Category: Quick Guide / Cooking & Nutrition

⚡ Preventing Food Waste

Preventing food waste begins with buying realistic amounts, storing food where you can see it, and making a plan for leftovers.

The goal is not to save every item regardless of safety. When food has been stored incorrectly or may be unsafe, throw it away.

Start Here

Check your:

Refrigerator
Freezer
Pantry
Countertop produce
Bread storage
Leftovers

Look for food that:

Should be used soon
Has already been opened
Is approaching its package date
Is becoming ripe
Is available in duplicate
Can be frozen
Could become part of another meal

Move these foods to the front or place them in a designated Use First area.

1. Plan Meals Before Shopping

Before making a grocery list, choose several meals.

Ask:

How many people will eat?
How many days are you planning?
Which meals will be eaten away from home?
Which days will be busy?
Do you want leftovers?
Which ingredients are already available?

Start by planning meals around food that should be used soon.

2. Shop With a Specific List

Write down the amount you need.

Instead of:

Bananas

Write:

4 bananas

Instead of:

Chicken

Write:

Enough chicken for two dinners

Avoid buying extra food only because:

It is on sale
The larger package has a lower unit price
A coupon is available
The display looks appealing
You might use it someday

A sale does not save money if the food is thrown away.

3. Buy Realistic Package Sizes

Before choosing a large package, ask:

Will we eat this?
Can it be frozen?
Do we have storage space?
Will it remain safe long enough?
Can it be divided into smaller portions?
Does the larger purchase fit the budget?

A smaller package may be the better value when it prevents waste.

4. Check Food Before Buying It

At the store, check:

Package condition
Refrigeration
Freezing
Produce quality
Package dates
Quantity
Storage instructions

Avoid packages that are:

Open
Leaking
Torn
Swollen
Improperly refrigerated
No longer frozen
Damaged around the seal

Choose fresh produce based on when you expect to use it.

5. Put Groceries Away Promptly

Store food in this order:

Frozen food
Refrigerated food
Raw meat, poultry, and seafood
Produce
Shelf-stable foods

Place newer items behind older safe items when practical.

Store raw meat, poultry, and seafood on the lowest suitable refrigerator shelf in leakproof containers.

Do not crowd the refrigerator so tightly that cold air cannot circulate.

6. Create a “Use First” Area

Choose a visible refrigerator bin, basket, or shelf.

Place food there when it:

Is already open
Is becoming ripe
Needs to be eaten soon
Is leftover from a meal
Was purchased for a recipe
May otherwise be forgotten

Check this area before:

Planning meals
Preparing lunch
Ordering takeout
Going grocery shopping

Do not use the area for spoiled or questionable food.

7. Label Leftovers

Write the following on every leftover container:

Name of the food
Date it was prepared

For example:

Chicken and rice — August 17

Use clear containers when possible.

Do not rely on appearance or memory to identify leftovers.

USDA guidance recommends refrigerating leftovers promptly in shallow, covered containers and using most cooked leftovers within three to four days.

8. Plan a Leftover Meal

Add leftovers directly to the meal plan.

For example:

Original Meal	Leftover Meal
Roast chicken	Tacos or sandwiches
Rice	Stir-fry or grain bowl
Cooked vegetables	Eggs, soup or pasta
Taco ingredients	Salad or rice bowl
Pasta sauce	Pizza, soup or another pasta meal
Beans	Burritos, soup or salad

Write leftovers on the calendar instead of assuming someone will remember them.

9. Serve Smaller Portions First

Place a smaller amount on the plate.

Anyone who is still hungry can take more.

This can reduce food left on plates that cannot be safely saved.

When serving a group:

Put out part of the food
Keep additional food safely hot or cold
Refill serving dishes as needed
Provide containers for appropriate leftovers

10. Freeze Food Before It Spoils

Consider freezing:

Bread
Meat
Poultry
Fish
Cooked grains
Soup
Sauce
Casseroles
Individual meals
Some fruits and vegetables

Before freezing:

Divide food into useful portions.
Use freezer-safe packaging.
Remove excess air.
Label the package.
Add the date.
Record it on the freezer inventory.

