EVANSVILLE, IN - Ingredients in an average meal travel 1500 miles to get to your dinner plate.  It's probably hard to swallow but a quarter of that food never makes it to your mouth. 

The pumpkin bread and lasagnas' homemade every day at Coffee Cottage & Cafe.  Owner Mary Stamey wants visitors to get their fill, but still be hungry for more.  Stamey says supersized portions mean doggie bags and profits go out the door.  Realistic planning and realistic portions mean she's willing to be short a serving or two. 

Back in the kitchen Chef John Bugg lets little go to waste.  Stamey and Bugg say you should do the same in your kitchen.  Plan ahead and scale back recipes.  Stamey's advice: plan, and leave your family but always asking for more.  It's good for your health, good for your pocketbook, and good for our environment. 

For help eliminating food waste and cutting your grocery bill visit http://www.thedailygreen.com and http://www.lovefoodhatewaste.com