It's Waste-Free Week, and that means getting more out of what you already have. Because what do you do with half that zucchini, that leftover pasta, or that last slice of cheese? Many people throw it away. That's a shame, because with a little creativity, you can create something new with it. And that not only saves waste, but also money.
Leftovers and scraps
We call them leftovers or scraps. The difference? Leftovers are ingredients that haven't been used entirely, like a quarter of a cucumber or some overripe fruit. Leftovers are what's left after a meal: a scoop of rice, half a casserole, or a bowl of soup.
The trick is smart storage and planning:
- Refrigerate or freeze leftovers immediately. This will preserve them and prevent waste.
- Think about what you can do with it. On the Nutrition Centre website, you'll find recipes based on what you have on hand.
- Give stale bread or ripe fruit a second life. Make croutons, French toast, or a fruit dessert with yogurt.
- Pay close attention to hygiene. Let leftovers cool quickly, store them in a sealed container, and heat them thoroughly when reheating.
- Use your senses. Is dairy or cheese past its sell-by date? Look, smell, and taste. It's often still perfectly good to use.
- Note the difference between best-before and best-before dates. Products with a best-before date, such as meat or fish, are no longer safe after the expiration date.
- Know what you're storing. Leftovers keep for about two days in the refrigerator and up to three months in the freezer. Put a date on them so you know what to expect.
- Reheated? Throw away leftovers afterward. Reheating twice is no longer safe. So eat what you reheat.
Looking for more ideas?
Download the handy image from the Nutrition Center With four ideas for using up leftovers: soup, salad, omelet, or stir-fry. Every leftover you save, every scrap you reuse, counts. Less food waste means less waste, less wasted resources, and a lower environmental impact. By making smart use of what we already have, we can make a big difference together—right in our own kitchens.
