How to reduce and avoid food waste at home

Last Updated : 02 September 2026

Key Takeaways:

• Plan ahead. Plan your meals, check what you already have at home and make a shopping list to avoid buying more than you need.
• Shop wisely. Buy only what you'll realistically use, don't overlook frozen, canned or imperfect fruit and vegetables.
• Understand food date labels. Use by dates are about food safety and foods carrying this label should not be eaten after this date has passed. Foods with a best before date are often still safe to eat after their date. When shopping, consider when you'll use the food: if you'll eat it soon, choosing a product with an earlier date can help prevent food waste, while a later date may be more suitable if you plan to keep it for longer.
• Store food properly. Keep your fridge and freezer organised, store leftovers safely and freeze food before it reaches its use by date if you won't use it in time.
• Prepare and eat food thoughtfully. Cook realistic amounts, serve appropriate portions, make the most of ingredients and leftovers, and understand how to use food safely before throwing it away.
• Involve the whole household. When everyone is aware, new habits form faster and last longer.

Every year, around 58 million tonnes of food is wasted in the EU – the equivalent weight of nearly 10 million African elephants or 5,700 Eiffel Towers, or enough waste to fill around 23,000 Olympic-sized swimming pools. More than half of this waste comes from our own homes.¹ Meanwhile, 8.5% of the EU population is unable to afford a proper meal.²

Food waste doesn't only mean losing food. It also wastes the water, land, energy and labour used to produce, transport and prepare it. For households, it also means spending money on food that never gets eaten. A typical family of four could save around €400 a year by cutting their household food waste in half.³

The good news is that reducing food waste doesn't require a complete lifestyle change. Small changes to the way we plan, shop, store, prepare and consume food can help you waste less, save money and make the most of every meal. Whether you live alone, share a flat or have a busy family, these practical tips can help you reduce food waste one meal at a time.

Figure 1. How to reduce your food waste at home.

1. Plan your meals

When planning what to eat, it can be easy to forget what’s already in the fridge or buy more than we need at the shops. Spending just a few minutes planning ahead can help prevent food from going past its use by date or spoiling before we have the chance to eat it. Here are a few easy steps to try:

Before grocery shopping:

• Plan your meals for the coming week, leaving some flexibility for unexpected changes. Don’t forget to also factor in any nights you might eat out. If you live with others, keep in mind who will be home for each meal, so you buy realistic amounts.
• Check your fridge, freezer and cupboards to see what you already have. Taking a quick photo on your phone can help when you’re at the supermarket. This will help you make a shopping list based on what you already have, and what you need – and to stick to it.
• Look for foods with an upcoming use by date and plan meals around them so they are eaten while they're still safe.

During grocery shopping:

• Stick to your shopping list, noting the quantities you need. Avoid impulse purchases for foods you don’t have a plan to use.
• Only buy the amount of fresh fruit and vegetables you realistically expect to eat. If produce is sold in bunches, consider buying individual pieces when available. Buying fresh foods in smaller quantities and shopping more frequently can also help avoid early spoilage. Choose canned or frozen fruit and vegetables when they better suit your plans. Frozen fruit and vegetables are nutritionally comparable to their fresh counterparts and sometimes superior. Whether fresh, frozen, or canned, they're nutritious and count towards your 5-a-day.
• Give imperfect or “ugly” fruit and vegetables a chance, even in weird shapes and sizes. They taste just as good and are just as nutritious.
• Check the use by date when choosing products. If you're buying discounted foods that are close to their use by date, only buy them if you have a plan to eat or freeze them before they become unsafe.
• Be cautious with "buy one, get one free" deals. A bargain only saves money if you’ll use all the food before it spoils.

Remember: use by dates relate to food safety. Foods should not be eaten after this date. Best before dates relate to food quality. Many foods are still safe to eat after the date if it looks, smells and tastes good, and the packaging is also intact.

2. Know how to store your food

Good storage is key to making food last longer and lowering the risk of foodborne illnesses. A few simple habits can make a big difference.

Food should be stored either in your cupboard/pantry, refrigerator, or freezer. Each area is suitable for different types of foods, and each has its own rules for safe and effective storage.

Tips for storing in the cupboard:

• Shelves should be clean, dry and cool (below 25°C).
• Cleaning products and household chemicals should be stored separately from foods.
• Food should not be stored directly on the floor.
• Packages should be sealed airtight.
• Watch out for signs of pests or moisture.
• Keep food away from direct sunlight.

