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

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

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

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

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

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

Measure portion sizes, tailor cooking to the number of servings needed, and save extras for future meals.

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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