From Fridge to Freedom : Zero-waste Meal prep with Stojo

Embarking on a zero-waste meal-prep journey transforms your weekly routine into a streamlined, eco-friendly ritual. By leveraging Stojo’s collapsible food storage containers, you’ll reduce single-use plastics, reclaim kitchen space, and savor nutritious meals all week long.

Why Zero-Waste Meal Prep Matters

Zero-waste meal prep cuts down on packaging waste, saves money on last-minute takeout, and empowers you to make healthier choices. When you prep meals in reusable Stojo containers, you’re choosing durability over disposability—and setting the tone for a more sustainable kitchen practice.

Step-by-Step Meal Prep Guide

1. Gather Your Gear

Photo: All Stojo containers lined up on the counter.

2. Plan & Portion• Lay out ingredients on parchment paper or reusable cutting mats.

• Use Stojo’s 400 ml for breakfasts, 700 ml for lunches, and snack-size (100 ml) for bites.

Photo: Portioning chia seeds, oats, veggies into containers.

3. Cook in Batches• Roast a large tray of veggies.

• Simmer grains and legumes in one pot.

Photo: Sheet pan with chickpeas and sweet potatoes.

4. Assemble & Seal• Fill each Stojo container.

• Snap the lid on, fold down, and label with a chalk marker.

Photo: Fully packed containers stacked neatly.

5. Store Strategically• Place frequently eaten meals at eye level.

• Stack breakfasts on one shelf, lunches on another.

Photo: Fridge with labeled Stojo stacks.

Delicious Recipes to Try

Berry Overnight Oats

Ingredients (per jar):

• ½ cup rolled oats

• ¾ cup almond milk

• 2 tbsp Greek yogurt

• Handful of mixed berries

• Drizzle of maple syrup

Instructions:

1. Combine oats, milk, and yogurt in Stojo container.

2. Layer berries on top; secure lid.

3. Refrigerate overnight; enjoy chilled.

Quinoa & Chickpea Salad

Ingredients (makes 4 servings):

• 2 cups cooked quinoa

• 1 can chickpeas, drained

• 1 cup cherry tomatoes, halved

• ½ cucumber, diced

• 2 tbsp olive oil + lemon juice dressing

Instructions:

1. Toss all ingredients in a large bowl.

2. Divide into four 700 ml Stojo containers.

3. Store and shake before eating.

Lentil & Veggie Curry

Ingredients (makes 6 servings):

• 1 cup dry red lentils

• 2 cups mixed veggies (carrot, pepper, zucchini)

• 1 can coconut milk

• 2 tbsp curry paste

Instructions:

1. Sauté veggies, add lentils and curry paste.

2. Pour in coconut milk; simmer until lentils soften.

3. Cool slightly, portion into Stojo 700 ml containers.

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Fridge Organization with Stojo

• Group by Meal Type: Place breakfast jars together, lunches next, snacks in a clear bin.

• Label & Date: Use reusable chalk markers on the lid rim for quick identification.

• Utilize Vertical Space: Fold Stojo containers when empty and store in door shelves.

• Keep Visibility High: Arrange by color or meal sequence for a grab-and-go system.

Reducing Plastic Wrap: Creative Alternatives

• Silicone Stretch Lids: Cover bowls and pans instead of cling film.

• Fabric Bowl Covers: Sew or buy cotton covers with elastic edges.

• Parchment Paper Squares: Compostable wraps for sandwiches and cheese.

From Prep to Plate: Your Sustainable Kitchen Reset

By integrating Stojo containers into your weekly routine, you’ll cut down on plastic waste, reclaim cluttered shelves, and enjoy home-cooked meals on your schedule. Start this Sunday: clear your fridge, stack your Stojo lineup, and watch how one simple swap leads to a lifetime of greener habits