I’ve seen some cool videos showing you ways to use watermelon rinds or banana peels.
Food waste is responsible for about 6-8% of all greenhouse gas emission. Even though there are numerous points across the supply chain that lead to food waste, you and I can do our part. Imagine if every household wasted just a pound less of food each day?
In reality, “Zero Waste” is an unrealistic goal 100% of the time, but it may be realistic 80% of the time or more. If more people adopt a zero waste cooking strategy, we could have a big impact. Food waste isn’t just bad for the planet. Over 10 percent of Americans are food insecure, and handling food differently could have a positive impact.
What is “Zero Waste Cooking”
To waste less food you have to consider how you shop for food, mindfully buy only what you need, learn how to store it properly, keep track of your leftovers and perishable food, and use it all.
Sure you can experiment with with rinds and peels, however there’s more you can do on a day to day basis to waste less food. When you start to shop more mindfully, store food right (use the refrigerator and freezer, include canned and frozen produce along with fresh), and buy only what you need and know you can use, less food (and money) will go into the trash.
- What’s in your fridge? How can you use it up?
- Eat your leftovers. Make a new meal out of them.
- Learn more about storing fresh produce, best by dates, and utilize your freezer to preserve food.
- Use it all. Find new recipes. Cook from the pantry and freezer.