Tips for storing in the fridge:

• Keep the fridge at 4°C or below.
• Most foods with a use by date (e.g., dairy, meat, ready meals, etc.) should be kept in the fridge.
• Avoid packing too much in your fridge, so that air can circulate and the fridge can work efficiently.
• Clean your fridge regularly (around every three months, or sooner if spills occur).
• Refrigerate leftovers within 2 hours of cooking (or sooner in hot weather).
• Avoid placing hot foods straight into the fridge, as this will raise its temperature. Cool them down to room temperature first.
• Place new products at the back of the fridge to help you remember to use older ones first.
• Have a section in the fridge where you store foods that need to be used soon so you remember to eat them.
• Know where to store foods in the fridge:
  • Middle and top shelves: ready-to-eat foods, cheese, yoghurts, cooked meats and leftovers.
  • Bottom shelves: raw meat, poultry and fish (in sealed packaging to prevent juices dripping onto other foods).
    o Drawers: fruits and vegetables.
  • Door of the fridge: ready-to-eat foods such as milk, butter, packaged foods, jam and ketchup.

Tips for storing in the freezer:

• Keep the freezer at -18°C or below.
• Bread, meat, leftovers, fruits and items approaching their use by date can be frozen if you won’t eat them in time.
• Freeze your batch-cooked meals or leftovers in individual or portion-sized containers so you only defrost what you need when it’s time to eat. For the tastiest results, frozen leftovers should be used within three months.
• Label foods and add the date you froze them – different foods can be stored for different times in the freezer.
• Use sealed freezer bags or glass/plastic containers to avoid freezer burn.

When it's time to eat:

• Thaw frozen food completely before cooking, ideally in a container in the fridge overnight. If defrosting in the microwave, it is best to cook or heat and eat the food straight away.

Looking for more in-depth tips on food storage?

• Learn here how long each type of food can be stored in the fridge or freezer and how you can best freeze foods to avoid them going to waste.
• You can also keep track of food storage at home by using a digital storage guide, smart fridge, or app.
• Besides refrigeration and freezing, there are other ways we can preserve food to extend shelf life including canning, drying, or fermentation.
• Unsure if a food item should be stored inside or outside the fridge? Check our list of common confusions while storing food. Refer to our tips for storing specific foods that are often stored incorrectly, like potatoes, onions and garlic, bananas, herbs, eggs, strawberries and apples.

Bread is commonly wasted at home. A few simple habits can help:

• Store bread in a cool, dry place in its original packaging or a bread bin to keep it fresh for longer.
• Avoid storing it in warm and damp location which can speed up moulding. You can store bread in the fridge to slow mould growth, but keep in mind your bread will become stale more quickly.
• Revive stale bread with a bit of water and a quick bake.
• If you know you won't get through a whole loaf in time, slice it and store it in the freezer.

3. Undertsand 'use by' vs 'best before' dates

Many people throw away food that is still perfectly safe to eat simply because they misunderstand what the labels mean. It has been estimated that up to 10% of food waste that is generated in the EU every year comes from confusion about use by and best before dates. Knowing what these labels mean can help you waste less food by making smarter decisions about planning, storing and using food.

Figure 2. Interpreting ‘Use By’ date labels

The 'use by' date on packaged food tells us when it is still safe to eat the product, if it has been stored correctly. The use by date is usually found on perishable foods such as chilled meat and poultry, fish and seafood, dairy products, ready-made meals and unpasteurised fruit juices. Foods should not be eaten after their use by date, even if they look and smell normal, as harmful bacteria may be present without changing the food’s appearance or smell.

To avoid wasting foods with a use by date:

• Only buy what you’ll realistically use before the use by date
• Store them according to the instructions on the packaging
• If you won’t eat them in time, freeze them before the use by date if the product is suitable for freezing

To avoid harm to health, follow these tips to prevent food poisoning.

Figure 3. Interpreting ‘Best Before’ date labels

'Best before' dates are more flexible than use by dates. A best before date tells you how long a food is expected to keep its best flavour, texture and appearance. It is not a food safety date. After this date, foods such as dried beans, lentils, and pasta can be consumed safely, although their quality may have decreased (for example, changes in flavour, colour, and texture). Trusting our senses should be sufficient to detect the quality of foods with these labels. Before throwing these foods away, check whether they still look normal, smell normal, and taste as expected (when appropriate).

4. Use what you have

Before buying more food, take a look at what you already have. Using the food that's already in your fridge, freezer and cupboards is one of the easiest ways to reduce food waste, and it can also save time and money.

Instead of buying new ingredients, challenge yourself to make a meal with what you already have. Leftovers can be great, but if eating the same meal two days running feels uninspiring, try transforming leftovers into something new: yesterday's roasted vegetables could become today's frittata or wrap filling.

