Smart saving: eat what you buy

Be aware of ingredients and leftovers you need to use up. You’ll waste less and may even find a new favorite dish in the process.

Plan ahead

• Make a list each week of what needs to be used up and plan upcoming meals around it.
• Designate an “eat soon” area in your fridge by moving food that's likely to spoil soon to the front of a shelf. Print and attach this labelDownload PDF 30 K to the shelf, on a shoebox or other container to corral food that needs to be eaten soon.
• Are you likely to have leftovers from any of your meals? Plan on an “eat the leftovers” night each week.

Use it up

• Leftover greens or veggie tops can be blended and frozen for winter soups or kept whole and turned into broth (which you can also freeze).
• Casseroles, frittatas, soups and smoothies are great ways to use leftovers, and odds and ends. For ideas on cooking with leftovers, visit our Recipe box.
• Share food you won’t get around to eating with friends or neighbors before heading out of town.

Wondering about the shelf life of a particular food or drink? Check out these resources for shelf life information about specific foods: USDA Food Product Dating Guide external link , www.StillTasty.com external link or www.EatByDate.com external link .