Today, and over the next few days, why not start to be more sustainable in the kitchen. You certainly don’t have to make all these changes overnight. Start with the one that seems the most manageable or that will address your biggest area of concern. Small changes really can make a big difference, and they often cost little to nothing to implement. In fact, being eco-conscious often saves money in the long run.
Six Ways to Avoid Food Waste
Reducing food waste should be a top priority for anyone interesting in protecting the planet. Not only is it bad for the wallet, it also squanders the resources used to produce, package, ship, and sell that food.
1. Shop more often. Fewer trips to the store may save time and a little bit of gas, but it’s not worth it if you’re letting food spoil before you get a chance to eat it.
2. Get the most out of your freezer. Freeze leftovers to eat later. Keep a bag in your freezer for vegetable scraps and bones that you can use to make stock. Place minced fresh herbs in an ice cube tray, cover them with water or olive oil, and freeze. Use these herby cubes in soups, stews, stir-fries, and sautés.
3. Learn how to store produce properly so it doesn’t spoil before you get a chance to use it.
4. Eat the whole plant. Greens from beets, radishes, celery, and even broccoli are edible and delicious. Use the trimmings from almost any vegetable in your next batch of chicken or vegetable broth.
5. Start a compost pile. In addition to vegetable waste and eggshells, you can also throw in coffee grounds and tea leaves, yard/garden waste etc. If you haven’t a yard/garden why not consider under-sink worm composting, also known as vermicomposting
6. Eat nose-to-tail. Use as much of the animal as possible. Learn to embrace organs both for their excellent nutritional value and so they don’t go to waste during processing.”
Another post coming soon with tips on how to reduce plastic waste, ways to shop smart and more.
Enjoy your day.
All the best Jan