Prevention
Although this point has already been addressed, just as it's important to reduce food waste, let's also avoid leftovers. This can be achieved by a more thoughtful and anticipatory approach to consumption.
For example, one of the most important steps you can take before going grocery shopping is to look in the refrigerator to see what you have left. Don't make assumptions about what you have in stock, just take 5 minutes to open the cupboards and take a quick inventory. This will help you avoid buying goods you already have.

Flexibility
Flexible is the watchword for food waste, as well as for leftovers. Change anything that can be changed if it leads to a better outcome. Let's say you've planned all your recipes and meal ideas for the week; if, one day, you find yourself with too many leftovers, simply reheat them instead of thinking of a new dish. This also applies to uncooked ingredients. Be creative and open to exploring new paths. Here are a few ideas to inspire you:

• Excess vegetables can be transformed into soup, spaghetti sauce, and ratatouille.
• Slightly stale bread can be turned into croutons or French toast.
• Leftover cooked rice can be transformed into fried rice or rice pudding.
• Unattractive fruits can be turned into a fruit salad.
• Extra pasta can become a cold pasta salad for the next day

Help
To help you to manage leftovers and make use of specific ingredients, you can turn to an application. For instance, there is an app called SuperCook that helps you prepare meals based on what ingredients you have available. It allows you to discover recipes according to your available ingredients, and you can also choose the type of meal you want to make, such as soup, salad, or casseroles.

And most importantly, consult the volunteers! You're not in this alone; the camp leader is not in charge of everything. Responsibilities are shared, and you don't have to oversee all the cooking. If a designated cooking team is in charge, talk to them. Find out what their plans are, and make them aware of the problem of leftovers.

After the camp is over, it is time to sort through the food. As we discussed in the Food waste section, you already have solutions for items that are no longer edible. Let's now focus on the food that is still good and provide you with some ideas.

One of the initial options available is to redistribute the food among the participants. As they head home, they may be hungry during the journey. You can fairly distribute what might be of interest to those who are willing.

You can also donate the remaining non-perishable food to organizations that collect food, such as the Red Cross or local food banks like Les Restos du Cœur in France, for example. Another consideration is reaching out to long-term volunteers in the city where your camp is held and inquire with the hosting organization.