With prices on the rise, families are looking to cut their food bills. Meal planning and smart shopping can help, but you can also make sure to use the more of the food you do pay for, says Tammy Roberts, a registered dietitian and a health and human sciences specialist at University of Missouri Extension. The USDA reports that as much as 40% of edible food in the U.S. currently goes to waste, and the average family of four loses an estimated $1,500 per year on wasted food. Roberts is available for media comment at robertstt@missouri.edu or 816-537-7198.

Creative planning can help reduce waste and stretch your food dollars, Roberts says. For example, a whole chicken can supply three meals: Roast it for the first meal. Use leftovers for chicken salad or casseroles. Boil the carcass, and use the broth and remaining meat for soup. Find many more tips and strategies in these resources from MU Extension:

Working Together To Reduce Food Waste. This newly revised fact sheet offers detailed tips on meal planning, strategic shopping, safe storage, extending shelf life and more.

Storing Foods at Home. This downloadable chart shows safe storage times for a variety of refrigerated, frozen and room-temperature foods.

Reduce Your Food Budget. Quick tips on paring your food bill.

Holiday Entertaining Without Breaking Your Budget. Using coupons, purchasing store brands, buying in bulk, knowing where to find bargains and other strategies to help you feed your guests in style for less.

Save Money by Planting a Vegetable Garden. A small investment in seeds can yield hundreds of dollars in produce.