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She can turn a fridge raid into a feast, leftovers into lunch, and somehow answers every “Can I still eat this?” without blinking.

So yes – Mum’s a certified Unwaster. And all those daily questions? Turns out, they’re not just funny – they’re the key to wasting less food.

This one’s for Mum: for the wisdom, the work, the quiet magic… and the mystery Tupperware she somehow remembers.

Introducing: The Great Unwaste’s Too Frequently Asked Questions (TFAQ)

(P.S. These aren’t just for Mums – dads, partners, siblings, grandparents and housemates, this means you too.)

Happy Mother’s Day – and a massive thank you to the mums who taught us to love our leftovers, stick to the shopping list, and serve just the right amount (with room for seconds, of course).

Because behind every “Don’t pile your plate too high” is a quiet act of food-saving brilliance – the kind that helps turn food waste around, one meal at a time.

So this Mother’s Day, give Mum a breather. Before you call her with another classic kitchen question, check out our TFAQs. It’s a small way to lend a hand – and show her a little love in return.

Q: My bananas have gone spotty. What can I do?

A: Peel, chop, ziplock and freeze them! Or use them ripe in banana bread, pancakes or smoothies — they’re perfect for baking.

Q: How cold should my fridge be?

A: Keep your fridge set between 0–5°C. Any warmer and your food won’t last as long.

Q: My bread is stale – can I still use it?

A: Definitely. Stale bread makes great croutons or breadcrumbs for coating meat, fish or veg.

Q: I’m cooking spaghetti – how many strands should I make for two?

A: We don’t recommend counting strands! A general rule is 100g of dry pasta per person. Check the pack for serving suggestions and adjust to hunger levels.

Q: Should I keep fruit in the fridge or the fruit bowl?

A: Depends on the fruit. Berries, grapes and apples do best in the fridge. Bananas, melons and citrus are fine in the fruit bowl.

Q: I forgot about the leftovers — how do I stop doing that?

A: Store them in clear containers, label with the date, and keep them near the front of the fridge. FIFO (First In, First Out) is your new best friend.

Q: How should I store leftovers?

A: Pop them into clear, stackable containers, label with the date, and refrigerate within two hours. It’s a simple way to save food – and future you will thank you!

Q: How do you even make leftovers?

A: Best thing about leftovers – it can be whatever you make it! Check your fridge or freezer and get creative with what’s already there.

Q: I’m trying to cook the right amount — what’s a tsp and a tbsp?

A: Tsp = teaspoon. Tbsp = tablespoon. Both great ways to measure small quantities of ingredients. One tablespoon is equal to three teaspoons.

Q: The recipe says it serves 4, but I’m only cooking for 2. Can I halve it?

A: Absolutely. Just adjust ingredient quantities and check cooking times. If you cook too much, or want to prepare a meal in advance – you can always save extra servings for a leftover meal.

Q: Can you eat leftover mash?

A: Yes! Store it in the fridge and use within 2–3 days. Try pan-frying it into patties or stirring it into soups.

Q: Made a sanger. Ate half. What now?

A: Store it in a sealed container, and refrigerate for a few days. Just don’t forget about it!

Q: Can you roast veg that’s gone a bit floppy?

A: 100%. Roasting brings tired veg back to life – and makes them even tastier.

Q: I’ve cooked too much rice again. What can I make with the leftovers?

A: So many things! Try fried rice, rice pudding or stuffed veg. Need inspo? Head to The Great Unwaste Rice Remix blog – find it here!