The Wirecutter Show Creative Ways to Waste Less Food
33 snips
Aug 28, 2024 
Marilyn Ong, Wirecutter's Kitchen Team editor, and Genevieve Ko, deputy editor at New York Times Cooking, share practical tips to combat food waste. They dive into creative ways to use leftovers, emphasizing innovative recipes that transform scraps into delicious meals. The duo discusses effective grocery shopping strategies and smart kitchen organization to minimize waste. With personal anecdotes and expert advice, they inspire listeners to embrace sustainability while savoring every bite.
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Realistic Meal Planning
- Shop for ingredients for meals you will realistically cook that week.
- Avoid aspirational shopping and focus on what you'll actually use.
Embrace Frozen Foods
- Frozen foods are often harvested at peak freshness, preserving nutrients.
- Stock your freezer with staples like vegetables, dumplings, and berries.
Fridge Organization
- Organize your fridge using the "first in, first out" method.
- Label leftovers with dates to track freshness and prioritize consumption.
