Pick one night called Fridge Friday. Pull everything perishable to the front, group by flavor, and build a quick soup, scramble, or wrap. Herbs become pesto, wilted greens join eggs, and lemons rescue everything. This ritual cuts food waste dramatically while removing pressure to plan perfectly or shop more than necessary.
No nearby refillery? Reuse jars for dried goods from the regular supermarket, farmers’ market, or international grocer where scoops are common. Ask for paper bags and decant at home. Focus on high‑impact staples: rice, oats, beans, coffee. Even partial packaging reductions matter, and clear jars help you actually finish what you buy.
If your building lacks organics pickup, try a small freezer bin for scraps and drop them at a community garden or market collection point weekly. Consider bokashi for balconies, or a compact electric dehydrator if permitted. Keeping smelly scraps out of trash reduces odors and the number of bags you take downstairs.
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