All hail the return of barbecue season, with beautiful moments around the grill and plenty of food for everyone. Whether grilling up a feast at home or setting up a spread at the park, we all too often end up throwing away much of what we make.

Never fear! Food Fight’s anti-food waste specialists are here. Check out their advice and never waste another crumb!

1. Planning ahead for a barbecue: easy as pie!

• Confirm the guest list before gathering your ingredients, and tell people in advance to bring containers for leftovers.
•  Plan the menu based on what you already have, with side dishes that maximize ingredients, such as fried potato skins or tortillas, herb pesto, or a salad with every last vegetable in the crisper.
• Grilling is a flavoursome way to bring old veggies back to life. You can cook vegetables such as zucchini and carrots without peeling them, for less time spent on food prep and greater nutritional punch!
• Save the oil from preserved artichokes or sundried tomatoes to add flavour to marinades. Save some of the marinade you use for the meat and add it to roasted vegetables or use it as a salad dressing. 

2. At the barbecue: first things first

• Clean the grill racks thoroughly to help food cook evenly and prevent it from sticking to the rack.
• Cook vegetables before meats so that the meat doesn’t burn or get cold while the vegetables are cooking.
• Cook meat on one side of the grill and vegetables on the other so they’ll both stay fresh for longer in the fridge afterward. You got it! This prevents cross contamination.
• Place vegetables that burn easily or might fall through the grill on aluminum foil or cook them in a foil pouch. Remember, even used tinfoil can be recycled. Just roll it into a tight ball to seal in fats so they don’t spill out in the recycling bin.
• Only grill as many hot dog and hamburger buns as requested. There’s always someone who wants a hot dog with no bun!

3. Barbecue leftovers

• To store leftovers, keep meats separated from raw and cooked vegetables and other items. Use separate containers, ideally clear ones, so you can identify different dishes! Consider various recipes you can make with the leftovers.
• Post-barbecue delights may include:
• Sandwiches made with leftover vegetables, grilled meat and a hint of goat cheese or any other kind of cheese.
• A sweet bread pudding made with leftover hot dog and hamburger buns. So many recipes to try, both savoury and sweet!
• Leftover meats are perfect in meatballs. Make veggie patties with leftover vegetables—delicious with some grilled halloumi cheese.
• Toss all the leftovers into a wok for a big stir-fry. You could serve them on top of couscous, or as a BBQ-style pizza!

We hope these tips help you avoid food waste and discover something delicious! You may even inspire your loved ones to follow suit.

To learn more, check out the free Food Fight workshops on Fonds Éco IGA, available until the end of June. Find yours at: https://earthday.ca/every-day/programs/food-fight/.