Three things I have found that help to cut down food waste (and times pent at the grocery store): - Develop a notion of cadence: how much food could you get th

Three things I have found that help to cut down food waste (and times pent at the grocery store): - Develop a notion of cadence: how much food could you get through in a given interval (3-7 days), and how will this be affected by visitors, eating out, and travel. This might seem obvious but it's not — a lot of people have a "stocking up" mentality — if I buy a lot now, I won't need to go to the store for a while--that leads to suboptimal nutrition, more trips to the store, or eating out more b/c the fridge is empty. Using a standardized interval makes it much easier to learn adjustments. - Develop an inventory of "endgame" meals that are less perishable that you can always have on hand so you can maintain your cadence. Examples: Halloumi (grilling cheese, good for months), tacos (canned beans; refrigerated tortillas, cheese, peppers and onions are good for weeks), pasta (olive oil and parmesean). Things like charcuterie, esp smoked and jarred meats, and fermented foods were originally invented by peasants to last for a long time and they still have their use, whether you are peasant or not. By contrast, there are "opening" meals like fresh seafood, which really should be eaten on the same day as the trip to the grocery store. - Have so many food-safe containers on hand that any leftovers get stored without a second thought. Then your endgame meals get pushed back.