Cook What You Have. Waste Less. Eat Well.

By February, even the best intentions can start to slip. The fridge tells the story. A few lonely vegetables, greens that have softened, herbs that were meant for something else. Nothing is spoiled, but nothing feels inspiring either. This is often when food waste quietly increases.

At food banks, we see this moment clearly. Winter vegetables are reaching the end of their season. Spring produce has not fully arrived. What's available is mixed vegetables that do not always look perfect or come with obvious cooking instructions. Slightly wilted greens, knobbly roots, herb stems and tops. All still good food. All still full of value.

Reducing food waste does not start with complicated rules. It starts with meals that are realistic. Meals that adapt to what is already there. This simple winter traybake with beans and green-tops pesto is one of those meals. It is forgiving, nourishing, and designed for real kitchens and real life.

A low-waste winter traybake

A method, not a strict recipe

Use what needs using. Quantities are flexible.

Vegetables that work well

• Carrots (save the green tops for pesto)

• Potatoes or sweet potatoes

• Beetroot (keep the beet greens)

• Leeks or onions

• Parsnips

• Broccoli or cauliflower, florets and stems

• Fennel

• Any other vegetables you have

Plus

• 1 tin of beans, drained, and rinsed

  Chickpeas, cannellini beans, butter beans, or mixed beans all work well

How to make it

1. Heat the oven to 200°C fan.

2. Wash and chop vegetables into similar-sized pieces. Peeling is optional. Keeping the skins saves time and nutrients.

3. Toss vegetables with olive oil, salt, pepper, and any herbs or spices you enjoy.

4. Roast for 20 minutes.

5. Add the beans, mix gently, and return to the oven for another 10 to 15 minutes until golden and tender.

Serve warm, or use leftovers cold the next day in salads or wraps. You can also toss the vegetables in the pesto before roasting for extra flavor.

Green-tops pesto

Made from what is usually thrown away

Carrot tops, beet greens, radish greens, and soft herb stems are often discarded, even though they are perfectly edible.

You’ll need

• A handful of green tops or herb stems

• 1 small garlic clove

• A handful of nuts or seeds

  Sunflower seeds, pumpkin seeds, walnuts, or almonds

• Olive oil

• Lemon juice or white wine vinegar

• Salt and pepper

• Parmesan or nutritional yeast, to taste

Blend or finely chop everything. Adjust seasoning as needed. Spoon over the traybake, or stir through grains or pasta.

Why this meal matters

Beans are one of the most sustainable protein sources available. They are affordable, shelf-stable, and have a much lower environmental impact than animal-based proteins. Tinned beans also help reduce food waste because they last and are ready when you need them.

Flexible recipes make it easier to cook with what is already at home, instead of buying more and letting good food go unused. Winter vegetables and pulses store well, last longer, and suit colder months. This makes them ideal for everyday, sustainable cooking.

Small changes add up

Reducing food waste does not require perfection. It happens through simple habits, like choosing adaptable meals and valuing every ingredient.

At ThanksGiver Schweiz and Fontana Nutrition, we believe that valuing food starts in everyday kitchens. Making the most of what we already have supports personal health, reduces waste, and strengthens a fairer, more sustainable food system.