Figures from waste campaigners Wrap show that UK households throw away around 5 million tonnes of edible food every year.
That is apparently a drop of 1.1 million tonnes since 2007, so we're on the right path, we just need some extra tips and tricks!
Luckily, the Guardian featured several chefs giving their best methods for cutting down food waste.
Skye Gyngell - keep all vegetable peelings
The chef said on peelings: "Almost the best flavour is to be found in carrot, beetroot or celeriac skins. We make a simple puree using potato peelings cooked in salted water with herb stalks, then pureed with butter, pepper and buttermilk. To turn that into soup, omit the butter and thin using stock."
Jamie Oliver - bread should never be wasted
TV chef and campaigner, Jamie Oliver gave several examples on how to use bread, such as pappa al pomodoro, using stale bread for croutons, blitzing bread to create crispy coatings for fishcakes or thinly slicing bread to make "perfectly crisp toast".
Ryan Blackburn - get several meals from one chicken
Chef Blackburn tells readers that one humble chicken can provide several meals. Chicken breasts (maybe even use that Jamie Oliver trick of a breadcrumb coating), chicken legs can be slow cooked in a curry and roast chicken wings and the carcass to make "a lovely bone broth".
Hong Sui Li - use the leftovers of sushi with a chilli mayo dip
Hong Sui Li explains that tiger prawn tails are used to make nigiri sushi, which leaves the top part of the prawn to waste. Instead, dust them in potato starch, deep fry and serve hot with a dipping sauce such as chilli mayonnaise.
Mary Ellen-McTague - if it can't be pickled, it can usually be frozen
Preserving your food is the top trick from Ellen-McTague. Use a 3:2:1 of vinegar, water and sugar to pickle most things. She also emphasizes the importance of labelling your stored foodstuffs.
Tom Kerridge - shop little and often
Instead of one huge bi-monthly shop, buy on a more frequent basis to prevent perishable items from going off in your fridge.
Gourange Bera - leftover Sunday dinner pakoras
If you're bored, or simply don't like, bubble and squeak, why not make pakoras with the leftover vegetables from your Sunday roast?
There are plenty more delicious tips from more chefs on the Guardian, which include making stocks, using day old rice for fried rice, and of course, bulk cooking.
The suggestions range from the tried and tested to the more creative, and can make leftover food far more fun and interesting than people previously gave it credit.
There's also something to be said for not buying more than you know you will cook. Shopping for a family or when you're on a budget, whether that's time or money, can be difficult, but throwing food away is literally like throwing money away.
Let us know at @cedrec_news on twitter if you give any of these suggestions a try!
