Whether it’s stems and skins or past-their-prime protein and produce, you’re probably throwing a lot of perfectly good food in the trash.
Such waste doesn’t come cheap. The average American throws away $728 worth of food per year, which adds up to nearly $3,000 for a family of four, according to a <a href="https://www.epa.gov/land-research/estimating-cost-food-waste-american-consumers" title="US Environmental Protection Agency">US Environmental Protection Agency</a> report. 

Chefs across the country are sharing their top strategies for reducing food waste—a move that’s good for both your wallet and the planet. With rising grocery costs and growing environmental concerns, these expert tips can help home cooks make the most of every ingredient.
Why Food Waste Matters
When food is thrown away, all the resources used to grow, transport, and prepare it are wasted too. Plus, food in landfills releases methane, a greenhouse gas that contributes to climate change. With nearly a third of America’s food supply ending up as waste, small changes at home can make a big difference.
Chef-Recommended Strategies
Shop With Intention 
 
Chefs recommend starting with a rough meal plan before hitting the store. Planning meals in advance helps avoid impulse buys and ensures you’ll actually use what you purchase. For example, if you buy kale, plan to use it in both a soup and a pasta dish during the week.
Invest in Versatile Ingredients 
 
Choose ingredients that can be used in multiple recipes. Leftover mashed potatoes can become soup, and extra vegetables can be added to sauces or stir-fries. This flexibility reduces the chance of items going bad before you use them.
Keep an Inventory List 
 
Professional kitchens track what they have and what needs to be used up. Try keeping a whiteboard or list at home to monitor your pantry, fridge, and freezer. Use the “first in, first out” rule to make sure older items get used before newer ones.
Make Friends With Your Freezer 
 
If you can’t use something right away, freeze it for later. This is especially helpful for bread, fruit, and leftovers.
Save Scraps for Stock 
 
Vegetable peels, herb stems, and bones can be saved to make homemade stock. This not only reduces waste but also adds flavor to your cooking.
Imagine you buy a bunch of carrots and celery for a recipe, but don’t use them all. Instead of letting the extras wilt, chop and freeze them for future soups, or toss the peels and ends into a bag in the freezer to make stock later. Over time, these habits add up to less waste and more savings.
Before shopping, check what you already have at home to avoid duplicates.
<ul>
 <li>Create a simple meal plan and shopping list—nothing fancy needed, just a quick outline.</li>
 <li>Use up leftovers creatively: turn extra cooked veggies into frittatas or grain bowls.</li>
 <li>Batch-cook meals to use ingredients efficiently and save time during the week.</li>
 <li>If you have too much of something, freeze it or repurpose it in another dish.</li>
</ul>
By adopting these chef-inspired habits, you can reduce food waste, save money, and help the environment—all while enjoying delicious meals at home. 
 
 <a href="https://edition.cnn.com/2025/06/27/health/chef-secrets-reduce-food-waste-wellness" rel="noopener noreferrer" target="_blank">edition.cnn.com/2025/06/27/health/chef-secrets-reduce-food-waste-wellness</a>

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