Zero waste groceries: getting started

Whether it’s a matter of reducing over-packaging or limiting waste, these simple little actions have a highly positive impact on the environment. We explain the concept, working with the grocery store Vrac et Vous, located in the Petit-Hameau in downtown Mont-Tremblant.

Bring your containers

Before putting containers into recycling, ask yourself: “Can I re-use this and fill it at the bulk food store?” The ideal is to use what you have already, but otherwise, you can obtain jars and recycled-paper bags on-site.

Please note that Vrac et Vous has moved to a “with service” mode. Just write what you want on your pots and bags and they’ll do the filling. Check their Facebook page in advance so you know what products they have available.

Buy the quantity you need

To maximize freshness and reduce waste, it’s better to get what you expect to use in the short or medium term. Whatever the quantity you buy, the price per kilo remains the same.

Organic and local agriculture is encouraged

In addition to providing organic and ecologically responsible products, Vrac et Vous priorizes local craftspeople and producers, and the prices are very competitive.

The top 5 musts

Condiments: mustard, maple syrup, honey, nut butter, spices and herbs, oils and vinegars.

Original products (fresh or frozen) from local craftspeople: Kimchi, tempeh, duck eggs.

Seeds etc. for germination, to become self-sufficient: alfalfa, red clover, sunflower and buckwheat.

Local flours, to reduce the ecological footprint: flours from Grains Duval of Kiamika, close to Mont-Laurier: wheat (whole wheat, pastry, and bread), buckwheat, and spelt.

Dried fruits, for the taste and the quality (no sulfites/conservation agents): cranberries, apricots, mangoes, pineapple, dates and candied ginger.

Do you need a little help in optimizing your way of eating? Don’t hesitate to contact me via the Clinique Mouvement Optimal: 819 425-8889 (Consultation by videoconference).


By the same author: What to eat when you’re less active? (Click the image below)

© Canada's Food Guide


Ariane Lavigne38 Posts

Titulaire d'un baccalauréat en nutrition de l'Université de Montréal, Ariane est nutritionniste depuis 2008. Voulant approfondir ses connaissances sur la performance athlétique, elle a obtenu un diplôme de spécialisation en nutrition sportive avec le Comité International Olympique (CIO). Elle est aujourd'hui nutritionniste du sport chez Vivaï et à la Clinique Mouvement Optimal de Mont-Tremblant. Toujours en quête de dépassement, elle combine sa profession à sa grande passion : le snowboard alpin. Elle connaît la réalité des sports élites, ayant été elle-même une athlète membre de l'Équipe Nationale de Snowboard et Olympienne des Jeux Olympiques de Sotchi en 2014. Ariane has a bachelor’s degree in nutrition from the University of Montreal and has been a nutritionist since 2008. Wanting to expand her knowledge of athletic performance, she obtained a diploma specialized in sports nutrition from the International Olympic Committee (IOC). She serves at Clinique Mouvement Optimal de Mont-Tremblant as well as Vivaï as sports nutritionist. Always in search of personal and professional advancement, she combines her profession with her greatest passion: alpine snowboarding. She understands the realities of elite sports, having been a member of the Canadian National Snowboard Team who participated in the 2014 Olympic Games in Sochi.

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