Reduce Food Waste: Tips & Simple Recipes
Plan Ahead & Buy Only What You Need
Take a picture of your fridge/cupboard before shopping so you don’t double‑buy.
Make a shopping list based on meals you intend to cook this week.
Use “Eat Me First” boxes for ingredients nearing their best before date to prioritise use.
Freezing: A Simple Way to Stop Waste
Freezing food properly can dramatically extend its life and give you ready ingredients on hand.
What to freeze & how
Freeze herbs, sauces, cooked grains, soups, stews, and leftover cooked dishes in portion sizes so you use only what you need.
Freeze ginger and chillies whole — grate or use frozen.
Freeze tomato paste or other small portions in ice cube trays so you don’t waste any.
Bread freezes beautifully sliced — toast directly from frozen.
Food Safety & Portion Control
Always chill or freeze perishable foods within 2 hours of cooking. (Food safety principle)
Label freezer bags with date & contents. (Good storage practice)
Cook and eat appropriate portion sizes — leftover portions can be frozen for lunches or dinners. (Portion control to reduce waste)
Use Scraps Creatively
Instead of discarding stems, peels or ends, save and repurpose.
Make vegetable stock from scraps
Collect carrot peelings, onion ends, celery hearts, mushroom stalks etc in a freezer bag. When the bag is full:
Put scraps in a large pot and cover with water.
Add herbs/spices if you like.
Simmer for 20–40 min then strain.
Cool and freeze or refrigerate for soups, stews or grains.
Other clever uses
Sauté broccoli stalks or beet greens as a side dish.
Use peels in smoothies for nutrients you’d otherwise throw away.
Save citrus peels for cleaning solutions or air fresheners.
Growing from Leftovers
Some veg scraps can sprout new plants:
Green onions, leeks, celery and cabbage bases can regrow in water.
Leafy tops of carrots or beet greens can be used or grown further.
Waste‑Reducing Recipes
Bottom-of-the-Fridge Veggie Soup
Use: Any veggies about to go off, leftover herbs, small amounts of cooked grains or pasta.
Ingredients (flexible):
2–3 cups of mixed leftover vegetables (carrots, celery, cabbage, broccoli stems, peppers, etc.)
1–2 garlic cloves
1 onion (optional)
1–2 cups leftover cooked grains/pasta or beans (optional)
4 cups vegetable stock (homemade from scraps if you have it)
Herbs and spices: bay leaf, thyme, parsley, salt, pepper
Splash of oil for sautéing
Method:
Chop all vegetables roughly.
Sauté onion and garlic in a little oil until fragrant.
Add remaining veggies, sauté 2–3 min.
Pour in stock and simmer 15–20 min until everything is tender.
Add leftover grains/pasta/beans at the end, heat through.
Season with salt, pepper, and fresh herbs.
Tip: This is fully flexible – anything can go in, even frozen veggies.
Leftover Roast or Stew Pie
Use: Leftover meat, roasted veggies, mashed potatoes, gravy, or even cooked lentils for a vegetarian option.
Ingredients:
2 cups cooked leftovers (meat, vegetables, pulses)
½ cup gravy or sauce
1 sheet puff pastry or mashed potatoes for topping
1 egg (for glaze, optional)
Method:
Preheat oven to 200 °C / 400 °F.
Mix leftovers with gravy or sauce in a bowl.
Spoon mixture into a baking dish.
Cover with puff pastry (trim edges) or spread mashed potatoes on top.
Brush pastry with egg if using.
Bake 25–30 min until golden brown.
Tip: Works with small amounts of leftover roast chicken, beef, or a mix of vegetables. Even a “fridge clean-out” is enough.
Leftover Grain & Veggie Stir‑Fry / Fried Rice
Use: Rice, quinoa, couscous, or any leftover cooked grains, plus leftover vegetables, small amounts of protein (tofu, beans, cooked meat).
Ingredients:
2 cups cooked rice or grains
1–2 cups chopped leftover vegetables
1 cup cooked protein (optional)
2 tbsp soy sauce or seasoning of choice
1–2 tsp oil for cooking
1–2 eggs (optional)
Garlic, ginger, or herbs for flavor
Method:
Heat oil in a large pan or wok.
Add garlic/ginger if using, sauté briefly.
Toss in leftover vegetables and protein, stir-fry 3–5 min.
Add grains and soy sauce; mix thoroughly.
Push to side and scramble eggs in the same pan if using. Mix in.
Serve immediately, optionally top with fresh herbs or seeds.
Extra Ideas for Leftovers / Fridge Cleanouts
Veggie Frittata: Beat eggs, toss in leftover roasted or sautéed vegetables, bake or cook in a skillet.
Soup to Sauce: Blend leftover vegetable soup to make pasta sauce or pizza base.
Best Ever Banana Bread
Makes: 1 loaf
Prep: 15 min | Cook: 50–60 min
Ingredients
3–4 very ripe bananas (the riper, the sweeter)
100 g (½ cup) melted butter or vegetable oil
150 g (¾ cup) brown sugar (or white sugar if preferred)
2 large eggs
1 tsp vanilla extract
1 tsp baking soda
½ tsp salt
190 g (1½ cups) plain/all-purpose flour
Optional: 50–75 g chopped nuts, chocolate chips, or dried fruit
Method
Preheat oven to 175 °C (350 °F). Grease a loaf pan or line with parchment paper.
Mash bananas in a large bowl until smooth.
Mix in wet ingredients: melted butter (or oil), sugar, eggs, and vanilla. Stir until combined.
Add dry ingredients: sprinkle in baking soda, salt, and flour. Fold gently until just combined. Avoid overmixing.
Add extras (nuts, chocolate, or dried fruit) if using.
Pour batter into prepared loaf pan. Smooth top with a spatula.
Bake for 50–60 minutes, or until a skewer inserted into the center comes out clean.
Cool in the pan for 10 min, then transfer to a wire rack. Slice and serve.
Tips for Using Up Ripe Bananas
Peel and freeze extra ripe bananas. Thaw when ready to bake.
Mash frozen bananas straight into batter; it may be slightly watery but still delicious.
Banana bread is perfect for using small, slightly bruised bananas that might otherwise go to waste.
