1. Start Small – Take smaller portions at home or share large dishes at restaurants.
2. Leave Nothing Behind – Keep your leftovers for another meal or use them in a different dish.
3. Buy Only What You Need – Make a list of what you need and stick to it. Don’t buy more than you can use.
4. Don’t Be Prejudiced -- Buy “ugly” or irregularly shaped fruits and vegetables. They are just as good but look a little different.
5. Check Your Fridge – Store food between 1 and 5 degrees Celsius (33.8 and 41 degrees Fahrenheit) for maximum freshness and shelf-life.
6. First in, First Out – Try using produce you bought previously (freeze or pickle). Stack up your fridge and cupboards moving older products to the front and newer ones in the back.