Unlike our great-grandparents, who lived through war and economic depression, most of us aren’t conditioned to use every last scrap in the kitchen. In their time, chicken bones became homemade broth, and beef lard went into pie crusts. Today, we often discard such ingredients and buy ready-made versions at the store.

While we are fortunate to live in an era of abundance, this convenience has led to a significant amount of food waste. From leftovers that spoil to unused produce, much of what we buy ends up in the trash. Here are some practical ways to cut down on food waste, save money, and make the most of what you have.

1. Maximize freezer space

Your freezer is a powerful tool for reducing food waste. Stock up on meat and fish when they’re on sale, and freeze them in portion-sized packages. Before greens go bad, sauté them with olive oil and freeze them for an easy side dish. Overripe bananas? Peel and freeze them for smoothies or banana bread later.

Label all frozen items with contents and dates to avoid a cluttered, forgotten stash. Instead of freezing bulk raw meat, prepare meals in advance. A frozen container of chili or a batch of homemade chicken soup is much easier to defrost and use than a large pack of raw chicken. Lasagna, eggplant parmesan, and ratatouille also freeze well in oven-ready foil trays for quick, easy dinners.

2. Flexible meals planning to prevent waste

Meal planning helps organize your week and reduces last-minute takeout. However, strict meal plans can lead to waste if they don’t allow for leftovers or changes. Instead, adopt a “meal flow” approach.

For example, if you’re making roasted chicken and rice one night, cook extra chicken to use in stir-fry or chicken salad later in the week. Leftover vegetables and meats make great toppings for homemade pizza or additions to a soup. 

Plan a dedicated “leftovers night”—you can even give it a fun family name like “Odds-and-Ends Night” or “Kitchen Sink Dinner.”

3. When life hands you bones, make bone broth

Homemade bone broth is nutritious and flavorful, and once you start making it, you may never throw out chicken or beef bones again. Save bones in a freezer bag along with vegetable scraps like carrot peels and wilted greens. Once you have enough, place them in a slow cooker with water, a splash of apple cider vinegar or lemon juice, and bay leaves. Let it simmer on low for at least 12 hours (up to 24 for maximum nutrient extraction).

Strain and freeze the broth in portions or use it immediately in soups and stews.

4. Give stale bread a second life

Before tossing stale bread, consider its many uses:

• French Toast or French Toast Casserole: Keep a bag of stale bread in the freezer, then soak it in a mixture of eggs, cream, sugar, and vanilla before baking for an easy brunch.
• Croutons: Cube stale bread, toss with olive oil and seasoning and bake until crispy.
• Breadcrumbs: Blitz stale bread in a food processor and store it for future recipes.
• Crunch Revival: Stale pretzels, chips, and cereal can be revived in a 350°F (175°C) oven for a few minutes—just watch closely to prevent burning.

5. Turns scraps into eggs (or compost)

If you have kitchen scraps that are past their prime, consider backyard chickens. Chickens eat a variety of food scraps—including old cheese, cooked meat, vegetable peels, and stale bread (softened with water). Their eggshells can be ground up and fed back to them for extra calcium. However, avoid giving them chocolate (toxic to birds) and whole citrus fruits, which they dislike.

Not ready for chickens? Start a compost bin instead. Eggshells, vegetable scraps, and coffee grounds enrich soil and can be used for gardening, reducing waste and benefiting your plants.

Key takeaway

By making small adjustments to how we store, plan, and repurpose food, we can significantly reduce waste and save money—all while enjoying delicious, home-cooked meals.