This chapter explores the environmental and financial repercussions of food waste, supported by revealing statistics. It also features an expert guest who shares practical tips on grocery shopping, food preservation, and effective waste management strategies.
Expert tips to waste less food — and save on your grocery bill — from Wirecutter kitchen editor Marilyn Ong and New York Times Cooking deputy editor Genevieve Ko.
Additional Reading
Products We Recommend
We independently review everything we recommend. When you buy through our links, we may earn a commission. Learn more›
Follow us on instagram @wirecutter
Find edited transcripts for each episode at nytimes.com/wirecutter.