Prep More, Waste Less: A Stress-Free Back-to-School Season

September marks the return to routines and jam-packed days. And what better way to save time (and energy) than by simply reheating dinner or avoiding the lunchbox scramble in the morning? Even better if you can cut down on food waste by using leftovers or cooking with seasonal fruits and veggies still abundant in stores!

Here are a few zero-waste tips for batch cooking, the smart way!

1. Cook your basics

Make life easier by prepping a few basics at the start of the week—rice, quinoa, tofu, chicken, zucchini, broccoli, carrots, for example. Throughout the week, you can mix and match meals based on your mood, adding sauces or extra ingredients for variety. It’s as easy as can be!

2. Homemade snacks

Kids—and adults—need nutritious snacks throughout the day. Individually packaged snacks can add up cost-wise, so why not make your own? You can prep larger batches to last the whole week.
It’s still strawberry season, so try homemade fruit roll-ups! You can also make granola bars using whatever nuts and dried fruit you have on hand. The possibilities are endless!

3. Big-batch sauces and soups (freeze in ice cube trays)

With fields still full of vegetables, it’s the perfect time to make large batches of pasta sauces or “clean-out-the-fridge” soups. Freeze them in large ice cube trays so you can defrost exactly what you need, when you need it. Comforting and quick meals ready for your busiest evenings!

4. Keep enjoying the harvest

We can’t say it enough: there are so many benefits to eating locally grown produce! It’s fresher, better for the planet, and easier on your wallet. Take advantage of the season by blanching and freezing chopped vegetables in batches—perfect for throwing into sauces, soups, stir-fries, and more.

5. A few batch-cooking recipe ideas

• Meatballs or patties: Always a good freezer staple. Choose your protein—ground meat works best—and toss in leftover veggies from the fridge. Double or triple the batch with ease!

  Here’s a base recipe you can follow or adapt to your taste:

  

• Lentil soup: Nothing beats a warm, hearty bowl of soup. Swap out the lentils for any legumes you have, and adjust the veggies to what’s on hand. Double the recipe and freeze portions for a quick lunch or dinner!

  Here’s an inspiring base recipe:

  

• Zero-waste smoothie: Got ripe or bruised fruit (or even veggies like carrots, avocado, spinach)? Blend them up and freeze in ice cube trays. When you’re ready, toss a few cubes in a Mason jar, add milk or plant-based drink, shake it up, and enjoy!