Like many of you, my love for zero waste cooking began with a moment that was both simple and eye-opening. During a routine fridge cleanup one evening, I stumbled upon a bag of wilted spinach, a cucumber on the verge of becoming a science project, and a carton of sour milk.
The wasted food was a stark reminder, but more so, it highlighted my disconnection from the food I was consuming and carelessly throwing away. This realization served as a wake-up call, steering me towards a path of more conscious, sustainable cooking and eating habits.
What is Zero waste?
Zero waste is a sustainability philosophy that aims to eliminate the disposal of materials into landfills, incinerators, and the ocean by promoting the redesign of resource life cycles so that all products are reused.
The goal is to create a circular economy where virtually nothing is wasted, and materials are kept in use for as long as possible through practices like recycling, composting, and repurposing.
What is Zero Waste in Culinary?
In the culinary world, zero waste cooking translates this philosophy to food preparation and consumption. It involves using all parts of the food we buy or grow—stems, leaves, peels, and all—to minimize food waste.
This approach encourages creativity in the kitchen, from inventing new recipes to finding uses for leftovers and scraps that would otherwise be discarded.
Zero waste cooking also emphasizes sourcing food sustainably, choosing local, seasonal produce, and avoiding over-packaged products.
How to Do Zero Waste Cooking?
- Plan Your Meals: By planning meals, you can buy only what you need, which helps reduce waste. A study by the Natural Resources Defense Council (NRDC) found that the average American throws away about 25% of the food and beverages they purchase, amounting to approximately $1,800 wasted each year per household1.
- Use the Whole Ingredient: Get creative with your cooking by using the entirety of your ingredients. For example, broccoli stems can be just as delicious as the florets when prepared correctly, and meat bones can make rich, flavorful broths.
- Store Food Properly: Proper storage can significantly extend the life of your food. For instance, storing potatoes in a cool, dark place can keep them fresh for weeks, while keeping herbs in water in the refrigerator can prolong their life.
- Compost: Composting food scraps turns waste into a resource, creating a nutrient-rich soil amendment for gardening. The EPA estimates that in 2018, about 30% of what we throw away were food scraps and yard waste, which could be composted instead2.
- Embrace Imperfections: Choosing “ugly” fruits and vegetables that are often discarded because of cosmetic standards can reduce food waste. The Ugly Fruit and Veg Campaign estimates that about 20% of produce in the U.S. doesn’t meet cosmetic standards and is often wasted3.
The Benefits of Zero Waste as It Relates to Cooking
- Environmental Impact: Food waste contributes significantly to greenhouse gas emissions, with the United Nations estimating that if food waste were a country, it would be the third-largest emitting country in the world4. Zero waste cooking helps reduce these emissions.
- Economic Savings: By buying only what you need, using all parts of the food, and reducing waste, you can save a considerable amount of money on grocery bills.
- Health Benefits: Zero waste cooking often leads to a healthier diet as it encourages the consumption of whole foods, fresh produce, and homemade meals over processed foods and takeout.
- Social Benefits: Sharing zero waste cooking tips, meals, and ideas can help build community and spread awareness about sustainable living practices.
Food Waste at Home
Food waste is a significant global issue with profound implications for the environment, economy, and society. Despite the fact that billions of people around the world face food insecurity, a substantial amount of food is wasted every year, from production to consumption stages5. Addressing food waste is not just about reducing waste itself but also about tackling broader challenges such as climate change, resource conservation, and hunger.
The Scope of Food Waste
- Global Impact: According to the United Nations Food and Agriculture Organization (FAO), approximately one-third of all food produced for human consumption is lost or wasted globally. This amounts to about 1.3 billion tons of food each year.
- Environmental Consequences: Food waste is responsible for about 8-10% of global greenhouse gas emissions6. When food is wasted, all the resources used for growing, processing, packaging, and transporting that food are wasted as well—this includes water, land, energy, labor, and capital.
- Economic Losses: The global economic cost of food waste is estimated at approximately $940 billion per year. This economic impact is felt from the highest levels of global markets to the everyday consumer.
- Social Implications: While food is being wasted, nearly 690 million people, or 8.9% of the world’s population, are suffering from undernourishment.7 Reducing food waste could significantly alleviate hunger and food insecurity in many regions.
