How to save food


The best way to reduce food waste is to not create it in the first place and a bit of planning can help you do just that.

Food planning – in whatever form works best for you – will save you time and money. 
It’ll help you make the most of what you already have and buy the things you really need.
Good planning involves checking what you have already, planning your meals and knowing what you need to buy. 

If planning every meal of the week seems daunting, you can try planning 2-3 days ahead or just weeknight dinners. 


A family referring to their shopping list in a supermarketSmart shopping can stop you throwing away thousands of dollars a year in wasted food. And there are a few basic principles to remember. 

Know what you need to buy before you go. Writing a shopping list is essential but so is checking the fridge and cupboards first so you know what you have. 

Planning your meals around food that is in season is usually cheaper and it’s often fresher so will last a lot longer. 

If sticking to your list in-store can be difficult, you can try avoiding shopping when hungry or with children. 

And remember a bulk-buy deal or 2-for-1 special is only good value if you use it. It’s not a bargain if it ends up in the bin.


Grated gingerWaste-free cooking can be easy and make cooking more fun and less stress. 

The best things you can do to cook without waste are: 

  • to cook to a meal plan
  • get creative to use up ingredients 
  • cook the right amount to avoid leftovers. 

A meal plan can save you both time and stress and will help you use up what you’ve bought. 

If you find yourself with spare ingredients or leftovers, take the opportunity to get creative to use them up. Search Google for recipes that use the specific ingredients you have or check out some of our simple recipes for commonly wasted items.

Cooking the right amounts can also help you waste less. If you don’t want leftovers, it makes sense to be more cautious with your portion sizes. But if you love your leftovers, deliberately making larger portions to freeze or eat for lunch can save you heaps of food, money and time. 

Thought some of your food was beyond rescue? Think again! 

If leftovers are the result of fussy eaters, there are loads of ways to involve kids in the food journey. 

Food safety

Temperature controller inside a domestic fridgeIt’s important to remember a few basic food safety rules to ensure you stay healthy and reduce your food waste. 

Wash your hands before and whilst preparing food

Keep foods out of the temperature 'danger zone'. Between 5 and 60 degrees Celsius is where bacteria, a common cause of food poisoning, can reproduce quickly. Put food in the fridge within 2 hours.

Prevent cross-contamination. Always keep raw meats separate from ready-to-eat food.

Make sure all food (particularly seafood, poultry and meat) is cooked thoroughly

Visit the Better Health Channel website for more information on how to cook, shop, store and eat food safely.


Food storage jars on pantry shelvesStoring food correctly can make it last weeks, or even months, longer but it can be hard to know what should go where. 

Do you keep your eggs in the fridge or pantry? Do tomatoes go in the fridge crisper or fruit bowl?  

Find out how to get the best out of your food in the fridge, freezer and pantry. 

Tips for food storage
The Freezer

For better food quality when freezing, try these tips out.

  • Avoid UFOs (unidentified frozen objects). Label and date food before freezing so you can tell what’s what.
  • Simplify. Freeze leftovers in single serve portions for a quick weeknight meal.
  • Save some dough. When defrosting bread, take care to remove any ice within the pack, as this can thaw and make the bread soggy.
  • Trim excess fat from meat before freezing, to reduce the risk of spoilage.
  • Puree fruit and vegetables with high water content before freezing. High water content fruit and vegetables, such as tomatoes, strawberries or apples, are often better pureed before freezing. Freeze in portions to use in smoothies, jams or pie fillings.
  • Cooked rice and pasta can be frozen. Always freeze separately to the sauce, so that they last longer.
  • Get creative! Yoghurt can also be used to make icy-poles if portioned into icy-pole molds or used to create yoghurt based frozen desserts (e.g. yoghurt ice cream).   
The Fridge

Is your fridge keeping food as fresh as it could be? 

  • Keep things cool. Your fridge should be between 3-4 degrees Celsius. You can use a small thermometer to check it’s at the right temperature. If it isn’t, it may need a professional service.
  • Avoid overcrowding. Air needs to circulate to keep things cool.
  • It’s okay to be shallow sometimes. Put leftovers in the fridge in shallow containers so they cool down quickly to help extend their shelf life. 
  • Store raw foods and cooked foods separately. Raw meat should be sealed and kept on the bottom shelf to avoid any leakage and/or dripping.
  • Do a quick fridge check. Check seals to make sure doors are closing properly and check to make sure you don’t have any unnecessary of out-of-date items.
The Pantry
  • Storing food in the right way helps keep it fresh and tasty for longer. Have a go at some of these for getting the most out of your pantry:
  • First in, first out. Stack newer items at the back and bring items that are near use-by date to the front.
  • Declutter. Clear your pantry so you can see everything easily. This will go a long way to making sure nothing gets neglected.
  • Know your dates! Best-before doesn’t mean a food is unusable, it simply means that after then, the food may start to deteriorate. There’s no need to bin it - just use it ASAP!
  • Airtight storage. Half empty packets of food should be kept in sealable containers. Things such as stackable jars become a great way to keep food fresh, and your pantry tidy.
  • Bag clips. Pegs, elastic bands, or proper bag clips will help prevent spillage and keep foods fresher.
  • Jot it down. Keep a notepad close, so you can keep track of foods you run out of as you go. You’ll never forget something, or double up again!
  • Shelf life is incredibly important when it comes to avoiding food waste. Check out more information on safe shelf life here. 


While two-thirds of household food waste could have been avoided, there is still some food waste that can’t be avoided, like avocado skins, egg shells and tea leaves.

These scraps still have valuable nutrients that can be put back into the system rather than going to waste in landfill.

When food breaks down in landfill it can create methane – a toxic greenhouse gas that damages both human health and the climate.

There are a range of ways you can put unavoidable food waste to good use rather than in the rubbish bin:

Food scraps in green bins

Some councils accept food scraps in their green waste bins. Check your local council website to see if your council offers one.

Set up a home compost, bokashi bin or worm farm

There’s an option for every household type – see which one suits you best.Some councils even offer discounts on equipment.

Find a compost near you

Some councils offer community composting sites, or you can sign up to sharing apps like ShareWaste.

Love Food Hate Waste

Join Paul Mercurio as he gives some tips and tricks to help Love Food Hate Waste – reducing food waste and saving money.

View the video

About Love Food Hate Waste 

Love Food Hate Waste aims to raise awareness of avoidable food waste from Victorian households. Each year Victorian households send over 250,000 tonnes of avoidable food waste to landfill, presenting a financial loss for households and also impacting on our environment.

When food is thrown in the bin it is sent to landfill. Because of the way food waste breaks down in landfill, it can create methane; a greenhouse gas. Unless well managed it can lead to potential environmental and public health risks as methane and leachate can migrate from landfills into the surrounding environment.

The campaign is brought to you by the Victorian Government and delivered by Sustainability Victoria. It is linked to the successful campaign of the same name developed in the United Kingdom by WRAP UK and delivered in New South Wales by the Environment Protection Authority.