• Add your weekly meal plan to the fridge so everyone knows what needs to be eaten when.

• Let people plate up their own meals to account for how hungry they are, avoiding portion sizes too big to be finished.

• If you only want to eat half the contents of pre-packaged food, add the rest to a Tupperware to keep in the fridge until needed
• Look out for refill options in store for essentials such as nuts, cereal, coffee and granola
• Make sure to recycle single use packaging

•    Transform roast chicken leftoverds to create a delicious broth or homemade stock

•    Add leftover veg peels, stems and other food scraps to your compost  

• Check the best before dates on your food before creating a weekly meal plan to make sure you use up those perishable ingredients in time.

• Divide large packs of meat into zip lock bags and freeze until needed for a quick mid-week meal.

• Revive stale bread to create croutons, stuffing or a breadcrumb topper for pasta bakes

• Love your leftovers and use as tasty lunches to take to work or school.

• Create a shopping list based on your planned meals and aim to stick to it

• Avoid shopping when you’re ravenous to avoid impulse pick-ups and bulk buying

• In easy terms, ‘use by’ is a deadline and ‘best before’ is a guidance

• Can also check quality of food by inspecting for mould, discolouration, sours smells and texture changes such as with soggy stale biscuits.

• Place food that’s next to expire at the front of your fridge to remind you to use it next.

•  Buy easily perishable foods, like fresh fruit and herbs, in smaller quantities to reduce food waste