Buying only the amount of food you can eat is the first step. Do some basic meal planning a week at a time, then make a list of what you’ll need. Make sure to peruse your pantry and refrigerator before shopping to see what you already have. Prep food when you get home by slicing, chopping or dicing so it’s ready to cook or eat. You can even divide it into portions for snacks and lunches. Store food properly to keep it fresher longer, and freeze items you won’t eat quickly. Use leftovers for lunches, soups or casseroles.
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