How to Reduce Food Waste (and Save Money)
Bread’s Second Chance
We often buy too much bread simply because we love it. But when it hardens, we toss it out without a second thought. The alternative? Give it a second chance:
- Turn it into a nostalgic breakfast with sweet or savory French toast.
- Make a chocolate bread pudding with a hint of salt for a decadent dessert.
- Slice and freeze it in a bag, then defrost in the fridge or toaster when needed.
- Sprinkle with a bit of water and reheat in a preheated oven for soft, warm bread again.
Overloaded Plates = Wasted Food
Restaurants have conditioned us to expect full plates, and that mindset follows us home. Most of the time, leftover food ends up in the trash. Next time, try serving yourself only half of what you think you’ll eat—then return for more if needed. You might be surprised by how little you actually need!
SOS: Save the Peels!
Stop the culinary discrimination! Peels and stalks deserve a spot in the pot. Many fruits and vegetables have skins packed with nutrients. We love potatoes—but we still peel them unnecessarily before roasting. Why?
Broccoli stems are ideal for soups, curries, and stir-fries—just wash them well and chop. Of course, choosing local or low-chemical produce is always a good idea for safe, skin-on cooking.
Become a Collector of Scraps and Shells
You find a Gordon Ramsay or Jamie Oliver recipe that calls for homemade chicken or veggie stock—but you’re out. Instead of resorting to flavor cubes, keep a stash of leftovers in the freezer:
- Onion, garlic, and carrot peels
- Herb stems
- Chicken bones or shrimp shells
When you’ve collected enough, boil them into a flavorful broth. Strain and store. This way, you use everything you buy and reduce food waste dramatically.
Fridge Rules and Order
Many fridges follow the rule: two items go in, one forgotten forever. Every week, expired or spoiled food ends up in the bin. Take charge of your fridge!
- Reorganize every 2 weeks to keep track of what you have.
- Challenge yourself: cook only with what’s already at home for a few days.
- Incorporate near-expiry items into your meals to avoid waste.
Flavor Cubes for Grown-Ups
Adults have building blocks too—only ours build flavor. Use an ice cube tray to freeze chopped herbs before they wilt. Mix with olive oil, freeze, and pop one out next time you cook for a ready-made aromatic boost.
Air-Dried Herbs Always Ready
Buy bunches of thyme, rosemary, basil, oregano, or marjoram. Tie and hang them upside-down in a shaded room to dry. Once dry, crush and mix with sea salt to create your own Provence-style seasoning blend.