1. Plan your meals
Prepare an itinerary of meals that employ perishable goods first and those with a longer shelf life later. This will help you utilise produce before it goes bad.
2. Make the most of your produce
Before discarding a part of a fruit, vegetable or meat, step back to think if it is possible to make use of the peels, offals or scraps in some way.
3. Opt for seasonal produce
Plan your menu around fruits and vegetables while they are still in season. And avoid hoarding produce to prevent them from spoiling.
5. Don't hoard
The next time you make a trip to the supermarket, remember to buy on a weekly basis and do not purchase products with a short shelf-life in bulk.