Stop Food Waste Day: How to cut food waste – and save money

A leading consumer champion has shared her top tips on how to cut down on food waste – and save some cash in the process. Jane Hawkes advice comes ahead of a major awareness drive aimed at tackling the amount of items Brits chuck in their kitchen bins.

Stop Food Waste Day, which takes place in April, also encourages people to use the freezer for leftovers, bread, and produce. Consumer champion Jane, the founder of the consumer advice blog www.ladyjaney.co.uk says Brits should look to save money by being smart about food prep.

“The cost of a typical shopping basket has already surged by a third since April 2022, putting a considerable strain on household budgets,’ says Jane. “With many families feeling the pinch from rising inflation the news that food prices are set to soar, particularly from goods which are flown into the UK, will be another blow.

“Food Waste Action Week is a great time to look at your shopping and eating habits and to make changes which can save you money by reducing your household food waste. “Data for the UK has shown that the average family of four could waste about £1000 a year in food they’ve thrown away.

“That’s literally throwing your money in the bin when it could be spent on other essentials or perhaps put aside to pay for a special treat for the family.

“You don’t need to eat the same things over and over or cut out favourite foods and by doing so, you can also do your bit for the planet.

“None of my suggestions are complicated on their own. However together, they create a kitchen that feels more intentional, less wasteful and ultimately more cost-effective. It’s not about perfection, it’s about making better use of what you already have.”

Here are Jane’s top tips for cutting down on food waste.

Before heading to the shops, take a moment to check what you already have. Most kitchens contain the beginnings of several meals such as pasta, rice, tins of veg or meat and sauces that just need combining. Building meals around what’s already there not only reduces waste but also cuts down on unnecessary spending.

Meal planning is a practical way to limit your food waste by ensuring your shopping list contains items you will actually use. It doesn’t need to be rigid or time consuming but a loose plan. Think about a few meals or themes for the week helps ensure that everything you buy has a purpose. It also gives you flexibility to adapt if something needs using up sooner than expected.

‘Best before’ dates are about quality, not safety, which means many foods are still perfectly fine to eat after that date. ‘Use by’ on the other hand, should be taken seriously. Knowing the difference can prevent a surprising amount of perfectly good food from ending up in the bin.

Storage plays a bigger role than most people realise. A few small adjustments like keeping herbs in water, sealing leftovers in airtight containers or using the correct fridge compartments can extend the life of fresh food significantly. It’s less about perfection and more about giving ingredients a fair chance to last.

In my house we have recently started to vacuum pack meats and other fresh and frozen produce to reduce freezer waste, make the most of leftovers and extend shelf life.

Our freezers are often underused or misused. Think of it as a pause button rather than a place where food disappears. Bread, leftovers, cooked meals, even some dairy can be frozen before they turn. Clearly labelling items clearly makes all the difference when you come back to them later.

Instead of seeing leftovers as a repeat meal, treat them as ingredients. Your Sunday roast leftovers can become delicious meals in their own right. Roasted veg can become a soup or the basis of a salad, cauliflower cheese soup can be a wonderful Monday lunch in the office and chicken can be used in wraps or sandwiches.

A shift in perspective can make leftovers feel far more appetising.

Portion sizes are another subtle source of waste. Cooking just a little less, especially with foods like pasta and rice can prevent excess from building up. Over time, you will get a feel for what your household actually eats, rather than what recipes suggest.

When unpacking groceries, move older items to the front so they’re used first. It’s a small action that prevents food from being forgotten at the back of the fridge or cupboard. It’s a common process which pubs and restaurants do every night when they restock, so if it’s good enough for them, use it at home!

There’s also value in getting more creative with what we tend to throw away. Vegetable peels and ends can be turned into stock, stale bread into croutons and many parts of vegetables we ignore are entirely edible. Often, waste is driven by habit rather than necessity.

There’s nothing more likely to motivate than counting the cost of what you throw away. Try tracking what you throw away for a week and see how much it costs you. You’ll also find patterns emerge quickly, whether it’s fresh herbs, bagged salad or uneaten leftovers. Once you can see the issue clearly, it becomes much easier to fix.