As someone committed to sustainable living, I’ve discovered that tackling food waste is one of the most impactful changes we can make.
Not only does it significantly lighten our environmental footprint, but it also creates substantial savings, which is always welcome in a time of rising living costs, and it helps me feel more organised.
According to the EPA’s 2024 data on waste, Irish households throw away approximately €700 worth of food each year – money that we’d all much prefer to have in our pockets than going into the bin.
Why food waste matters
The scale of food waste is staggering. The EPA’s data shows that Ireland generates 750,000 tonnes of food waste annually – about 146kg per person, which exceeds the EU average of 130kg.
Globally, food waste contributes to 8-10% of greenhouse gas emissions. When we waste food, we’re not just wasting the food itself, but all the resources that went into growing, processing, and transporting it.
For me, working with the EPA on their Stop Food Waste campaign since 2022 has been eye-opening. There’s a lot we can do to reduce the volume of food we waste, if we just make a few simple changes.
My top tips for reducing food waste
1. Know your waste
The Stop Food Waste Pocket Guide recommends starting by understanding what you’re wasting. For one week, separate your food waste and note what you throw away most. This simple audit helps identify patterns and opportunities for change.
When I did this, I discovered I was consistently wasting bread – which led me to start freezing half loaves immediately after purchase – and fresh berries, so they now go straight in the freezer too.
2. Shop smarter
The shopping battleground as the Stop Food Waste guide calls it, is where many of us make crucial mistakes:
- – Shop with a list and stick to it.
- – Check your cupboards and fridge before you shop, you might have more at home than you think!
- – Choose a smaller trolley or basket to avoid overbuying.
- – Never shop hungry (I keep a snack in my car for pre-shopping fuel!).
- – Be wary of bulk deals on perishables – they’re no bargain if half ends up binned.
- – Check your use by dates: I often unthinkingly pick up a carton of milk from the front of the shelf only to find that the use by date is so close that I won’t have time to use all the milk. Newer items with further away dates will be at the back of the supermarket shelf.
3. Master food storage
Proper storage significantly extends food life:
- – Learn the difference between ‘use-by’ (safety deadline) and ‘best-before’ (quality guideline) dates. The Food Safety Authority has a useful guide here.
- – Keep new purchases at the back of cupboards/fridge, moving older items forward.
- – Separate ethylene-producing fruits (apples, bananas) from other produce to slow ripening – and separate the bananas from each other too, to slow ripening.
- – For salad leaves, a major wasted food in my house, Stop Food Waste recommends putting them in a little water and covering with a plastic bag in the fridge – see more salad saving tips here.
4. Befriend your freezer
Your freezer is your best friend when it comes to fighting food waste. I regularly freeze:
- – Bread slices for toasting later.
- – Fresh berries and bananas that have been hanging around the fridge too long – they’re great frozen in porridge and smoothies.
- – Chopped peppers and onions for quick meal starters.
- – Leftover sauces in ice cube trays for perfect portions.
- – Cheese (grated or sliced) for future use.
- – Uncooked meat that might have a short use by date and I know I won’t get around to eating on time.
5. Plan your meals
Meal planning prevents impulse purchases and helps coordinate ingredient use across multiple meals. I’ve found that planning meals for 3-4 days rather than a full week gives the flexibility you need with a busy life, while maintaining structure and reducing waste.
6. Cook wisely
The EPA notes that households generate 220,000 tonnes (29%) of Ireland’s food waste. To reduce cooking waste:
- – Measure portions accurately.
- – Serve food in central dishes so everyone takes just what they want to eat.
- – Get creative with leftovers (yesterday’s roast vegetables make today’s delicious frittata).
- – Think twice before throwing food away – can it be frozen, repurposed, or shared?
The benefits add up
By reducing my food waste, I’ve noticed my grocery bills decrease by about 20%. But beyond financial benefits, knowing I’m reducing my contribution to the 10% of global greenhouse gas emissions caused by food waste gives me genuine satisfaction.
I also feel more in control in the kitchen as I’m planning my meals more and shopping less! As the Stop Food Waste guide says, “It’s your food and your money, so why waste it?”
By making these small changes, we contribute to Ireland’s goals of halving food waste by 2030 – sometimes the most impactful environmental actions can begin at home.
Antonia is an Associate Director at M-CO and leads our work with Stop Food Waste for the EPA.