Remember that head of lettuce, fresh tomatoes and bag of tortilla chips you bought last week that are all still around? Maybe you had a dinner plan for them, or maybe you were shopping a sale and stocking up. Either way, you had the best intentions. But then life happened, there were meetings and appointments, things got shuffled to the back of the fridge and now they’re growing fuzz, waiting to be tossed.
We get it, we’ve all been there. In fact, 40 percent of food that’s brought home ends up uneaten and in landfills, costing a family of four more than $1500 per year. That’s a problem. The good news is we have solutions. The great news is that they’re doable—promise.
There’s no wrong way to get started, but there are three approaches that yield near-immediate results: having a plan, cooking with what’s on hand and knowing what to do with leftover odds and ends. If this is all starting to sound like home ec of yesteryear, that’s because it is! Here are our time-tested strategies and the solutions we come back to again and again for keeping food from going to waste.