5 Simple ways to reduce food waste in the kitchen

Food waste is a common household problem, but small changes in how we shop, store and prepare food can make a meaningful difference.

Also see: How to minimise food waste

From planning meals before heading to the supermarket to finding creative ways to use leftovers, reducing waste can help households save money while making better use of the food they buy.

In South Africa, where many households face rising living costs, making food last longer can also help stretch the grocery budget. With a few practical habits, it is possible to waste less without completely changing your cooking routine.

1. Plan your meals before shopping

One of the easiest ways to reduce food waste is to plan meals for the week. Before shopping, check what is already in your fridge, freezer and cupboards, then make a list of the ingredients you actually need.

Planning helps prevent duplicate purchases and reduces the chances of buying fresh produce that you may not have time to use.

Try these simple habits:

2. Store food correctly

How you store food can affect how long it stays fresh. Keeping ingredients in the right conditions helps slow spoilage and makes it easier to use them before they go bad.

Keep your refrigerator at 5°C or below, and make sure cooked food and other perishable items are refrigerated promptly. Use suitable airtight containers for opened food and leftovers.

Different foods also need different storage methods. For example, potatoes and onions generally last longer in a cool, dry, well-ventilated place, while cut fruit and vegetables usually need refrigeration.

Avoid washing berries and other delicate produce until you are ready to eat them, unless the packaging instructions say otherwise. Excess moisture can encourage spoilage.

3. Understand food date labels

Food date labels can help you decide when to use a product, but it is important to understand what they mean.

A “use by” date generally relates to safety, particularly for perishable foods. Follow the label and do not eat food after its use-by date.

A “best before” date generally relates to quality. Food may still be suitable after this date if it has been stored correctly and the packaging is intact, although quality may decline.

Always follow storage instructions and check for signs of spoilage. Do not rely on smell or appearance alone to determine whether high-risk food is safe to eat.

Understanding labels can help prevent food from being thrown away unnecessarily while keeping food safety a priority.

4. Use the “first in, first out” method

A simple way to keep track of food is to move older items to the front of your fridge and cupboards, placing newly purchased products behind them.

This method, known as “first in, first out”, makes it easier to use food before it spoils or reaches its relevant date marking. The Food and Agriculture Organisation of the United Nations (FAO) recommends this approach as part of its household food-waste reduction guidance.

5. Get creative with leftovers

Leftovers do not have to mean eating the same meal several days in a row. With a little creativity, yesterday’s ingredients can become a completely different dish.

For example:

The FAO recommends reusing leftovers and incorporating surplus ingredients into other meals to help prevent avoidable household food waste.

Remember to refrigerate leftovers promptly in suitable containers and reheat them thoroughly. Discard food that has been stored unsafely or for too long.