Back-to-School: How to Keep Up Good Zero-Waste Habits

Even if the weather is still warm and the sun is shining, it’s officially time for kids (and grown-up kids) to head back to school. And with back-to-school comes the return of routines and the need to get organized.

We were food waste champions all summer long—turning BBQ leftovers into salads and pizzas—but how can we keep those great zero-waste habits going once life starts picking up speed again?

Here are a few tips to start the school year off right—organized and waste-free!

1. Take inventory of your fridge/freezer/pantry

The first step to a zero-waste, organized back-to-school is taking stock of the food you already have. It’s also a great chance to rotate your food (first in, first out), tidy up, and compost anything that's no longer good.
Food Fight has a handy tool to help you take inventory—check it out here

2. Plan a weekly menu

Once you know what you have and what needs to be used first, make a grocery list. Aim for around three meals, planning to use leftovers for lunches, and leave some wiggle room for the unexpected—like dinner with friends or a “clean-out-the-fridge” meal. Don’t forget to include breakfasts and snacks, and organize your list by grocery store sections for maximum efficiency. Pro tip: have a snack before heading to the store—it’ll help you stick to your list and avoid impulse buys!

3. Pantry staples to always have on hand

To make weeknights easier when you're short on time or inspiration, keep a few basic ingredients stocked at all times. Think versatile foods that help you whip up quick meals or jazz up leftovers.

Breads of all kinds (naan, pita, tortillas) freeze well and make great “whatever’s-in-the-fridge” pizzas in no time. Grains like rice, quinoa, and couscous are perfect bases for grain bowls with some veggies and a protein.

Get inspired to mix up your grains here: Ideas for eating more whole grains

4. Master the art of clean-out-the-fridge meals

Sometimes it feels like there’s nothing left to eat and a grocery run is inevitable. But chances are, you can whip up something tasty and nutritious with what you’ve got!

Start with a base—think legumes, grains, noodles, or pizza dough—and add a protein and whatever veggies you have on hand, fresh or frozen. The key is to stick to a flavor profile for your seasoning: Asian, Indian, Italian, Mexican...

And don’t forget to jot down your kitchen wins so you can recreate them later!

5. Quick recipe ideas

To wrap up, here are a few easy and fast recipes using pantry staples that can easily be swapped or customized:

• A burger recipe celebrating the last taste of summer—swap the veal for ground chicken or turkey, or even a legume-based patty. You can also make your own pesto with whatever herbs and greens you have!

  

• A simple, flavourful base recipe: switch out the tofu for any protein, the rice for another grain, and change up the flavour profile—just swap taco seasoning for Asian-inspired spices like ginger, garlic, soy sauce or fish sauce!

  

• For rushed mornings, try these mini quiches. Replace smoked salmon with ham or chicken, chives with green onions or shallots, and Swiss cheese with any cheese you have on hand!