How to Cut Food Waste
This list shows ways in which you can cut your food waste. If you know of any others, please inform a member of the Eco Group and it will be added. Your fridge should be set at 5oC or less to keep food as fresh as possible. Remember to try to Reduce, Reuse and Recycle
| Food | Storage | Tip |
| Apples | Fridge | Last up to two weeks long in the fridge than in a fruit bowl |
| Avocado | Fridge | Rub lemon juice on any unused halves. Wrap tightly to keep longer |
| Bacon | Fridge | Use leftover cooked bacon as a crunch topping for salads |
| Bananas | Larder | Keep separate from other fruits as they cause other fruits to ripen quickly. They can be peeled and frozen for use in other dishes |
| Beer and Cider | Larder | These cannot be frozen. Keep bottled beer away from light to prevent spoiling the flavour |
| Biscuits | Larder | Soft or soggy biscuits can regain their crunch if popped in the oven for a few minutes |
| Bread | Larder | Do not store bread in the fridge where it will not last as long. Freshen up stale bread by sprinkling with water and placing in a hot oven for a few minutes. Stale bread can be used to make breadcrumbs. If these are baked in the oven for 10 minutes, they can be stored in an airtight container to make crunchy toppings for pasta bakes and cottage pies. |
| Broccoli | Fridge | Preserve for longer by putting stems in a glass of water |
| Butter | Fridge | Add garlic or herbs to the last of butter and freeze in ice cube trays to use in cooking.Unused butter can be melted and added to some porridge oats ready for the bird table. |
| Carrots | Fridge | Revive soft carrots by chopping off a slice from each end. Place them in cold water |
| Cheese | Fridge | Wrap in waxed paper, not clingfilm, to keep fresh. Keep soft cheese moist by storing in the salad drawer |
| Chicken | Fridge | Store on bottom shelf in a sealed container. When freezing, put breasts in separate bags to make defrosting easier |
| Chocolate | Larder | Dark chocolate lasts longer than milk or white. White spots are due to moisture or heat and ill not harm |
| Coffee | Larder | Keep in airtight containers |
| Crisps | Larder | Reseal opened bags with a clip or peg |
| Dried Fruit | Larder | Hardened fruit can be softened by soaking in hot water |
| Eggs | Fridge | Test eggs in water – if they sink, they are still safe to eat. If they float, throw them away |
| Fish | Fridge | Keep at the bottom of the fridge. Wrap well to avoid any drips |
| Fizzy Drinks | Fridge | Pour flat drinks into ice lolly moulds and freeze |
| Flour | Larder | Lasts up to 8 months after opening. |
| Fruit Juice | Fridge | Simmer wrinkly apples in the leftover fruit juice to make a delicious crumble base |
| Ham | Fridge | Keep in an airtight container. Can be frozen up to use by date. Remember to put greaseproof paper between the slices. |
| Herbs | Fridge | Treat fresh herbs like flowers. Cut stems and place in half a jar of water. Flavour is unaffected. Keep Basil at room temperature |
| Honey and Jam | Larder | Honey can last years, but will crystallise over time. Revive by placing container in warm water. Keep jam jars in the fridge once opened |
| Lemons and Limes | Fridge and Freezer | Lemons and limes last weeks longer in the fridge. Freeze slices to use in drinks |
| Meat (Beef, Pork, Lamb) | Fridge | It is safe to re-freeze meat that has been defrosted and cooked |
| Milk | Fridge | Frozen cubes of milk last months and can be dropped straight into tea or coffee |
| Nuts and Seeds | Larder | Last longer stored in an airtight container or seal the bag with a clip or peg |
| Oil | Larder | Best stored in an opaque or tinted bottle to protect from light. Extra virgin olive oil lasts longer than regular olive oil.Mix unused oils and fats with porridge oats to put on the bird table. |
| Onions | Larder | Keep in a cloth bag away from potatoes. Only store cut onions in the fridge, wrapped or in a container |
| Peppers | Fridge | If only using half of the pepper, the leftover will last longer if the stalk and seeds are left attached |
| Potatoes | Larder | Store away from onions. Cut off any sprouts that appear. Frozen boiled potatoes can be roasted straight from the freezer |
| Pulses (Lentils, beans etc.) | Larder | Keep leftovers in a sealable container, never store in opened cans in the fridge |
| Rice | Larder | Cooked rice should be eaten immediately or rinsed quickly under cold water, drained and stored in the fridge, ideally eaten within one hour. Add a few grains of uncooked rice to the salt shaker to prevent the sale becoming damp |
| Salad leaves | Fridge | To prevent leaves going limp, add a piece of kitchen roll to the bag. Seal with a clip |
| Sauces | Fridge | Store nearly empty jars upside down to get out every last drop |
| Shellfish | Fridge | Cooked shellfish will last a couple of days in the fridge. If frozen, cook within 24 hours of defrosting |
| Spices | Larder | Store away from direct sunlight. Spices last up to four years, but lose potency over time. Test by rubbing a small amount on the hand and taste or smell it. |
| Squash (Butternut, Pumpkin) | Larder | Only needs storing in the fridge once it has been cut. Store in a cold cupboard or garage |
| Tea | Larder | Keeps it taste up to 12 months past the “best before” date |
| Tofu | Fridge | Once opened, store tofu in an airtight container with just enough water to cover it |
| Wine | Fridge | White lasts up to a week and red lasts up to four days when stored in a fridge |
| Yogurt | Fridge | Keep tightly covered at all times. Clean out empty post and use them to store leftovers |