Mindful Cooking: 7 Tips to Reduce Food Waste in the Kitchen

1. Plan your meals:
   Before heading to the grocery store, take some time to plan your meals for the week. Check your pantry, fridge, and freezer to see what ingredients you already have. Make a shopping list based on your planned meals to avoid buying unnecessary items.
2. Buy only what you need:
   Avoid impulse purchases and bulk buying unless you're sure you'll use all the items before they spoil. Consider buying fresh produce in smaller quantities or opt for frozen or canned alternatives with a longer shelf life.
3. Practice FIFO (First In, First Out):
   When unpacking groceries, rotate older items to the front of the fridge or pantry and place newer ones at the back. This helps ensure that perishable items are used before they expire.
4. Get creative with leftovers:
   Instead of letting leftovers languish in the fridge until they're no longer edible, find creative ways to repurpose them into new meals. For example, leftover roasted vegetables can be turned into a hearty soup or added to a frittata.
5. Embrace nose-to-tail and root-to-stem cooking:
   Utilize the entire ingredient, from root to stem, whenever possible. For instance, carrot tops can be turned into pesto, broccoli stems can be grated into slaws, and chicken bones can be simmered to make homemade stock.
6. Properly store perishables:
   Learn how to properly store different types of food to extend their shelf life. For example, store potatoes and onions in a cool, dark place to prevent sprouting, and keep herbs fresh by storing them in a glass of water in the fridge.
7. Compost food scraps:
   Despite our best efforts, there will inevitably be some food waste in the kitchen. Instead of throwing it in the trash, which will end up in a landfill, consider composting your food scraps. Composting not only reduces waste but also creates nutrient-rich soil for your garden.