How to reduce your Food Waste

Reducing food waste at home is one of the simplest ways individuals can help tackle climate change. In the UK, households waste around 6 million tonnes of food every year, and about 73% of this could have been eaten. This wasted food is worth around £17 billion annually, and it costs the average family of four about £1,000 per year in food that is bought but never eaten.

The environmental impact is also significant. Producing food uses land, water, energy and transport, so when food is thrown away all those resources are wasted too. In the UK, food wasted in homes produces greenhouse gas emissions equivalent to around 16 million tonnes of CO₂ each year. Reducing household food waste therefore cuts emissions, saves money, and helps ensure food is used more efficiently.

10 simple ways households can reduce food waste

  1. Plan meals before shopping – then make a shopping list: Write a weekly meal plan and buy only the ingredients you need. A clear list helps prevent impulse purchases that may not get used.

  2. Buy loose produce: Buy loose produce – it will help you to only buy what you actually need.

  3. Check your cupboards and fridge first: Look at what you already have before shopping, to avoid buying duplicates. Once you buy food keep your fridge below 5 °C and store foods where they last longest.

  4. Understand food date labels

    A use-by date relates to food safety and appears on foods that spoil quickly, such as meat, fish and dairy. Food can be eaten up to and including the use-by date but not after, even if it looks or smells normal, because harmful bacteria may still be present. A best-before date relates to food quality rather than safety, meaning the food may still be safe to eat after this date but its taste or texture may have declined.

    Further guidance:

    Freeze food that you realise is going out of date: Many foods can be frozen, including bread, cooked meals and leftovers.

  5. Cook realistic portions: Measure ingredients or servings to avoid making too much.

  6. Use leftovers creatively – using older food first: Turn leftovers into lunches, soups, curries, or stir-fries. Place foods with the shortest shelf life at the front of the fridge or cupboard.

  7. Compost unavoidable food scraps: Vegetable peelings and other inedible scraps can be composted rather than sent to landfill. Find out more about

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