snacks.

Middle Shelves

Eggs: Store in their original carton.

Condiments: Jams, sauces, pickles.

Beverages: Juices, sodas, water bottles.

Bottom Shelf

Raw meat, poultry, and fish: Keep these in sealed containers to prevent cross-contamination.

Dairy products: Butter, cream.

Crisper Drawers

Fruits: Apples, berries, grapes (use the high-humidity drawer).

Vegetables: Leafy greens, carrots, bell peppers (use the low-humidity drawer).

Door Shelves

Condiments: Ketchup, mustard, salad dressings.

Beverages: Milk, juice, small bottles.

Butter and soft cheeses: These can be stored here as the temperature is slightly warmer.

Freezer

Frozen vegetables and fruits: Peas, berries, mixed veggies.

Meat and seafood: Store in airtight bags or containers.

Prepared meals: Soups, casseroles, frozen dinners.

Ice cream and desserts: Ice cream, frozen yogurt, popsicles.

Special Compartments

Butter compartment: For butter and margarine.

Cheese drawer: For various types of cheese.

Snack drawer: For easy access to snacks like cheese sticks, yogurt tubes, and small fruits.

Please treat this information as advisory, as not all refrigerator manufacturers utilize the same design features. Regardless of the brand, always adhere to the manufacturer's guidelines for storing items—particularly in specialized compartments like the egg tray. Consider this information as a general recommendation.
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You've likely noticed above that some foods can be stored in the refrigerator or freezer, but you may be wondering how long these items can remain edible in those conditions. Additionally, you might be curious about more items that can be refrigerated. For more information, please refer to the table below, and keep in mind the following code to interpret the symbols used in the charts:

 

* Opened

• + Cooked

^ Refrigerate after opening

# After manufacture date


Dairy
Eggs
Fish & Sea foods
Fruits
Meats
Other Food Staples
Spices, herbs, condiments, and extracts
Poultry
Vegetables
Wild Game
Additional Resouces
Here is a curated collection of additional resources to assist you in reducing food waste at home.
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General tips

Here are 20 tips to help you prevent food waste at home:

 

Plan Your Meals: Create a weekly meal plan and make a shopping list based on it to avoid buying unnecessary items.

 

Shop Smart: Stick to your shopping list and avoid impulse buys.

 

Store Food Correctly: Learn the best ways to store different types of food to keep them fresh longer.

 

Use FIFO (First In, First Out): Organize your pantry and fridge so that older items are used first.

 

Understand Expiration Dates: "Best before" dates are often about quality, not safety. Use your judgment to determine if food is still good to eat.

 

Repurpose Leftovers: Get creative with leftovers. Use vegetable scraps to make broth, or turn stale bread into breadcrumbs or croutons.

 

Freeze Excess Food: If you have more food than you can eat before it spoils, freeze it.

 

Compost: Composting food scraps like fruit peels and coffee grounds can reduce waste and create nutrient-rich soil for your garden.

 

Donate: If you have non-perishable items you won't use, consider donating them to a local food bank.

 

Keep Your Fridge Clutter-Free: A clutter-free fridge helps you see what you have and use it before it spoils.

 

Learn to Preserve: Techniques like pickling, drying, canning, fermenting, and freezing can extend the life of your food.

 

Eat the Skin: Many fruits and vegetables have edible skins that are nutritious and reduce waste.

 

Save Leftovers: Store leftovers in clear containers so you can easily see and remember to eat them.

 

Use Smaller Plates: Smaller plates can help control portion sizes and reduce the amount of uneaten food.

 

Cook in Batches: Prepare large meals and freeze portions for later use.

 

Make Smoothies: Use overripe fruits and vegetables in smoothies.

 

Plan Portion Sizes: Cook only what you need to avoid excess leftovers.

 

Use All Parts of Vegetables: Use stems, leaves, and other parts of vegetables in soups and stews.

 

Check Your Pantry: Regularly check your pantry and fridge to use up items before they expire.

 

Educate Your Household: Teach everyone in your home about the importance of reducing food waste and how they can help.


Here are some more useful links for more tips & information:

Understanding food labels

Here are some key food labels that people often misunderstand, leading to unnecessary food spoilage or waste:

 

Best if Used By: This label indicates the date by which the product will be at its best quality. It does not mean the food is unsafe to eat after this date.

 

Born On: Used primarily for beverages like beer, this date indicates when the product was brewed. It helps consumers know how fresh the beverage is.

 

Display Until: This label is meant for retailers to know how long to display the product. It is not a safety date and doesn't mean the food is unsafe after this date.

 

Expires On: This label is used for products that should not be consumed after the date listed for safety reasons. It is more common on items like medications and baby formula.

 

Fortified or Enriched: These labels indicate that vitamins or minerals have been added to the product. Fortified foods have nutrients added that were not originally present, while enriched foods have nutrients added back that were lost during processing.

 

Freeze By: This label indicates the date by which a product should be frozen to maintain its best quality. It does not mean the food is unsafe after this date if it has been properly stored.

 

Gluten-Free: This label is important for people with celiac disease or gluten sensitivity. It means the product contains less than 20 parts per million (ppm) of gluten, which is considered safe for those with gluten-related disorders.

 

Guaranteed Fresh: Often seen on bakery items, this label suggests the date by which the product will be at its best quality. It doesn't mean the food is unsafe to eat after this date.

 

Harvested On: Commonly found on produce, this label tells you when the item was harvested. It doesn't necessarily indicate how long the food will remain fresh.

 

Low Fat: This label means the product contains 3 grams of fat or less per serving. However, low-fat products can still be high in sugar and calories.

 

Natural: This label is often misunderstood. It generally means that the food doesn't contain artificial ingredients or preservatives and is minimally processed. However, it doesn't guarantee that the food is organic or free from pesticides.

 

No Preservatives: This label means that no chemical preservatives have been added to the product. However, it doesn't mean the food is free from natural preservatives or that it won't spoil.

 

Non-GMO: This label means the product was made without ingredients derived from genetically modified organisms. It doesn't provide information about the nutritional value or safety of the food.

 

Organic: This label indicates that the food was produced following specific USDA guidelines for organic farming. It doesn't necessarily mean the food is healthier or safer, but it does mean it was produced without synthetic fertilizers, pesticides, or genetically modified organisms (GMOs).

 

Packed On: This date indicates when the product was packaged. It doesn't provide information about the freshness or safety of the food.

 

Sell By: This is intended for retailers to know how long to display the product for sale. It is not a safety date. Foods are usually still safe to eat after the "sell by" date if stored properly.

 

Sugar-Free: This label means the product contains less than 0.5 grams of sugar per serving. It doesn't mean the product is calorie-free or free from other sweeteners.

 

Use By: This label is the manufacturer's recommendation for the last date to use the product at peak quality. It is not necessarily a safety date, except for certain perishable items like baby formula.

 

Understanding these labels can help you make better decisions about food safety and reduce waste. 

Other useful links