Is there anything more frustrating (and more backwards to your budget) than having to throw out spoiled food? Groceries are expensive enough as it is and wasting food is literally wasting money. You probably already spend time planning your meals around your
Check your storage facilities
Make sure that you clean your fridge and freezer out on a regular basis, because you’ll be better able to see what you have. Make sure that your fridge and freezer are equipped with working thermometers. For optimum food preservation your fridge should be between 0-4° C and your freezer needs to be below 0° C.
Always check expiry dates on every single item you buy (even canned goods). Some grocers are sly about putting expired (or soon to expire) goods on their shelves. If it’s no good, or if you know you probably won’t use it in time, don’t buy it.
Front and Centre
At home, set up a rotational system in your fridge and pantry, so that soon-to-expire foods are at the front and most accessible. When you buy new food, put it in the back.
Keep produce longer
Produce is notorious for getting thrown out. Only buy what you know you’ll consume.
To extend the life of lettuce, leafy greens or fresh herbs, store them in a small vase of water in the fridge. Don’t store potatoes and onions together, as is commonly done (say in your pantry). Onions actually make potatoes deteriorate faster. Keep tomatoes at room temperature and away from sunlight.
Keep bread from going stale
If you want your bread to last longer, keep it in its original packaging and do not put it in the fridge. Alternatively, you can buy a loaf of bread that’s not pre-sliced. Pre-sliced bread gets stale a lot faster
In the Freezer
Use air tight containers, and if you are using freezer bags, remove as much air as possible from the container. Properly stored and sealed, poultry can be frozen up to nine months, beef between 4-9 months and fish up to 6 months.