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How to reduce food waste and save money in the kitchen

A lot of things go into a kitchen – food, energy, water – and a lot of waste comes out. However, a few smart choices will minimise traffic at both ends – and help you be kinder to both your wallet and the planet.

An anthracite EKBACKEN worktop with a sink holding a grey GRUNDVATTNET washing-up bowl, microfiber cloths and accessories.
An anthracite EKBACKEN worktop with a sink holding a grey GRUNDVATTNET washing-up bowl, microfiber cloths and accessories.

The quickest boiler in town

Induction transfers heat directly into your cookware and not the hob's surface. And as no heat escapes you can cook your meals faster, which means more me-time for you.

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A VARDAGEN cast iron five-litre casserole on a hob in a kitchen with a dark-grey worktop and matching, dark wall tiles.
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Save for another day

Jars with aroma-tight lids will help you cut down on food waste. Not only do they keep dry goods fresher longer, they're also great for trying out your pickling and preserving skills. A kitchen scale will make sure you get your proportions just right, and make your raw ingredients go further.

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A pickling-prep station with GENOMSNITT scales, a PROPPMÄTT chopping board, mustard seeds and a lot of sliced zucchini.
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Shrink your sink

Filling your sink uses a lot of water, especially if it’s on the larger side. And it’s water you probably don’t need for most washing up tasks. Placing a smaller tub in your sink and using that to wash up in will cut down on your water consumption.

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A sink with a grey GRUNDVATTNET washing-up bowl and an ÄLMAREN mixer tap, microfiber cloths and accessories on the side.
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Bamboo is better

One way to make your kitchen more sustainable is to consider the materials you use. Drawer fronts in bamboo are a good choice because bamboo grows fast and is highly durable. And it looks pretty good too.

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A section of a kitchen with METOD cabinets with MAXIMERA interiors and bamboo fronts beneath an anthracite EKBACKEN worktop.
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Show your chopping boards some love

With a little maintenance, there’s no reason your wooden chopping boards shouldn’t last for years. Just remember to avoid the dishwasher and treat them with food oil every now and then.

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A bottle of SMAKRIK rapeseed oil standing on a PROPPMÄTT beech chopping board placed on a black, round table.
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Use a drawer for no-mess recycling

Creating a recycling station in your kitchen is great, but it can be a bit unsightly or in the way. So why not assign a deep drawer – or drawers – to the task? This way you get the function without all the fuss.

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A deep, drawn-out kitchen drawer revealing a complete, grey HÅLLBAR four-bin, ventilated waste solution.
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Make the most of your fridge

Keeping a constant supply of chilled water in the fridge means you won't have to run the tap to get cold water, which, in the summer months can take a really long time. And adding a lazy Susan means things won't get forgotten. Because no one enjoys finding green, furry things in the fridge.

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The food-filled, open top half of a RÅKALL fridge and freezer holds jars on a SNURRAD storage turntable.
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You use what you see

Pull-outs give you an immediate overview, so you'll know exactly what you have – and don't have. No more unnecessary trips to the grocery store to buy stuff you already have.

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A dark, drawn-out, high kitchen front, revealing multiple interior drawers filled with pantry-compatible containers and food.
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Now you see the recycling, now you don’t

A kitchen recycling station does not need to take up a lot of space. If you have a spare nook or corner, you can put a few large bags on the floor, and you’re good to go. Add some shelving and a rail and you have extra storage too. And if you want to keep everything out of sight, just hang up a curtain.

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A recycling station with DIMPA waste-sorting bags, shelves and KUNGSFORS net bags arranged in a recess behind a curtain.
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