Discover 34 ways to avoid food wastage like grandma! Many of us grow up with grandmas with this amazing talent for whipping up tasty meals using just whatever they’ve got on hand. No matter what’s in the pantry, these grandmas can turn ordinary leftovers into dishes that often beat anything you’d get at a restaurant. They’re great at making sure nothing goes to waste.
In our busy, hectic lives today, which can feel way crazier than those of the past, we could definitely take a page from their book. By being a bit more resourceful, we can cut down on food waste and really make the most out of what we’ve got!
It’s not just about saving a few pennies, though. That’s a big bonus! It’s also about being more sustainable, cutting down on unnecessary trash, and fostering a mindset of appreciation for what we’ve got in the kitchen.
In this post, I’m sharing 34 ways to avoid food wastage (just like Grandma did) with practical and easy-to-implement tips.
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Why You Should Learn How to Be Resourceful with Your Food
We live in a world where food waste is all too common, but the truth is, we can do better. In fact, according to the United Nations, approximately 1.05 billion metric tons of food were wasted globally in 2022 (source). That’s a lot of food going into landfills instead of nourishing someone’s stomach.
When we waste food, we waste money and resources and contribute to environmental problems. And it’s not just about avoiding waste; being resourceful with your food means you’re becoming more mindful, more efficient, and more connected to your food. You’re reducing your carbon footprint, helping your budget, and having fun in the process. Plus, you’re honouring the way Grandma (and generations before us) lived! A little creativity goes a long way when it comes to reducing food waste!
How I Implement These Strategies in My Kitchen
As someone who loves both homemaking and creating delicious meals, I decided a while ago that I wanted to start reducing food waste in my kitchen. It’s become a habit that I’m proud of, and I’ve seen the difference it makes not only on our grocery bills but in the variety of meals we enjoy. I’m always looking for ways to use leftovers or make something from ingredients that would otherwise get tossed.
For example, I’ve saved vegetable scraps and chicken bones to make homemade chicken broth. I use overripe fruit to make smoothies or baked goods. And any sad-looking vegetables or random grains get made into a nourishing, cosy soup.
Each time I implement one of these strategies, I feel like I’m following in the footsteps of Grandma and embracing her practical yet resourceful approach to food.
Let’s jump into these amazing tips so you can start, too!
How To Avoid Food Wastage (Just Like Grandma!)
1. Save your vegetable scraps: Use onion skins, carrot peels, and celery ends to make homemade broth. You can make chicken broth, beef broth or vegetable broth.
2. Regrow vegetables: Place green onion roots, celery bases, or lettuce stumps in water to regrow.
3. Freeze greens before they go bad: Before your greens go bad, pop them into the freezer to add to soups, stir-fries, quiches, or smoothies.
4. Use wilted greens in cooking: If you can’t use all your spinach, kale, or lettuce before its prime, they work great in soups, stir-fries, or smoothies.
5. Freeze leftover herbs: Chop fresh herbs and freeze them.
6. Turn soft apples into applesauce: Cook them down with cinnamon and honey, then puree them into applesauce to enjoy as a snack or on oatmeal.
7. Use citrus peels: Use the whole citrus. Zest them for baking, dry them for tea, or use them in homemade cleaners. Add lemon peels to a glass jar, fill it with distilled vinegar, and let it sit for a month before using.
8. Make banana bread: Overripe bananas are perfect for baking or freezing for later use. I love to make these banana chocolate chip muffins and pop them in the freezer for lunches.
9. Dry out fruits: Slice and dehydrate apples, oranges, or berries for healthier homemade snacks.
10. Freeze overripe fruit: Dice up any overripe fruits and store them in a freezer-safe bag for smoothies, baking, or homemade jam.
11. Freeze uneaten fruit: If you have kids who don’t finish their sliced fruit, don’t throw it out. Instead, pop them into a freezer-safe bag and add them to smoothies later.
12. Make a weekly “Clean Out the Fridge” meal: A soup, stir-fry, or frittata is a great way to use up the odds and ends of fresh produce. Try adding curry paste or seasonings to make the dish extra yummy! Try my Roasted Thai Pumpkin Soup.
13. Plan meals based on what you already have: Before grocery shopping, check what needs to be used up first. If you plan your meals this way, you will reduce your food waste and your grocery bill. You might be surprised by how many meals you can make with the ingredients you already have on hand!
14. Store dairy in the coldest part of the fridge: Keep milk and cheese in the back, not in the door where temps fluctuate.
15. Wrap fresh herbs in a damp cloth: This helps them stay fresher for longer, especially basil!
16. Keep potatoes and onions separate: This is a big one! Storing them together makes them spoil faster.
17. Freeze homemade broth in portion sizes: This is perfect for adding in soups or curries. You can even drink this as a nourishing hot beverage (I love to do this!). Grab some Souper Cubes and freeze different portion sizes.
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19. Pickle or ferment veggies: If you’ve got an excess of fresh produce like cucumbers, carrots, onion, and cabbage, give quick pickles a go or sauerkraut.
20. Revive stale bread: Turn stale bread into French toast or croutons.
21. Make homemade breadcrumbs: Toast stale bread and blitz it into crumbs for breading and casseroles.
22. Turn extra cooked rice into fried rice: Leftover rice is best for making crispy, flavourful fried rice.
23. Turn extra cooked rice into rice pudding: Make an easy and yummy rice pudding dessert with leftover rice.
24. Freeze butter and cheese: Hard cheeses like cheddar and blocks of butter freeze well.
25. Use sour milk for baking: Slightly sour milk (not spoiled!) is great in pancakes, biscuits, or muffins.
26. Save leftover bones for broth: Simmer leftover chicken, beef, or fish bones for a nutrient-rich broth. This is where you can also add your vegetable scraps!
27. Save bacon fat: Store bacon grease or beef drippings for frying eggs, roasting veggies, or making gravy.
28. Shred and freeze leftover meat: Perfect for tacos, soups, or casseroles later.
29. Choose cheaper cuts of meat: Go for cheaper cuts like chuck roast, stewing beef, bolar roast, or pork shoulder roast. Cook these slow and low in a slow cooker for delicious meals. Stretch them over multiple dinners or freeze leftovers for another week.
30. Use every bit of a roast chicken: Eat the meat, use the bones for broth, and make chicken salad with the scraps.
31. Turn leftovers into casseroles: Combine meats, veggies, and cheese into delicious casseroles. If you have potatoes or pumpkin, these make for great mashed toppings.
32. Portion and freeze leftovers: Store extra food in meal-sized portions to avoid waste. Consider purchasing small reusable containers or getting souper cubes for easy portioning. Once frozen, the cubes can be removed and stored in freezer-safe bags.
33. Use leftovers for lunch: Make a habit of eating dinner leftovers for lunch instead of tossing them or leaving them to sit in the fridge all week!
34. Write a grocery list and stick to it: A top tip is to write a grocery list before every visit so you don’t buy things you don’t need!
Conclusion
Grandma knew a bit of resourcefulness went a long way in the kitchen. By using up every scrap of food, we’re reducing waste and embracing a mindset of sustainability and creativity.
Do you have any favourite ways to use up food scraps? I’d love to hear them!
