leftover

Leftover is food that remains uneaten after a meal. The term is commonly used in the plural form leftovers, though leftover can function as an adjective, as in leftover vegetables or leftover stock. Leftovers are a normal byproduct of meals prepared in households, restaurants, and institutions.

Typical leftovers include cooked proteins, grains, vegetables, soups, stews, and baked dishes. They are often stored in airtight containers in the refrigerator or freezer and may be reheated, repurposed, or used as ingredients in new meals. Proper handling can extend their usability and reduce waste.

Storage and safety: Refrigerate within two hours of preparation. Keep refrigerated at 40°F (4°C) or below and consume within 3-4 days, or freeze for longer storage. Reheat leftovers to an internal temperature of at least 165°F (74°C) before eating. Discard foods that show signs of spoilage, such as off smells, slimy texture, or mold, rather than attempting to reprocess them.

Impact and practices: Proper handling of leftovers can reduce food waste and save money. In some cuisines, leftovers are intentionally transformed into new dishes, such as fried rice or soups. Planning and labeling leftovers with dates can improve safety and reduce waste.

See also: food waste, meal planning.