Dr. Jonathan Deutsch, professor of culinary arts and food science at Drexel University, shared these tips:
1
Expand your idea of the edible parts of your ingredients.
Cauliflower leaves and stems are edible, just like the florets.
2
Think beyond the basic cuts of meat.
Ask your butcher what parts don’t sell as well. For example, a shank is great in a stew.
3
Preserve it.
At the height of peach season, buy a lot and freeze them, pickle them or turn them into jam.
4
It’s OK to try something past its date.
Dates on food are provided by manufacturers and don’t show exactly when a food is safe.
5
Buy smaller quantities of food more frequently.
You may pay more by not buying in bulk, but you’ll likely waste less and save money.
