Meal planning and wasting less food
A little planning saves money and cuts food waste. You do not need a strict plan, just a rough idea of the week ahead.
Plan around what you have
- Look in the fridge, freezer and cupboards first. Build meals around what needs using.
- Plan a few meals, not every one. Leave room for leftovers and a flexible night.
- Think about the week. Quick meals on busy days and slower ones when you have time.
Shop with a list
- Write a list from your plan, and check what you already have.
- Buy only what you will use, and be wary of multi-buy offers that lead to waste.
- Keep an eye on date labels when you shop.
Understand date labels
- Use by is about safety. Do not eat food after this date.
- Best before is about quality. Food is usually safe after this date, but may not be at its best.
- The Food Standards Agency has clear guidance on food labelling.
Make food last
- Freeze bread, leftovers and portions before they go off.
- Store food properly, with the fridge cold enough and leftovers cooled and covered.
- Use up odds and ends in soups, stir-fries, omelettes and pasta dishes.
For more ideas, see Love Food Hate Waste.
InYourKitchen tracks use-by dates, suggests recipes from what you already have and keeps a shared shopping list. Learn more.
About these guides. They are general information for people in the UK, not financial, legal or regulated advice. Prices, rules and providers change, so check official sources and the provider's own terms before you decide. Some links to other companies may in future earn KWE a commission if you choose to use them. That never changes what we write, and we only link to services we think are useful. KWE also makes the InYourHands app, which helps you keep track of dates like these.