From our good friends at zerowastehome.com here are ten tips to a zero-waste kitchen. Take one “Green Minute” and you can transform your kitchen.
Welcome alternatives to disposables (paper towels, garbage liners, wax paper, aluminum sheets, disposable plates, cups, etc….): Swap paper towels for reusable rags, swap sandwich baggies for kitchen towels or stainless containers, drop garbage liners all together (wet waste is mostly compostable anyways).
- Buy in bulk or at the counter (see Zero Waste Grocery Shopping), bring reusable bags (dry goods), jars (wet items such as meat, deli, fish, cheese, oil, peanut butter) and bottles (liquids: oil, soy sauce, shampoo, conditioner).
- If you cannot find it in bulk, find a supplier (bring your jar to the ice cream shop, a pillow case to the bakery for your bread, or your bottles to the winery/brewery)… or make it ( mustard, salad dressing, hot sauce, jams, OJ, hummus, cookies, canned tomatoes).
- Shop the farmer’s market: they’ll take the egg carton and the berries baskets back for reuse. Your veggies will also most likely be free of plastic and stickers.
- Learn to love your tap water.
- Use bulk castile soap as a dish/hand cleaner, baking soda as a scrubber (in a stainless Parmesan dispenser) with a compostable cleaning brush (a wooden one with natural hair). Choose dishwasher detergent in a cardboard box.
- Turn your trash can into a big compost keeper. Use your tiny compost keeper as a trash can (on the market, the sizes for these seem to be reversed).
- Reinvent your leftovers before they go bad. Go thru your recipe binder/box and only keep the recipes that can be achieved with zero waste in mind.
- Invest in a pressure cooker (halves the cooking time).
- YOU CAN ALSO… Reuse single-side printed paper for grocery shopping and errands list, use your lettuce cleaning water to water plants, open your oven after baking in the winter (cool your oven, warm your house)..
Source: The Green Register