In Australia, we waste 7.6 million tonnes of food per year, working out to a $2,000 to $2,500
loss per household. 2,600  gigalitres of water* used in production also go down the
drain (literally). Whether you realise it or not, it’s hurting your wallet and the planet. It can be
really daunting trying to change old habits, but we’ve got you! Here are 7 easy ways you can
reduce food waste in your kitchen.

1. Don’t shop without planning

The best way to avoid unnecessary waste…is to avoid bringing it into the kitchen in the first
place.

Going food shopping while hungry, not taking note of what’s already in the pantry and never
planning your meals is a sure-fire way to overbuy and purchase food that will end up in the
bin next week.

Plan your meals for the week, write an ingredients list and set a day and time to do your shop
(preferably after a good meal so you’re not tempted)!

2. Write down the opening date

Picture this: you feel like making some pasta and you open the fridge to see if there’s any
sauce. You spot a half-full jar of Italian pasta sauce, yum! But wait, did you open it a week
ago…or last month? You don’t want to take the risk so you toss it out.
A simple sharpie can make a huge difference in your kitchen!

Write the opening date on all food packets, jars and cans when you first use them. Try to
make a habit out of checking these weekly and incorporate any food that’s about to reach its
expiration date into your recipes.

3. Store food correctly

That pesky celery always loses its crunch after a day or two. The lettuce keeps going sfot,
right when you’re about to make a salad. You know how it is.

It’s time to actually use the fridge crisper compartment! They are made to prolong the
freshness of fruits and veg by providing a high-humidity environment to keep them,
well…crisp! Take this to the next level by using one of our Veggie Saver bags to protect and
hydrate your greens for up to 2 weeks of freshness.

4. Find use for the leftovers

It’s always tricky trying to use up all the little off-cuts and leftover ingredients when cooking,
but there are plenty of creative ways to put them to use.

After making your favourite stir fry, you’re left with a bunch of broccoli stalks, carrot tops
and leftover onion. Time to make vegetable stock.
The end pieces of the bread loaf that nobody wants? Mini pizza snack.

And if it comes down to it, compost! There’s a huge range of big or small and indoor or
outdoor composting solutions. If you have a garden, it’s going to make great fertiliser in a
few months.

5. Share meals

Try to involve others in your meal-making!

When you’re cooking, make extra for your flatmate, Mum or friend so they don’t have to
make their own meal (saving food and packaging) and you can ensure none of yours goes to
waste.

6. Buy big

If you’re one of those people that buys 10 mini packets of nuts instead of a bigger bag…we
get it. It’s practical and convenient. But you’re churning through way more plastic and
spending far more money.

Invest in some small containers and use them to divvy up value packs of your favourite foods
to freeze, refrigerate or store in the pantry. The earth and your wallet will thank you for it!

7. Visit refillery stores

Refillery stores are a great way to reduce the amount of plastic and waste in your kitchen.
Just pop in with your containers and load up. Cheaper and often better quality than
supermarket chains, these stores are the way of the future and we are here for it.

Creating a sustainable kitchen doesn’t have to be an all or nothing decision, reducing your
food and packaging waste in any capacity is a step forward.

 

*https://www.awe.gov.au/environment/protection/waste/food-waste#:~:text=Food%20waste%20costs%20the%20economy,%242%2C500%20per%20household%20per%20year