Food waste is a serious problem across the world, and especially in developed countries. Consumes used to full grocery stores and easy takeaway meals get a little too complacent about food supplies and disconnected with the origin of produce. This leads to 40% of food going uneaten in the US, which equates to 238 pounds per person a year. The environmental impact of all this is staggering. Science Direct published a study, detailing the impact on global warming, water depletion, changes to land use, and more. Thankfully, we can make a difference by adopting a zero waste method when cooking.
What is zero waste cooking?
The basic premise of the zero waste approach to cooking is to use as much as you possibly can from a single food item, reuse it where necessary, and make the most of it. It is a great additional way to get into green eating along with getting local and organic produce. For those new to the concepts, this could simply mean prepping meals carefully to use everything in the house and then doing something with every part of that food item.
Those that want to get more serious and commit to the process can then look into ways of reusing items, preserving them, and making use of the inedible parts of waste food.
How can you apply this to your meal prep?
One of the best ways to avoid food waste is to use every part of the item in question. A good place to start here is with fruits and vegetables. It is all too common to prep the “nice” parts with the juicy flesh or the best leaves and then throw out the tougher stems or greens. Some good examples are carrot tops, which can go in salads, and broccoli stems, which are great in all kinds of recipes. It is also a good idea to consider using seeds, peels, and zest for texture and flavor where possible. Don’t forget that it is often safer to eat skins and peels of organic food.
You can also do something similar as a meat-eater with nose-to-tail cooking. This means working with less popular cuts, using bones in stock, and eating organ meat.
From there, you can then work on zero waste cooking for leftover meals. Anything that isn’t used or eaten during this meal could potentially go into another meal the next day. Scraps can go into stews and similar dishes. There are also dog owners that will use scrap pieces to enhance homemade pet food. However, you have to be sure that those items are safe for canine consumption.
How can you make the most of items with short lives?
Another common issue with food waste is buying too much food and seeing it go bad before we can use it. Perhaps we have good intentions to use something and then change our minds. Or, we underestimate the longevity of the fresh produce. This is where it helps to learn more about proper storage and freezing. You can freeze fruit and vegetables and use them as needed. This is ideal when growing your own food at home and preserving a harvest. You can also invest in some better storage containers and ziplock bags for freshness.
Another option in zero waste cooking to consider here is making your own preserves. Admittedly, this is the most time-consuming and extreme option. You need to be committed to the process at this point. Still, many people get hooked on jam-making and canning. You can also learn about pickling fruit and vegetables – especially if your family loves gherkins.
What about the parts of food items that are inedible?
Finally, there is the issue of those inedible parts. Try as you might, even with a new passion for this food waste crusade, you can’t eat or cook everything. Certain seeds and peels won’t be fit for consumption. You may also end up with a lot of eggshells. The good news is that you can use peels and shells in compost to nurture that next crop of produce. You can also use crushed eggshells as scourers when cleaning. As for the seeds, why not try and use them to grow your own plants. If you like the idea of composting but are short on outdoor space, you could always use an indoor compost maker such as the Zera Food Recycler.
There is a lot to consider when embracing zero waste cooking. Just start small with a few little changes in food prep and using the whole item. Then you can build from there with new approaches and techniques. Before long, you will see a big change in your family’s relationship with waste food.
