Be aware of ingredients and leftovers you need to use up. You’ll waste less and may even find a new favorite dish in the process.
Make a list each week of what needs to be used up and plan upcoming meals around it.
Designate an “eat soon” area in your fridge by moving food that's likely to spoil soon to the front of a shelf. Print and attach this label (PDF, 30 K) to the shelf, on a shoebox or other container to corral food that needs to be eaten soon.
Are you likely to have leftovers from any of your meals? Plan on an “eat the leftovers” night each week.
Use it up
Leftover greens or veggie tops can be blended and frozen for winter soups or kept whole and turned into broth (which you can also freeze).
Casseroles, frittatas, soups and smoothies are great ways to use leftovers, and odds and ends. For ideas on cooking with leftovers, visit our Recipe box.
Share food you won’t get around to eating with friends or neighbors before heading out of town.
Download this sign for a designated "Eat Soon" area in your refrigerator. A special thank you to King County, Washington for developing and sharing the content of "Food: Too Good To Waste” on the pages devoted to the topic.