1. Watch Your Waste- For one week, take note of what's in your bin. Don't just look at it, but
analyze everything that goes in the bin. Then adjust your habits. If you threw away half a box of stale cereal, either buy a smaller box or store cereal in an airtight container immediately after opening. If second day leftovers are still taking up space, prepare less food next time or make a more conscious effort to eat the remainder (for instance, pack it in your lunch bag and leave a note reminding yourself to take it to work).
2. Reorganise the fridge, and you won't push ingredients to the back and forget
them. In addition to cleaning out the fridge once a week, keep leftovers as well as
odds and ends (half-eaten onion, peppers or sweet potatoes) in sight. Store them
in clear plastic containers and then places them in the front upside down, since it's easier to see the contents.
3. Before you dish out another huge portion of food at home, ask yourself will it be eaten, or would it be better to offer it for a later mealtime.
4. Make one dinner a use-it-up meal, designing it around things that are about to go bad. Casseroles, stews, soups, and smoothies are all forgiving dishes that embrace food
like overripe bananas, limp asparagus, or slightly wilted carrots. Imperfect doesn't mean inedible, cut the bruises off fruits and veggies.
5. If you know you won't get to those leftovers soon, store them in individual servings, which will make thawing easier.
6. Use leftover bread to make crumbs for coating goujons etc, or for making stuffing, or maybe a bread and butter pudding.....Freeze half the bread when you buy it and take it from freezer as required.
7. Wasting food means wasting money.