Freeze food while it is still safe and in good condition. Freezing does not make spoiled food safe again.

11. Maintain a Freezer Inventory

Use a simple list:

Food	Amount	Date Frozen

Keep it:

On the freezer door
On a nearby clipboard
In a phone note
In a meal-planning application

Cross out items when they are used.

Check the inventory before buying more frozen food.

12. Understand Package Dates

Date labels do not all mean the same thing.

You may see:

Best if Used By
Best By
Use By
Sell By
Freeze By

The FDA supports Best if Used By as a phrase indicating when a product is expected to have its best flavor and quality. Except for infant formula, federal rules generally do not require quality-based dates on packaged food, and date-label wording is not yet uniform.

Always consider:

Storage instructions
Whether the package was opened
How long the food has been stored
Signs of spoilage
Food-specific safety guidance

When you are unsure, consult reliable food-storage guidance or discard the food.

13. Store Food Where You Can See It

Reduce forgotten food by:

Using clear containers
Keeping similar foods together
Avoiding deep stacks
Moving older food forward
Labeling shelves
Keeping snacks and meal ingredients visible
Maintaining a freezer inventory
Reviewing the refrigerator weekly

Do not place new groceries in front of food that should be used first.

Helpful Resources: Browse Pantry Organization for products, equipment, services, or supplies related to this section.

14. Use Flexible Ingredients

Foods that work in several meals are less likely to be wasted.

Examples include:

Eggs
Rice
Pasta
Beans
Tortillas
Frozen vegetables
Bread
Cheese
Potatoes
Canned tomatoes
Cooked chicken

For example, tortillas can be used for:

Tacos
Wraps
Quesadillas
Breakfast burritos

Buy specialty ingredients only when you have a clear plan for using them.

15. Make a “Use What You Have” Meal

Once a week, prepare a meal using safe food already available.

Possible options include:

Soup
Stir-fry
Grain bowl
Pasta
Omelet
Sandwich
Wrap
Salad
Casserole
Snack plate

Use a familiar recipe or meal formula.

Do not combine random ingredients when you are unsure how to cook or store them safely.

16. Handle Imperfect Produce

Produce does not need to look perfect to be usable.

Depending on its condition, ripe or slightly imperfect produce may work in:

Soup
Sauce
Smoothies
Baked foods
Oatmeal
Stir-fry

Discard produce that is:

Moldy
Slimy
Rotten
Leaking
Unusually discolored throughout
Unsafe based on reliable storage guidance

Cutting away damage is not appropriate for every type of food or spoilage.

17. Donate Appropriate Unopened Food

If you have safe, unopened, unexpired food you will not use, consider donating it to:

Food pantry
Community refrigerator
Food drive
Faith organization
Appropriate community program

Check the organization’s rules before donating.

Do not donate:

Opened food
Spoiled food
Improperly stored food
Leaking packages
Food the organization does not accept

Weekly Food-Rescue Routine

Once a week:

Check refrigerator temperatures
Review leftovers
Look for produce that should be used
Move older food forward
Update the “Use First” area
Freeze food you cannot use soon
Review the freezer inventory
Plan one meal around available food
Add missing ingredients to the shopping list
Discard unsafe food

Quick Checklist

Before Shopping

Check food already at home
Plan meals around food that should be used
Make a specific list
Buy realistic quantities
Avoid unnecessary sale purchases

At Home

Store cold food promptly
Keep older food visible
Create a “Use First” area
Label leftovers
Add leftover meals to the calendar
Freeze extra food in useful portions
Maintain a freezer inventory
Review food weekly

Before Discarding Food

Check how it was stored
Review the package instructions
Understand what the date label means
Use reliable food-storage guidance
Never taste questionable food
Throw it away when safety is uncertain

Remember

The best way to prevent food waste is to purchase less, keep food visible, and plan when each item will be used.

Saving money is important, but food safety comes first. Never keep or eat food when you cannot determine whether it was stored safely.