9 Zero waste cooking Tips
Zero waste cooking is about making the most of our food, using what we have, and minimizing what we throw away. It’s a philosophy that not only benefits the planet but also enriches our lives with creativity and a deeper appreciation for the food we eat. Here’s how you can start now:
1. Meal Planning
My first tip is as simple as it is effective: plan your meals.
This doesn’t mean you need a rigid schedule for every breakfast, lunch, and dinner.
Instead, have a flexible plan that allows you to use what you have in the fridge and pantry.
This approach not only reduces waste but also saves money and time spent on last-minute grocery runs.
2. Proper Food Storage
Learning how to store different types of food properly can dramatically extend their life and reduce waste.
For example, storing herbs in a glass of water in the fridge or keeping your bread in a cool, dry place can make a significant difference.
Invest time in learning the best storage methods for various foods—it’s a game changer.
3. Creative Uses for Leftovers
Viewing leftovers as ingredients rather than as meals to be reheated was a paradigm shift for me.
A bit of roast chicken from Tuesday can become part of a salad on Wednesday or a topping for a homemade pizza on Thursday.
Stale bread transforms into croutons, breadcrumbs, or even the base for a delicious bread pudding.
The possibilities are endless, and adopting this mindset encourages creativity and resourcefulness in the kitchen.
4. Enjoy Imperfect Produce
One of the most enlightening aspects of my zero waste lifestyle has been learning to love “ugly” produce. Supermarkets often reject fruits and vegetables that don’t meet certain aesthetic standards, leading to vast amounts of perfectly edible food going to waste.
By choosing imperfect produce, either from stores that offer it at a discount or through subscription boxes dedicated to saving these items, I’ve not only saved money but also contributed to reducing this sense of waste.
A study by the University of Edinburgh highlighted that more than 50 million tonnes of fruit and vegetables are discarded in Europe annually, due to appearance standards8. Embracing this imperfect produce has taught me that beauty truly is on the inside, especially when it comes to fruits and veggies.
5. Bulk Buying and Avoiding Over-Packaged Products
Transitioning to bulk buying was a bog step for me, significantly reducing both my food waste and plastic consumption.
Initially, I was hesitant, worried about buying too much and not being able to use it all. However, by carefully planning and only buying what I knew I would use, I’ve managed to cut down on waste and save money.
This approach also led me to discover a community of like-minded individuals at my local bulk store, further enriching my life.
The EPA (Environmental Protection Agency) reports that packaging accounts for a significant portion of municipal solid waste in the United States, totaling about 82.2 million tons in 2018 alone9. By choosing bulk and minimally packaged goods, I’m contributing to reducing this waste, one purchase at a time.
6. Learn Food Preservation Techniques
Learning how to preserve food has opened up a new world of zero waste possibilities for me.
From pickling and fermenting to freezing and dehydrating, these techniques not only extend the life of food but also add new dimensions of flavor.
For instance, after a particularly bountiful harvest from my small vegetable garden, I found myself with more tomatoes than I could possibly use fresh.
Rather than letting them go to waste, I decided to try my hand at making homemade tomato sauce and canning it.
Not only did this save all those tomatoes from the compost bin, but it also provided me with a taste of summer in the middle of winter.
According to the National Center for Home Food Preservation, properly canned goods can last for up to a year, significantly extending the usability of seasonal produce.
Why Preserve Your Own Foods?
- Reduces Waste: Seasonal gluts often lead to surplus produce, which can be wasted if not consumed in time. Preserving these foods extends their life and prevents them from ending up in the landfill.
- Saves Money: By preserving seasonal produce, you can enjoy fruits and vegetables at their peak flavor and nutritional value throughout the year, saving money on out-of-season or imported produce.
- Healthier Options: Homemade preserves allow control over ingredients, avoiding the excessive sugars, salts, and preservatives often found in store-bought versions.
How to Preserve Your Own Foods
- Canning
- Example: Tomato sauce, jams, and pickles.
- Tip: Always follow trusted recipes and guidelines to ensure food safety, especially regarding acidity and sterilization.
- Freezing
- Example: Berries, sliced bread, and cooked beans.
- Tip: Flash freeze items on a baking sheet before transferring them to containers to prevent clumping.
