• Smart tips to reduce food waste

In today’s economy where food prices continue to rise and with a growing awareness of environmental sustainability, it has become more important than ever to be mindful of food waste. Too often, we find ourselves discarding perfectly good ingredients simply because they did not get used in time. 

However, with a little creativity and planning, we can maximise what we have, save money, and reduce waste, all while appreciating the food that nature provides.

Instead of tossing out leftovers at the end of the week, we can turn them into something delicious. From repurposing vegetables into soups and stir-fries to transforming stale bread into flavourful croutons, there are countless ways to make every ingredient count. 

Whether you are looking for budget-friendly meal ideas or simply want to adopt a more conscious approach to cooking, these tips and tricks will help you make the most of what is left before your next market run.

When it comes to managing food resources, who better to learn from than everyday people who have discovered the best ways to minimise waste and maximise every ingredient through trial and error? For many, it is not just about saving money, but also about honouring the effort that goes into producing the food we eat. 

Farmers, producers, and food workers dedicate time, labour, and resources to bringing fresh ingredients to our tables, and being mindful of food waste is one way to show appreciation for their hard work.

Through simple habits and creative solutions, people have found practical ways to stretch their groceries further. Whether it is repurposing leftovers, using vegetable scraps to make broth, or properly storing produce to extend its shelf life, small adjustments can make a big difference in reducing waste. 

By learning from those who have mastered the art of food efficiency, we too can take steps toward a more sustainable and resourceful kitchen.

Smart shopping and meal planning

Speaking to The Sunday Morning Brunch, Lechchami Perumal, who has worked as a housemaid for over 20 years, shared valuable insights gained from handling the groceries of numerous households through both hard times and good times. 

Over the years, she has learnt a few tricks to make food last longer, reduce waste, and stretch every ingredient to its fullest potential. According to Lechchami, one of the most effective ways to cut down on food waste starts before you even step into the grocery store.

“Smart shopping habits make all the difference,” she explained. “When you only buy what you need, you prevent food from going to waste and also save money.” 

One of her best strategies is to plan meals ahead of time, ensuring that every ingredient serves a purpose. “I always check what’s already in the kitchen before buying more. This ensures that I avoid buying things I don’t need and use up what’s already there,” she said.

Lechchami also swears by grocery lists as a tool for sticking to essential purchases and reducing impulse buys that often lead to wasted food. “When you go to the market without a plan you end up buying too much or forgetting what you actually need. Writing a list helps me stay focused and avoid unnecessary spending,” she noted.

While buying in bulk can be a great way to save money, she advised being mindful of perishables. “Dry foods like rice, pasta, and lentils are great for bulk buying because they last long. But things like vegetables, dairy, and meat should be bought in amounts that can be used before they go bad,” Lechchami stressed.

Through simple but effective habits, she has mastered the art of food efficiency, ensuring that no ingredient goes to waste. Her advice? “A little planning goes a long way. When you respect your food and what it takes to bring it to your table, you learn to use it wisely.”

Assessing groceries mid-week  

Speaking to Brunch, Rashmika Damyanthi, who maintains a household with two young children, shared how difficult times, especially Covid-19, had taught her valuable lessons on food management. As the primary cook for her extended family – including her three sisters and their households – she has mastered the art of cooking in bulk and making sure that nothing goes to waste.

“I do the cooking and cleaning for nearly our entire housing scheme, because my three sisters and I have married and settled here,” Rashmika explained. “Since everyone else has to go to work, I manage the cooking for the children and for others to take meals to work. It is a big task and I’ve learnt a thing or two about ensuring that every ingredient is used efficiently.”

One of her best tips is to undertake a mid-week grocery assessment to help make the most of any remaining produce. 

“After you do a thorough assessment of what’s remaining, if you have time, make a grocery trip in the middle of the week to transform your remaining produce into a meal,” she advised. “I go shopping every week, but around the middle of the week I check what vegetables are left and figure out how I can make a large stock-type dish.”

According to Rashmika, this could be anything from a soup or fried snacks to a hearty mixed vegetable curry. “More often than not, it tends to be a mixed vegetable curry that pairs well with rotti, paratha, or puri,” she said.

To make the most of leftovers, she sometimes supplements her ingredients with small additions from the grocery store. “I go to the grocery store to see if I can find anything that will help stretch those remaining scraps into a full meal. However, I usually include a cube of vegetable stock or something that pairs well with mixed vegetables – it helps bring everything together,” she said.

Through careful planning and creative cooking, Rashmika ensures that no food goes to waste while still providing filling and flavourful meals for her family.

Making snacks with leftovers 

Another tip was shared with Brunch courtesy of Kishali Rajadurai, who fondly recalled a family tradition passed down from her grandmother. “When I was younger, we knew for a fact that if it was Sunday, we would be getting a fried snack like patties, rolls, or cutlets. My grandmother always did this,” she shared with a smile.

This was due to Monday being the grocery shopping day and her grandmother made it a point to use up all the remaining vegetables and proteins before restocking. “She would boil all the leftover vegetables available in the fridge, make a mixed curry filling, and add any fish or sausages that couldn’t be kept any longer,” Kishali said. “It all went into this flavourful paste and we would enjoy a lovely tea-time snack.”

This simple yet resourceful approach to leftovers ensured that nothing went to waste while still creating something delicious. Kishali reflected on how these small habits, learnt from older generations, offered timeless wisdom on reducing waste and making the most of what we have.

Tips to make the most of leftovers

• Plan meals ahead of time: Take stock of what you already have before grocery shopping
• Make a mid-week grocery assessment: Identify remaining produce and plan meals around them
• Create bulk meals: Use leftovers to make soups, curries, or stews
• Transform scraps into snacks: Leftover vegetables and meats can be used for patties, rolls, or cutlets
• Use vegetable stock cubes: Enhance the flavour of mixed vegetable dishes
• Buy in bulk wisely: Stock up on non-perishables such as rice and pasta, but be mindful of perishable items
• Repurpose leftovers: Turn yesterday’s rice into fried rice or leftover roast meat into sandwiches
• Make homemade broths: Use vegetable peels, bones, and herb stems to create flavourful stocks
• Freeze what you can: Store extra portions for future meals instead of letting food spoil
• Be creative with combinations: Mix and match ingredients to create new dishes instead of discarding food