Reducing food waste is one of the top three most impactful ways to fight climate change. And it just so happens to be the most delicious! So to help you get in the spirit for Earth Month, we rounded up 10 of our most popular food waste fighting recipes. These dishes will help you kick single-use plastics, cook with climate-friendly proteins, and get creative with your leftovers.
This Lao salad by Chef Paul Barbosa is refreshing and full of contrasting flavors and textures. Each bight brings a delightful new surprise, making it one of our favorite Impossible recipes (and apparently yours too).
Your coffee grounds have more to offer than you might think. In this recipe for mocha brownies, melting your butter with spent coffee grounds will imbue the butter with a delicious and aromatic coffee flavor. We made our brownies with our upcycled Almond Flour to up their impact even more.
This food waste fighting recipe is a perfect example of how you can plan your dinner around using as little plastic packing as possible. The secret to making your meals zero-waste? Vegetables.
Migas are a Tex-Mex breakfast staple, combining scrambled eggs with spices and crispy tortilla chips. Though traditional migas use tortillas crisped in oil, this recipe uses up the leftover tortilla chips at the bottom of the bag.
Nothing is more comforting than chili, and it also happens to be one of the best ways to use up the groceries that we all tend to already have in our fridges and pantries like beans, onions, bell peppers, and cilantro.
To bake the perfect pie you have to trim the crust to fit in your pan. But try this recipe once and you’ll never want to throw out those scraps of pie crust again. When cut into pieces and topped with a savory mix of grated cheese, fresh herbs, and cracked black pepper, you’ll have an almost instant snack to enjoy while your pie bakes.
This kabocha squash fried rice brightens up the dreariest of days and can be made with whatever type of winter squash is in season. Fried rice is a tasty solve for leftovers and veggies you don’t know what to do with.
Perfect for going back to school, this kid-pleasing PB&J doubles as a delicious way to actually enjoy those last few pieces of slightly stale bread. This recipe makes even the heels of your loaf of bread something to look forward to.
Lentils are one of the most climate-friendly proteins as they require very little water to grow and actually improve soil health as they do it. Not only that, but they absorb all the delicious savory flavors you cook them in, making them a hearty and nutritious meat alternative.
Fresh apples, rolled oats, whole wheat flour, and coconut oil make this cozy treat a little healthy, very tasty, and perfect fuel for a day of leaf-peeping. We make our muffins with apples from Apeel. Thanks to a plant-based extra “peel,” these apples last twice as long. This means less waste and more time for baking muffins. Win-win!