Meal planning cuts down on waste because a shopping list helps you buy only what you need and prevents impulse buys. Let’s be honest though, we’re still wont to throw in a bag of chips or slab of chocolate. The solution? For one thing, don’t shop hungry; for another: plan dessert into your week, so that you’ll have an excuse to throw in the goodies too.
I plan a few meals for the week, buy the necessary ingredients, and once I’ve made everything I planned, get creative with what’s left. This helps me use what I have instead of buying more food unnecessarily (or ordering takeout) and prevents what I have from going to waste.
Recently I bought breadcrumbs to make aubergine meatballs and was left with way more breadcrumbs than I needed. So now I’m using them for breakfast to make quick flapjacks. I just mix the breadcrumbs with Parmesan and eggs and voilà: breakfast is served. And the big bag of apples I bought last week? To avoid them rotting and going to waste, I made baked apples for dessert.
When it comes to perishables, I avoid two-for-one type specials and buying in bulk. Bulk shopping can be great on cutting down waste, but not if it’s a perishable item you know you won’t finish or that’ll just land up rotting at the back of your fridge. When thinking about waste, we shouldn’t just be thinking about plastic. We have to keep food waste in mind too.
Zero waste tips:
Plan your meals for the week.
Get creative with ingredients already in your kitchen.
Think twice about specials and bulk buying.
Read more about the Earth Hero Zero Waste Challenge here.