When you plan your meals ahead of time, you buy smart — focused on the ingredients you you actually need rather than impulse buys that may go to waste. Make a list and stick to it. Plus, when you know what you need, you reduce the number of trips you have to take to the store.
Start by taking inventory of what you already have in the fridge or pantry. Then try planning weekly meals that use a lot of the same ingredients or build on one another. For example: a roast chicken one night can become stock for a soup the next night and tacos the next.
Why do we want to reduce food waste? When landfilled, organic waste decomposes and generates methane, a greenhouse gas contributing to climate change. Organic waste prevention and composting are real ways you can help mitigate climate change.