Food for thought: Simple ways to reduce food waste

The good news? 50-60% of household food waste is avoidable. These small shifts can help you stretch your grocery budget and reduce food waste at home.

Understanding food labels

Best by dates are usually about quality, not safety, while use by dates are more closely tied to freshness. Too often, perfectly good food gets tossed because of a date on the package instead of a closer look, smell or taste.

Don’t judge a book by its cover

Or a banana by its color. Green bananas mean more time on the counter and more days for you to enjoy once they start to turn yellow. Slightly wilted vegetables may not look perfect, but they still have plenty to offer. Cut those stems and place them in a cup of water and they will perk right up.

Soup, there it is

A clean-out-the-fridge quick soup can be a delicious adventure. Gather leftover vegetables and herbs, cook them in water and seasoning, blend if you would like and freeze portions for later. You can also use this nutrient-packed goodness for gravies, sauces and roasts.

Not sure what combos taste good together?

Go online, enter the items you have available in your search bar and options will appear. This can help save money, make the most of your groceries and keep good food out of the trash.

Label, label, label

Post-it notes work in the fridge too. It is easy to lose track of items, so help yourself and others know what is available and ready to eat.

Scale vs. single use

Buy and cook with flexibility in mind. Ingredients that can stretch across multiple meals, such as roasted vegetables, rice or protein, are less likely to go to waste than items with only one specific use.

Air-tight extends life

Good containers make a real difference. Keeping food sealed, especially greens, herbs and leftovers, helps maintain freshness and gives you more time to use them.

Use your fridge like it matters

Run your fridge like a food bank with these tips.

• Eat first zone: front and center

  • Top shelf and eye level.

• Everyday items: accessible and easy to scan

  • Middle shelf.
  • Group like items together.
  • Put new items in the back and older items in the front (first in, first out).

• Know where it is cold

  • The bottom shelf.
  • Keep dairy here, not in the door.
  • Avoid overcrowding because airflow matters.

• Keep it crisp

  • Whole produce lasts longer than pre-cut.
  • Keep bananas away from greens; they speed the ripening of other fruits and vegetables.
  • Do not wash produce until you are ready to use it.
  • Store herbs like flowers, in water and loosely covered.
  • Keep fruit and vegetables separate.

• Door: warmest area

  • Avoid highly perishable items.
  • Use this space for jams, syrups and sauces.

• Freezer

  • Freeze portion sizes in plastic bags, wrap or foil. It only takes a few minutes and can help your budget.
  • Do not overload.
  • Freeze scraps, such as vegetable ends and bones from a roast, for broth later in freezer bags or containers.

Did you know?

• Berries, fresh herbs and bagged greens spoil the fastest; keep them dry and covered.
• Carrots and broccoli like high humidity, while apples, pears, peppers and mushrooms do not.
• Revive limp carrots or celery by soaking them in ice water for a few minutes.
• Potatoes and onions should not be stored together. Onions release moisture and gases that can cause potatoes to sprout or spoil faster.
• Leftovers should usually be eaten or frozen within three to four days to help reduce food waste and keep meals safe.
• In 2025, Feed More rescued more than 14.5 million pounds of food, moving it out to neighbors in need across 29 counties and five cities.