How to Use Up Leftovers and Waste Less Food
Practical ideas for what to do with leftover rice, bread, roast vegetables, herbs, ripe bananas and other kitchen odds and ends, plus habits that cut food waste.
A lot of the food that gets thrown out is not rotten. It is half a bunch of coriander, the heel of a loaf, a cup of rice from last night, or a banana that went brown. With a few ideas up your sleeve, most of it can become a meal.
This guide covers what to do with common leftovers, then some habits that prevent waste in the first place. Check dates and storage first: see how long leftovers last for the safety rules.
What to do with common leftovers
| Leftover | Ideas |
|---|---|
| Cooked rice | Fried rice, rice pudding, stuffed capsicums, rice fritters, or freeze in portions |
| Cooked pasta | Pasta bake, frittata, or pan-fry with a little oil until crisp |
| Stale bread | Breadcrumbs, croutons, French toast, bread and butter pudding, panzanella salad |
| Roast chicken | Sandwiches, soup, fried rice, pies, salads; simmer the carcass for stock |
| Roast vegetables | Frittata, soup, grain bowls, blended into a dip, or in a wrap |
| Mashed potato | Potato cakes, topping for a pie, or thickener for soup |
| Overripe bananas | Banana bread, pancakes, smoothies, or freeze them peeled |
| Wilting greens | Stir through soup, pasta or eggs, or blitz into a pesto |
| Soft tomatoes | Roast them, or cook down into a sauce |
| Wrinkly carrots, celery and onion | Soup, stock, or a base for stews and bolognese |
| Leftover herbs | Blitz into pesto or salsa verde, or freeze chopped in olive oil in an ice cube tray |
| Egg whites or yolks | Meringues, or use yolks for custard, pasta dough or mayonnaise |
| Hard cheese ends | Grate and freeze for toppings, or simmer a parmesan rind in soup |
| Cooked mince | Tacos, stuffed potatoes, pasta sauce, or freeze it |
Five meals that use up almost anything
- Fried rice. Cold rice fries better than fresh. Add any chopped vegetables, leftover meat and an egg.
- Frittata. Eggs plus cooked vegetables, cheese and herbs make a dinner in 15 minutes.
- Soup. Soften an onion, add vegetables and stock, simmer, then blend. It is the most forgiving recipe there is.
- Pasta bake. Combine leftover pasta or cooked vegetables with a sauce and cheese, and bake.
- Wraps or tacos. Almost any cooked meat or vegetables work with a tortilla and something fresh.
Habits that cut waste
- Plan before you shop, and buy for specific meals. See our guide to meal planning in 15 minutes.
- Shop your pantry first. Check what you have before you write the list.
- Cook the perishables first. Fish, herbs and leafy greens early in the week; tins and frozen food later.
- Store food properly. Keep herbs in a glass of water, wrap leafy greens in a damp cloth, and keep bananas and apples away from other fruit, since they release a gas that ripens things faster.
- Freeze early. Freeze bread, meat and portions of cooked food before they go off.
- Use the first-in, first-out rule. Move older items to the front of the fridge and pantry.
- Cook the right amount. Our guide to scaling a recipe helps when you are cooking for fewer or more people.
- Make one "use it up" meal a week, built around whatever is closest to expiring.
Use-by vs best-before
These two dates mean different things.
- Use-by: a safety date. Do not eat the food after it, even if it looks and smells fine.
- Best-before: a quality date. The food is usually still safe and edible afterwards, if it has been stored properly and shows no signs of spoilage.
Know when to throw it out
Waste less does not mean eat anything. Throw out food that has been out of the fridge too long, has mould (except on hard cheese, where you can cut at least 1 cm around the spot), smells off, or has passed its use-by date. If you are unsure, do not take the risk.
Know what you have
The easiest way to use up food is to know it is there. Keep a simple list of what is in your freezer, and check your pantry before you shop. For a starting point on what to keep, see our starter pantry list.
Common questions
What is the easiest way to reduce food waste at home?
Plan meals before you shop, check what you already have, and cook the most perishable food first. Those three habits cut more waste than any clever recipe.
Can I freeze almost anything to avoid waste?
Many things, yes: bread, ripe bananas, herbs in oil, cooked rice, soups, cooked mince and grated cheese. Freeze food while it is still fresh, not on its last day.
Is it safe to use leftovers in a new meal?
Yes, if they were cooled and stored properly and are still within their 2 to 3 days. Heat the new dish until steaming hot, and do not reheat the same leftovers more than once.
What is the difference between a use-by and a best-before date?
A use-by date is about safety, and you should not eat food after it. A best-before date is about quality, and food is often still safe after it, if it has been stored properly and looks and smells fine.
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