According to the FDA, as of 2025, foodies in the U.S. waste an estimated 30%-40% of the total food supply (yikes). That also means that the water, energy, and labor required to produce this food gets wasted too. As an antidote to this unflattering statistic, the centuries-old Italian cooking philosophy of cucina povera can help households save money and take predictable weeknight dinners to the next level.

The foundation of cucina povera follows a fairly straightforward formula. A simple carb-forward base like pasta, polenta, or bread is paired with whatever produce happens to be in-season at the time. This no-frills, high-intrigue culinary tradition is all about shortening your ingredients list and minimizing food waste with imagination and resourcefulness.