Leftovers

Leftovers are portions of food remaining after a meal that are saved for later consumption. They can include components from a main dish or whole meals and are commonly stored in household kitchens or in institutional settings.

Common leftovers include cooked meats, grains, vegetables, soups, casseroles, and sauces. People often reuse leftovers to create new meals, such as turning roast into sandwiches, soups, fried rice, or salads. Proper planning and storage can help maintain flavor and safety while minimizing waste.

Storage and safety: to reduce the risk of foodborne illness, leftovers should be cooled and refrigerated within two hours, stored in airtight containers, and kept at 40°F (4°C) or below. Most leftovers are safe for about 3–4 days in the refrigerator, while freezing can extend safety and quality for several weeks to months depending on the item. When reheating, heat to an internal temperature of 165°F (74°C) or until steaming hot throughout. Dishes containing dairy, eggs, or mayonnaise may spoil more quickly and should be checked for off smells or unusual textures before consumption.

Quality and usage: the shelf life of leftovers varies by dish, ingredients, and storage conditions. Discard any leftovers that show signs of mold, unusual odor, or a change in texture.

Impact and practices: leftovers are a common strategy to reduce food waste, save money, and improve kitchen efficiency. Practices include labeling with dates, portioning into meal-sized containers, and composting unavoidable scraps when possible.