Imagine walking out of the grocery store with four bags full of fresh food, dropping one entire bag, and not bothering to pick it up. Seems crazy, but that’s essentially what most of us are doing all the time. Yup, the lettuce that went bad, the leftovers you never got around to eating, and the science experiment in the back of the fridge you’re hoping your housemate will clean up one day—they all add up to 15 to 25 percent of the food you buy going uneaten, and about $30 every month and all the energy, water, labor, and love that it took to get that food to you along with it. Despite a growing awareness of food waste, many well-intentioned home cooks lack the tools to change their habits. In Waste-Free Kitchen Handbook, Natural Resources Defense Council scientist Dana Gunders dispels the illusion that addressing food-waste issues requires tons of your time and money. By showing how to shop smarter, portion more accurately, and simply use a refrigerator properly, Gunders gives the tools (and easy, practical “use-it-up” recipes) to produce less waste and eat more consciously. It even includes a reference section that covers details for over 85 products, such as whether the green tops of strawberries are edible and whether tomatoes belong in the refrigerator. Making a difference has never been easier or more delicious!