How to reduce food waste and save money

1. Take inventory

Before you go shopping, take a few minutes each week to check your fridge. Don’t forget to take a look in the freezer and pantry. Then plan your menu for the week, focusing on foods that perish more quickly. Also consider using foods from your pantry, such as rice or dried legumes, and adapt your shopping list accordingly.

2. Eat foods in the right order

Apply the “what's left in the fridge” method to avoid waste. Identify foods that need to be eaten quickly and create a recipe for those ingredients. For example, turn leftover vegetables into soups, smoothies or stews! 

3. Prioritize fragile vegetables

Eat vegetables like spinach, mushrooms and berries first, which deteriorate quickly. Save vegetables that keep well, like carrots and potatoes, for later. And don’t be afraid of “ugly” fruits and vegetables: once processed, they taste the same!

4. Learn how to properly store your food

Some vegetables need to be refrigerated, while others are best stored at room temperature. By extending the life of your food, you considerably reduce losses. 

5. Freeze before it’s too late

Freezing is a great method for preserving food before it goes bad. Dice your vegetables and freeze them flat in airtight bags. You can also freeze fruit whole or in pieces. For more details on freezing, see our complete guide to storage.