Cut the Waste, Keep the Taste!

1. Plan Like a Pro

Spend 10 minutes each week planning your meals around what’s already in the fridge. It stops doublebuying and keeps those forgotten yoghurts from growing their own ecosystem.

2. Your Freezer Is Your Best Mate

Freeze bread, leftovers, herbs, even milk! Think of it as a pause button for food. Just label and date things – no one wants ‘mystery stew’ night.

3. Rotate Your Stock

When unpacking groceries, move the old stuff to the front and new to the back. Simple, but it works – supermarkets swear by it!

4. Have a ‘Use Me First’ Box

Stick a basket in the fridge for food that’s nearly out of date. It’s a visual reminder – and a great source of easy snacks.

5. Keep It Cool (But Not Arctic)

Set your fridge to about 4°C. Too warm and the food spoils; too cold and your salad freezes solid. Milk and meat go on the bottom shelf, where it’s coldest.

6. Use Every Last Drop

Add water to nearly-empty sauce bottles and shake – perfect for pasta sauce or stew bases. A splash of frugality never hurt anyone!

7. Freeze fruit

Don’t bin overripe bananas or soft berries — chop and freeze them in reusable bags or containers. Perfect for quick smoothies, baking, or adding a fruity boost to breakfast.

8. Serve Smaller Portions

Kids’ eyes are often bigger than their bellies. Dish up smaller portions – they can always ask for seconds. Less waste, fewer tears at the table.

9. Get Creative with Scraps

Carrot tops? Make pesto. Broccoli stalks? Chuck them in soup. Stale bread? Breadcrumbs or pudding. Nothing wasted, everything tasty.

10. Shop Smart, Not Hungry

Never shop on an empty stomach – you’ll buy half the shop! Make a list and stick to it!

11. Love Your Leftovers

Turn Sunday’s roast into Monday’s pie, Tuesday’s soup or Wednesday’s sarnies. A little creativity goes a long way.

12. Embrace the Wonky

Funny-shaped fruit and veg taste just as good – and are often cheaper! Perfect for soups, stews and smoothies.

13. Batch Cook and Freeze

Cook big portions of chilli, bolognese, or soup, then freeze in family-sized tubs. Perfect for busy nights and stops you from reaching for takeaway menus.

14. Store Food Properly

Potatoes like a cool, dark spot (not the fridge). Bananas, tomatoes, and onions prefer room temp. A little storage know-how saves a lot of waste.

15. Compost the Rest

For the peelings, scraps, and bits you truly can’t save, compost them. The kids will love watching waste turn into something useful for the garden.

Being frugal isn’t about going without – it’s about making the most of what you’ve got. A little planning, a pinch of creativity, and a dash of know-how can make a massive difference to your budget and the planet.

So here’s to cleaner plates, fuller wallets, and less guilt at the bin. Now that’s proper good saving!

NorthernLife Winter 26