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Your tips to reduce food waste

We each have things we do to make the most of our food. Maybe you make smoothies from brown bananas or your Mum has a special way of storing celery?

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What do you do to reduce your food waste?
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Dehydrating saves waste and space

Keep all vegetable peelings, pumpkins skins, cabbage cores etc. Chop all of them finely and then dehydrate till crisp. Whizz to a powder then just add 1 teaspoon to flavour stews, soups etc. Roughly 1 teaspoon equals 1 cup stock.

By: Janine, Auckland


Excess citrus prepped for marmalade making

When I’ve been given more citrus fruit than I can use, I weigh and prepare enough for a batch of marmalade to make later, then put in large bag to store in freezer. Later, I just measure the required sugar and water and cook in the usual way. Defrost the frozen fruit and cover with the water in large stockpot and leave overnight.

By: Carol, Hamilton


Freeze herbs and ginger

I wash and dry my herbs using a salad spinner. I then push them into a sandwich bag and roll like a sausage to freeze. I just slice as much as want when needed. I also keep my ginger in the freezer and grate when needed. There’s no need to peel it first.

By: Mary, Matamata


Use waste in your garden

Banana peels can be put around rose plants to keep aphids away. Egg shells can be crushed and put around plants for their calcium needs.

By: Sudha, Auckland


Yummy potato skins

When I peel potatoes to make mashed potatoes, I use a knife and collect the clean peelings into a bowl. I add herbs, seasonings and olive oil and bake them in a hot oven – yummy baked potato skins to enjoy as a snack or lunch the next day. You can add carrots or parsnip skins too.

By: Nilanthi, Dunedin


Freeze your leftovers on plates

Instead of putting your meal leftovers in a plastic container, serve it on plates. Top the plates up with frozen vegetables, if necessary, then cover with cling wrap and freeze.  Now, we can easily see that we have instant ready-to-go meals when we open the freezer.

By: Allan, Auckland


Emergency pizza

Always have a basic frozen pizza in your freezer – margarita works well. When you have certain things leftover (most cooked veggies, pineapple, any meat), and can’t be bothered or don’t have time to cook, just put your leftovers on the pizza and shove it in the oven for 20 minutes.

By: Sela, Wellington


End of week soup

Take everything left in your veggie drawer, stems included. Chop everything and sauté with some garlic and olive oil on a medium heat in a large pot for about three minutes. Add two kettles of boiled water and around 6 chicken stock cubes. Simmer for about 20 minutes. Use your old bread crusts for croutons and top with pesto and Parmesan, if you have any.  This makes a dinner for family of six in 30 minutes.

By: Ruth, Cambridge


Don’t shop until you have eaten everything

Don’t visit the produce shop / butcher / supermarket until everything you have bought is completely eaten.

By: Maggie, Auckland


Shop carefully

I plan and write down my weekly meals before I shop so only buy what I need. I buy my fresh fruit and produce in small amounts every 2 or 3 days so that it is always fresh.

By: Linda, Auckland


Keep apple peels and cores

When bottling apples I keep all of the peelings and cores to use as a base for jams. Boil them for 3-4 hour and then strain them through a muslin cloth or sieve. If you’re not going to make the jam straight away it can be frozen until you need it.

By: Raewynne, Napier


A breadmaker can help you waste less

If you can afford one, a breadmaker can save a lot of waste. If you don’t have much room in your freezer to store loaves of bread, storing the ingredients (flour, yeast, salt, butter or oil) to make your own bread is easier than going to the shops to get bread when you run out. We set ours up so it bakes the bread overnight so we have fresh bread in the morning to make the kid’s lunches with.

By: Sarah, Nelson


Turn stale cornflakes into crumbs

If you have stale cornflakes, toast them in the oven to crisp them up, crush them into a powder (you can use a food processor) then use to crumb chicken or fish, like you would with breadcrumbs.

By: Sarah, Auckland


Broccoli Stalk Chips

Turn your broccoli stalks into healthy chips. Peel the stalks and slice them finely. Toss them in some olive oil, and season with salt and pepper. Spread them in a single layer on a tray and then bake in a hot oven until they are golden. Keep an eye on them as they cook and turn them once.

By: Fiona, Christchurch


Use your microwave to dry herbs

Herbs can be dried in the microwave—a process that, in fact, preserves their flavour better than using ovens or dehydrators. Remove stems, place herbs between two paper towels, and microwave on full power for 1 minute. If not completely dry, continue to cook and check in 20-second intervals. Stop early if you smell burning.

By: Justine, Auckland


Stir-fry mung bean sprouts

If you have leftover mung bean sprouts, stir-fry them with a little sweet chilli sauce to make a delicious side dish.

By: Jenny, Auckland


Roast your pumpkin whole

If you find it hard work to cut up a whole pumpkin, try roasting it in the oven (or microwave) until it is soft, and then cut it up.

By: Claire, Auckland


Chicken carcass

After a delicious roast chicken meal, I throw the carcass into a pot with water to simmer while we do the dishes. By the time we’re finished, it is ready to strip any leftover morsels from bones. If not planning a soup or risotto in next day or so, I just pop it in ice cream container in the freezer so next time I’m needing stock…voila!

By: Christine, Lower Hutt