7 Ways to Save Money by Preventing Food Waste

Hey everyone! I’m Kari from Keep It Simple DIY, and today I want to share something that has saved my family hundreds of dollars each year: preventing food waste.

According to recent studies, the average American family throws away nearly $1,500 worth of food annually. That’s money literally going in the trash! As a family of two, I’ve developed a system that keeps our food fresh, our meals varied, and our grocery budget under control.

Here are my seven proven strategies to prevent food waste and save money.

Tip #1: Freeze Leftovers Before They Go Bad

This is my number one rule: If you’re not going to eat it within the next few days, freeze it NOW.

I recently made a delicious orzo pasta dish, and while it was tasty, I knew we weren’t going to finish it before it went bad. Instead of letting it sit in the fridge until it turned into a science experiment, I packaged it up into two individual-sized freezer portions.

Pro tip: I didn’t freeze it in the original container because half of it was empty. Why waste freezer space on air? I transferred it to appropriately-sized containers instead.

The Double Money-Saving Benefit

Freezing leftovers saves you money in TWO ways:

You don’t waste the money you already spent on ingredients and time cooking
You create future meals that you don’t have to pay for again

Those two portions of orzo? That’s two dinners I don’t have to plan, shop for, or cook. That’s real savings!

It’s Not Just Dinner

This works for treats too! After Christmas, I had a ton of nut rolls and cookies – some I made, some from neighbors. If Nick and I tried to eat all of those right away, well… that would be way too many cookies (is there such a thing?). Instead, I froze them, and now we have treats to enjoy throughout the year.

7 Ways to Save Money by Preventing Food Waste

Tip #2: Package Food in Portions That Work for YOUR Family

This tip is crucial, especially for smaller families like mine.

Standard recipes are often designed for families of four or more. As a family of two, cooking a full 9×13 pan of lasagna means we’re either eating the same thing for a week straight or throwing half of it away. Neither option is ideal!

My Solution: Half-Size Freezer Meals

I use small pans that are about half the size of a standard 9×13 pan. These work perfectly for us because:

Each pan provides dinner for both of us
We usually have one serving leftover for lunch
We don’t get sick of eating the same thing
Nothing goes to waste

Here’s what I do: When I want to cook in bulk, I make TWO different meals instead of doubling one recipe. That way, we have variety in our freezer without the waste.

Single-Serve Options

I also love making single-serve freezer meals. These are perfect for:

Days when we want different things for dinner
Quick lunches
When one of us is traveling
Portion control

The key is finding what works for YOUR family size and eating habits.

Tip #3: Repurpose Leftovers into New Meals

One of my favorite ways to prevent food waste is transforming leftovers into completely different meals. This keeps things interesting and ensures nothing goes to waste.

Real Example: From Burrito Bowl to Enchiladas

Recently, I made burrito bowls for dinner. The next day, I took those same ingredients and transformed them into enchiladas. I even made an extra batch as a freezer meal!

The benefits:

No wasted food
We didn’t have to eat the exact same thing twice
I created a bonus freezer meal for later
Minimal extra effort required

Other Repurposing Ideas

Roasted chicken → chicken soup, chicken salad, or chicken quesadillas
Grilled vegetables → pasta primavera, frittata, or veggie pizza
Rice → fried rice, rice pudding, or stuffed peppers
Mashed potatoes → potato pancakes or shepherd’s pie topping

Get creative! Often the “new” meal is even better than the original.

Tip #4: Store Food Properly to Maximize Freshness

Proper storage can be the difference between food lasting a week or going stale in two days. This is especially important for pantry staples that you buy in bulk.

Airtight Containers Are Your Friend

Items like cereal, crackers, flour, and sugar should be stored in airtight containers. This prevents:

Staleness
Moisture damage
Pest problems
Flavor loss

My system: If you watched my pantry tour, you know I transfer most dry goods into clear, airtight containers. Yes, it’s an extra step when you bring groceries home, but it saves money in the long run.

Know Your Storage Requirements

Different foods have different storage needs:

Potatoes: Cool, dark, dry place (NOT in the fridge!)
Onions: Cool, dry, well-ventilated area
Bread: Room temperature for daily use, freezer for long-term storage
Herbs: Some do better in water like flowers, others wrapped in damp paper towels
Tomatoes: Counter until ripe, then refrigerate

Taking five minutes to store things properly can add days or even weeks to their shelf life.

Tip #5: Use All Parts of the Meat

This tip is a game-changer for your grocery budget. When you buy meat, especially whole birds or bone-in cuts, you’re paying for the entire thing. Why not use ALL of it?

The Turkey Broth Example

At Thanksgiving, we had turkey for dinner. But I didn’t stop there. After we carved the meat, I took the turkey carcass and made turkey broth.

Here’s why this is so smart:

Store-bought broth costs $2-4 per quart
From one turkey carcass, I can make 8-12 quarts of broth
That’s potentially $24-48 worth of broth
My only cost? The price of canning lids (if I’m canning it)
If I’m freezing instead of canning, it’s basically FREE

It’s Not Just Turkey

You can do this with:

Chicken bones and carcasses
Beef bones (for rich beef stock)
Pork bones (for ramen or pho)
Ham bones (for split pea or bean soup)
Vegetable scraps (for vegetable broth)

Storage tip: Keep a bag in your freezer and add bones and vegetable scraps as you cook. When the bag is full, make a big batch of broth!

Tip #6: Freeze Excess Liquids

This is such a simple tip, but it saves so much waste!

Many liquids come in large containers that are hard for small families to use up before they expire. The solution? Freeze them!

What I Freeze

Milk: Milk containers are HUGE for a family of two. I portion it into one-cup servings and freeze them in my garage freezer. This is perfect because:

Most recipes call for 1-cup measurements
It thaws quickly
No waste from spoiled milk
I can buy when it’s on sale

Orange Juice: Same concept. I freeze it in portions we’ll actually use.

Apple Juice: I had excess apple juice, so I made apple jelly! But if I wasn’t making jelly, I would have frozen it in portions.

Freezing Liquid Tips

Leave space for expansion (liquids expand when frozen)
Use freezer-safe containers
Label with the date
Freeze in the portions you’ll actually use
Stack flat bags for easier storage

Tip #7: Strategic Condiment Storage in the Fridge

This last tip is simple but effective: store condiments strategically based on their shelf life.

My System

On the shelf (front and center):

Condiments that will go bad quickly
Opened jars of salsa
Fresh sauces
Anything with a short expiration date

In the door:

Condiments with longer shelf lives
Ketchup
Mustard
Vinegar-based sauces
Anything that can last months

Why This Works

When condiments that spoil quickly are front and center on a shelf, you SEE them every time you open the fridge. You’re more likely to use them before they go bad.

The door is actually the warmest part of the fridge (all that opening and closing!), so it’s best for stable items that won’t spoil as easily.

Bonus tip: Do a weekly fridge check. Every Sunday, I quickly scan the fridge for anything that needs to be used up in the coming week. This five-minute habit has prevented countless food waste incidents!

The Real Impact: How Much Can You Save?

Let me break down the potential savings:

Freezing leftovers: If you freeze just one meal per week that would otherwise be thrown away, at an average cost of $15 per meal, that’s $780 per year.

Making bone broth: Using meat scraps to make broth instead of buying it: $100-200 per year.

Proper storage preventing waste: Preventing just one bag of groceries per month from going bad: $300-500 per year.

Repurposing leftovers: Creating new meals from leftovers instead of ordering takeout: $200-400 per year.

Total potential savings: $1,380 – $1,880 per year!

And that’s a conservative estimate. Many families waste even more.