9 tips for a zero-waste kitchen
Waste of any kind is bad news for both our planet and our wallets. With a change of mindset, a few habit updates and helpful products, we can all help to make waste a thing of the past.
Don't throw... regrow
Spring onions, leeks and some other vegetables can be completely regrown - place the rooted base into a jar filled with water, and watch it grow.
Freeze your past-their-prime veggies
Chop them up, put them in a bag (this one is made of 85% renewable material from sugar cane production) and freeze for sauces, soups, stocks and smoothies.
See what you've got
Transparent food storage helps you remember to use things up before they expire and know when you need to restock, at a glance.
Home-grow your herbs
Shop-bought herbs are pricey, have a short shelf-life, and often come in layers of plastic. A sunny windowsill is all the space you need to grow your own.
Turn scraps into extra flavour
For just about every leftover fruit, vegetable or herb, there’s a pickle, preserve or pesto you can turn it into. And, herbs, garlic, chillis and lemons can be used to infuse cooking oil.
Throw in the laundry instead of the trash
Moving from paper disposables to reusable cloth towels and napkins instead is an easy switch that saves paper every single day.
Love your leftovers
The heroes of any no-waste lifestyle: containers for leftovers! Eat healthier, save money and time and never waste another bite of your delicious home cooking.
Take it from the tap
Glass bottles for tap water, lemonade and iced tea means less packaging waste, less money spent and fewer extra-heavy shopping bags.
The last resort
If you absolutely can’t avoid throwing produce away, the next best thing you can do is to keep it separate. Food waste takes years to decompose in landfill and can be turned into nutritious compost instead. If recycling isn’t supported in your area, it’s possible to create your own compost bin, even in an apartment.