Back To School Sustainability Tips + Kid-Friendly Recipes To Try This Fall

In the midst of the back to school transition, life can become hectic quickly. Although it can be challenging to keep sustainability top of mind, with a few simple behavior changes and a little planning, you can make the back to school season easier and less wasteful.

• Before you shop, take stock of the school supplies you already have. Every year, six billion pens are thrown away that still work
  
• Opt for recycled paper and notebooks.
• Send kids off with lunch in reusable containers and a reusable water bottle.
  
• Buy clothing from resale shops or exchange clothing with other families— kids grow fast!
  
• If your school is using foam trays or plastic, ask them to look into compostable foodservice ware this year. Composting is a great way to cut down on the waste created at lunchtime.

We partnered with Sarah Considine, the Southern California plant-based wellness chef from @eatcleanwithsarah, to bring you two vegan recipes that are easy to make, nutritious and kid approved.

INGREDIENTS

• 1 15 oz can of garbanzo beans, rinsed and drained
  
• 2 stalks of celery, diced
  
• 1 small handful of fresh dill, minced
  
• 1/4 cup of fresh parsley, diced
  
• 1/4 red onion, minced
  
• 2 dill pickles, minced
  
• 1/4 C shredded carrots
  
• 1/3 cup of dairy free mayo
  
• 2 tbsp of dijon
  
• 1 tbsp onion
  
• Juice of one lemon
  
• 1/4 C dried naturally sweetened cranberries
  
• Few dashes of dulse (optional)
  

INSTRUCTIONS

Place all of the ingredients into a large bowl. Mash it up with a fork until mixed well. Serve on toast, with crackers or alone!

INGREDIENTS:

• 1 package of gluten free macaroni noodles (Jovial is my fav)
  
• 1/2 C raw cashews, soaked overnight then rinsed + drained
  
• 2 carrots, chopped and steamed until soft
  
• 2 cloves of garlic, minced
  
• 1 tbsp vegan butter (I love Miyoko’s brand)
  
• 1 tbsp onion powder
  
• 1 tsp mustard powder
  
• 1/4 C nutritional yeast
  
• 1/4 tsp sea salt
  
• 1 tbsp miso paste (I use chickpea miso)
  
• 1/2 C water or vegetable broth (veg broth gives more flavor)
  
• 1/2 C diced cherry tomatoes
  

INSTRUCTIONS:

Boil your noodles according to the instructions on the box. Place all of the remaining ingredients except tomatoes into a blender and blend until smooth. Taste and adjust seasonings as needed. Toss with your drained noodles and stir it up. Add your fresh tomatoes and stir again. Top with more nutritional yeast and enjoy!

For another great recipe by Sarah, see her Vegan Banana Cream Pie Recipe here.

In the middle of a busy school week, the last thing you want is to tackle a pile of dirty dishes. World Centric plant-based tableware is compostable and sustainable. Although using reusable plates and utensils is always the most eco-conscious choice, World Centric products are a great alternative for your busiest nights of the week, and are more sustainable than styrofoam and paper plates coated with petroleum.

You can find our retail plates, bowls, utensils, Kraft paper straws and more at retailers nationwide. Use our store locator tool to find a retailer nearest you!

photo from @harvestmarkets