Smart tips for less waste in the kitchen
11 September 2025
In the Netherlands, we waste an average of 33 kg of food per person per year. That amounts to some 23 million meals a week that end up in the bin unnecessarily. A waste of food, money and environmental impact. During the Wastefree Week (8 to 14 September 2025), the focus will therefore be on one question: how can we together ensure that less goes in the bin?
Storage tips for home
Conscious storage starts in the fridge. Set aside one shelf specifically for leftovers and mark it with a sticker so you can see at a glance what needs to be used quickly. In addition, always put products with a short shelf life at the front and push newly bought products to the back: this way you will automatically reach for what needs to be used first.
The freezer is also your best friend in the fight against waste: by freezing bread immediately after purchase, it will keep for up to a month longer. The same goes for vegetables, fruit, cheese and even cooked meals, which you can easily freeze and use again later.
Cooking with leftovers
- Schedule leftovers day - choose one day a week to cook with what's left. Think soups, omelettes or stir-fries: ideal for incorporating small bits of vegetables.
- Get creative with bread - old bread still works great as a sandwich, French toast or croutons in soup.
- Saving fruit - ripe fruit is perfect for smoothies, banana bread or freezing for later use.
Use best-before dates smartly
Much of food waste occurs because we throw away products too early. It is therefore important to be aware of the differences between best-before dates.
- The THT date (best before date) refers to the quality of the product: it is often still perfectly edible after that, provided you look, smell and taste carefully.
- The TGT (use by) date is about food safety: you really have to respect this date and eat the product before that date or freeze it before that day.
By being aware of this, you prevent valuable food from ending up in the bin unnecessarily.
Plan and buy food smartly
- Make a weekly menu - by planning in advance, you only buy what you need and use up products on time.
- Write a shopping list - this prevents impulse buys that end up in the back of the fridge.
- Pay attention to portions - don't cook too much at once, or consciously cook more and freeze the extra portion.
Wastefree Week is a great time to start, but actually you can make a difference all year round. A few simple habits will save you money, help the environment and ensure that valuable food ends up on our plates instead of in the dustbin.