Why is zero-waste cooking so important?
Food waste is a grave and concerning issue. Imagine walking out of the grocery store with three full bags of food and dropping one straight into the bin. That’s essentially what happens globally every day. Over 30% (around 2.5 billion tons) of global food supplies end up in landfills yearly. At home, 10 million tons of South African food supplies are wasted yearly. Fruits and vegetables account for a significant portion of this waste, with around 2 million tons discarded due to superficial reasons like bruises and other imperfections.
What is considered food waste? Food waste includes any expired and discarded food at all stages in the food system. This includes plate waste, forgotten leftovers, edible food scraps, or perfectly healthy and nutritious foods discarded for their imperfect appearance. But why is this so important?
Food waste is a huge source of harmful greenhouse gas emissions (adding to adverse climate change effects) and wasted natural resources. Individuals and communities need to work together to reduce global greenhouse gases and improve food security.
Zero-waste cooking tips for your kitchen
Zero-waste cooking is all about making mindful choices in the kitchen and at grocery stores. Here are a few tips to get your zero-waste journey started.
Meal plan like a pro chef
The journey to zero-waste cooking starts with planning. Chefs the world over curate menus and grocery lists to reduce their food waste. You can too!
- Meal plan weekly or monthly menus
- Check what foods you have in stock before buying more
- Make a grocery list with exact amounts
- Stick to your list at the grocery store (and refrain from buying foods on an empty stomach)
- Shop local: Buy from local grocery stores and support local farmers
- Buy loose: Instead of buying bulk packaging, opt for loose foods and buy only what you need
- Don’t judge a food by its appearance: Bruises and other imperfections don’t take away from flavour or nutritional value. Don’t let a little bruised banana put you off buying it!
Storage is important
Organise your fridge, freezer, and pantry for optimal visibility and air flow to reduce having to discard of forgotten and expired foods.
Tips for packing the fridge:
- Storage drawer: Veggies, herbs, and fruits
- Bottom shelf: Sealed uncooked meats
- Middle shelf: Store additional raw produce, cooked foods, and perishable items
- Top shelf: Store leftovers, dairy, yoghurt, and condiments
- Door: Store condiments and regularly used items, like milk and juices
- Stock take: Check what’s in your fridge before heading to the grocery store
Tips for the freezer and pantry:
- Use the First-In-First-Out (FIFO) method: Store previously bought foods in front (or on top) and newly bought foods at the back (or below)
- Seal foods properly: Use freezer-safe, air-tight containers and plastic wrap to prevent freezer burn and keep foods bug-free
- Stock take: Check what frozen foods you have before buying more
- Label everything: Take the time to date foods to avoid discarding expired items
Green fingers
Consider starting a compost heap in your garden. Not only does this help create the best and healthiest fertiliser for your garden, but it also helps to reduce the amount of foods that end up in landfills. Composting is easy and can be done indoors or outdoors. Start small and work your way up, and be amazed at how much wonderful fertiliser you can make from kitchen scraps!
A lot of vegetable cut-offs can be regrown within weeks with just a little sun and water. Keep the tops and bottoms of vegetables like carrots, onions, spring onions, beetroot, lettuce, cabbage, and herbs like rosemary and basil. Keep these scraps on your kitchen windowsill and watch as you regrow your food source!
DIY It
A lot of condiments, dried herbs, and flavourings can be made at home with leftovers, scraps, and overripe vegetables and fruits.
- Stocks: Use vegetable and meat scraps to make your own stock. Keep in the fridge for a couple of weeks or freeze to keep for a few months
- Dried foods: Use up wilting herbs, leafy greens, and odd vegetable scraps by drying them out in the oven or air-fryer at a low temperature. Grind them up for the most flavourful handful of herbs or dusts for garnishes (think beetroot dusts, onion and garlic powder, or your own take on mixed herbs)
- Pickles, sauces, and jams: Use quick-pickle brines to preserve veggies (like cucumbers, carrots, beetroot, etc); or make home-made sauces and jams like tomato sauce, chutney, chilli, apricot jam or mixed berry jam
- DIY cleaning solutions: Citrus peels and herbs, like mint and lavender, are perfect for creating a DIY cleaning mix
Reinvent your leftovers
Get creative with leftovers and remember to eat them first, before buying more food for a new recipe. Here are a few ideas to get your creative juices flowing:
- Roasted veggies = use in wraps, sandwiches, pasta or cous cous salads, and fritattas
- Rice = use for stir fries, fried rice cakes, or crisp in the oven to add texture to salads
- Cooked meats = slice thinly for wraps and sandwiches, add to cheese boards, and bulk up stews
- Bread = make breadcrumbs (for your next chicken schnitzel), croutons, or French toast
- Cheese scraps = use in stews, make pesto, grate and broil for a salty garnish or snack
Wrapping up
Zero-waste cooking doesn’t mean being perfect. It’s about making mindful, informed decisions that add up over time. With a little meal prep, some clever storage, and creative reuse, you can transform your kitchen into a more sustainable space.
Every time you save a carrot top for stock, freeze leftovers, or regrow spring onions on your windowsill, you’re making a difference to your budget, your home, and the planet.
So why not start today? Choose just one tip and give it a go. A greener kitchen is just one mindful meal away.
ALSO SEE: Locally made sustainable products for your home
Feature image credit: Pexels
