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Story summary
- Margaret Li urges households to treat leftovers as an experiment to cut waste.
- She notes that a quarter of food is wasted, estimating that a $200 grocery bill may lose $50.
- Li recommends “hero recipes” like a flexible “Make-It-Your-Own Stir-Fry” and labeling leftovers with marker tape.
- Chef Tamar Adler advises repurposing leftover rice or chicken into fried rice or frittatas and keeping an “Eat Me First” box for half-used lemons.
