My community is changing its trash procedures. Up to now, the city has been subsidizing everybody's landfill fees. It can't keep doing that and still do civic things. So everybody is going to be charged a share of the landfill fees and with proof that they've paid, they get the same service as before.
This means that people using meal kits and other landfill-heavy practices are going to feel the impact. The rest of us, not so much.
If you're a good cook, you don't contribute to messes like this. You may even be able to take advantage of a composting program in your region, as well as getting good nutrition and cutting down on grocery expenses.
Some mornings I have ramen for breakfast, using a "no-time" broth recipe that I found on-line. You can mix the seasonings up in advance and store on a shelf; other ingredients have to be kept in your fridge. You can add in veggies, which lets you use up things in your fridge that are about to go over, improving your nutrition while keeping things out of the landfill. Next to each ingredient, I show other things you can make using it, so that buying half-pound packages is a good use of your money.
This takes about 15 minutes to make even if you don't store the mixed seasonings, because you put on the water and noodles, turn on the heat, and while the water comes to boiling, add the seasonings.
1 tablespoon garlic powder (BBQ sauce, soups, stews, chili, spaghetti sauce, most cuisines.)
1 tablespoon onion powder
1 tablespoon dried parsley
1 tablespoon dried green
onions or chives optional
1 tablespoon sugar
1 teaspoon ground ginger (use
1 1/2 teaspoons if you want it spicier)
1 teaspoon chili powder or
3/4 tsp cumin, large pinch cayenne and small pinch oregano or cilantro (India style recipes use cumin, especially garam masala seasoning)
1 teaspoon paprika (goulash, of course, KFC seasoning for chicken)
1/4 teaspoon ground white
pepper (use 1/2 tsp for spicier) (Chinese recipes of course)
1 tablespoon of mix (about a quarter of a batch) per 1 ½ cups water plus
1/4 teaspoon sesame oil or
chili oil
1
teaspoon soy sauce
½
teaspoon miso paste (miso soup)
bundle of dry ramen noodles (3 bundles per pack)
Finely chopped vegetables
like cabbage, broccoli, carrot, kernels of sweet corn, bell peppers, bok choy
leaf and any other leafy green. Use freeze-dried vegetables if you can’t get fresh.
The little quarter pound box of low-sodium miso paste that I bought will probably make 50 servings of ramen broth. I have a gallon jug of soy sauce because I use it so much. Unless you like your mouth to burn, use just a couple drops of chili oil and you'll have plenty for other recipes. (I left salt out of the dry seasonings because I use full-sodium soy sauce.)
The dry ramen noodles are available on websites like Weee which also sells the other ingredients, including the veggies. The noodles ought to be a staple in your kitchen. You throw away a little ring of paper that comes around each bundle of noodles, and after three servings, you throw away the wrapper. Instead of throwing away that whole bowl and the wrappings around the two kernels of corn which are all you get for veggies, every time you make a serving.
Yes you need a saucepan for the cooking; you can use it to cook single servings of almost anything you like including chili, mac n cheese, soup or stew of any kind, oatmeal (use the old-fashioned five minute type and you can also make cookies), hard or soft boiled eggs, kichri or fried rice or even a one-person frittata or tortilla espanola -- and for heating water for tea, coffee, yerba mate, and milk for making hot chocolate.
Yes you need a bowl to serve the ramen in, and you can use it for all the other things you can cook in that saucepan (except the drinks, of course), as well as for cold cereal or servings of snacks like granola, dry roast nuts, trail mix, chips, dip for snacks....
As for washing up, that takes all of five minutes, most of which is waiting for the water to get hot.
I have lots of other cooking tips on my DIY page. They can save you money, give you better nutrition, keep you from putting PFAS in the landfill or water supply. And oh, yeah, we're finding out that cooking from scratch burns calories as well as letting you control the sugar, sodium, fat, and cut out the garbage in packaged foods. Without the stress involved in being an Iron Chef.