Eat Smart, Waste Less
Save your food from going to waste!
Prep right from the store
As soon as you return from the store, wash, chop, peel, cook or portion ingredients for your weekly meals and snacks. Or choose a specific day each week for food prep.
Some items, like berries and cabbage, should not be washed until they are ready to eat.
If portioning canned goods, transfer food to suitable containers with lids. Do not store food in opened metal cans.
Freeze food for later
Freeze food such as bread, sliced fruit, cut-up vegetables and meat in meal-size portions if you don't plan to use them within a few days.
If you’ve made too much or if leftovers are not going to be eaten in time, freeze them in a freezer-safe container for use later when you need a quick meal.
OSU Extension Service has resources for preparing and preserving food so it will be good to eat when you are ready.
Use containers and labels
Store prepped food in clear containers, and place near the front of the refrigerator so they are visible and easy to identify.
Freezer bags or containers with a good seal can be used to avoid freezer burn.
Label food containers and bags with the type of food and the date.
Keep labels (PDF) or masking tape and a pen nearby to make labeling as convenient as possible.