Rosanne Rust - Zero Waste Cooking For Dummies

Zero Waste Cooking For Dummies

Published by: John Wiley & Sons, Inc., 111 River Street, Hoboken, NJ 07030-5774, www.wiley.com

Copyright 2022 by John Wiley & Sons, Inc., Hoboken, New Jersey

Published simultaneously in Canada

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Library of Congress Control Number: 2021951059

ISBN 978-1-119-85044-1 (pbk); ISBN 978-1-119-85045-8 (ebk); ISBN 978-1-119-85046-5 (ebk)

1. Chapter 7

1. Chapter 2
2. Chapter 5
3. Chapter 8
4. Chapter 13
5. Chapter 14

Up to 40 percent of the food produced doesnt get eaten. This is a waste of not only food but also all the resources it took to produce, process, and deliver that food.

Food and food systems have deep cultural roots, playing a major role in our lifestyles, celebrations, and livelihoods. My experiences interviewing and counseling people about what and how they eat offers me important insights into their whys, too. In some cases, food is a comfort, part of an identity, or simply a basic need. In other cases, diet is a form of medical therapy in that dietary change can improve a medical condition or help manage a disease. In addition, changes in food choices are now made with the environment in mind. But for any of that to work, the individual must accept, and sustain, the change.

My philosophy about food and eating habits is one of reason. For dietary changes to have any impact whether on your body, your budget, or the environment those changes must be reasonable and doable. Extreme measures are rarely sustainable. Zero waste cooking can save you money and may even improve your nutrient intake. It also has a positive impact on the environment, reducing the overall methane emissions that result from the food waste that goes from your kitchen to landfills. This book aims to help you reduce your food waste, no matter what you eat.

This book aims to help and encourage you to waste less food.

Many zero waste cooking books adopt the notion that to have a positive impact on the environment, you must focus almost entirely on eating more plants and removing animal products from the diet. This book doesnt. The notion that everyone can (or wants to) adopt a vegetarian diet is simply unrealistic. Instead, this book encourages you to give more thought to what you eat, and what you throw away, while you begin to adopt a budget-friendly diet that balances your use of a variety of foods with less waste and less harm to the environment.

The goal of this book isnt to shame you into overhauling your diet, tell you what to eat, or make you feel guilty about your food choices. Rather, my goal in writing this book is to share some facts about how food waste impacts the environment and why reducing food waste is important, help you understand where your food comes from, provide information on food safety and nutrition, and ultimately help you get started with zero waste cooking.

Reducing food waste is a big challenge for the whole world, so this book is here to help you keep things in perspective. Practice and progress, not perfection, is the expectation.

When I wrote the recipes in this book, I used easy-to-find ingredients and also tried to provide recipes in which you can easily swap in similar ingredients you have on hand that you need to use up (or that you prefer). In most cases, a similar ingredient will result in just as tasty and successful of a dish especially if it leads to you wasting less food. As you read the recipes, keep these conventions in mind:

• Oven temperatures are listed in degrees Fahrenheit.
• A pinch of salt is assumed to be teaspoon. Salt to taste suggests your judgement in how much you salt the food.
• All eggs are large.
• Flour used is all-purpose flour, but feel free to use gluten free, whole wheat, or any other replacement flour.
• When fresh meat or vegetables are listed in a recipe, cooked can often be substituted.
• Canned or frozen vegetables and fruits can replace fresh.