If you need motivation, remember why you are doing this in the first place: to reduce food waste and its associated environmental impact, to save money, and to make suppertime less stressful. Below, some other thoughts that may help.
Old habits are hard to break. So any plan to reduce food waste has to focus on changing long-standing habits, and that starts with mindfulness.
While we, as consumers, are not the biggest contributors to the food waste problem, we can be a significant part of the solution.
You can make your meal plan any way you choose: scribble it on paper, write it on a calendar, keep it in your phone, use a meal planning app.
Here is my recipe roster for supper/dinner. I’ve aimed for a good variety of main dishes, including vegetarian options, fish, a fair amount of chicken, and some beef and pork. I’ve also included sides and vegetables.
A recipe roster is simply a list of recipes and meal ideas that you can cycle through when making your meal plans. Rotating these recipes over various weeks means you won’t be serving the same thing week after week.
