How to Minimise Food Waste at Home (and Save Money, Time, and the Planet)
How to Minimise Food Waste at Home (and Save Money, Time, and the Planet)
Let’s be honest — we’ve all opened the fridge, found a sad-looking zucchini staring back at us, and thought, “I meant to use that…”
Food waste happens, even to the most passionate veggie lovers. But here’s the good news: reducing waste at home doesn’t require becoming a MasterChef contestant or living off compostable beetroot stems for a week. A few smart habits can make a huge difference — for your wallet, your health, Aussie farmers, and the planet.
Here’s how to turn your kitchen into a low-waste, high-taste zone.
1. Create a “Use-Me-First” Zone in Your Fridge
Your fridge isn't a mystery box — so don’t treat it like one.
Dedicate one shelf, drawer, or clearly labelled container to foods that need love ASAP: the ripe avocado, the slightly bendy carrots, the yoghurt that expires on Tuesday. The rule is simple:
If it’s on the “use-me-first” shelf, it’s first in line for cooking, lunchboxes, or quick snacks.
This one habit alone can save multiple items a week from going to landfill — and save you from those dreaded “I forgot I bought this” moments.
2. Store Veggies Properly (They Last Longer Than You Think)
Veggies aren’t demanding — they just like to be stored right. A few quick hacks:
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Leafy greens love a breathable container with paper towel to keep moisture at bay
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Carrots and celery last longer submerged in water in the fridge
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Tomatoes stay juicier on the counter (not the fridge!)
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Don’t wash produce until you’re ready to use it — moisture invites mould
Treat your veggies like VIPs — Very Important Produce — and they’ll repay you in freshness.
3. Plan for Flexible Meals, Not Perfect Recipes
You don’t need a rigid weekly meal plan — just a flexible one.
Choose meals that can handle whatever produce you have: think stir-fries, soups, roasted veg bowls, omelettes, pasta sauces, and smoothies. These are the food-waste heroes of the culinary world.
- If it’s limp, throw it in soup.
- If it’s soft, blend it.
- If it’s weird-shaped, roast it.
- If it’s too ugly to Instagram? Even better — that means it’s our kind of veg.
4. Freeze With Confidence
Your freezer isn’t just for ice cream and emergency pizza. It's a time machine for food.
Freeze:
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Leftover herbs (in olive oil cubes)
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Nearly-ripe bananas (hello smoothies!)
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Cut veggies for future dinner shortcuts
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Leftover meals for busy nights
And remember: fruit and veg don’t have to be perfect — just clean and chopped.
5. Love the “Imperfect” Stuff
At Good & Fugly, we champion delicious produce that might look quirky but tastes incredible. By embracing imperfect veggies, you:
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Help farmers sell more of their harvest
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Reduce food waste in the supply chain
- Get fresher, seasonal produce direct from the source
Ugly produce isn’t just good — it’s fugly good.
6. Get Creative With Scraps
Before tossing something, ask: Can I use this? Often, the answer is yes:
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Broccoli stems? Grate into slaw or stir-fries
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Herb stems? Blend into pesto
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Carrot tops? Make chimichurri
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Stale bread? Croutons or breadcrumbs
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Veggie peels & ends? Homemade stock
One person’s scraps are another person’s flavour bomb.
Small Changes = Big Impact
Australia wastes around 7.6 million tonnes of food every year — and households are responsible for a huge chunk of it. But imagine if every kitchen made simple shifts like these? We’d feed more people, support more farmers, and protect the planet — all while eating better.
At Good & Fugly, we believe imperfect food has a perfect place in your home. Let’s celebrate produce, not waste it — and build a food system where every carrot, apple, and potato gets the chance to shine (wonky edges and all).
Your fridge — and the planet — will thank you.