Be proactive about food waste
A staggering amount of waste is created in our homes due to food spoilage. Before you do your weekly grocery shop, try to do a quick inventory of what you already have and plan around those ingredients. It’s also a good idea to do an inventory mid-week to see if things have gone according to your meal plan. If you see you’re not going to be able to use what you have, try to be proactive about how it can go to good use. Bring in those extra cookies to the office. Make some soup with that leftover turkey. Freeze those bananas for muffins or kale for smoothies. There’s lots of ways to use up those random ingredients if you’re willing to spend that extra 15 minutes strategizing. And it will save you money too!