Get creative to use up the most of your food:

• Make smoothies, jam or soups with fruits and vegetables that are not so fresh.
• Freeze fruit that's becoming overripe to use later in smoothies, baking or desserts.
• Make an ‘empty the fridge’ pot of pasta, soup, stew or stir-fry.
• Use vegetable scraps such as peels and trims to make homemade stock.
• Use edible parts that are often discarded, such as broccoli stalks, cauliflower leaves, pumpkin seeds, fennel fronds, citrus zest, celery leaves and well-scrubbed potato skins – they are perfectly edible and can add flavour, texture and nutrients to meals.
• Make breadcrumbs and croutons from stale bread.
• Prepare fruit and vegetables ahead of time by washing and cutting them into snack-sized portions. When they're ready to eat, you're more likely to reach for them. Keep in mind that they will not stay as fresh when cut, so only cut if you know you’ll snack on them soon.
  • Tip: cut your carrots into sticks and place them in a cup of water in the refrigerator – this helps keep them fresh for longer and can make them a quick healthy snack to reach for (great with hummus or other dips!).
• Avoid trimming away more than necessary when preparing fruit and vegetables.
• Transform stale bread into breadcrumbs or croutons

Give leftovers a second life:

• Save leftovers from dinner to have the next day. Most leftovers can be kept in the fridge for up to 3 days (or 1 day for cooked rice dishes).
• Mix and match leftovers with other ingredients – use a recipe app to find ideas to combine random ingredients.
• Share leftovers or foods you can’t use up (e.g., before going on holidays) with friends and neighbours.

5. Avoid cooking serving too much

Preparing more food than we need is one of the most common causes of household food waste. A few simple habits can help you prepare the right amount, reduce plate waste and make the most of every ingredient. Try these simple, effective practices:

• Estimate how much you’ll need before you start cooking, especially for foods like rice and pasta that expand during cooking. A kitchen scale, measuring cups or spoons can help, or simply measure portion sizes with your hands as a rough guide.
• Start with smaller portions and come back for seconds if you’re still hungry, while also eating mindfully by slowing down, eating away from a screen and paying attention to when you feel full, rather than scraping excess food from our plates into the bin.
• Use smaller-sized plates or serving bowls if they help avoid over-serving.

Involving the whole household: In the COMBINE project, many participants reported the value of getting the whole household involved — not just in sharing food, but in cooking, planning, taking collective responsibility for reducing food waste and even measuring it together. When food waste awareness becomes a shared goal rather than one person's job, it tends to stick. This approach not only reduced plate waste but also opened up useful family conversations about portion sizes and food waste awareness..

6. Know your moulds

If mould appears, sometimes we can still ‘rescue’ the food – but this depends on what it is. The following general rules can help us know what to do:

Hard foods should be safe to eat once the mouldy part is removed along with the surrounding area. This includes hard cheeses, hard cured meats (such as salami and ham) and firm fruits and vegetables (such as cabbages, bell peppers and root vegetables).

Figure 4. Which foods should you not throw away?

Soft foods should be thrown out once they start to mould. This includes cooked leftovers, soft cheeses, yoghurts and other dairy products, bread, jams and soft fruits and veggies (such as cucumbers, peaches, tomatoes, berries and so on).⁵ This is because mould can spread in soft foods (and we might not even see it).

Figure 5. Which foods should you throw away?

7. Share extra food with others

If food is still safe to eat but you know you won't use it in time, consider sharing it instead of throwing it away. Whether it's a meal you've cooked, unopened food in your cupboard or leftovers before going on holiday, someone else may be able to enjoy it. You could:

• Offer surplus food, leftovers or unopened foods to friends, family, neighbours or colleagues.
• Donate suitable food to a local food bank or community organisation, where accepted.
• Invite a neighbour over for a meal — a great excuse to connect and clear out the fridge at the same time.
• Look out for local food-sharing apps and community initiatives that connect people with surplus food.

8. Repurpose waste where possible

For what really can't be saved: composting is a great option. It won't reduce food waste as such, but it returns nutrients to the soil rather than sending scraps to landfill. Composting is a natural process where microorganisms biodegrade food waste, turning it into a dark, earthy, nutrient-rich material that promotes healthy soil. Check with your local council to find out what food waste collection is available in your area. Or, feed your garden directly! Compost is an affordable organic alternative to purchased fertiliser. Keep in mind it’s best to stick to plant-based foods (as meat and animal products could lead to bad smells and pests).

There are plenty of inspiring and growing initiatives to share, exchange or buy otherwise uneaten food. Pick up food from restaurants and stores that would otherwise be wasted. Check the Consumer Toolkit from the EIT Food SUCCESS project for some practical tips on how consumers and supermarkets can work together to reduce food waste!

Ready to take action?

Small steps really do add up. And once new habits settle in, they tend to stick because they make life a little easier, a little cheaper, and a little kinder to the planet.

Try a food waste diary: tracking what you throw away, or scribbling down creative ways to stop wasting food, even for just one week, can be eye-opening. This is something the COMBINE project put to the test. When households measured their food waste, many realised that simply paying attention was enough to spark a change. Get started with EUFIC’s food waste diary templates!

Take the food waste quiz at EUFIC to get personalised tips based on your own habits: Assess Your Food Waste Practices And Get Personalised Tips

The COMBINE project supports the EU's goal to reduce food waste by 30%, with research and interventions running across homes, schools, and workplace canteens in Finland, France, Italy, and Portugal. The goal of COMBINE is to evaluate and implement effective intervention combinations that foster positive behavioural changes and reduce food waste. Find out more here.

The COMBINE project has received funding from the European Union’s Single Market Programme Food Chain under grant agreement N° 101158394.