5 astuces zero dechet avec Florence Lea Siry

Published on August 26, 2025

An Eco-Friendly Back-to-School: 5 Zero-Waste Tips with Florence-Léa Siry

Tips and Tricks

It’s back-to-school season, and to kick off this new chapter on the right foot, Florence-Léa Siry shares her five best tips for reducing waste while highlighting local Québec products. Without even realizing it, you’ll adopt new habits and save big!

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Tip 1: Use the food you already have at home

Have you heard of the “clean-out-the-fridge challenge”? The idea is to cook with what’s available in the refrigerator, yes—but also with the long-forgotten items in the pantry and the freezer. Of course, you’ll still need to grocery shop, but if you start by using what you already have as the base for your meals, you’ll realize you’ve got everything you need to prepare delicious low-cost lunches. As a bonus, you’ll significantly reduce your food waste.

By learning to consume 100% of what you buy, you’ll discover ingredients from a whole new angle. For example, the last portion of store-bought macaroni salad makes an excellent base for weekday lunches. What if there isn’t enough for the whole family? Simply add a bit of lettuce and small cubes of cucumber to stretch it into several servings in just a few minutes.

Photo credit : Josiane de la Sablonnière

Legumes gen v salade de macaroni

Tip 2: Buy fruits and vegetables in bulk

Back-to-school season is also a season of abundance. Québec’s fruits and vegetables are fresh, crisp, and available both in markets and grocery stores. They’re also very affordable, allowing you to buy more and stock up for the coming weeks.

Try purchasing them without packaging to reduce waste. If not, look for products with the Aliments du Québec certification mark—a guarantee of quality!

When it comes to storage, I recommend keeping out of the fridge any items that were displayed unrefrigerated at the store. You can move them into the fridge once they’ve been opened or cut. This small trick helps extend their shelf life by a few days, since many foods deteriorate when stored below 10°C. Plus, by keeping your produce in sight, you’ll be more likely to eat it quickly and avoid waste.

For foods that tend to wilt, consider storing them in about a centimeter of water to keep them hydrated and crisp.

Photo credit: Josiane de la Sablonnière

Legumes tupperware

Tip 3: Freeze bakery products

Back-to-school often means sandwiches. Are you used to freezing bread to keep it fresh longer? Simply thaw what you need as you go. You can even prepare your sandwich the same morning using two frozen slices of bread—the result will be perfectly fresh at lunchtime.

Have you also considered saving bread crusts to make savory bread puddings? This zero-waste alternative is the perfect recipe to break the routine. The recipe template is flexible, no matter what ingredients you have at home. It’s ideal for using up leftover sauces or toppings that would otherwise get thrown out. You can season your bread puddings based on whatever inspires you in the moment.

Photo credit: Josiane de la Sablonnière

Pain la petite bretonne et saint methode

Tip 4: Choose family-size protein packs

Want to know my most economical shopping tip? Always buy the biggest package! Yes, really—whether you live alone or with family, I suggest choosing family-size packs and, of course, looking for the Aliments du Québec logo. You can portion and pre-season everything before freezing it. Next time, your freezer becomes your grocery store. Imagine the savings! Rather than throwing away unused food, you avoid an additional purchase and reduce your prep work for future meals. Meat, tofu, seafood, and leftover cooked proteins all freeze very well and are perfect for quick lunches.

If you eat meat, I suggest choosing cuts with skin and bones so you can make a delicious broth. Personally, I don’t bother removing all the bones before cooking, because it’s much easier once the chicken has become broth! Don’t hesitate to boil a whole chicken or turkey—it gives you beautiful, ready-to-shred meat. That’s what I do to save time.

Chicken thighs are always very affordable and can be transformed into all kinds of meals—from sandwiches to dinners. Small leftovers that aren’t enough for a full meal can be turned into fajitas, vol-au-vents… the perfect clean-out-the-fridge dinner!

Photo credit: Josiane de la Sablonnière

Pilon volaille du quebec

Tip 5: Freeze surplus dairy products

All surplus dairy products can be frozen. No more wasting sour cream, extra cheese, or yogurt—just freeze them! Yogurts and plant-based substitutes also make delicious bases for clean-out-the-fridge dips. And of course, I mix them directly in the container!

Now imagine all the low-cost lunch ideas you’ll be able to prepare for back-to-school season. By prioritizing Québec products in your menu, you’ll learn to consume 100% of your purchases—reducing both waste and garbage.

Photo credit: Josiane de la Sablonnière

Sandwich aux legumes