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Always Taking Out The Trash? Here Are 4 Tips To Produce Less Waste

Colleen Wachob
April 21, 2019
Colleen Wachob
mbg Co-Founder & Co-CEO
By Colleen Wachob
mbg Co-Founder & Co-CEO
Colleen Wachob is Co-Founder and Co-CEO at mindbodygreen.
Sophia Roe on the mindbodygreen Podcast
Image by mbg Creative
April 21, 2019
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Immediately upon entering the office to record the mbgpodcast, Sophia Roe is hugging everyone she meets. She radiates realness and positivity both IRL and on her Instagram, which is chock-full of food, beauty, and wellness tips. Though she started as a chef, Sophia is really a storyteller, whether the medium is food or words.

Her perspective today is born out of her childhood challenges growing up in the foster care system, not knowing her father before his death, and having a mother who struggles with drug addiction. Food was somewhat of an unexpected savior for her as she found work in the kitchen of a raw food restaurant to support herself and then worked as a private chef.

After finding out she had a cluster tumor on one of her ovaries and undergoing radiation, she became interested in nutrition and healing herself from the inside out. She talks about being orthorexic for a period and explains how she finally found balance.

As she innovated with different ways of cooking that supported her health and the health of others, she became passionate about cooking seasonally with local foods and finding ways to reduce food waste.

In line with her wellness philosophy that centers around simplicity, she believes in small changes that make a big difference. She spoke to us about this and much more, so check out the full conversation. Here are a few of her top tips for making your kitchen more sustainable.


Have a plan before you buy produce.

Sophia talks about the common issue we all face of being left with bad produce after stuffing it in the back of the fridge. To limit the amount of produce that goes to waste, she recommends grabbing some inspiration online or from cookbooks before heading out to the farmers market or grocery store—this way you have more direction about what to buy, and you’ll likely waste less.


Put your veggies in water.

Yes, just like plants, Sophia recommends putting your plants in water in the fridge to keep them from going bad. If you’ve already missed the boat on this one and your veggies are looking less than perky, plop 'em in a cup of water and see how they fare.


Repurpose old containers.

First off, when you bring food home you’ll want to store it in glass jars. If that’s not feasible or you run out of storage, a great backup plan is washing takeout containers, plastic packaging— whatever you have—and using it as a container.


Reuse, reuse, reuse.

Sophia is all about reusing, especially when she’s out and about. She tells us she’s used the same Sweetgreen fork for six months because, hey it looks the same and think about how much plastic that wastes if you grab a new one every time?

Her story and actionable advice will inspire you to find what works for you and create consistency in your wellness routines. You’ll want to listen to the whole episode to hear even more, including tips for how to develop a rejuvenating morning routine, and why journaling is the self-care practice to consider right away.

Enjoy this episode, sponsored by So Delicious! Don't forget to subscribe to our podcast on iTunes, Google Play, or Stitcher, and sign up for our podcast newsletter!
Colleen Wachob author page.
Colleen Wachob
mbg Co-Founder & Co-CEO

Colleen Wachob is Co-Founder and Co-CEO at mindbodygreen. She graduated from Stanford University with degrees in international relations and Spanish, and spent 10 years working at Fortune 500 companies including Gap, Walmart, and Amazon. Wachob lives in Miami, Florida with her husband, mbg Founder and Co-CEO Jason Wachob and their two daughters, Ellie and Grace. Her first book, which is co-authored with mindbodygreen Founder Jason Wachob, The Joy of Well-Being, is being released on May 23, 2023.