We are moving next month and now I have two new food waste related goals. First, I want empty the current kitchen without wasting any food. Second, I want to find ways to make sure the next kitchen becomes a “Zero-Waste Kitchen”. It seems the key to success is better planning. Here is the round-up of what I learned:
Tips on wasting less in the kitchen
The Nourishing Gourmet recently published 7 waste-reducing tips on her website. These are more conceptual tips with one real exception–date your leftovers. I mean this is two ways. First, she recommends writing the date on all leftover containers. And, she recommends including a leftover day/night in your week to clean out the bits and ends of the week’s meals. Dating leftovers? Yes, rebound relationships do work, after all.
For more practical ideas, look at the Reader’s Digest slide deck. This presentation has over 13 tips for wasting less food in the kitchen, many of which are practical, easy, and clever. For example, did you know that you can regrow scallions? All you need to do is cut the ends, drop them in glass with water, and give them some sunlight. They also recommend keeping lettuce in brown paper bags, using citrus peels to ward off ants and mosquitos, and re-crisping celery with potato slices or lemon juice.
The Green Cycler also had general tips for creating a zero waste kitchen, but the one Jean-Francois likes best: Get A Chicken – a hen to eat food scraps, provide eggs, and terrorize our little cats.
And how do you set up a kitchen for zero waste?
This answer is going to be harder to find, but I fell in love with one site that I am going to lose hours on. The Kitchn website has a whole section with ideas for setting up your kitchen. True, the goal there is for ease of use, but a number of these ideas are inspiring for a girl with a container fetish.
If clutter is your challenge, you may want to check out Sue Rasmussen’s website. She provides tips for de-cluttering each activity that takes place in a kitchen.
And finally, Real Simple has approaches to organizing your kitchen based on the type of chef that you are (daily, gourmet, Sunday-only…).
But what about all those jars of spices?
This is the real issue in my chef’s (a.k.a. Jean-Francois’) kitchen. He is search challenged when it comes to looking for ingredients on the spice shelf. We’d love a solution that keeps our spices out of the light, but easy to find. If anyone can point us to good ideas, I will send Jean-Francois to your home to cook you dinner.