The Zero Waste Kitchen
A zero waste kitchen is a goal — try to waste as LITTLE food as possible. Here is a checklist:
Before shopping:
- Plan meals for the week
- Check what you already have
- Make a list and stick to it
While cooking:
- Measure portions so you do not cook too much
- Use vegetable scraps for soup broth (onion ends, carrot peels, celery leaves)
- Save stale bread for breadcrumbs or croutons
After eating:
- Store leftovers promptly in clear containers
- Label with the date
- Plan to eat leftovers within 3 days
- Freeze anything you will not eat soon
For scraps:
- Compost what you can
- Feed appropriate scraps to pets (check what is safe!)
Track your progress: For one week, keep a log of every food item you throw away. At the end of the week, look at your list. Could any of those items have been saved? This awareness alone reduces waste!