17 easy ways to reduce food waste at home

Why reducing food waste matters

Reducing food waste is one of the simplest ways to save money, stretch your weekly shop further, and get more value from the food you already have at home. Even small changes in your own kitchen can make a big difference to your budget.

These 17 practical tips show how easy it is to use every last bit, from vegetable peelings and bread crusts to herb stalks, broccoli stems and more. Whether you're looking to cut food bills, reduce food waste at home, or make food last longer, these zero‑waste kitchen ideas help you make the most of what you’ve already paid for.

1. Make the most of vegetable peelings

Most vegetables don’t need to be peeled unless the skin is damaged. Veg skins are rich in fibre and nutrients.

Use peelings for:

• Crispy roasted vegetable peel “chips”

• Homemade vegetable stock (freeze peelings until needed)

2. Reuse bread crusts and stale bread

Bread is one of the UK’s most wasted foods - but stale bread is incredibly versatile.

Use stale bread to make:

• Croutons

• Garlic toast

• Breadcrumbs

• Natural sauce thickener

3. Cook with root veg tops

Carrot tops, beet greens, radish leaves and turnip greens are all edible.

Use them as:

• A spinach alternative

• Ingredients for pesto, stir‑fries, soups or salads

4. Save lemon rinds for flavour

Citrus peels add brightness and cuts food waste.

Add to:

• Marmalade

• Cakes and biscuits

• Zesting into sauces, salads and desserts

Tip: Choose organic citrus when possible.

5. Use soft herb stalks

More than half of a herb bunch is stalk - and they’re full of flavour.

Use them:

• Finely chopped as garnish

• In sauces, curries, soups and marinades

6. Don’t throw out cauliflower leaves

Cauliflower stems and leaves are delicious and full of nutrients.

Instead try:

• Roasting with oil and salt

• Boiling, steaming or frying like leafy greens

7. Eat pumpkin & squash skins and seeds

Most squash skins become tender when cooked.

Use them:

• Blended into soups

• Roasted whole

• Seeds roasted with salt and oil as a snack

8. Reinvent leftover chicken

Leftover cooked chicken lasts up to two days when refrigerated promptly.

Use it in:

• Stir‑fries

• Tacos

• Stews, pies, curries

9. Reuse spent coffee grounds

Used coffee grounds contain antioxidants and flavour.

Use them in:

• Coffee brownies and cakes

• Smoothies

• Meat rubs

• Garden compost

10. Aquafaba: a vegan egg alternative

Aquafaba, the liquid from cooked chickpeas or beans, is a perfect substitute for egg whites.

Use it for:

• Meringues

• Mousses

• Vegan mayonnaise
  Storage: 5 days in fridge, 6 months frozen.

11. Broccoli stalks

Don’t bin broccoli stems - they’re sweet and tender once peeled.

Use them in:

• Stir‑fries

• Slaws

• Soups

12. Potato water

The starchy water left after boiling potatoes is incredibly useful.

Use it to:

• Thicken sauces or soups

• Enrich homemade bread

13. Cheese rinds

Parmesan and other hard cheese rinds add deep, savoury flavour.

Add to:

• Risottos

• Tomato sauces

• Soups (remove before serving)

14. Overripe fruit

Soft, bruised or overripe fruit is perfect for cooking.

Use in:

• Smoothies

• Banana bread

• Compotes

• Freezer fruit bags for later

15. Mushroom stalks

Packed with umami, mushroom stalks shouldn’t be wasted.

Use them in:

• Pasta

• Stuffing

• Risottos

• Omelettes

16. Onion skins

Onion skins add colour and depth to stocks.

Use them for:

• Vegetable stock

• Broths and soups (remove before serving)

17. Pasta water

One of the simplest zero‑waste kitchen hacks.

Use pasta water to:

• Thicken and emulsify sauces

• Make pesto smoother

• Bring together tomato or cream sauces

Find out more

Reducing food waste doesn’t have to be complicated - it’s all about using what you already have. If you’re looking for more simple ways to save money, cut waste and cook more sustainably, explore our Green Food Choices section. You’ll find tips on eating seasonal foods, cooking efficiently, and making everyday choices that support a greener Wales.