Wasting less without trying hard

Most household food waste comes from over-shopping, not over-cooking. A smaller, more frequent shop beats a heroic monthly one.

Learn the storage basics: greens dry in the drawer, herbs in water, bread out of the fridge, potatoes dark and cool.

Run a weekly 'use it up' meal — frittata, fried rice, soup, or a grain bowl. Wilted veg welcome; standards flexible.

And buy frozen without guilt for the things you use in handfuls: peas, spinach, berries. Zero waste, peak nutrition.