I’m a nutritionist. Here’s when you should throw your food out (opens original article in a new tab)

A nutritionist explains how to identify safe and unsafe food to reduce waste, highlighting that while some spoilage signs require discarding food, others can be salvaged through creative use.

• Australian households waste 30% of food annually, equivalent to 2.5 million tonnes
• Food safety signs include visible mould, slime, leaking liquid, and strong smells
• Brown bananas and wrinkled apples can be used in recipes despite appearance changes
• Stale bread can be repurposed into croutons or breadcrumbs