Throwing away wilted greens, moldy bread and forgotten leftovers is like tossing money straight into the trash. Food waste is easy to overlook because it happens a little at a time, but it can quietly raise the cost of every meal you actually eat.

Start by buying fresh produce in amounts you can realistically use before your next trip. Learn which foods keep best in the fridge, which do better on the counter, and which can be frozen. Bread, many fruits, cooked grains and even some vegetables freeze well and can be pulled out later.

Build a habit of using up what's about to turn. Soft vegetables can go into soups, stir-fries or sauces, and overripe bananas work well in baking. Some families set aside one night a week for leftovers, which clears out the fridge and gives everyone a break from cooking. Paying attention to what you throw away most often also tells you what to buy less of next time.