One of the biggest parts of many monthly budgets is food. Anything that gets tossed is throwing that money away. With a little planning, you can reduce waste and stretch your dollars:

• Freeze as you go. Collect spare bits in the freezer until you need them. For example, fruit in danger of getting overripe can be used later in a smoothie. Hawaiian-style meatballs incorporate breadcrumbs from loaf heels plus veggie odds and ends such as bell peppers and onions.

• Corral hidden gems. It’s easy for ingredients to get lost in the fridge behind tall cartons and pitchers. Put a small, clear bin in front, so you can keep items you need within eyesight.

• Lean on leftovers. Call it an encore when you use leftover meat and produce to top pasta or to fill a lunch wrap.

Challenge yourself to a no-waste week and see how creatively you can save.