We Americans buy more food than we can eat. Then we waste it — a lot of it. Cutting back on wasted food can start with minor changes to how you buy, and can extend to what you buy, where you buy and how you cook.

You knew this was coming. The spacious cabinets and palatial refrigerators in many kitchens could house a small family. Things get lost in the back there. Three times a year, take everything out of there, and use up the stuff that’s still good, like the fun flavored yogurt you still remember buying.

Use the ingredients you bought first, before opening new stuff. That’s the way professional kitchens keep food spoilage down and help keep buying in check. This practice also helps force you to take inventory.

If you can’t find your food, you can’t eat it. Spice stairs, turntables and refrigerator boxes keep you informed. Take realistic stock of what you have, and invest in a few storage organizers.