We’ve all been there. One week, your toddler is scarfing down blueberries like they’re gold, and the next, they’re acting like you’ve served them a plate of nails. Meanwhile, your grocery bill just keeps climbing—and so does the food waste.

Why It Matters

We all know kids need repeated exposure to foods to build curiosity and acceptance. It’s true, and it works over time. But in the real world?
That exposure comes at a cost—both in time and money—and when your toddler pulls a fast one on you (cucumbers last week were gold, but now they’re public enemy #1), it’s frustrating.

So how can you stick with giving kids those valuable exposures without wasting half your grocery haul?

Here’s what works.

6 Strategies to Reduce Waste and Keep Variety on the Table

1. Serve Small Portions

When offering new or less familiar foods, start small. Resist the urge to pile on the peas. A small spoonful or two is plenty.

Why? Because too much can overwhelm them. When kids feel overwhelmed, they’re more likely to refuse and leave it all behind, turning into waste.

Smaller portions also make it easier to see progress. Did they touch it? Smell it? Take a bite? Those are wins—even if they didn’t clean their plate.

(added content) Think of this as “nudging” them toward comfort, rather than pushing them toward finishing

Why it works: Smaller portions reduce plate waste and make it easier for your child to feel successful. If they taste it, that’s a win. If they don’t, you’re not scraping half a cup of peas into the trash.

2. Buy Small, Too

Not only should you serve small, but you should also buy small—especially when introducing new foods. Bulk bins are great for testing things like nuts, seeds, grains, or dried fruit in tiny amounts.

For produce, buy loose items when possible or hit up the farmers market where you can often grab just one or two of something.

And don’t forget frozen. Frozen fruits and veggies last longer and let you pull out just what you need. Frozen blueberries in smoothies, pancakes, or oatmeal can save you from throwing away a pint of fresh ones.

(added content) Bonus tip: Learn how to freeze fresh produce yourself so you can save what’s left for later use. Blueberries, for example, freeze beautifully.

(OLD)When it comes to shopping, smaller is smarter. Look for stores that offer bulk bins or loose produce, so you’re not stuck with pre-packaged amounts. You can buy just a handful of dried fruit, a small scoop of quinoa, or a few apples instead of a whole bag.

Bonus tip (added content): Farmers markets are great for this too—small baskets, fresh picks, and sometimes the option to buy just a couple of whatever’s in season.

3. Serve It Differently

Let’s stick with blueberries for a minute. Last week your toddler couldn’t get enough of them fresh. This week? Total rejection.

Rather than toss them, change it up. Toss blueberries into muffins, blend them into smoothies, or bake them into pancakes. Shifting the texture or temperature—fresh to frozen, raw to baked—can sometimes bring kids back to a food they’re suddenly resisting.

4. Rotate Foods on Purpose

Instead of automatically restocking last week’s winner, intentionally rotate.
Blueberries today, strawberries next week, mangoes after that.

This rotation not only helps avoid food fatigue but also builds in variety.

(added content) I like to call this being “brand or flavor agnostic”—try switching up not just produce, but things like cereals, yogurts, or crackers. It exposes kids to new flavors and textures and keeps your grocery budget a bit more predictable.

5. Plan for Flexible Meals

Don’t put all your eggs—or blueberries—in one basket. Think ahead.

If blueberries are on your list this week, have multiple ways in mind to use them. Fresh for snacks, frozen in smoothies, baked into muffins, or tossed on oatmeal.

(added content) The idea here isn’t to have an elaborate plan for every ingredient, but to build flexibility into your week. It takes the stress out of seeing uneaten produce staring at you every time you open the fridge.