How To Reduce Food Waste at Home


Throwing away food has become one of the most harmful things we are doing to our environment on a daily basis. Over half of all food waste is produced by private households and with everything from mouldy and over-ripe fruit, vegetables and dairy to stale bread and spoiled meals being chucked in the bin day in, day out, it’s time to stop.

Here at ZWILLING we take food waste really seriously and that’s why we have developed our new FRESH & SAVE food preservation solutions to keep food fresh for up to five times’ longer thanks to vacuum sealing boxes and bags, which come with a QR code that can be scanned with our Culinary World app. This app will remind you of the contents’ ‘best before’ date as well as offer shopping lists and recipe ideas to help you use up any leftovers. There are plenty of other ways to reduce food waste at home. Here are five of our favourites….


One of the main culprits of household food waste is undoubtedly over-buying. We’re all guilty of it. You start off with good intentions, whether online shopping or doing it in-store, armed with a list of items you need yet it’s all too easy to pop in this or add that to the trolley. From luxury treats to ingredients you buy ‘just in case’, the amount of food in that trolley soon builds up.

Quite often we end up doubling up and purchasing food we already have at home. And before you know it, a few days later or a week down the line and many of those said items have gone off or gone past their ‘use by’ date and end up being thrown away. So, to make a difference try not to buy more than you need. Make lists, plan meals ahead, check food cupboards, the fridge and freezer and make a note of what you already have.


It’s surprising how many of us aren’t storing food correctly, which can quickly lead to it deteriorating and being thrown away. Food being stored in the wrong way is a massive contributor to food waste and it’s something that can easily be rectified. Always read the labels on foodstuffs to see what part of the fridge it should be stored in or whether it needs to be frozen, kept in the cupboard or out at room temperature. Potatoes, tomatoes, garlic, cucumbers and onions for instance should never be refrigerated but kept at room temperature. It’s also a good idea to separate foods that produce more ethylene gas than others, as ethylene promotes ripening and can lead to spoilage. So, keep things like bananas, avocados, tomatoes, peaches and pears away from ethylene-sensitive produce such as apples, leafy greens, berries and peppers.

To keep food fresh for up to five times’ longer, use the ZWILLING FRESH & SAVE Vacuum Pump with the Vacuum Boxes and Bags, which not only prolong the life of leftovers and fresh ingredients, but will also help to preserve food’s flavour, vitamins and nutrients. You can use these products for pretty much anything, even packed lunches or dried ingredients in the store cupboard as well as the fridge and freezer. The glass boxes are microwave and oven-proof up to 180°C {with lid removed} while the plastic boxes are microwave suitable, and all are dishwasher-safe too.


Get pickling! Vinegar, brine and marinade are great ways of making fresh ingredients last longer. Imagine all those jars of pickled onions, gherkins and beetroot lined up on supermarket shelves and you get the idea. Fermenting and pickling are traditional food preservation techniques that have been around for thousands of years, long before FRESH & SAVE came along! So, take some ripe apples and turn them into apple sauce or pickle some fresh carrots before they turn bad.

Preserving will not only help reduce food waste, but it can also save you money, too. For pickling, try cucumbers, asparagus, peppers, chilli, cauliflower, ginger, green beans, radishes or rhubarb. You can even pickle oily fish like salmon, mackerel and herring. And while you’re at it, whip up some ripe fruit into jams and chutneys at the same time. Then once you’re done, keep it all fresh in one of our FRESH & SAVE vacuum packed boxes or bags. A great little project for a rainy weekend.


Homemade smoothies made from ripe fruits and vegetables are packed with nutrients and are a great way to reduce food waste. You can even add the stems, peel and other parts of an ingredient that would otherwise end up in the bin. Think berries, carrots, kale and chard as well as overripe bananas, fruit and vegetable peel and even chopped broccoli stalks. Along a similar theme, you could reassess your cooking habits.

For instance, stop removing the skin off fruits and vegetables before cooking as these contain a wonderful source of antioxidants, vitamins and minerals. And next time you’re making butternut squash or pumpkin soup, save the seeds and lightly toast them before adding to a steaming bowl just before serving.


Home composting is something we should all be doing, even if it’s on a small scale. We know not everyone has the luxury of a large garden with compost heap at the bottom, but composting is a really easy way to reduce the food waste that goes to landfill and it’s great for your garden.

It adds nutrients that encourage plant growth and restores vitality to depleted soil. All you need to do is get into the habit of saving any old food scraps, peelings, teabags and trimmings in a kitchen compost bin or container with tight-fitting lid. Empty regularly under trees or shrubs in the garden and nature takes care of the rest.



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