Carpe Deli Set Up Tips

To produce less food waste every day, there are a few useful tips that can be incorporated in our food routines. I will give a few of those tips, which I found useful for myself and which I believe could also be useful for you guys. The tips can be divided into the following 5 stages :

  • the essentials
  • the purchase
  • the storage
  • the consumption
  • the after- consumption

Let’s get started:

The Essentials:

  • have a freezer to be able to freeze food leftovers from meals
  • have a blender/ hand mixer  to blend almost spoiling fruit into smoothies or icecream or vegetables into soup and sauces, to be consumed faster or be frozen.
  • have several tupperboxes to store your food leftovers in
  • have a few canning and pickling glasses to store vegetables and fruit (compotes) in there for canning
  • try to have porridge, pasta, rice, quinoa, potatos, pizza dough, bread and other basic meal essentials (whatever you like) in stock to have a basis for making no food waste meals right away

The Purchase:

  • make cooking and grocery lists, which help you figure out what you want to cook and how much food you need for them
  • put consumption before price, meaning, that you should rather base your purchase on your consumption level and not on special deals
  • farmers markets are generally better, because you have more freedom with choosing your own portions of the food
  • buy imperfect produce from supermarkets that nowadays sell the deselected veggies and fruits
  • if you go to a supermarket, try to purchase food according to your consumption and think carefully whether you really want to buy the special deals of more food (e.g. buy one, get one free) depending on whether you can really consume them
  • take expiration dates as quality indicators and not safety indicators
  • only buy special deals of discounted foods with a close expiration date, if you can also consume them before they spoil
  • write down what you throw away, in order to see the real money value of the food that you waste

The Storage:

  • have enough food storage in and outside the fridge to store the fresh food and any food leftovers in boxes
  • check the proper storage possibilities for different foods: for example, bread, veggie and berries going into the fridge, bananas and avocados staying outside
  • master yourself in little food freshness hacks: for example by covering the top of the banana stem with foil for the bananas not to go bad too quickly
  • keep potatoes and onions in dark storage out of the sunlight
  • check your food storage frequently to see what should or can be used next before it spoils

The Consumption:

  • check the freshness of the foods only partly with the expiration date but also using your smell or tasting buds
  • only cook bigger portions, if you are sure that you can consume the leftovers by either freezing them, eating them the next day or having family or friends eat it 🙂
  • use smaller portions, when having special foods that you don’t expect to consume a second time
  • once having eaten a meal, store leftovers in tupper boxes in the fridge for the next day, or in the freezer for later
  • empty the leftovers in the fridge in timely manner, before even they spoil
  • GET CREATIVE, over using almost spoiling veggies and fruits or leftovers in new recipe combinations, that you would not consider otherwise.  I swear this can be so fun and surprising !!
  • Make efficient meals that can take a lot of leftovers, such as different types of soups, Asian stir fries, noodle woks, pasta variations, salad, fruit bowls, smoothies, sandwiches and wraps.
  • CHECK MY BLOG, for more #nofoodwaste inspo recipes 🙂

The After-Consumption:

  • sustain a compost, if you have a garden available
  • donate food to charity, restaurants or animal farms
  • engage in food sharing (
  • SHARE YOUR #nofoodwaste stories to spread the message 🙂


Let me know, if you have more advice on this. I am always happy to get more input.