If some of the foods you have bought are starting to look a little tired, here are some top tips to rescue, refresh and revive them to use in a number of healthy recipes:
Onions and peppers – can be chopped and frozen making them ready to use at a later date.
Carrots and other root veg, beans and cauliflower florets can be blanched (cooked in boiling water for 1-2 minutes and then cooled quickly under cold running water) before freezing.
Green leafy veg and salads can be refreshed by placing them into a bowl of cold water for 30 minutes.
Broccoli – trim a little off the stalk and place the broccoli in a glass of water in the fridge. It will revive overnight.
Watercress, spinach and rocket – if you don’t get through the bag of salad in time, try chopping and stirring it into mash, pasta or placing it onto a pizza during its last few minutes in the oven.
Ripe banana - freeze in slices and drop into milkshakes or smoothies, or stir them into a curry for a lovely fruity flavour. Blend them with milk to pour over cereal or make banana bread or muffins.
Too much rice or pasta? Freeze it in portions for use later, and when you do reheat it, make sure it is piping hot.
If you have a tip, recipe or idea for eating well and wasting less, do tell us on our Facebook page. Also don't forget to visit the Love Food Hate Waste Recipes page for some great lunch ideas.
To make sure you’re handling your leftovers safely, visit Food safety.
For tips to make sure your leftovers last as long as possible, check out our Storage dos and don'ts.
Or if you can’t revive your food, consider composting. Great for your garden and our environment, composting is a process that converts organic matter like food waste into materials that plants love. By composting food waste such as vegetable peelings or leftovers, you will be keeping them out of the bin, and out of landfill.