Tips to Cut down on Food Cost by Wasting Less 🙂 #Wasteless #Foodcosts


  • Watch out for the Bulk Trap/Costco Trap – Do you really need a HUGE box or package; even though it’s an amazing deal! Will you use up all the item before it goes bad?
  • Skip the Keurig buy reusable pods in stead
  • Organic Milk lasts longer than regular
  • Add Popsicle sticks into the top of single serve yogurt and place in freezer; they make amazing Yogurt Popsicle.
  • Other left over yogurt can be placed in the freezer and are great for making smoothies !
  • Know what needs to go in the fridge an what should be left on counter
  • Organize the Fridge
  • Don’t mix fruits and Veggies the spoil each other,
  • Watch your local supermarkets clearance rack, you can often get vegetables and fruit at up to 50% off due to one or two brown spots! A brown spot has never sent anyone to the hospital 🙂 Loblaws has a great app FlashFoods that is perfect for that!
  • One bad apple can ruin the bunch ! Apples, berries, potatoes, onions — all of them can be jeopardized by just one rotten spoiler. Check the bag before you put it away.
  • You can place left over cooked vegetables such as corn, peas, etc into a bag and place in the freezer; they re a great addition to the next time hamburger helper, or any other addition!
  • Non cooked vegetables such as bell peppers, onions, etc can be placed into a baggie and into the freezer; next time you cook pizza or pasta they are right there 🙂
  • Break your bananas apart and increase their counter life. if you MUST keep them bunched, wrap the stems in aluminum foil.
  • Banana’s not ripe yet? Simple place them in a brown paper bag loosely shut for a day or pop it in the microwave for 30 seconds.
  • When using lettuce, either rip the lettuce or use a plastic lettuce knife (you can purchase at the dollar store) when cutting your lettuce; it allows it to last longer and prevents it from going brown!
  • Make your scallions last longer by keeping them in a jar of water in the fridge.
  • Keep items such as carrots cut up in cold water in the fridge; kids are more apt to eat them quicker and no waste 🙂
  • Hang onions in pantyhose and they will last for up to eight months!
  • Placing an apple in with potatoes stops the potatoes from sprouting
  • Extend your bread’s life with a celery stalk.The moisture in the celery helps keep the bread soft.
  • First wrap in wax or cheese paper, then stick in a plastic baggie. Gently place the precious cheese in the warmest part of the fridge (vegetable or cheese drawer).
  • Cheese can easily be frozen; simple place in the freezer and to thaw place in fridge and allow it thaw naturally; you will never know the difference
  • A new use for those ice trays. Rosemary, sage, thyme and oregano will all freeze well. Dill, basil, and mint, however, should only be used fresh.
  • Ice trays are also a great storage for left over baby food; fill the tray and freeze and it helps prolong the life of those left overs instead of throwing them in the trash
  • You’re more likely to store your food properly if you have the right equipment. Invest in reusable, glass Tupperware (stores better than the plastic disposable kind), as well as chip clips, and cookie tins. Ensure you label things correctly !
  • Left over pasta sauce, etc is great to be place in the freezer to have in a pinch, great for home made pizza’s
  • Use your kitchen scraps to make homemade vegetable stock.
  • Use all parts of your fruits and vegetables
  • Turn day-old rice into fried rice.
  • Don’t be fooled by their shriveling exterior: Dried-up mushrooms can reconstitute and cook up just fine. (To be clear: Dried up is fine. Slimy is not.)
  • You can pickle pretty much anything, so if you’re wondering what to do with all that kohlrabi your CSA keeps giving to you, or even your watermelon rinds, this might just be the answer.
  • (Pro-tip: Save your pickle brine and use it again.
  • Turn leftover bread into croutons.
  • Use brown bananas to make banana bread.
  • Add cheese rinds to soups and sauces for extra flavor.
  • Save leftover wine in the freezer Another new use for your ice trays: Pour leftover wine and freeze. Next time a recipe calls for wine, use these.
  • Don’t confuse “sell-by,” “best-by,” or “use-by” with “toss-by.”
  • You can refreeze cooked meat to prolong the use.
  • Eggs that are close to being rotten; cook the eggs and the cooked eggs will last longer or pickle the eggs for even more prolonged use.
  • Donate what you don’t want
  • Always take doggie bag
  • If you cant clean your plate feed dog 🙂 {Remember dogs can’t eat chocolate, raisins, grapes, garlic & onions }
  • Compost – it is law in most places.

Please share with us any more you may have in the comments 🙂

One response to “Tips to Cut down on Food Cost by Wasting Less 🙂 #Wasteless #Foodcosts”

  1. I buy the bottles of lemon juice instead of lemons.. noticed it had expired so poured some over baking soda and used it to clean the kitchen sink.

    Make a pot of tea in the morning drink what you normally do and pour the remainder into a pitcher and put in the fridge for a bit of ice tea throughout the day just add a bit of sweetner.

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