Bring jars or fabric bags to bulk aisles where allowed, or use store paper bags and decant at home. Favor returnable milk and pantry refills, concentrate cleaners, and deposit systems. Coordinate deliveries weekly to reduce packaging, miles traveled, and the temptation of impulse buys.
Batch-cook flexible bases—grains, beans, roasted vegetables—and remix across the week to avoid takeout waste. Portion leftovers in clear containers so you see them first. Use a magnetic whiteboard for meal ideas, defrost reminders, and a shared plan roommates can follow without confusion.
Try bokashi buckets, a worm bin disguised as a side table, or a countertop electric composter if budget allows. Food scraps often comprise a third of municipal trash, so capturing them matters. Many cities offer drop-off points at markets or community gardens. Freeze scraps in a paper bag, then deliver weekly to keep odors entirely manageable.