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Ways to Reduce Kitchen Waste

Discover better ways to buy, store and use your groceries, along with some savvy tips.

Avoiding food with extra packaging is a win-win situation. Not only do you reduce the amount of stuff filling up your garbage and recycling bins, but you can buy the exact amount you need, which helps reduce food waste. So instead of a big bag of apples, buy the five you’ll eat that week. And don’t be tempted by the giant pail of feta on sale; buy the four ounces you need for your salad.

If you can’t see those tasty leftovers or the chopped pineapple in the fridge, the container will likely end up languishing in the back, lost and forgotten. By the time you peel open the lid, its contents will only be fit for the green bin. Invest in durable, see-through, dishwasher-safe reusable storage containers so the lovely fruit salad you made will call out every time you open the fridge. Tempered-glass containers and reusable silicone storage bags are great choices, and you can buy stretchy silicone lids that fit overtop glass bowls or jars you may already have on hand.


Waste saving tips


Save your scraps

Every day we trim and discard food scraps that still have something left to give. From celery stumps to baguette ends to chicken wing tips, these items have flavour and nutrients we can use. So before you toss out any foods, imagine other ways to use them up. A rockhard Parmesan rind will add a hit of cheesy umami to vegetable soups, and stale bread can be turned into bread crumbs or croutons. One recipe that can be made entirely from scraps is vegetable stock. Stockpile fennel tops, herb stems, onion cores and other clean vegetable trimmings in a reusable bag in the freezer. When the bag is full, you’re ready to make free vegetable stock. Note: Avoid trimmings from bitter vegetables, such as rapini, or strongly coloured veg, like beets and red cabbage.

Root-to-tip recipes

Look to vegetable recipes that use up the entire plant. Stems, stalks and leaves can build flavour and add texture to a wide range of dishes. Peel and shave broccoli stems into salads, saut  beet greens like spinach and even add carrot tops to pesto. It is easy to turn these trimmings into something delicious. Bonus: Most vegetable “scraps” are packed with nutrients and fibre. Try some root-to-tip magic in our creamy, cheesy Kale Stem au Gratin.

Peeling is overrated

Not only does eating the peels of fruits and vegetables save prep time, but it also adds fibre and nutrients to your diet. In the case of apples, they are far more nutritious eaten with the peel than without. Roast squash wedges in their skins for a more appealing presentation (pun intended), and once you roast unpeeled carrots, there’s no going back—the flavour difference is revelatory. Skins can even benefit a recipe without being in the dish. For the fluffiest mashed potatoes, boil or bake potatoes with their skins on, to protect the insides from getting waterlogged and allow the potatoes to soak up more buttery goodness. Then peel after cooking if desired.



Baking hacks

Here are a few simple ideas to minimize waste during a baking session.

Save butter wrappers in the fridge to grease baking pans.

Freeze egg whites for other delicious treats, including meringues and financiers.

Extend the shelf life of nuts and seeds bystoring them in the freezer for up to one year. Wrap and freeze puff pastry scraps for our scrumptious Leftover Cheese Board Savoury Palmiers.


Tips for Party Portion Planning

When in doubt, plan it out. Deciding on how much to buy and cook for a gathering can be daunting, but it goes a long way toward reducing food waste. Use this handy chart and our tips as a guide. 

For guaranteed crowd-pleasers — we're looking at you, shrimp ring! — err on the side of more.


With more variety on the table, plan smaller portions per person. On the flip side, fewer choices will mean each person will eat larger portions from each dish.

To put your mind at ease, have a few non-perishable snacks, such as pretzels, popcorn and nuts, on hand just in case there are unexpected guests.

It’s always safe to round up estimates slightly, as some leftovers are always welcome.


Appetizers & Small Bites

Pre-dinner nibbles
4 to 6 bites per person

Party where only small bites are served
6 bites per hour per person

Bread, rolls & biscuits
3 oz (85 g) or 1 to 2 slices or pieces


Mains & Sides

Protein (raw)
Poultry: boneless 6 oz (170 g) per person; bone-in 1 lb (455 g) per person
Beef, Lamb & Pork: boneless 6 oz (170 g) per person; bone-in ¾ lb (340 g) per person
Tofu/Plant-Based Protein: 6 oz (170 g) per person

Grains & Rice (uncooked)
⅓ cup (80 mL) as a side per person

Pasta (dry uncooked)
2 oz (55 g) as a side per person
4 oz (115 g) as a main per person

Vegetables
Potatoes: 6 oz (170 g) per person
All other vegetables: 3 oz (85 g) per person

Salads
Hearty chopped salads: 1 cup (250 mL) per person
Leafy lettuce salads: 2 cups (500 mL) per person


Desserts

Cakes, Pies & Tarts
1 slice or tart per person

Pudding, Custard & Mousse
½ cup (125 mL) per person

Cookies & Squares
2 pieces per person

Ice Cream & Gelato
½ cup (125 mL) per person

Fruit Salad or Cut Fruit
½ cup (125 mL) per person