Reducing Food Waste at Home: 4 Easy Tips for a Busy Schedule
We waste an astonishing amount of food, estimated up to 40%. Aspiring to have a zero-waste kitchen may seem like a daunting task, especially while juggling a full schedule, but you can start by making little changes.
Here are four easy tips that I’ve learned over the years:
- Use the Whole Product: If I bake a whole chicken one day, I use the remainder for stock the following day. The same thing thing goes with leftover vegetable bits, cheese rinds, or even fruit peels.
- Stay Organized: I like to meal-prep beforehand by cutting, chopping, and weighing 1–2 days in advance. I also cook in bulk so that I have a few days’ worth of leftovers. This might seem like extra work, but you’ll save a lot of time and energy in the long run.
- Egg Float Test: If you think that your eggs are expired, you can do an “egg float test” in water to find out. They’ll float if they’re bad, but they are still okay if they remain at the bottom.
- Freeze: My freezer has a section dedicated to pre-measured portions of various ingredients. For example, if a recipe calls for a few slices of ginger, I just slice the entire ginger root into portions, use what I need, and freeze the rest for next time.
These are just a few tricks that I’ve learned along the way. I’d love to hear any of your zero waste tips.