- Drying/Dehydrating
- Example: Herbs, apple slices, and tomatoes.
- Tip: Store in airtight containers in a cool, dark place to maintain flavor and prevent spoilage.
- Fermenting
- Example: Sauerkraut, kimchi, and kombucha.
- Tip: Ensure your containers and workspace are thoroughly cleaned to prevent unwanted bacteria growth.
- Pickling
- Example: Cucumbers, carrots, and beets.
- Tip: Experiment with different vinegars and spices to find your favorite flavor combinations.
7. Composting
Composting has been a cornerstone of my zero waste journey. Initially, the idea of composting in my small apartment seemed daunting.
However, discovering Bokashi composting—a method that ferments food waste, including dairy and meat, in a sealed container—was a game-changer. This method allowed me to compost almost all my food scraps without odor or pests, turning waste into a resource for my houseplants and community garden.
The EPA estimates that in 2018, food waste accounted for approximately 24% of municipal solid waste sent to landfills and incinerators.
By composting, we can significantly reduce this figure, turning potential waste into nutrient-rich soil instead.
8. Think Zero Waste cooking While Shopping
Shopping with a zero waste mindset has dramatically altered my approach to groceries. Bringing my own reusable bags, containers, and jars to fill up at bulk stores and farmers’ markets not only cuts down on packaging but also ensures I buy only the amounts I need.
A pivotal moment came when I realized the impact of my choices after participating in a waste audit challenge. Over a month, I noticed a substantial decrease in my household’s waste output, aligning with studies showing that a significant reduction in household waste is possible through mindful shopping and preparation.
This shift not only supports waste reduction but also promotes a closer connection to local food systems and producers.
9. Zero Waste Meal Prep
Zero waste meal prep has been both a time saver and a waste reducer. By preparing and storing meals in reusable containers, I’ve minimized food waste and cut down on the use of single-use plastics.
An enlightening aspect of this practice was when I started using silicone stretch lids and beeswax wraps instead of plastic wrap for leftovers, which significantly reduced my kitchen’s plastic footprint.
According to a study by the University of Southern Indiana, the average American throws away nearly 100 kilograms of plastic per year, and a significant portion of this comes from kitchen waste. By adopting zero waste meal prep practices, we can substantially lower this number, contributing to a healthier planet.
Reference List
- Sustainable America. A new NRDC study shows that America wastes 40% of its food. Retrieved from https://sustainableamerica.org/blog/a-new-nrdc-study-shows-that-america-wastes-40-of-its-food/ ↩︎
- United States Environmental Protection Agency. Composting at home. Retrieved from https://19january2021snapshot.epa.gov/recycle/composting-home.html ↩︎
- Food Waste Feast. Why we waste: Ugly food, expiration dates, and more. Retrieved from https://foodwastefeast.com/why-we-waste-ugly-food-expiration-dates-and-more ↩︎
- United Nations Environment Programme. (n.d.). Promoting sustainable lifestyles. Retrieved from https://www.unep.org/regions/north-america/regional-initiatives/promoting-sustainable-lifestyles ↩︎
- World Food Programme. (n.d.). 5 facts about food waste and hunger. Retrieved from https://www.wfp.org/stories/5-facts-about-food-waste-and-hunger ↩︎
- World Wildlife Fund. (n.d.). Fight climate change by preventing food waste. Retrieved from https://www.worldwildlife.org/stories/fight-climate-change-by-preventing-food-waste ↩︎
- Heifer International. Food waste facts you should know. Retrieved from https://www.heifer.org/blog/food-waste-facts-you-should-know.html ↩︎
- University of Edinburgh. Beauty in the ugly fruit. Retrieved from https://edinburgh-friends.ed.ac.uk/supplements/beauty-ugly-fruit ↩︎
- United States Environmental Protection Agency. (2022, November 23). Containers and packaging: Product-specific data. Retrieved from https://www.epa.gov/facts-and-figures-about-materials-waste-and-recycling/containers-and-packaging-product-specific ↩︎
I was born and grew up in Port-au-Prince, Haiti, where my grandmas, mom, and aunts taught me everything about cooking. Now, I live in the US, and I love hiking, reading, and making meals for my family.
