By Staff Writer: Kayla Kocher
As grocery prices remain elevated, avoiding food waste can be one way for students to protect already tight budgets. The Bureau of Labor Statistics reported grocery prices were 2.4 percent higher in February 2026 than they were in February 2025.
For students sharing a kitchen, that can mean paying closer attention to what is already there before making another trip to the store. A quick check of the fridge can help prevent repeat purchases of eggs, shredded cheese, tortillas or produce that may not get used in time.
Some of the most useful savings can come from being a little creative. Vegetable scraps such as onion ends, carrot peels and celery tops can be frozen and later turned into homemade broth instead of being thrown away. That way, the next time a recipe calls for broth, there may already be some on hand, saving both time and money. The U.S. Department of Agriculture also encourages home cooks to freeze scraps for future broths and soups.
Leftovers can also last longer with a plan. According to USDA guidance, leftovers are generally safe in the refrigerator for three to four days, which makes labeling containers with dates a practical way to keep older food visible. Extra soup, chili or cooked chicken can also be frozen before it goes to waste. When prices stay high, getting one more meal out of what is already in the kitchen can go a long way.