Turner - My zero-waste kitchen - easy ways to eat waste free

Zero Waste: Whats it all about?

Going zero waste means trying to live a more sustainable life. It is a goal to aspire to and your kitchen is the perfect place to start. Having a zero-waste kitchen means buying less food in the first place, reusing whatever you can, however you can, and throwing less away. Dont worry, you wont have to completely overhaul your whole lifestyle in fact, you might just be surprised at the big difference some small, simple changes can make. From planning your food shop to what you put on your plate, this book is full of amazing tips and tricks to help you get creative, start reducing waste, and even have fun doing it!

The three Rs

Key to zero-waste living are the three Rs:

REDUCE REUSE RECYCLE

Reduce means not buying more than you need and this is where a little planning goes a long way. Reuse means making the most of those leftovers rather than binning them. With a bit of thought and inspiration you can turn your waste foods into delicious meals that are good for you, for your purse, and for the planet! Try the recipes in this book as a starting point and soon youll be experimenting with whatever you have to hand. Lastly, recycle anything that you cant reduce or reuse. Throughout this book youll find inspirational, easy, and imaginative ways to put all these ideas into practice and help you on your zero-waste journey.

Getting started: No more waste!

Going zero-waste is easy with a little thought and planning youll soon be on your way. Stopping to consider what you throw away and why is the best place to start.

clever composting

Counter-top composter

Composting is one of the best ways to go zero-waste. It puts the energy that goes into producing food back into the soil in your garden. In a compost bin, microbes use air and water to break down organic matter into nutrient-rich dirt.

All you need is a bin that lets air circulate. Start with a leaf layer (shredded paper will do), then add fruit and veg scraps, and water. Add to your compost all year round. Stir it occasionally and in 89 months youll have natural fertilizer.

A counter-top composter helps you compost as much as you can. Put scraps into your mini composter through the week and add them to your garden compost once its full. Use a proper container to avoid attracting flies into your kitchen!

Store it right!

Storing your produce in the right way can be the difference between making the most of your food and throwing it out .

Where should I store it?

Check labels when you put your shopping away as many products carry storage instructions.

Once opened, some items need to go in the and be used within a few days, so note when you open the pack. Store salad items and leafy greens in the salad drawer of your fridge. If your fruits need to ripen before eating, dont chill them, leave them out in a fruit bowl until they are ready. Your kitchen cupboard is great for shutting out light so keep spices, oils, and some veg such as onions and root vegetables dry and dark, in here.

What should I put it in?

Reusable containers do a great job at cutting down waste.

Using the right containers keeps your food in tip-top condition for as long as possible. Transfer dried goods, such as spices or pasta and rice, to air-tight glass, or ceramic jars to keep them fresh for six months or more. While plastic is easy to carry around for food-on-the-go, it should only be used for cold food, as high tempertaures can cause it to break down. In the fridge, keep asparagus, cucumber, carrots, and celery fresh by popping them upright in a jar of water.

Be prepared!

With a little prep, some foods can be stored for much longer.

Blanching vegetables , such as green beans, before freezing them not only makes them last longer but also brightens their colour and slows nutrient loss. Pop them in the freezer on a baking sheet then transfer to an airtight container they will keep for up to 10 months.

Drying vegetables , such as onions and chillies, for storage is easy. Use a for fleshy chillies. For waxy varieties, wash them in salt water, then pop them on a wire rack in a warm, dry spot a windowsill is good. In a few weeks you will have a batch of dried chillies.

A little extra help

You dont need to use fancy gadgets and gizmos to go zero-waste but some ingenious inventions can help.

A dehydrator is handy for preserving fruit, veg, herbs, and even meat. It gently dries food out while preserving nutrients and flavour.

Vacuum-packing your food preserves freshness by removing air and saves valuable space.

A cut-herb keeper will help your herbs stay fresher for longer by suspending them in water.

Cut-herb keeper

Swap-it Smoothie

From apple cores to kiwi skins and leftover greens , this nutrient-packed smoothie gets the most out of your fruit and veg.

Serves 2

120g (4oz) fresh strawberries

120g (4oz) frozen berries, such as blueberries and raspberries

350ml (12fl oz) nut milk, such as almond milk