MAKE THE MOST OF YOUR FOOD

Save money and cut waste with these tips— from bulk buying to storing the right way

- Orla McAndrew

Take Stock

First, you must know what you have on hand. Do a thorough inventory of your pantry and make a list of items, noting their expiry dates. Operate a ‘FIFO’ rotation system: first in, first out. Arrange items so those with the shortest shelf life are at the front.

There are many benefits to keeping a good inventory, not least the avoidance of duplicate purchases. It can also fuel new meal ideas based on available ingredients, minimizing waste and maximizing savings.

There are several apps, such as Kitchen Pal and Pantrify, that can help you take stock of your larder, but I prefer pen and paper. Use a whiteboard or a notepad in your kitchen to jot down what needs to be used up first or what needs to be replaced, and use this to plan your shopping list.

Some of the larder inventory apps cost money to download but will send reminders of items that are close to expiry, helping you to use them in time and avoid the financial and environmental costs associated with food waste.

Understand Expiry Dates

Understanding the difference between ‘use-by' and ‘best before’ dates can lead to significant savings. Don’t fall into the trap of disposing of perfectly usable food just because you think it is out of date.

A ‘use-by' date is a food safety directive in place to avoid illness and should be adhered to. A ‘best before’ date refers only to the quality of the food rather than its safety. The manufacturers have deemed that the product may not be at its best after that date but it could still be safe to eat.

Store It Properly

Make yourself aware of proper storage techniques because they can significantly reduce spoilage and waste. It is important to store perishables in the fridge, but remember that some fruit, such as bananas and tomatoes, fare better at room temperature.