Australian households are unknowingly wasting up to $3,000 every year by tossing away leftover food – more than the equivalent of return flights from Sydney to Europe.
The research by Food Innovation Australia comes as a shock as the cost of living continues to put households under financial pressure.
In attempt to tackle the ongoing issue of food wastage and reduce the eye-watering number, celebrity chef Matt Moran shared his secrets with FEMAIL on how to reuse leftovers and save money when grocery shopping.
His ‘paddock-to-plate philosophy’ is something Matt incorporates into his high-tier restaurants across Sydney by following what’s in season and sourcing local produce along with ‘celebrating the farmer’.
‘You might visit a dentist a couple of times a year, but you rely on a farmer three times a day,’ Matt said.
The Sydney restaurateur said it’s ‘inspiring’ to see more people become aware of where their food comes from and how to reduce their grocery bill.
He endorsed growing your own ingredients to reduce costs and boasted about the free app Saveful, which is designed to make mealtimes less stressful, more sustainable and to inspire home cooks.
Every year Australia households waste up to $3,000, or 312kg per person, by throwing away unwanted food. Pictured: 780kg of food dumped on the lawn at Chiswick Restaurant in Sydney to highlight Australia’s alarming food waste crisis
In attempt to tackle the ongoing issue of food wastage and reduce the eye-watering number, celebrity chef Matt Moran shared his secrets with FEMAIL on how to reuse leftovers and save money when grocery shopping
Pictured: Matt Moran
1. BUY PRODUCE THAT’S IN SEASON
One of the best ways Aussies can save money in the kitchen is by purchasing produce that’s in season, Matt revealed.
‘When you choose fruits and vegetables that are at their peak, you’re not only getting the best flavours but also the best prices,’ he said.
‘Seasonal produce is more abundant and often costs less because it doesn’t have to be imported or grown out of season.’
At the moment the types of fruit in season include bananas, avocados, blueberries, and pineapples while top vegetables in season for spring include asparagus, beetroot and broccoli.
‘There’s also something really romantic about buying produce in season. Take mangoes, for instance. When they come back into season, it’s more than just an fruit; it’s a moment to look forward to. That first bite of a perfectly ripe mango is a taste of summer!’ Matt added.
He also encouraged Aussies to ’embrace the seasons’ and ‘let them guide your menu’.
2. THINK CREATIVELY
Matt’s number one tip for reusing leftovers is to think creatively with how to transform them into other dishes.
‘Don’t just reheat; think of leftovers as the base of new dishes,’ he said.
‘For example, roast vegetables from last night’s dinner can become a vibrant soup or a hearty salad.’
If you have leftover meat, such as roast chicken, lamb or beef, consider making a pie, sandwich or pasta dish.
‘Rather than searching for recipes that require you to buy more ingredients, simply input what you have at home, into the Saveful app,’ Matt added.
‘It will generate meal ideas based on your existing ingredients. It’s a great way to maximise what you’ve got and keep your meals exciting.’
Matt encouraged Aussies to shop for produce that’s in season and think creatively when curating dishes. The money saved could get you to Europe and back
3. SHOP YOUR KITCHEN FIRST
Before visiting the supermarket, it’s essential to check the ingredients you already have in your fridge, freezer and pantry first to save money and avoid doubling up on produce.
This also means you’re likely to buy less impulse purchases at the supermarket.
Matt described it as ‘a win-win’ scenario.
‘You’re saving money by reducing food waste and making sure you’re making the most out of what you’ve got,’ he said.
‘Plus, it’s a step towards being more sustainable, which is always a good thing.’
