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Reuse coffee grounds for composting, as a natural scrub, or to neutralize odors.

Freeze surplus or perishable items before they spoil, organize your freezer, and label everything with dates.

Stick to a shopping list, avoid being swayed by discounts on non-essential items, and research before trying new trends.

Use leftovers in new meals, label and date your leftovers for visibility, and adjust portions to avoid excess.

Revitalize wilted veggies by soaking in water, incorporate them into soups and stews, or blend them into smoothies.

Learn canning, drying, pickling, and fermenting to extend the shelf life of foods and reduce waste.

Make stock from meat bones and vegetable scraps, use citrus peels in cleaning products, and learn about upcycling food waste.

Learn the meaning of terms like 'sell by' and 'use by', and understand that some foods are safe beyond these dates.

Buy 'ugly' fruits and vegetables that are often discounted, as they are equally nutritious and can reduce food system waste.

Use less water when boiling, reuse cooking water for plants or cleaning, and choose steaming over boiling when possible.

Implement a first-in, first-out system in your pantry, donate food nearing expiration, and explore preservation methods.

Only buy what you can realistically use, be mindful of perishability, and consider sharing with friends or family.

Revive stale bread by toasting or microwaving it, or use it to make croutons, breadcrumbs, or bread pudding.

Keep emergency meals in the freezer, plan for dining out in advance, and turn dining out into an occasion rather than a habit.

Use peels and stems in broths or compost them, and plan meals to utilize the whole vegetable.

Share meals, save half for later, or ask for a smaller portion to prevent waste when dining out.

Regularly check dates and prioritize eating or preparing foods close to their expiration, and educate yourself on the meaning of different date labels.

Buy only what you need, plan meals ahead, and understand food storage techniques.

Explore diverse recipes to keep meals interesting and use up all ingredients, and learn about flavor balancing.

Regularly inspect your fridge and pantry, move older items to the front, and plan meals around what needs to be used soon.

Research and apply correct storage methods for different foods, use clear containers for visibility, and monitor temperature and humidity.

Before bulk buying, ensure you have a plan to use all the items and enough storage to preserve them.

Blend into smoothies, bake into desserts, or make preserves with fruit that is not fresh enough for raw consumption.

Leave a reasonable amount of fat for flavor, use trimmings in stocks and broths, and understand the cooking benefits of different meat cuts.