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Shopping for One

Eating the same main dish all week or having diversity of food that you can't eat by yourself before it goes bad?

Photo of Catalina De la Rocha
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After living in a house of 4, shopping for one was a real struggle. I started  shopping in big grocery stores where nothing is packed for individuals.
At first, I tried to cook a different dish every day, but the leftovers remained at the back of the fridge and eventually went bad before I remembered they were there.

Then I bought Jamie Oliver's book " Saving with Jamie",  who gives a great advice: Prepare a big elaborate meal on Sunday and use different recipes with the leftovers the rest of the week. ( See ) 

It worked at first, but the truth is that by Friday my palate was tired of the same chicken it'd had every day since Sunday.

I eventually started going to farmer's markets or butcheries where I could buy the right portions for me, but shopping there is more expensive than any grocery store, so I had to make a balance between fresh meals and saving money. 

What is a provocation or insight that might inspire others during this challenge?

How can we educate kitchen newbies (specially students and recent graduates) to shop smart and still enjoy a diverse, delicious and nutritious meal all week long? Can we create a network of people who shop indivually to team up and buy by bulk?

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Photo of Gi

O Catalina e Alex, também tenho essa preocupação com o desperdício de alimentos. Aqui onde moro, no Rio de Janeiro, a produção alimentar é muito grande e o grande desperdício acontece antes de chegar às geladeiras dos consumidores. É no campo e depois nas feiras ou supermercados que muito alimento bom ou "mais ou menos" vai para o lixo, porque não atende a um padrão estético. Sempre que vou a feira é vejo quilos e mais quilos de alimento orgânico indo para o lixo dói no coração. Cheguei a sugerir para que eles processarem uma parte a fim de diminuir o lixo. Por exemplo, poderia ter uma van adaptada para cozinha que pegaria todo o excedente que não foi vendido na feira ou que não atende a um padrão e transformaria tudo isso em produto para consumo rápido: frutas, vegetais e legumes já descascados, fatiados, em cubos, em formato de "macarrão" vegetal, todos descascados, cortados, lavados e embalados, mix de sucos engarrafados etc. E no fim, uma composteira receberia o lixo do lixo, ou seja aquilo que não pudesse ser aproveitado de forma alguma. Então, a van além da cozinha teria a composteira. E ela poderia percorrer a vizinhança, vendendo as embalagens e doando o líquido da composteira ou ainda usando em hortas urbanas esse líquido.

Photo of Stephan Kardos

Hey Catalina, that's a great thought and I experienced very similar things. I feel very "unprepared" to run a solo eating plan and plan for money, freshness, variety, nutrition and of course food waste in a systematic manner. I have the feeling that my daily routine does not allow for that. Yet my head lets me assume that it can't be that hard. I guess habits are key, but I have no time to train them and incorporate them.